From Alice Enevoldsen

Mix Together

• ¼ Cup Flour
• 1 tsp Dark Brown Sugar
• a couple shakes of cinnamon

Stir Together

• 1 Tbsp Vegetable Oil, Melted Margarine, or Other Butter Substitute
• 1 tsp Cornstarch
• ½ Cup Oat/Soy/Rice Milk
• a dash of vanilla extract

Cut into Strips (if you want strips, I haven’t tried this with whole slices)

• 4 slices sandwich-sized bread

Directions:

Mix liquid and dry ingredients in a plate. Coat (do not soak) only as many strips of bread at a time as will fit into your skillet. In cooking words I would say “dredge” the bread strips in the goop.

Place immediately into low-heat lightly-greased skillet, cook till done – a couple minutes on each side. Hopefully you can get to a point on side 1 where the bread seems to be drying a little on the top before you flip, and then the bottom side that you flip up will be golden-brown.

I’ve been searching for a good, functional egg-free French Toast recipe for years. Thank goodness for Jennifer and Alyce on the WA-FEAST listserv who turned me on to the idea of making a very thin pancake batter, and using that. It is very close to exactly what I need. There’s one more recipe through them that I need to try – it relies on Xanthan Gum. The recipes on the vegan websites that use bananas, egg-replacer, or cornstarch never turn out for me. I wonder if I’m using the wrong bread.

This recipe is also shared with other allergy-friendly recipes at Cybele Pascal’s website.

From Debbie Gift

Sift Together

• 1 Cup Flour
• 2 Tbsp Dark Brown Sugar
• 2 Tsp Baking Powder

Stir Together

• 1 Tbsp Vegetable Oil, Melted Margarine, or Other Butter Substitute
• 2 tsp Cornstarch
• 1 Cup Oat/Soy/Rice Milk (if you’ve frozen it into an ice cube tray this is 5 cubes)
  

Directions:

Slowly whisk liquid ingredients into dry ingredients.

Pour onto hot lightly-greased skillet, cook till done (flip when all the bubbles on the first side pop).

You can add blueberries, or serve with maple syrup, or whatever you like to do with blueberries. These make wonderful silver-dollar pancakes.

From Jessie Branom-Zwick

• 2 cups bread flour
• 1 2/3 cups all purpose flour
• ¾ teaspoon cream of tartar
• 2 ¼ teaspoons yeast
• ½ teaspoon sugar
• 2 ¼ cups warm water
• 3 ½ teaspoons coarse sea salt, crushed
• ½ teaspoon baking soda
• 2/3 cup warm oat milk
• Solid fat for greasing griddle and rings (Palm oil)
• Tasty toppings, such as jam or honey

Directions:

Sift together the flours and cream of tartar. Mix yeast, sugar, warm water and let stand until it foams. Mix the yeast goop into the flour until smooth. Beat for two minutes, cover with plastic wrap. Let rise until it falls – about an hour.

Mix the salt into the batter. Cover again and let stand 15-20 minutes.  Mix the baking soda and oat milk, stir into the batter. Don’t let the batter get too stiff.

Grease a pan or griddle over medium heat until hot. Put a greased crumpet ring down, spoon about 1/3 cup batter in. It should start to form holes. If it doesn’t, add more water to the batter.

Cook until the top is stiff (7-8 minutes). Flip carefully, and cook another 2-3 minutes.  Add toppings and eat!

Scone and Tea
Image ©2011 Jason Gift Enevoldsen

From Alice Enevoldsen

• 1 ¾ Cups Sifted flour
• 3 Tsp Double-acting baking powder
• 1 Tbsp Sugar
• 6 Tbsp Chilled palm oil (or margarine, shortening, butter)
• ¾ Cup Oat milk (or soymilk, milk)
• Dried cranberries, raisins, or currants

Directions:

Freeze your palm oil, but measure it first. You can make this with room-temp fat, but I’ve had very good luck with frozen. I try to freeze 6 tbsp more every time I use up the 6 tbsp in my freezer.

Preheat the oven to 450°F.

Sift the flour as you measure it. Yes really. If you want flaky scones this is a must. Sift your dry ingredients together.

If you’re using frozen palm oil, I recommend shaving it with a sharp knife on a cutting board and then adding it to your dry ingredients.

Cut the fat into the dry ingredients. I prefer to use a pastry cutter, but you can also use two knives. You’re aiming for an end result that is the consistency of really coarse cornmeal. I usually don’t get quite that far. Add any dried fruit you might like raisins and dried cranberries work well.

Add oat milk. Stir as few times as possible, but get it evenly combined. The dough will be wet. Pat into a 1-inch thick flat round on a well-floured cutting board. Turn over to get flour on both sides. Cut into 8 pie-slices. Bake for ~12 minutes. I usually start with 9 and then check. You want them to be lightly browned at the edges.

Let cool. Eat.

Scones
Image ©2011 Jason Gift Enevoldsen