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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My friend Kim, from WA makes this every year during the holidays and she said it never last very long. I haven't made this yet, but plan to soon. As always, I have made the recipe vegan. Ingredients:
15 ounces cream-style corn |
1/2 cup firm silken tofu |
1/4 cup non diary coffee creamer |
1/4 cup organic spelt flour |
2 tablespoons vegetable oil |
1/2 teaspoon celtic sea salt |
1/4 teaspoon pepper |
1 tablespoon raw sugar (or 1/2 tbsp. raw agave nectar) |
Directions:
1. Place all ingredients in a food processor and process for about 10 seconds.
2. Pour into a casserole that has been greased or buttered with vegan margarine.
3. Bake uncovered at 375'F for 45 minutes until golden and set.
4. Bon Appetit!
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