Golden Amaranth Short Cake

Recipe Ingredients

		Batter
3/4 cup	46g / 1.6oz	AM amaranth flour
3/4 cup	46g / 1.6oz	AM whole wheat pastry flour
1 1/2 teaspoons	7.5ml	Non-alum baking powder
4 tablespoons	60ml	Honey or maple syrup
1 cup	237ml	Milk - soymilk, or water
1 teaspoon	5ml	Vanilla
1/2 cup	118ml	Am sesame tahini
1/2 cup	46g / 1.6oz	Almonds - chopped
		Topping
16 oz	454g	Crushed pineapple - (unsweetened)
1 cup	237ml	Tofu
1 teaspoon	5ml	Vanilla
1 tablespoon	15ml	Honey or maple syrup
		Milk - soymilk or water
		(if needed)

Recipe Instructions

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 425F 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"

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