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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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350 Best Vegan Recipes Makes 24 – serve with tomato soup Ingredients:
2 1/2 cups flour |
2 tablespoons cornmeal |
2 teaspoons baking powder |
1 1/2 teaspoons cracked black peppercorns |
1/2 teaspoon salt |
1 tablespoon powdered egg substitute |
1/4 cup water |
3/4 cup vegan hard margarine, softened |
2 tablespoons coconut oil |
1 cup toasted pine nuts |
Directions:
1. In a large bowl, combine dry ingredients. In a small bowl, stir together egg replacer and water and set aside.
2. In a mixing bowl, combine margarine and coconut oil until fluffy. Add four mixture alternating with egg replacer.
3. Stir in pine nuts.
4. Divide dough in half and shape into a log. Transfer to a baking sheet and shape log to about 16 by 2 inches.
5. Bake at 350 for 20-25 minutes or until just beginning to brown.
6. Remove from oven and let cool for 5 minutes. Leave oven on.
7. Using a serrated knife, slice logs into 1/2 inch slices. Place each slice cut side down on baking sheet.
8. Bake for 7 minutes. Flip.
9. Bake another 5 minutes or until crisp and dry.
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