Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Sweet Cornbread
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups fine-ground cornmeal
- 1/2 tsp. sea salt
- 4 tsp. baking powder
- 6 Tbs. canola oil
- 1 3/4 cup vanilla soy milk
- 1/4 cup maple syrup
- 2 Tbs. vanilla extract
- 1 cup dried cranberries or cherries
- 16 oz. silken tofu
- 2 Tbs. canola oil
- 1/3 cup maple syrup
- 1 Tbs. vanilla extract
- 1/2 tsp. sea salt
- 1 tsp. grated nutmeg
- 1 tsp. ground allspice
- 2 tsp. ground cinnamon
- 4 cups crumbled Sweet Cornbread
- 1/2 cup walnuts, toasted and chopped
- =
Directions
Cornbread: Preheat oven to 350°F. Grease a 9-inch square baking pan. In medium bowl, sift flour, cornmeal, salt and baking powder. In small bowl, mix oil, soy milk, maple syrup and vanilla. Add to dry ingredients and mix just until blended. Pour batter into prepared pan. Bake until top is lightly golden brown, about 25 minutes. Set on wire rack to cool.
Meanwhile, soak cranberries or cherries in enough water to cover for 20 minutes; drain. In food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process until smooth. Transfer mixture to medium bowl and add cranberries, crumbled cornbread and walnuts; mix well. Pour pudding into a greased 9-inch springform pan, cover lightly with a circle of wax paper. Bake at 350°F for 25 to 30 minutes. Let cool 15 minutes, then remove side of pan.