Serves: 8
Total Calories: 165

1 1/2 cups oat flour
1/2 cup amaranth or barley flour
2 teaspoons double acting baking powder
1/2 cup maple sugar or palm sugar
1/4 teaspoon cinnamon
1/2 cup enriched oat or rice milk
2 tablespoons lemon juice
1/2 cup dried red cherries (not freeze dried)
3 teaspoons vanilla extract
1/4 cup canola oil
1/4 cup honey
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk

Preheat oven to 325 degrees. In large bowl combine oat flour, amaranth flour, baking powder, maple sugar/palm sugar, and cinnamon. Combine rice/oat milk, lemon juice, cherries, vanilla extract, canola oil, honey, and egg replacer. Add liquid ingredients to dry, stirring until just combined. Pour into a lightly oiled loaf pan dusted with a little oat flour and bake about 1 hour. Remove from oven and let cool in pan at least 15 minutes before slicing.

Nutritional Facts:

Serves: 8
Total Calories: 165
Calories from Fat: 68

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Grandmother Catherene's Cornbread
Banana Bread
Rye Bread with Dates
Cherry Vanilla Bread
Orange Zucchini Bread