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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 1 9"x9" cake|
|Calories from Fat: 15 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 34mg||1 %|
|Potassium 89.8mg||2 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.9g|
|Protein 2.1g||3 %|
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Calories per serving: 63
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