Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Honey |
| 3 tablespoons | Orange juice |
| 1 teaspoon | Salt |
| ⅓ cup | Soy oil |
| 1 pack | (10.5-oz) firm silken tofu |
| 1 \N | Egg |
| 1 teaspoon | Vanilla |
| 2 cups | Flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| 2 cups | Peeled apple slices |
| 2½ cup | Cranberries (fresh or frozen) |
| ½ cup | Chopped walnuts |
Preheat oven to 350 degrees. Spray a 10 x 15 x 1 inch pan with non-stick spray. Whip honey, orange juice and salt together; then blend with oil. Add tofu, vanilla, egg, and beat well. Sift together flour, baking soda and cinnamon. Add to the honey/oil mixture and stir well. Fold in apples, cranberries and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Yields 24 to 36 bars. Sprinkle with powdered sugar. Tip: May substitute 2½ cups fresh blueberries for cranberries.
(Per Serving): 72 calories/1 gram protein/2 grams carbohydrates/3 grams total fat/⅖ grams saturated fat/5 mg cholesterol/88 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias