Chef Joey's Vegan Holiday Squares
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 12
- 1/2 cup firm tofu
- 1 cup sifted powdered sugar
- 1/2 cup cake flour
- 1/2 cup spelt flour
- 2 teaspoons orange extract
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 cup candied fruit
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/3 cup currants
- 1 cup sifted powdered sugar
- 2 tablespoons coconut rum
- 2 drops orange extract
Recipe
- 1 oil your muffin tin. i used spray.
- 2 preheat your oven to 350'f.
- 3 in the bowl of a stand mixer beat the tofu until smooth.
- 4 add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
- 5 while its blending, sift the flours, baking powder and salt in a bowl.
- 6 take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. this will keep them from clumping and falling to the bottom of the squares.
- 7 add the rest of the flour mixture to the tofu mixture on low speed. then gently fold in the fruit and nuts.
- 8 the batter will be fairly stiff. spoon it evenly into the muffin cups.
- 9 bake for 25 minutes or until the squares are lightly browned.
- 10 before the squares are out of the oven make your icing.
- 11 combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
- 12 put on the squares about 5 minutes, then ice them. you could even put a little fine orange peel on top for decoration.
- 13 cool the squares on a wire rack.
- 14 bon appetit!
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