- super speedy & healthy -
1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
1 ½ cups almond meal (you can easily grind up whole almonds in a food processor or blender until they are a flour type consistency)
1 tbsp baking powder
¼ tsp baking soda
¾ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
1
Mix the vinegar with the plant-based milk and set aside for 5 minutes.
2
Preheat oven to 450°F.
3
Mix all dry ingredients together.
4
Add the soured milk, and mix until all ingredients are moistened; avoid over-stirring.
5
Drop large spoonfuls onto a nonstick baking sheet or one lined with parchment paper.
6
Bake for 10-12 minutes, until lightly browned.
Ingredients
1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
1 ½ cups almond meal (you can easily grind up whole almonds in a food processor or blender until they are a flour type consistency)
1 tbsp baking powder
¼ tsp baking soda
¾ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
Directions
1
Mix the vinegar with the plant-based milk and set aside for 5 minutes.
2
Preheat oven to 450°F.
3
Mix all dry ingredients together.
4
Add the soured milk, and mix until all ingredients are moistened; avoid over-stirring.
5
Drop large spoonfuls onto a nonstick baking sheet or one lined with parchment paper.
6
Bake for 10-12 minutes, until lightly browned.