3/4 C soy milk
1 t apple cider vinegar
1 C wholemeal self-raising flour
1 C white self-raising flour
2 T vegan margarine
1 t sugar
2 t instant coffee granules
1 C dried dates, roughly chopped
self-raising flour, for dusting
Preheat oven to 210 degrees Celsius.
Mix soy milk and vinegar together in a measuring jug. Set aside to curdle. After 5 minutes stir in sugar and coffee granules
Sift flour and salt into large bowl and mix in margarine with fingertips until resembles coarse breadcrumbs. Stir in dates until coated with flour mixture. Make well in centre.
Pour in milk mixture and stir together to form a soft dough. Turn onto floured surface and roll dough to a rectangle around 2cm thick.
Cut dough into squares. Place on greaseproof papered baking tray and bake for 15 minutes, or until golden brown and cooked through. Serve warm.