1 cup whole wheat pastry flour
3 cups quick cook oats
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup brown rice syrup =OR= 1/2 cup agave nectar
1 cup non-dairy milk (I use rice milk)
1/2 cup applesauce
2 egg equivalents, prepared (I use EnerG Egg Replacer)
1/4 cup slivered raw almonds
1/2 cup raisins Toppings:
pure maple syrup
If using agave, reduce the heat by 25 degrees F and decrease non-dairy milk by 1/4 cup.
1. Preheat oven to 350 degrees F. Oil 11" x 7" baking pan.
2. Except for raisins and almonds, mix all batter ingredients together in a bowl. Fold in raisins and almonds. Pour into cake pan.
3. Bake for 15 to 20 minutes, or until the top is firm to the touch. Cool for 10 minutes. Serve with yogurt and 100% pure maple syrup.
Source of recipe: I came up with a vegan on the go breakfast bar that is good for you!