Cinnamon Raisin Breakfast Biscuits

8 oz Firm silken tofu

1/4 c Apple juice

1 c Wholewheat flour

1 c All-purpose flour

2 ts Baking powder

1/2 ts Baking soda

1 ts Cinnamon

1/4 ts Salt, optional

1/2 c Walnuts, chopped

1/2 c Raisins

1/4 c Maple syrup, optional

Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth. Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl & set aside. Sift together the next 6 ingredients. Fold into the tofu mixture. Gently stir in the walnuts & raisins. Turn dough onto a lightly floured board & form into a ball. Roll out dough to a 1/2" thickness. Cut with a cookie cutter. Using a pastry brush, glaze with the remaining syrup if you wish. Bake for 12 minutes. Serve immediately.