Brownies These brownies are tender and delicious with no added fat and no cholesterol. For a real treat, top them with raspberry jam or preserves.
Makes 28 brownies
- 1 cup whole-wheat pastry flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1/4 cup Roma, Caffix, or Pero (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 12.3-ounce package Mori-Nu lite silken tofu (firm or extra firm)
- 1/2 cup fortified soymilk or rice milk
- 1-1/2 teaspoons cider vinegar
- 1-1/2 teaspoons vanilla
- raspberry jam or preserves for serving (optional)
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Preheat oven to 350oF. Stir together the flour, sugar, cocoa, Roma (if using), baking soda, and salt in a large mixing bowl.
Purée the tofu in a food processor or blender until completely smooth, then blend in the non-dairy milk, vinegar, and vanilla.
Add the tofu mixture to the dry ingredients and stir just enough to mix.
Spread into a nonstick or oil-sprayed 9- x 13-inch baking dish and bake until the top springs back when pressed lightly in the center, about 25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D
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