By Rissa Miller, Senior Editor Vegetarian Journal

(Makes 12 slices)

Non-stick spray
3 Tablespoons ground flax seed meal
6 Tablespoons warm water

1½ cups all purpose flour
¼ cup sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons powdered ginger
1 teaspoon cinnamon
Pinch salt (optional)
¼ cup maple syrup
½ cup unsweetened, plain vegan milk (cashew, oat, pea, or soy work best)
2 Tablespoons melted vegan margarine
1 teaspoon vanilla extract
¼ cup dried candied ginger, chopped
½ cup dried cranberries

Preheat oven to 350 degrees. Spray a loaf pan with non-stick pray and set aside.
     In a small bowl, combine ground flax seed meal with warm water. Stir thoroughly and set aside to congeal into a binder.
     In a large bowl, mix flour, sugar, baking powder, baking soda, powdered ginger, cinnamon, and salt. Stir a few strokes to mix, then add maple syrup, vegan milk, margarine, vanilla, and flax meal mixture. Stir again, about 30-40 strokes until well combined. Fold in chopped dried ginger pieces and dried cranberries. Pour into prepared loaf pan and bake at 350 degrees for 45-50 minutes until a toothpick comes out clean and edges of loaf are golden brown. Cool 10-15 minutes before slicing and serving.