Breakfast Fruit & Nut Cake
3/4 cup dried cranberry-raisin mix
1/4 cup orange juice
1 1/2 cups flour
1 1/2 cups quick cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar
3/4 cup applesauce
1/3 cup prepared egg replacer (http://vegweb.com/index.php?topic=7678.0)
1/2 cup chopped pecans
1/2 cup carob chips
1. Preheat oven to 350 degrees F and prepare a 13x9" baking pan with canola cooking spray. Combine dried fruit and orange juice in a mixing bowl, and microwave on high for 30 seconds. Let stand for 10 minutes.
2. In the meantime, combine flour, oats, baking powder, and salt in a separate bowl. in another bowl, combine brown sugar and applesauce and whisk together vigorously. Add the egg replacer, and beat well.
3. Add the dry ingredients to the applesauce mixture and incorporate until wet. Stir in the dried fruit mixture, chopped pecans, and carob chips.
4. Spread the dough in the prepared baking pan and bake until center is set (about 20 minutes). Let cool, and slice.
Source of recipe: This recipe was inspired by a marriage of Kraft's choco-cranberry oat bars, a love of nuts, and my lactose intolerance. Enjoy!