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Action: One of the key ways in which we can reduce our  carbon footprint is by eating more plant based foods and less meat and dairy products. Swopping plant based milk and butter in baking is one easy way to make the change without even noticing. I am always surprised that even though most cafes offer plant based milk, very few offer a selection of – or even just one – vegan cakes!

So here I a recipe for vegan rock buns.


250g raising flour ( I use wholemeal flour plus baking powder)

75g vegan butter (unlike margarine this has the hard texture of butter)

1tsp grated nutmeg

1 tsp egg replacement powder (eg Free and Easy)

50g sugar

75g dried fruit – eg raisins

Oat milk 


Cut the butter into cubes and rub into the flour.

Add remaining dry ingredients and mix.

Add just enough milk to bind the whole into a stiff mix. (If it is too soft, the buns will look more like cookies than rocky buns).

Place in rough spoonfuls onto a greased baking tray. It will make about 10 or 12.

Bake in a pre-heated oven at 175C for 15 to 20 minutes until lightly brown.

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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