*  Exported from  MasterCook  *
 
                         GOLDEN AMARANTH SHORT CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BATTER-----
      3/4   c            AM Amaranth Flour
      3/4   c            AM Whole Wheat Pastry Flour
    1 1/2   ts           Non-alum baking powder
    4       tb           Honey or maple syrup
    1       c            Milk, soymilk, or water
    1       t            Vanilla
      1/2   c            AM Sesame Tahini
      1/2   c            Chopped almonds
                         -----TOPPING-----
   16       oz           Crushed pineapple
                         -- (unsweetened)
    1       c            Tofu
    1       t            Vanilla
    1       tb           Honey or maple syrup
                         Milk, soymilk or water
                         -- (if needed)
 
   Brush a 9″ x 9″ cake pan with oil and lightly sprinkle
   with flour.  Mix first three ingredients together.  In
   separate bowl, beat milk or water, honey, and vanilla
   together.  Cut tahini into flour until crumbly.  Add
   the almonds and liquids to the mixture, and stir until
   moistened.  Pour into baking pan.  Bake at 425 F. for
   15 minutes or until lightly browned. Cool.  Cut into
   wedges and split in half.
   
   TOPPING: Whip tofu, honey and vanilla in a blender,
   adding milk or water if needed.  Spoon pineapple onto
   cake wedges and pour tofu mixture over all.
   
   Source: Arrowhead Mills “Amaranth Flour” tri-fold
   Reprinted by permission of Arrowhead Mills, Inc.
   Electronic format courtesy of: Karen Mintzias
  
 
 
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