Soul Cakes
2 eggs
2 sticks butter, softened
1/2 cup sweetener (I use powdered stevia, honey is traditional
1/2 cup warm milk (any kind, I use almond)
Pinch saffron (optional)
3 1/2 cups whole wheat flour
1/2 cups old fashioned oats
Cinnamon, nutmeg, allspice to taste
Pinch of salt
1/2 cup dried fruit (I use craisins, black currants are traditional
Preheat the oven to 426 F.
Set milk on the stove to simmer; add saffron if you’re using. The milk should turn yellow.
Cream butter, eggs, and sweetener together. Add spices and salt to creamed mixture. Carefully mix in the oats and flour; the mixture should resemble course cornmeal. Add the warm almond milk and saffron, mixing until a soft, pliable dough forms.
You can either form the soul cakes into 2 in. rounds with your hands, or roll it out and cut with a biscuit or scone cutter.
Place the cakes on a baking sheet and bake for 15-18 minutes. You can place them fairly close together because they don’t rise in the oven or spread.
Serve warm!
https://href.li/?https://en.m.wikipedia.org/wiki/Soul_cake
href.li
