Whole grain baking

Vegetarian Journal, Jan-Feb, 2002 by Nava Atlas

2 cups whole wheat pastry flour
1/4 cup quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegan granulated sweetener *
1 cup applesauce
1 1/2 teaspoons Ener-G egg replacer, dissolved
  in 2 Tablespoons water
1 1/2 Tablespoons light vegetable oil
1 1/2 cups vegan semi-sweet chocolate chips
1/2 to 3/4 cup raisins (optional)

Preheat the oven to 350 degrees.

Combine the flour, oats, baking soda, baking powder, and sweetener in a mixing bowl and stir together.

Make a well in the center of the dry ingredients and add the applesauce, dissolved egg replacer, and oil. Stir together until the wet and dry ingredients are thoroughly combined.

Stir in the chocolate chips and raisins, if desired. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoonfuls.

Bake for 10 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.

Total calories per cookie: 77   Fat: 3 grams
Carbohydrates: 14 grams         Protein: 1 gram
Sodium: 19 milligrams           Fiber: 1 gram

JAM BARS

(Makes 12)

Richly sweetened with all-fruit preserves, these bars are a fun treat for kids and adults alike. Try them with almond tea.

3/4 cup whole wheat pastry flour
1/4 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Dash of salt
1/3 cup applesauce
1/2 teaspoons Ener-G egg replacer,
  dissolved in 2 Tablespoons water
3/4 to 1 cup all-fruit preserves

Streusel topping:
1/2 cup quick-cooking oats
2 Tablespoons vegan granulated sweetener *
2 Tablespoons whole wheat pastry flour
2 Tablespoons light vegetable oil

Preheat the oven to 350 degrees.

Combine the flour, oats, baking soda, cinnamon, and salt in a mixing bowl. Stir together. Make a well in the center of the dry ingredients and add the applesauce and dissolved egg replacer. Stir together until the wet and dry ingredients are thoroughly combined.

Spread the batter into a lightly-oiled 8" x 8" baking pan with the help of a baking spatula. Carefully spread the preserves evenly over the batter, using the spatula.

In a small bowl, combine the topping ingredients and stir together until evenly coated with the oil. Sprinkle evenly over the preserves, and pat down gently.

Bake for 25 to 30 minutes or until the topping is golden. Allow to cool until just warm, then cut into 4 sections in one direction, and 3 sections in the other to make 12 pieces.

Total calories per jam bar: 98   Fat: 3 grams
Carbohydrates: 17 grams          Protein: 2 grams
Sodium: 56 milligrams            Fiber: 2 grams

WHOLE GRAIN FOCACCIA BREAD

(Makes 1 round loaf to serve about 10)

Though this excellent traditional Italian bread is yeasted, it doesn't take as long to make as other yeasted breads since it only requires one brief rising. Start making this bread just before you put on a pot of soup, and the two should be ready simultaneously.

1 package rapid-rise dry yeast
1 cup warm water
1 Tablespoon vegan granulated sweetener *
1/4 cup olive oil, divided
1 1/2 cups whole wheat flour (or replace 1/2
  cup of the flour with buckwheat or spelt
  flour)
1 cup whole wheat pastry flour
1 teaspoon coarse salt
1 Tablespoon minced fresh garlic
Coarse (kosher) salt
Dried oregano and/or rosemary