Title: Berry Pecan Cornbread
Categories: Bakery Kwanzaa Bread
Yield: 6 Servings

1/3	c	Silken tofu
1 3/4	c	Soy milk
1/2	c	Cranberry-apple juice
1/4	c	Maple syrup
2	ts	Vanilla
1 3/4	c	Cornmeal
1/2	c	Unbleached flour
1/4	c	Potato starch
2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1/4	c	Sesame seeds
1 1/2	c	Dried tart cherries or - cranberries
1/3	c	Toasted whole pecans

Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes.

"Vegetarian Times" December, 1993

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