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Preheat oven to 400 degrees. Peel the rhubarb and apples, and cut into bite-size pieces. Stem strawberries and slice in half.
Mix fruit together with all remaining ingredients except coconut. Place in an oblong baking dish and sprinkle with grate coconut. Bake for 1 hour.
Grating the Mochi in this recipe is worth the extra bit of effort. It makes these cookies wonderfully soft and chewy.
Use some of the Amazake to soak the oats and the rest to separately soak the raisins. Let both the oats and raisins sit for about 20 minutes, stirring occasionally.
Mix all ingredients together, spoon onto cookie sheet and bake at 350 degrees for 20 minutes.
Combine the soy milk, tofu, agave nectar, Amazake, raisins, almonds, salt and lemon rind in a saucepan and bring to a boil. Stir in semolina, reduce heat, and simmer for 10 minutes.
Pour into a cold, moistened pudding mold. After the pudding has cooled, turn it over and serve. Makes 4 servings.