This comes from Joanne Stepaniak's "Vegan Vittles."
It's one of theose wonderful recipes where you can say "Oh my goodness!
These taste EXACTLY like my mom's!"
1. Preheat the oven to 350 degrees Farenheit.
- 3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm),
- 1/2 cup water
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened, roasted carob powder or unsweetened cocoa
- 2 Tablespoons canola oil
- 1 Tablespoon vanilla extract
- 1 1/4 cups whole wheat pastry flour
- 1 cup unbleached cane sugar
- 1/4 teaspoon non-aluminum baking powder (such as Rumford)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 to 1 cup chopped walnuts (depending on how nutty you like
Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking
spray and set it aside.
2. Place the tofu, water, maple syrup, carob or cocoa powder,
oil, and vanilla extract in a blender, and process until completely
3. Place the remaining ingredients, except the walnuts in a medium
mixing bowl, and stir them together until they are well combined.
4. Pour the blended mixture (from step #2) into the dry ingredients
in the mixing bowl, and stir them until they are well combined.
Fold in the walnuts.
5. Pour the batter into the prepared baking pan.
Bake on the center rack of the oven for 40 minutes, or until a cake
tester inserted in the center comes out clean.
6. Cool the brownies in the pan. Cut and serve.
YIELD: 12 to 16 brownies
Per Serving: Calories: 195, Protein: 3 gm., Carbohydrate: 32 gm.,
Fat: 6 gm.