This is yet another recipe adapted from my beloved Vegan on a Shoestring. I was reluctant to try it because it required 1/2 a cup of maple syrup, and that stuff is expensive! But sometimes you just have to spoil yourself - the smell that emanated from the oven during baking was enough to make it worth the cost.
This is a lovely, lightly sweetened dense loaf similar to a banana bread. Filled with crunchy pecans, it's perfect first thing in the morning, warmed a little in the microwave or toaster. And the ground up oats give it a bit of extra fibre and 'health points'. It keeps well too.
1/3 cup oil
1/2 cup brown sugar
1/2 cup maple syrup
1 tbs ground flax seeds, blended into 1/4 cup warm water
3/4 cup rice milk
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 rolled oats, or oat flour
3/4 cup pecans (or any other nut you fancy)
a little extra maple syrup for drizzling
Preheat the oven to 180C and lightly grease a loaf pan.
Place the rolled oats in the bowl of a food processor and grind to a powder. Skip this stage if using oat flour.
In a large bowl beat the oil and sugar together. Add the syrup, flax liquid, milk, and extract and mix well.
In a separate bowl, whisk together the flour, baking powder, soda, salt, and ground oats. Fold into the wet mixture, then fold in the nuts.
Pour batter into the loaf pan and bake for 1 hour and 15 minutes, or until golden and centre is cooked (test with a skewer).
Let the cake cool for 15 minutes before inverting onto a wire rack. Top warm cake with a drizzle of maple syrup.