Orange Raisin Tea Biscuits

1 tsp (5 ml) apple cider vinegar, plus enough plain or vanilla soy or almond
milk to make 2/3 cup (160 ml)
2 Tbsp (30 ml) light agave nectar
3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic
2 tsp (10 ml) pure vanilla extract
Finely grated zest of one small orange
1/3 cup (40 g) raisins
1-3/4 cups (245 g) light spelt flour
1-1/4 tsp (6 ml) baking powder
1/2 tsp (2.5 ml) baking soda
Scant 1/2 tsp (2.5 ml) fine sea salt

Preheat oven to 400F (200C). Line a cookie sheet with parchment paper, or spray with nonstick
spray.
In a small bowl, combine the vinegar-milk mixture, agave nectar, oil and vanilla; whisk to blend
well, then stir in the orange zest and raisins. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet
ingredients over the dry and stir to mix well; do not overmix. The dough will be thick and sticky.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, drop mounds of dough onto the
cookie sheet about 2 inches (5 cm) apart. Wet your hands (or use a silicon spatula) and flatten
the tea cakes slightly.
Bake in preheated oven for 6 minutes, then remove and quickly brush tops with more milk, if
desired (this produces a more golden crust). Rotate the pan, return to oven and bake another 6-
8 minutes, until the edges are golden and tops are just beginning to brown.

Number of Servings: 8

Recipe submitted by SparkPeople user EVENSTAR74.