Food recipes
Moist Macrobiotic Tofu Cupcakes
Moist Macrobiotic Tofu Cupcakes Ingredients: tofu, raw, regular, prepared with calcium sulfate syrup, maple, canadian wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium...
Moist Macrobiotic Tofu Cupcakes
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
Directions:
Mix together all the ingredients, except for the flours.
This process is much easier if you use a food processor (no need to drain the tofu.)
Add the flours and mix well, but don't knead.
Pour the batter into moulds and bake for 25-30 minutes at 180C, and they're done.
Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist.
I added black tea to the ones pictured right.
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
Directions:
Mix together all the ingredients, except for the flours.
This process is much easier if you use a food processor (no need to drain the tofu.)
Add the flours and mix well, but don't knead.
Pour the batter into moulds and bake for 25-30 minutes at 180C, and they're done.
Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist.
I added black tea to the ones pictured right.