Prep 0 mins
Cook 37 mins
A Mori Nu recipe that we made the other night. Cooking time also includes cooling time.
- 1 1⁄3 cups cake flour or 1 1⁄3 cups buckwheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup applesauce or 1⁄4 cup prune puree
- 1 teaspoon canola oil (optional)
- 3⁄4 cup sugar or 3⁄4 cup sugar substitute
- 12 1⁄3 ounces firm silken tofu
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1⁄3 cup Dutch-processed cocoa powder
- 2 tablespoons walnuts, chopped (optional)
- Preheat oven to 350°F.
- Pam an 8x8-inch pan.
- Mix all the dry ingredients. The recipe says use food processor, however, since you are simply mixing them well, it is easier to do it by hand.
- Use the processor for this or have a LOT of energy: Place all the wet ingredients in a work bowl and process until smooth. Scrape the sides of the bowl as needed.
- When smooth add the dry ingredients all at once and pulse until just moistened.
- Scrape into pan and sprinkle with nuts.
- Ours formed a ball that simply "fell out" leaving the processor almost clean. It did not effect the end result at all.
- Bake for 22 minutes or until they pull away from the sides of the pan. Let cool for 15 minutes before turning out of the pan.
I am finally remembering to review this fantastic recipe after making it for the teenthsomething time now...it is my go to recipe for special events and I bring a platter of these tasties with me when I am asked to peeps...it is also mr. free-free's most requested Zaar recipe to date so I guess that would make it the family fav...:)love the flavor of the buckwheat ...definitely use the almond ...I often add cinnamon and chipotle and I do the whole thing in a food processor...I add a brick of tofu and one whole apple cut into slices and batter taste my way through...some times I have added carob, or raisins along with the walnut...it rocks every-time...whenever I give my little nephew anything chocolate he asks me "is it tofu??" and that's because he likes it not because he is afraid it might be... like I said the family favorite _THANKS for the share!
These were a bit strange, but good. Since my processor doesn't blend things too well (I despise that thing...)I may have over-mixed it. Also, I was a little dumb, since I forgot to add the sugar until the very end. This, I think, contributed to the thick and rubbery texture that I got after about 30 minutes of baking. I think that if the directions are followed exactly, the texture would improve. The taste was good, but could actually use a pinch of salt to counter the blandness of the tofu. I will make this again once I get my **** processor replaced. Thanks for this recipe!