1 3/4 c all purpse unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 organic egg whites 1/4 c canola oil 1/2 c maple syrup 3 T packed brown sugar 1 1/2 c soy milk blended with 1 T vinegar 1 c regular or quick rolled oats 1/3 c finely chopped pecans or chopped dried cranberries (optional)
Preheat oven 350 F. Lightly spray 9x5 loaf pan with cooking oil. In large bowl, sift flour, baking powder, baking soda, & salt. Whisk until blended. In medium bowl, whisk egg whites w/ oil till smooth. Whisk in maple syrup, brown sugar, & soured soy milk. Sitr in oats. (Add pecans or dried cranberries)
Add wet ingredients to dry & stir with a wooden spoon until just combined. Pour into pan, smooth top. Bake abour 1 hr, till golden brown & tester comes out clean. Cool on rack in pan 10 min. Turn out of pan onto rack & cool completely before slicing. Freezes beautifully.
----------------------- Apple Spice Walnut
Preheat oven 350 F. Spray 9x5 loaf pan with cooking oil.
In a large bowl beat together with an electric mixer: 3 T canola oil 3 organic egg whites 1/4 c maple syrup 1/2 c unsweetened applesauce (homemade or bottled) 1/2 c soy milk mixed with 1 tsp vinegar 1/2 c packed brown sugar 1 tsp maple extract 1 tsp vanilla extract
In large bowl, sift then wisk: 3/4 c plus 2 T all purpose unbleached white flour 1/2 c whole wheat pastry flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 T cinnamon
Add wet ingredients to dry with a few swift strokes until blended. Pour into prepared pan & smooth top. Sprinkle evenly with topping. (I usually kind of push the topping into the batter with my palm then give it a quick spray with cooking oil. That way the topping sticks better when you try to flip it out of the pan.) Bake about 1 hr. or until tester comes out clean. Cool on rack.
Topping: 2 T brown sugar 2 T ground walnuts 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp cinnamon