Berry pecan cornbread

Yield: 6 Servings

Measure Ingredient
⅓ cup Silken tofu
1¾ cup Soy milk
½ cup Cranberry-apple juice
¼ cup Maple syrup
2 teaspoons Vanilla
1¾ cup Cornmeal
½ cup Unbleached flour
¼ cup Potato starch
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¼ cup Sesame seeds
1½ cup Dried tart cherries or cranberries
⅓ cup Toasted whole pecans

Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork.

Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes.

"Vegetarian Times" December, 1993

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