1 cup low-fat soymilk
1 tablespoon white vinegar
3/4 cup plus 1 teaspoon whole wheat flour
3/4 cup plus 2 tablespoons white flour
1/2 teaspoon baking powder
1 tablespoon baking soda
1 - 1/2 teaspoon egg replacer
2 tablespoons water
1 - 1/2 tablespoons soy margarine
1 tablespoon caraway seeds
100 g (1/2 cup) raisins
1 tablespoon white vinegar
3/4 cup plus 1 teaspoon whole wheat flour
3/4 cup plus 2 tablespoons white flour
1/2 teaspoon baking powder
1 tablespoon baking soda
1 - 1/2 teaspoon egg replacer
2 tablespoons water
1 - 1/2 tablespoons soy margarine
1 tablespoon caraway seeds
100 g (1/2 cup) raisins
method
1. Preheat oven to 375°F. (190°C) gas 5.
2. Combine soymilk and vinegar, set aside.
3. Combine Ener-G egg replacer with water and mix until frothy, set aside.
4. Combine whole wheat flour, minus 1 teaspoon, white flour, baking powder, and baking soda in a large mixing bowl. Cut in soy margarine. Add egg replacer mixture and then slowly mix in soymilk mixture. Coat raisins with remaining 1 teaspoon of whole wheat flour. Add raisins and caraway seeds to mixture. Pour into a nonstick 9" x 5" x 3" loaf pan. Bake for 45 minutes. Tastes delicious served warm!
2. Combine soymilk and vinegar, set aside.
3. Combine Ener-G egg replacer with water and mix until frothy, set aside.
4. Combine whole wheat flour, minus 1 teaspoon, white flour, baking powder, and baking soda in a large mixing bowl. Cut in soy margarine. Add egg replacer mixture and then slowly mix in soymilk mixture. Coat raisins with remaining 1 teaspoon of whole wheat flour. Add raisins and caraway seeds to mixture. Pour into a nonstick 9" x 5" x 3" loaf pan. Bake for 45 minutes. Tastes delicious served warm!
serving amount
makes 10 slices
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