Zesty Cranberry Loaf

1 cup whole wheat pastry flour

1 cup whole wheat flour (or pastry flour)

1/2 cup sweetener (or orange juice concentrate)

1 tbsp baking powder

(Optional: Cloves and nutmeg to taste) 

1/2 tsp salt

zest from 1-2 oranges

2/3 cup fresh orange juice (only 1 tbsp if using orange juice concentrate)

Egg replacer for three egg whites (eg: 3 tbsp corn/tapioca starch + 6 tbsp water, well beaten)

6 tbsp melted margarine or oil (or half and half, can be reduced to 4 tbsp if desired)

1-1/2 cups fresh cranberries

1/2 cup walnuts, chopped (or almonds)

Preheat Oven 350F.

In a bowl, sift (or beat to add air) flour through to salt (dry ingredients), mix well. Add orange zest. 

In a separate bowl mix the orange juice, egg replacer and margarine or oil. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir from centre and gently mix together (DO NOT OVER MIX). Add cranberries and walnuts

Pour into a prepared loaf pan

Bake for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Let cool in pan or transfer to wire rack once cooled enough to handle (about 15 minutes).