Golden Amaranth Short Cake

• 3/4 cup amaranth flour
• 3/4 cup pastry flour, whole wheat
• 1 1/2 teaspoons baking powder non-alum
• 4 tablespoons honey
• 1 cup milk soymilk, or water
• 1 teaspoon vanilla extract
• 1/2 cup tahini (sesame paste)
• 1/2 cup almonds chopped
• 16 ounces pineapple crushed, (unsweetened)
• 1 cup tofu
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1 x milk soymilk or water, (if needed)

1. Brush a 9 x 9 inch cake pan with oil and lightly sprinkle with flour.
2. Mix first three ingredients together.
3. In separate bowl, beat milk or water, honey, and vanilla together.
4. Cut tahini into flour until crumbly.
5. Add the almonds and liquids to the mixture, and stir until moistened.
6. Pour into baking pan.
7. Bake at 425 degrees F. for 15 minutes or until lightly browned.
8. Cool.
9. Cut into wedges and split in half.
10. TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water if needed.
11. Spoon pineapple onto cake wedges and pour tofu mixture over all.

amaranth flour, pastry flour, baking powder nonalum, honey, milk soymilk, vanilla, tahini, almonds, pineapple, tofu, vanilla, honey, milk

Taken from recipeland.com/recipe/v/golden-amaranth-short-cake-38152 (may not work)