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Blueberry Bread


1 cup unbleached white flour
1/2 wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup maple syrup
4 tablespoons canola oil
3/4 cup soymilk
1/4 cup soft silken tofu
3 Tablespoons lemon juice
1 cup blueberries (or more to taste)

Preheat the oven to 350 degrees. In a large bowl, combine flours, baking soda, baking powder and salt. Combine the rest of the ingredients, besides the blueberries, and mix well. Mix the wet ingredients into the dry ones. Fold in the blueberries. Pour batter into a bread pan or 12 muffin cups. Bake for 15-20 minutes for muffins and 30 to 35 minutes for loaf, or until toothpick comes out clean.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.