8-inch square
crust
1/4 cup wbf
1/4 cup flour
1/4 cup besan flour
10g sugar
1/4 tsp salt
1/4 cup textured soy protein
120g silken tofu
3/4 tsp vanilla extract
Topping
10g sugar
2 tbsp flour
1 large eggs
2 egg whites
1/2 cup sugar free jam
1/3 cup fresh lemon juice(80g)
-Preheat oven to 350 degrees F.
- crust: Combine flour, sugar, salt, tofu and tsp in a food processor. Pulse until finely ground.
-combine until mixture is damp and begins to clump around the blade.
-knead it to finish combining ingredients. Press dough evenly over bottom of prepared pan. Bake for 25 to 30 minutes, until crust is fully baked and browned around the edges.
-For the topping: stir to combine, breaking up any large pieces. Mix in the lemon juice.
-turn oven down to 300 degrees F. Take out the pan and pour in the topping over the crust.
-Bake for another 20 to 25 minutes until topping is set and does not jiggle when pan is tapped. Let cool completely on rack.
x2: 406/72/23/6
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