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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Berry Pecan Cornbread

Date Added: January 04, 2014


1/3 Cup Tofu 1/3 Cup Silken tofu diced
1 3/4 Cups Soy Milk 1 3/4 Cups Soy milk (lite)
1/2 Cup Apple Juice 1/2 Cup Cranberry-apple juice
1/4 Cup Maple Syrup 1/4 Cup Maple syrup (or to taste) (up to)
2 Teaspoons Vanilla 2 Teaspoons Vanilla or Almond extract to
1 3/4 Cups Cornmeal 1 3/4 Cups Cornmeal optional
1/2 Cup Unbleached Flour 1/2 Cup Unbleached flour sifted
1/4 Cup Potato 1/4 Cup Potato starch dissolved in
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
1/4 Cup Sesame Seeds 1/4 Cup Sesame seeds toasted
1 1/2 Cups Cherries 1 1/2 Cups Dried tart cherries or
1 Unit Cranberry 1 Unit -- cranberries
1/3 Cup Pecan 1/3 Cup Toasted whole pecans
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1. Preheat oven to 350F Blend tofu with next 4 ingredients with a fork.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, Potato, Corn, Sesame Seeds, Cherry, Fructose Malabsorption, Pecan, Apple allergies.
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