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150g Wheat flour
30g Almond flour
30g Sugar
6g Baking powder
120g Natural soy milk
30g Maple syrup
150g Vegetable oil
1 tsp Lemon juice
80g DLA Blueberry Filling & Topping

300g Tofu
30g Maple syrup
80g DLA Blueberry Filling & Topping

60g DLA Blueberry Filling & Topping



  • Preheat oven to 180ºC.
  • Drain the tofu. Wrap the tofu in a kitchen towel, put in a heat-resistant plate and microwave at 600W for 3 minutes. Remove from the microwave and place a weight on top of the tofu (a water bottle can work) for 10 minutes. Drain well and let cool.
  1. Make tofu cream. In a bowl, put together drained tofu, maple syrup and DLA blueberry filling & topping and blend until it becomes smooth.
  2. Make the batter. In a separate bowl, put rice flour, almond flour, sugar, baking powder and mix using a wire whisk.
  3. In another separate bowl, put soy milk, maple syrup, vegetable oil, lemon juice and mix well until smooth.
  4. Add mixture number 3 to mixture number 2 and mix. Add DLA blueberry filling & topping and fold using rubber spatula. Pour the final batter into lined muffins tins.
  5. Bake in a pre-heated oven at 180ºC for 20 minutes. Cool down muffins after baking.
  6. When the muffins cooled down, decorate top with tofu cream and DLA Blueberry filling & topping.


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