½ TBLSP chia seeds
1 ½ TBLSP cold water
1/3 cup flour
¼ teaspoon baking powder
½ teaspoon sugar
A pinch of salt
2/3 TBLSP vegan butter
1 TBLSP chopped dried fruit (raisins, cherries, apricots)
1 TBLSP almond milk
Preheat the oven to 450 degrees F.
1. Grind the chia seeds in a mortar and pestle or blender long enough to make a coarse meal (not a flour). (You can skip the grinding—the taste is a little less robust and nutty, but the seeds produce the same goop.) Place the ground seeds in a small container (or leave 'em in the mortar), add 1 ½ TBLSP of cold water (tap cold is fine) and stir briskly. Let sit for five minutes while you mix the rest of the ingredients. The goopy result is a substitute for half of an egg, so if you’re not a vegan, you can use half a beaten egg.
2. Mix the dry ingredients (flour, baking powder, sugar, and salt) together in a small bowl. A cereal bowl is plenty big enough.
3. Cut in the butter with a pastry knife or a fork until it’s the texture of cornmeal.
4. Stir in the dried fruit.
5. Add in the chia goop and the almond milk. Mix briefly and press into a flattened circle, about 3/4-inch thick on a baking dish or in a shallow cake pan. Score it into wedges (if you like) and brush the top with a little bit more milk.
6. Bake for 15 minutes.