Categories: Cakes, Desserts 
      Yield: 1 9"x9" cake 
  
-----------------------------------BATTER----------------------------------- 
    3/4 c  AM Amaranth Flour 
    3/4 c  AM Whole Wheat Pastry Flour 
  1 1/2 ts Non-alum baking powder 
      4 tb Honey or maple syrup 
      1 c  Milk, soymilk, or water 
      1 ts Vanilla 
    1/2 c  AM Sesame Tahini 
    1/2 c  Chopped almonds 
 
----------------------------------TOPPING---------------------------------- 
     16 oz Crushed pineapple 
           -- (unsweetened) 
      1 c  Tofu 
      1 ts Vanilla 
      1 tb Honey or maple syrup 
           Milk, soymilk or water 
           -- (if needed) 
  
  Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour.  Mix 
  first three ingredients together.  In separate bowl, beat milk or water, 
  honey, and vanilla together.  Cut tahini into flour until crumbly.  Add the 
  almonds and liquids to the mixture, and stir until moistened.  Pour into 
  baking pan.  Bake at 425 F. for 15 minutes or until lightly browned. Cool. 
  Cut into wedges and split in half. 
   
  TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water if 
  needed.  Spoon pineapple onto cake wedges and pour tofu mixture over all. 
   
  Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission 
  of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias