1. In a large bowl, whisk together the whole wheat flour, unbleached flour, Sucanat, baking powder, baking soda, cinnamon, salt and orange zest. Set aside.
2. Remove the tea bags from the tea (be sure to squeeze the excess liquid from the tea bags) and whisk in the egg replacer and oil.
3. Pour the tea mixture into the flour mixture and stir just to combine. Gently fold in the cranberries and walnuts. It will be a fairly thick batter.
4. Spoon the cake batter into an oiled 8-inch round pan. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted into the cake comes out clean.
5. Allow the cake to cool completely. Serve with tea and a side of nondairy ice cream or, for a sweeter treat, decorate with a glaze made of icing sugar and nondairy milk or orange juice

For the cookies:

1. Sift the flours and baking powder in a large bowl and set aside.
2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, beat the Sucanat and vegan butter with an electric mixer until light and fluffy, about 3 to 4 minutes.
3. Add the egg replacer, water and vanilla and beat for another minute.
4. Add the flour mixture and beat until the dough is smooth.
5. Divide the dough into two flat disks and wrap each in plastic wrap. Refrigerate for 1 hour, until firm.
6. Roll out the dough to about 1/4-inch thickness. (I roll mine out between two pieces of parchment paper to prevent sticking.)
7. Cut out the cookies with cookie cutters and carefully transfer them to a baking sheet covered with parchment paper.
8. Put the cookies in the fridge for 10 minutes before baking to help them keep their shape.
9. Bake at 350 degrees for 12 to 15 minutes, or until they start to brown around the edges.
10. Cool on a wire rack and decorate with royal icing.

For the royal icing:

1. In a medium bowl, sift the powdered sugar and cornstarch together.
2. Stir in the lemon juice and optional food colouring.
3. Add nondairy milk 1 tsp at a time until the mixture becomes smooth.
4. Do the toothpick test to get the correct consistency: Drag a knife through the royal icing and count to 10. If the surface becomes smooth within 5 to 10 seconds, the icing is at the correct consistency. If not, add more powdered sugar or nondairy milk for desired results.
5. Decorate cookies as desired and let sit for several hours to dry. Store cookies in between pieces of parchment paper in a tightly-covered container for up to one week.