1. Sift together the pastry flour, soy flour, arrowroot powder, baking powder and salt. 2. In a mixing bowl, whisk together the maple syrup and oil until creamy. Add the soymilk, almond butter, lemon juice and grated coconut and whisk or beat with an eggbeater until frothy. Slowly stir in the flour. 3. Preheat the oven to 375 deg. Pour batter into a lightly oiled, floured cake pan and bake for 30 minutes. Cool for 10 minutes and turn out onto a platter to finish cooling. Use for strawberry shortcake. The High Road to Health, by Lindsay Wagner and Ariane Spade/MM by DEEANNE Posted to MM-Recipes Digest V4 #2 by Stu
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 145mg||5 %|
|Potassium 279.2mg||7 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 27.5g|
|Protein 7.8g||11 %|
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Calories per serving: 162
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