Multigrain Coffee “Cake”

• 1 cup soy flour
• 1/2 cup whole wheat flour
• 1/2 cup unbleached white enriched wheat flour
• 1 cup organic low-fat milk or unsweetened soymilk
• 1/4 cup unsweetened low-fat organic yogurt or soy yogurt
• 1/4 cup plus 1 tsp canola oil
• 1/2 cup maple syrup
• 1 Tbsp white vinegar
• 1 Tbsp vanilla
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• Parchment paper

1. Preheat oven to 350 degrees F. Grease a 9 x 9 baking pan with 1 teaspoon of oil, then line with parchment paper and set aside.
2. Place soy, whole wheat and enriched white flour together in a flour sifter. Sift into a mixing bowl. Place baking powder and soda into the sifter. Sift into the bowl. Add cinnamon and nutmeg. Stir. In a separate bowl, combine soymilk, oil, yogurt, maple syrup, vanilla and vinegar. Stir. In three batches, add wet ingredients to dry ingredients. Mix together until smooth. Do not over mix. Pour batter into prepared baking pan. Place in oven and bake for approximately 30 minutes, until cake is firm in the middle and does not stick to a toothpick. Remove from oven. Let cool then remove parchment paper from bottom of cake. Makes 8 servings.

soy flour, whole wheat flour, unbleached white enriched wheat flour, milk, yogurt, canola oil, maple syrup, white vinegar, vanilla, baking powder, cinnamon, nutmeg, baking soda, paper

Taken from www.epicurious.com/recipes/member/views/multigrain-coffee-cake-50033663 (may not work)