It was in a quest to use one of the most egregious of these seasonal crimes against vegetation - the softball-like, never-ripening tomato - that I turned to an old favourite formula of mine - the green tomato cake. Instead of chocolate this time (I know, I love chocolate, but we all need a break sometimes!) I went a bit more seasonal with rich, earthy spices, dried fruit and nuts. The cake (or doughnuts, if you choose) is moist, dense and heady - definitely a Fall/Winter treat - but the under ripe tomatoes give it just that little bit of tang so it doesn't feel like you're eating one of those clove-studded oranges.
Spicy Green Tomato Doughnuts (or Cake)
Makes 24 doughnuts or one 9x13" cake
1/2 cup shortening
1 cup brown sugar
1/2 tsp stevia extract
150 g low fat silken tofu, pureed
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
4 cups finely chopped under-ripe (or fully green) tomatoes
1/2 cup dark raisins
1/2 cup chopped dried apples
1/2 cup chopped almonds
- Preheat the oven to 375F and grease a doughnut pan or 9x13" pan.
- Cream together the shortening, brown sugar and stevia.
- Add the tofu and beat well.
- Gently mix in the flour, cinnamon, nutmeg, cardamom, baking soda, baking powder and salt.
- Stir in the tomatoes, raisins, apples and almonds, blending well.Bake for 20 minutes (doughnuts). For a 9x13" cake bake 45-50 minutes at 350F.
Calories: 141.4
Total Fat: 5.5 g
Cholesterol: 0.0 mg
Sodium: 14.2 mg
Total Carbs: 25.3 g
Dietary Fiber: 2.1 g
Protein: 2.6 g
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