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1 c whole grain cornmeal
1 c whole wheat flour
1 cup unbleached white flour
1 tbs. non-aluminum baking powder
½ tsp. cinnamon
pinch sea salt
8 oz. soft tofu
½ c maple syrup (may substitute ½ c barley malt or ½ c brown rice syrup)
¼ c canola oil
¾ c water
¾ c dried cranberries
½ c chopped walnuts
¼ cup ground flaxseed (optional)
1. Preheat oven to 375’F.
2. Mix dry ingredients (except walnuts) in a large bowl. Use a blender or electric mixer to puree the wet ingredients until smooth.
3. Add the wet ingredients to the dry-do not over-mix.
4. Fold in cranberries and walnuts.
5. Spread into 9 X 13 “ pan that is greased. Or fill paper lined muffin tins to 2/3-capacity.
Bake 20-30 minutes or until done.
Per serving: 151 calories, 6.5g fat, 0.6g sat fat, 2.3g fiber, 3.1g protein.
Variations: substitute blueberries or raisins for cranberries. Add other nuts and/or spices.