Berry Pecan Cornbread Recipe

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Berry Pecan Cornbread Ingredients

1/3 cup silken tofu
1 3/4 cup soy milk
1/2 cup cranberry-apple juice
1/4 cup maple syrup
2 tsp vanilla
1 3/4 cup cornmeal
1/2 cup unbleached flour
1/4 cup potato starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sesame seeds
1 1/2 cup dried tart cherries or - cranberrie, s
1/3 cup toasted whole pecans

A Recipe for
Berry Pecan Cornbread

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Berry Pecan Cornbread Recipe
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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This is a recipe for Berry Pecan Cornbread from the recipe cookbook of Recipes-to-go (Fruit)

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Berry Pecan Cornbread

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Berry Pecan Cornbread Directions

Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork.
Combine with cornmeal, flour, starch, baking powder, soda & salt; mix
well & set aside for 10 minutes. Fold in sesame seeds, dried cherries
or cranberries & pecans. Pour into an oiled loaf pan & bake 45
minutes.

"Vegetarian Times" December, 1993

Serves: 6

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Berry Pecan Cornbread Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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