Orange-Spice Cake
CATEGORIES
INGREDIENTS
  • 2 Tablespoons flax seeds
  • 6 Tablespoons water
  • Zest and juice of 1 orange
  • 1/3 cup milk, or as needed
  • 2 cups flour
  • 3 Tablespoons rum (or 1 Tablespoon vanilla if you don't want to use rum)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped dried fruit (apples, dates, apricots, raisins, blueberries, or cranberries)
  • 1/3 cup oil
  • 1/2 to 3/4 cup granulated sweetener
DIRECTIONS
  1. Preheat oven to 350 degrees. Lightly oil a 9 x 5-inch loaf pan.
  2. Grind the flax seeds in a spice or coffe mill to a medium-fine meal, or the consistency of wheat or oat bran. Place the ground seeds in a blender and mix with the water until seeds are thick and foamy.
  3. Set aside.
  4. In a liquid measuring cup combine orange juice and enough soy or rice milk to make 3/4 cup. Set aside for the milk to curdle. (This will give a buttermilk-like flavor to the bread.)
  5. In a large mixing bowl combine orange zest, flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Mix well, making sure there are no small lumps.
  6. Mix in the dried fruit.
  7. In another smaller bowl, cream the oil and sweetener together until smooth and creamy.
  8. With a spoon, blend the flax seed egg-replacer with the oil and sweetener mixture until smooth and creamy, then beat in the orange-soy milk mixture.
  9. Make a well in the center of the dry ingredients. Pour the liquid ingredients into the well and mix in a with a spoon. Mix until a thick dough forms.
  10. Scrape the dough in to the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
  11. Remove from the oven and let sit for 5 to 10 minutes before removing from baking pan. Cool on a rack. Serve warm or cold.
  12. Total calories per serving: 163 Fat: 8 grams
  13. Carbohydrates: 22 grams Protein: 3 gram
  14. Sodium: 234 milligrams Fiber: 3 grams
RECIPE BACKSTORY
A good recipe from the Vegetarian Resource Group (www.vrg.org). Flax seeds blended with water make an excellent egg replacer when you want to make a traditional recipe that calls for eggss. You can sub in appropriate ingredients for your dietary needs :)