Oldie But Goodie #2

Buon Giorno Breakfast Cake This is a higher protein, lower carb (and lower sugar) version of a Honey Cake. I had it for breakfast with a little cappuccino. Delicious.   1 1/4 Cup Oat Flour (can make this by putting oats in blender) 1 Cup Almond Flour 1 Cup Soy Flour 2 Tsp Pumpkin Pie Spice 1 Tsp Baking Powder 1 Tsp Baking Soda 3/4 Tsp Salt 2 Cups chopped and peeled Granny Smith Apples 2 Tsp Orange Zest 3/4 Cup Egg Whites 1/2 Cup Dark Brown Sugar 3/4 Cup Honey 3/4 Cup Coconut oil 1/2 Brewed Coffee, cooled     1. Preheat oven to 325 F. Spray tube pan with nonstick cooking spray. Combine all three flours, pumpkin pie spice, baking powder, baking soda and salt into bowl. Set aside. 2. In large bowl, beat egg whites fast with wisk for one minute, then add brown sugar, honey, coconut oil and coffee until smooth. Add flour mixture and beat until combined. Fold in apples and zest. Pour batter into tube pan. 3. Bake 1 to 1 hour and 10 minutes, or until wooden pick inserted near center of cake comes out clean. 4. Cool cake in pan for 15 minutes, then loosen from sides and center. Invert on cooling rack, cool completely.