Part 112 (2/2)

PREHEAT THE oven to 350F and lightly grease a non-stick 12-cup m.u.f.fin tin.

In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.

In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.

Pour into the prepared m.u.f.fin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a m.u.f.fin comes out clean.

CRANBERRY-ORANGE-NUT BREAD.

MAKES ONE LOAF.

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME.

This is Isa mom's recipe, but we think it was originally from a Fannie Farmer cookbook from the '60s and been tampered with over the years. This is a bake sale favorite. It smells just as lovely as it tastes!

cup soy milk

cup fresh orange juice

cup canola oil

1 cup sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoons baking powder

teaspoon baking soda

teaspoon salt

teaspoon ground allspice

1 tablespoon grated orange zest

1 cup chopped fresh cranberries

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