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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees F. | 2. Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside. | 3. In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined. | 4. In a food processor, mix soy milk, tofu and vanilla until creamy. | 5. In large saucepan, bring maple syrup and soy mixture to a boil over medium heat. | 6. Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter. | 7. Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gluten flour	2	cups	free	-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
xanthan gum	1/4	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-
vegan margarine	1/2	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
maple syrup	1	cup		819.0	211.176	0.126	0.18899999999999997
soymilk	1	cup		131.22	15.2604	7.9461	4.2525
silken tofu	1	cup		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.