Not as sweet as other fruit breads and easy to make, these are great for breakfast and/or a snack.
Add to Shopping List
This recipe has been added to your Shopping List
- 3/4 C soy milk
- 2-1/2 tsp lemon juice
- 2 C flour (unbleached all purpose)
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 C buttery spread cold
- 1 C raisins
In a small bowl, combine the soy milk and lemon juice (to create a buttermilk); set aside for approximately 5 minutes.
In a large bowl, combine all of the dry ingredients. Cut in the butter until the mixture resembles crumbles.
Stir in the milk mixture and raisins until just moistened.
Turn the dough onto a floured board or surface and knead a few times. Shape the dough into an 8-inch circle and cut into 12 wedges.
Place the wedges onto a greased baking sheet about an inch apart; sprinkle the wedges with additional granulated sugar and cinnamon (if desired), and bake at 425 degrees for 10 to 12 minutes or until golden brown.
Cover and store in a cool location or refrigerator for up to one week, or freeze for up to six months.
© Mainly Vegan LLC