In lieu of raving about agave, I'll shift focus to silken tofu. Silken tofu is a wonderful vegan baking item that I've begun to use in more and more of my recipes. Unlike the tofu you might use for a stir-fry, this variety is often found in the Asian Foods aisle at your supermarket. It comes wrapped in a paper and can be stored in your pantry, as long as it remains unopened. Silken tofu is naturally low in fat and adds a wonderful creaminess and moistness to baked goods and custards. Additionally, the tofu adds protein to your baked goods, improving the nutritional profile of everything from pies to brownies. In a few days, I'll be posting a chocolate mocha pie recipe that utilizes this item.
2 cups Whole Wheat Flour
1 TBSP baking powder
1/4 cup ground flaxseed
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 12.3 oz package of silken tofu
1/4 cup oil
1/2 cup agave nectar
1 tsp vanilla extract
1 cup finely grated carrots
1 cup diced apple
1 cup raisins (or other dried fruit)
1. Preheat your oven to 350 degree and grease or line a 12 tin muffin tray. In a large bowl, whisk together flour, baking powder, flaxseed and spices. Set aside.
2. In a blender or a food processor, combine the silken tofu, agave nectar, vanilla extract and oil. Blend or process until smooth and creamy.
3. Using a spatula, add the wet ingredients to the dry ingredients and stir until combined. Add the carrots, diced apple, raisins and any other goodies. Stir until just combined.
4. Evenly divide batter amongst muffin tins (you may need more than twelve, I found I had enough batter for about 6 mini muffins). Bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.