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Maple Oat

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.

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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

Stir in:
1 med-tart apple, peeled, cored & finely diced (about 1 cup)
1 c rolled oats (not instant)

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

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