||[Dec. 17th, 2007|02:44 am]
Made dirt simple vegan scones tonight.
These raspberry preserves are fucking good.
Here's what I can give you. I haven't looked up how other people or communities do recipe sharing on LJ, but I can't imagine it's very complicated.
Also, I substituted soy cream with unsweetened soy milk and white vinegar for cider vinegar. And I abbreviate teaspoon as ts and tablespoon as tb, which I believe is an almost normal thing. But I did convert decimals into fractions cause I know that is weird.
3 cups all-purpose flour
2 tb baking powder
1/4 cup sugar (+1 ts for sprinkling)
1/4 ts salt
1/3 cup vegetable oil
1/2 cup soy cream (or rice or soy milk)
3/4 cup rice or soy milk plus 2 ts apple cider vinegar
Preheat oven to 400. Lightly grease a cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
Berry: fold in 1 1/2 cups
Chocolate chip: 1 ts of vanilla extract to the wet mix, 2 tb of sugar, fold in 1 cup of chocolate chips
Maple Walnut: 2 ts maple extract to wet, 2 tb sugar, fold in 1 1/2 cup walnut
I too thank you for posting the recipe!
hm... I wonder is I can just use lemon instead of vinegar. I don't have apple cider or white vinegar. I have red wine, blasamic and rice vinegar and I never use any of them so heck if I'm gonna get more vinegar!
Yeah, I was going to lemon juice to curdle the milk until I remembered I had a big jug white vinegar that I bought for cleaning.
I didn't save this word doc, but I have a photo of the printout.
Recipe transcribed and saved!