ingredients:
- 1 cup whole wheat flour
- 3/4 cup unbleached white flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup light vegetable oil
- 1/2 cup pure maple syrup
- zest and juice of 1 small or 1/2 large orange
- 1/4 cup soy or rice beverage (plain or vanilla)
- 1 cup whole cranberries
- 1/4 - 1/2 cup walnuts (you decide the amount)
method:
Preheat oven to 350.
Line the bottom of a loaf pan with parchment paper and oil the sides (I use Earth Balance).
Thaw cranberries and slice each one in half.
In a medium bowl, mix the dry ingredients. In a smaller bowl combine wet ingredients and add to dry. Mix until combined, then fold in cranberries and nuts.
Transfer batter to pan and bake 40 - 45 minutes, until cake bounces back when pressed with a finger, is quite golden and has pulled away from the sides of the pan a bit.
Transfer to wire rack and let cool.
Recipe adapted from: Sweet and Natural by Meredith McCarty
No comments:
Post a Comment