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Mid-Hudson Vegetarian Society, Inc.
47 South Street, Rhinebeck, New York 12572 USA -
845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment
The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.
Newsletters - Winter 2005 Issue
Buttermilk Oat Scones - the vegan way
Recipe from Robbie
1 cup steel cut oats (available in bulk or packaged)
1 cup soy milk with 2 teaspoons apple cider vinegar
(yes that is how to make vegan buttermilk)
1-1/4 cups whole wheat pastry flour
1 tbs. organic sugar
2 tsp. non-aluminum baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup dried currents
4 tbs. non-hydrogenated margarine (I like Earth Balance)
Cinnamon and sugar mixture for top if desired
Turn oven to 325o. Spread oats on a cookie sheet and toast for 12 to 15 minutes, stirring a few times until they change color slightly.
Add vinegar to soymilk.
Place toasted oats in a bowl, adding soymilk and soak for 20 minutes.
Oil cookie sheet lightly and raise oven temperature to 400o.
Combine the flour and the rest of the dry ingredients and mix well with a fork. Add currents. Cut in the margarine using a pastry blender or two knives until the mixture has the consistency of coarse meal.
Stir in the soaked mixture.
Flour your hands and knead the mixture briefly into a ball (don’t over mix). Place the batter on the cookie sheet and press and shape into a 3/4 inch thick rectangle or oval. If desired brush with a bit of soymilk and sprinkle a cinnamon and sugar mixture on top. With a sharp knife score almost to the bottom into eight slices, the end ones may be somewhat curved.
Bake for 12 to 15 minutes. Cool in a pan, separating the scones.
You may want to cut each one in half. These are nice served with an all-fruit jam. If you are limiting your sugar intake or baking for someone who is, this will satisfy a sweet tooth without much sugar.
Return to Winter 2005 Issue
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