1 1/2 cup orange juice
1/3 cup canola oil
1/3 cup maple syrup
2 tablespoons tahini
zest of one orange
2 cups whole wheat pastry flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup craisins (dried cranberries)
Preheat oven to 350F. In a medium-sized bowl, mix the orange juice, canola oil, maple syrup, tahini, and orange zest until well combined. In a large-size bowl, whisk together the flour, oats, baking powder, baking soda, and sea salt. Combine the two mixtures in the large-sized bowl, using as few strokes as possible. Fold in the craisins after mixing.
Lightly grease a 9 x 13 pan with canola oil. Pour the batter into the pan and bake at 350F for 40-45 minutes, or until a toothpick or knife comes out clean from the center of the cake. Let cool 10-15 minutes before slicing. This makes for a wonderful brunch coffee cake. Try dried blueberries or apricots as a substitute for the cranberries in the recipe - either of these are delicious!