Chef Joey's Vegan Holiday Squares |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I love fruit cake and of course wanted it to be vegan, so I came up with this recipe. I used my square muffin tin for these. The bottoms lift out of this tin which helps remove the squares easily. Next time I think I will double the recipe. I put the squares in the fridge and will enjoy them over the holidays. I think they will taste better if you let these sit for a while. Ingredients:
1/2 cup firm tofu |
1 cup sifted powdered sugar |
1/2 cup cake flour |
1/2 cup white spelt flour |
2 teaspoons orange extract |
1 1/4 teaspoons baking powder |
1/4 teaspoon sea salt |
1 cup candied fruit |
1/4 cup walnuts |
1/4 cup pecans |
1/3 cup currants |
1 cup sifted powdered sugar |
2 tablespoons coconut rum |
2 drops orange extract |
Directions:
1. Oil your muffin tin. I used spray.
2. Preheat your oven to 350'F.
3. In the bowl of a stand mixer beat the tofu until smooth.
4. Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
5. While its blending, sift the flours, baking powder and salt in a bowl.
6. Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
7. Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
8. The batter will be fairly stiff. Spoon it evenly into the muffin cups.
9. Bake for 25 minutes or until the squares are lightly browned.
10. Before the squares are out of the oven make your icing.
11. Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
12. Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
13. Cool the squares on a wire rack.
14. Bon Appetit!
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