Another one of our contributions to the upcoming baroque workshop!

1 3/4 cups whole wheat flour
1 tsp baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 mashed banana
3 finely diced ripe peaches
2 tbsp agave syrup
1 tbsp flax seeds
3 tbsp water
1 tsp vanilla
1/3 cup almond-cashew yogurt (or other vegan yogurt.)

Heat oven to 350 degrees. Grind flax seeds and mix with water in a little cup to create a vegan “egg”. Then mix first five ingredients in a bowl. Combine all other ingredients in another bowl, and then add wet ingredients to dry ingredient, mixing until fully combined. Pour mix into bundt pan or loaf-sized pan. Bake for about an hour, or until a fork inserted into the middle comes out dry.

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