1 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking soda
1/4 ts Sea salt
1 1/2 c Whole wheat flour
1/2 c Wheat germ
2 tb Egg replacer
1/2 c Water
1 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Pineapple juice concentrate
— (frozen, thawed)
1 ts Almond extract
10 1/2 oz Silken tofu; drained
2 tb Lemon juice
1 1/2 c Ground almonds
1 c Crushed pineapple; drained
Preheat oven to 350 F. Oil and flour a bundt pan.
Sift all-purpose flour, cream of tartar, baking soda and salt into a
medium-size bowl. Stir in whole wheat flour and wheat germ. Set
aside.
In a small bowl, whisk egg replacer and water until foamy. Set aside.
In a large bowl, mix applesauce and brown sugar. Stir in corn syrup,
juice concentrate, almond extract and egg replacer.
Place tofu in food processor and blend while gradually adding lemon
juice through feed tube.
Fold dry ingredients into applesauce mixture alternately with tofu
mixture. Gently stir in almonds and crushed pineapple.
Pour into prepared pan and bake until light brown and cake springs
back when touched lightly, about 45 minutes.
Turn out on a wire rack and let cool for 30 minutes. Slice and serve.
Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg
chol, 148 mg calcium
Hint: Place tofu on paper towels to absorb moisture and make sure it
is thoroughly drained before blending.
Yields
16 servings