My Grammy O’Connor grew up in County Clare, Ireland. She moved to Hartford when she was 20 years old and now lives in West Hartford. I love her Irish accent. She and Mother love to bake and cook together. Mother and my cousin Deirdre are introducing her to vegan food. Grammy is a huge animal lover. She has three small dogs and seven cats.
3 ½ cups unbleached organic flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup buttermilk (one cup soy or rice milk plus one tablespoon of lemon juice or vinegar; let stand for 10 minutes)
2 tablespoons vegan sour cream or plain soy yogurt
1 tablespoon Ener-G egg substitute + four tablespoons warm water (mix thoroughly)
vegan sugar (to taste)
Currants (optional – as many as you like)
Caraway seeds (optional – as many as you like)
Mix dry ingredients together in one bowl and wet ingredients together in another bowl. Add wet ingredients to dry ingredients and mix well. Form a round loaf and place on baking sheet coated with vegetable spray.
Bake at 350 degrees for one hour (test bread before that).