Amaretto Coconut Bread
4 oz Tofu
1 c Sugar
1/4 c Amaretto
14 fl Coconut milk
2 1/2 c Flour
1/2 ts Salt
1 tb Baking powder
1 c Unsweetened coconut flakes
Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing
them together in a large mixing bowl with the utensil of your choice.
Mix Amaretto and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder. Toss in coconut
flakes, then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50 minutes.
Cool slightly before removing from pan.
Toasted slices of this bread are very nice with tea, coffee, or your fave
[Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted
for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used
instead of coconut milk.]
(C) Copyright 1994 Karen Mintzias - May be freely distributed
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini