Jax
29-07-2009, 04:02 PM
Taken from Recipes 4 Us (http://www.recipes4us.co.uk/National%20Allergy%20Week.htm)
Ingredients
175g/6oz Soft Silken Tofu
1 tbsp Concentrated Apple Juice
2 tsp Barley Malt Powder
120ml/4fl.oz. Rice Milk
1 tbsp Arrowroot
1 tsp Vanilla Extract
1 tsp Maple Syrup
Instructions
1. Place the tofu, apple juice, barley malt powder, and half the rice milk in a blender. Blend until smooth.
2. In a small bowl mix together the remaining rice milk and the arrowroot and stir until smooth.
3. Transfer the tofu mixture to a saucepan and heat, stirring, over medium heat for about 1 minute.
4. Stir in the arrowroot mixture and heat until mixture thickens, stirring constantly.
5. Remove from the heat and add maple syrup and vanilla extract. Mix well. Serve hot or cold.
Ingredients
175g/6oz Soft Silken Tofu
1 tbsp Concentrated Apple Juice
2 tsp Barley Malt Powder
120ml/4fl.oz. Rice Milk
1 tbsp Arrowroot
1 tsp Vanilla Extract
1 tsp Maple Syrup
Instructions
1. Place the tofu, apple juice, barley malt powder, and half the rice milk in a blender. Blend until smooth.
2. In a small bowl mix together the remaining rice milk and the arrowroot and stir until smooth.
3. Transfer the tofu mixture to a saucepan and heat, stirring, over medium heat for about 1 minute.
4. Stir in the arrowroot mixture and heat until mixture thickens, stirring constantly.
5. Remove from the heat and add maple syrup and vanilla extract. Mix well. Serve hot or cold.