22 January 2012


DSC_0104While I do love some exotic foods, I am also very fond of the old traditional classics, so part of my mission this year will be to find/produce vegan alternatives to all my favourite classics. I started this morning with crumpets, and was pleasantly surprised. The non-vegetarians in the house also approved.
This recipe yielded 12 smallish crumpets, just enough for breakfast for 2 and taste-tests for the others.
You will need:
  • Egg replacement to the equivalent of two eggs. I used Orgran No Egg – 2T mixed with 4T water
  • 1/2 cup castor sugar
  • 1 cup soy milk (or your favourite non-daily milk)
  • 2T vegetable oil
  • 2c flour – I used normal cake flour, as we do not have gluten issue (yet)
  • 4t baking powder
  • 1/2 t salt
You will do:
  1. Beat the egg-replacement and the castor sugar together.
  2. Add 1/2 cup of milk and the oil. Beat until smooth.
  3. Sift in the dry ingredients and beat well.
  4. Gradually beat in the remainder of the milk to make a smooth batter.
  5. Drop spoons full on a hot greased flat frying surface. Cook until air bubbles appear, and flip. Cook until both sides are lightly browned.
Serve with syrup or honey.

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