Rock cakes (vegan recipe)

Rock cakes
These are very easy to make and cook, can be adjusted on taste, by adding spices and fruit or leaving the spices and fruit out. They are similar to a cake-like version of English-scones.

Being able to cook for yourself is an important skill to have, if you cant, you are at the mercy of large corporations who put profits ahead of healthy food.

And when our children learn to cook, they have an appreciation of food and cooking and can get off the fast-food treadmill. Giving them skills that allows them to break free of being slaves of large corporations.

2 cups plain flour
2 teaspoons baking powder
2/3 cups brown sugar
finely grated rind of 1 lemon
1/2 teaspoon of ground ginger
pinch ground cloves

1/2 cup sultanas, raisins, or currants, or any mix of (pre-soak, or cover with boiling water and let stand)
1/2 cup canned pineapple pieces, drained

1/4 cup sunflower oil
5 tablespoons soymilk (or rice milk)

Pre-heat oven to 200°C / 190°C fanforced / 400°F.

Lightly oil a large baking tray.

Sift together flour and baking powder, and spices. Stir in sugar and lemon rind.

Add drained sultanas and pineapple.

Mix the oil and milk and stir into the mixture, to make a dough which just binds together. (less liquid than if making a cake batter).

Spoon onto rocky heaps on the greased baking tray and bake for 20 minutes or until golden brown and a toothpick comes out clean.


Feedback welcome.

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