Back in my Elastic Waist days I used to write a series of recipe posts based on my trials and tribulations trying to eat all healthy-like on a fixed income.
Well, for the past few years, my income has been sufficient enough to keep me in overpriced baking powder, and I really haven’t given too much thought to the price of my groceries. That’s all got to change now, because I’m back on a budget.
Unfortunately this little budgetary hindrance means that I need to cut back on the hours I log sitting and reading at coffee shops. As a true addict, I’m not sure I can give that little luxury up completely, but it is for sure more of a ‘special occasion’ treat, than a weekly occurrence now.
As I sat at home today, trying to think of ways not to spend money. Workout already under my belt, apartment cleaned, tax info organized I was left with the urge to sneak off to the local coffee shop and have a little treat.
But no, I remain steadfast in my determination to be fiscally responsible. Stupid money, keeping me from my happy place.
I decided to healthify and veganize (I’m still an omnivore, I just try to keep things as animal free whenever possible) one of my favorite coffee shop treats, while I curled up on my couch with my latest library find.
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 cup whole wheat flour
- 1 cup white flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable shortening
- 1 ½ cups frozen berries
- Preheat oven to 400 degrees
- Combine soy milk and apple cider vinegar, stir and set aside for 30 minutes
- Sift together dry ingredients: whole wheat and regular flours, sugar, salt, baking powder
- Mix in bits and pieces of the shortening until mixture becomes fine crumbles.
- Stir in soy milk mixture.
- Mix in berries.
- Separate dough in half; flatten into two seven inch disks. Cut each disk into 6 wedges.
- Bake for 20-25 minutes.
- Eat, sip coffee, and smile smugly over how much money you saved.