Berry pecan cornbread
6 Servings
Ingredients
| Quantity | 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 |
Directions
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