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Kabocha Squash Cake - Macrobiotic
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- Recipe added by The Veggie Cook
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Ingredients
1 cup kabocha squash, cubed and steamed
3/4 cup unbleached flour
3/4 cup pastry flour
pinch of baking soda
1 tablespoon baking powder
pinch of sea salt
1/3 cup sunflower or safflower oil
1/2 cup apple sauce
2 ounces firm tofu
1/4 cup apple juice
1/2 cup soymilk
3/4 cup maple syrup
3/4 cup unbleached flour
3/4 cup pastry flour
pinch of baking soda
1 tablespoon baking powder
pinch of sea salt
1/3 cup sunflower or safflower oil
1/2 cup apple sauce
2 ounces firm tofu
1/4 cup apple juice
1/2 cup soymilk
3/4 cup maple syrup
Instructions
Preheat over to 325 degrees F. Lightly steam kabocha squash, and set aside.
In a large mixing bowl, combine dry ingredients and whisk. In a blender, blend all wet ingredients until smooth. Pour wet mixture into dry ingredients, and whisk until well combined. Fold in kabocha squash cubes.
Pour batter into loaf pan and bake for approximately 30 minutes. Use a toothpick and pierce the center of loaf, ready when toothpick comes out clean.
In a large mixing bowl, combine dry ingredients and whisk. In a blender, blend all wet ingredients until smooth. Pour wet mixture into dry ingredients, and whisk until well combined. Fold in kabocha squash cubes.
Pour batter into loaf pan and bake for approximately 30 minutes. Use a toothpick and pierce the center of loaf, ready when toothpick comes out clean.
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