2/3 cup nondairy milk (I use almond)
1 tablespoon apple cider vinegar
1 2/3 cups all-purpose flour (I use white wheat flour)
1/4 cup sugar (I like raw sugar in this, the crystals give a nice texture)
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/3 cups oats (I used quick-cooking steel cut oats)
1/4 cup cold non-hydrogenated margarine
1/2 cup canola oil
1/2 cup raisins
1. Preheat oven to 425 degrees Fahrenheit. Combine apple cider vinegar with milk, let sit while you prepare the dry ingredients. In food processor or mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Add oats and blend in food processor to break down texture of oats somewhat. Cut margarine into small chunks and drop into food processor, pulse until margarine is distributed in pea sized chunks throughout flour mixture (You can do this in a mixing bowl with a fork if you don't have a food processor or don't feel like getting one dirty).
3. Pour dry ingredients into mixing bowl. Add raisins to dry ingredients and stir to distribute. Add canola oil to almond milk mixture, stir into dry ingredients just until a moist dough forms. Turn out onto dry surface and knead 5-10 times until there are no visibly dry patches.
4. Pat dough into roughly 1" disk. Cut into eight wedges by halving and then quartering dough with sharp knife. Put eighths onto an ungreased cookie sheet and bake for 15-18 minutes, until brown.
Serve immediately with more margarine and apple butter!
Source of recipe: I wrote this recipe.