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Carob Grand Souffle


1 cup of broken up carob chocolate

500g soft tofu

1/2 cup carob powder

3-4 large spoons of fruit syrup

1 vanilla sugar

1//2 cup soya milk

1/2 cup flour

1 teaspoon baking powder




Heat oven to 180 degrees Celsius. Steam broken up carob in pot over hot water. Mix with wooden spoon until melted. Put all remaining ingredients into a blender and mix until the mixture is smooth and creamy. Add melted carob and mix for another few seconds. Pour the mixture into a souffle baking tin that you have previously oiled and bake for 40-45 minutes until souffle rises. Leave to cool for 5 minutes.


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