Third, the original recipe called for buttermilk but I found that full fat yogurt worked best, as the yogurt has a mild binding quality to it (
vegan baker sometimes use soy yogurt as an egg substitute).
My friend Laurel, the
baker behind the grain - free and refined - sugar - free (and
sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me.