Tofu and Whole Grain Cake
(Yield: 1 cake)

Ingredients:
Cake:
1 cup whole barley or other low gluten grain, soaked overnight in 1 ½ cups water
2 T extra virgin coconut oil or butter, plus more to coat cake pan
½ lb tofu
½ cup plus 2 T maple crystals
1 t lemon extract, or zest
2 T cinnamon
¼ t nutmeg
extra carob or flour to coat cake pan
Streusel:
½ cup rinsed Blenheim apricots
¼ cup rinsed black mission figs
2 T cocoa or carob powder
2 T maple syrup
1/2 cup walnuts
1 t cinnamon
¼ t cloves
¼ t cardamom
¼ t sea salt

Procedure:
1.preheat oven to 375°
2.coat a cake pan with coconut butter and flour
3.add barley to a blender and blend until well emulsified
4.add sea salt, 2 T coconut oil or butter, 2 T sugar, tofu, lemon extract or zest, 1 t cinnamon, and nutmeg
5.pour mixture into a prepared baking pan
6.combine streusel ingredients in a food processor and pulse to combine, do not over process
7.cover kuchen with streusel and place in oven, bake for 20-25 minutes or until a cake tester comes out clean, cool and serve