———————————–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 ts Vanilla
1/2 c AM Sesame Tahini
1/2 c Chopped almonds
———————————-TOPPING———————————- 16 oz Crushed pineapple
— (unsweetened) 1 c Tofu
1 ts 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