I just happened to buy a cookbook at Barnes and Noble.
It's called "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones, R.N. It has six or seven icing/glazes. I'll give you a couple. If you need the others, just Sparkmail me.
8 oz. firm tofu, drained and cut into 1" cubes
2-3 tbsp light agave nectar or honey
2-3 tbsp carob powder
1-1/2 tbsp walnut or sunflower oil
2 tbsp smooth almond or cashew butter
1 tsp vanilla extract
1/4 tsp salt
1-2 tbsp water, if needed
Steam the tofu over boiling water for 5 minutes. Turn onto a cotton towel to cool and pat dry. Crumble with a fork.
In a blender, combine the tofu, agave nectar or honey, carob powder, oil, nut butter, vanilla, and salt. Process until very smooth, stopping to scrape the sides of the blender, as needed. Add water, as needed. Makes one cup-enough to frost a 9" layer cake or a 9' x 13' cake.
Carob Fudge Glaze
2 tbsp cashew, almond, or sunflower nut butter (smooth)
2 tbsp carob powder, rubbed through a sieve
2-3 tbsp light agave nectar or maple syrup
In a small bowl, combine the nut butter, carob powder, and 2 tbsp of the agave nectar or maple syrup. Stir until smooth. If consistency is not thin enough, add the remaining tbsp of agave nectar or maple syrup.
Spread the top of a cake, sending trickles of glaze over the sides, without spreading the sides. Will thinly stretch to glaze a 9" x 13" cake.
I hope this helps. Check Amazon.com for the cookbook.
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