2 c millet flour (regular wheat flour works fine, too)
1 T (=3 t) baking powder
1 t salt
6 T vegan margarine (I like Earth Balance) or oil
1 T vinegar
1 c non-dairy milk
Preheat oven to 450. Put 1 T vinegar into a cup measure and fill it up the rest of the way with nondairy milk. Mix with fork. Let sit. (This is your vegan buttermilk; works in all baking.) Meanwhile, mix dries. Put in cold butter in chunks, and mash with fork until it's like coarse crumbs. (You can also use a food processor.) Add buttermilk and stir. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake for 10 to 12 minutes until just barely showing golden brown tinge (or even just before it shows.)
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| via Lighthouses of Canada |
