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Ingredients
- Dry Ingredients:
- 3 1/4 cup unbleached wheat or spelt flour
- 4 1/2 teaspoons baking powder
- 6 tablespoons non-hydrogenated vegan margarine or light oil (like sunflower or safflower)
- 1/4 teaspoon salt (only if using oil; margarine is already salted)
- 1 teaspoon cinnamon
- Wet Ingredients:
- 2/3 cup dried cranberries
- 1 cup rice milk
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup
Preparation
Step 1
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Oil a 1/4 cup measuring cup (the kind that has a handle and the top can be leveled) and set aside.
In a large bowl, mix together all the dry ingredients except the margarine or oil. Cut in the margarine or oil with a pastry cutter, fork, or your fingers until the mixture is crumbly.
In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry, lightly stirring until combined. (Do not over-mix.)
Using the 1/4 cup measuring cup, drop dough onto the parchment with one to two inches between each.
Bake for 20 minutes or until golden brown. These are best when warm. Serve with jam or margarine.