350 deg. F., approx. 1 hour
Makes 1 loaf
1) Prepare in advance, and set aside:
– 1/2 cup lightly toasted finely grated, UNSWEETENED COCONUT
To toast: Spread coconut in cookie sheet or shallow pan. Broil (not too close to the heat) for about 3 min., stirring several times, till very lightly toasted brown. Watch carefully... the coconut can quickly become too brown.
2) Place in a 1- or 2-cup measuring cup:
– 2 T. CANOLA OIL
– 1 peeled, shredded cooking APPLE (Macintosh, Cortland, etc.)
– and enough PLAIN SOYMILK to make 1/2 cup in total
3) Pour the above mixture into a large mixing bowl; then add and mix well:
– 2/3 cup brown sugar, loosely packed)
– 1 EGG, slightly beaten
– 1 T. ground FLAX SEED
– 2 T. WATER
– 1 cup mashed ripe BANANAS
– 3 T. PLAIN YOGURT
– 1 T. FRESH LIME JUICE
– 1/4 tsp. SALT
– 1/2 tsp. GROUND GINGER
– the TOASTED COCONUT (see #1)
4) In a medium size mixing bowl, combine thoroughly:
– 1 cup UNBLEACHED WHITE FLOUR
– 1 cup WHOLE WHEAT PASTRY FLOUR
– 1/3 cup quick-cooking OATS
– 1 tsp. BAKING POWDER
– 1/2 tsp. BAKING SODA
5) Pour #4 into #3, and mix gently till evenly blended.
Pour into one greased 9" x 5" x 3" or 8" square glass baking dish;
Bake about 1 hour, or until toothpick or knife inserted in middle comes out dry.
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