Ingredients

• 1/2 cup currants
• 2 cups flour (gluten free high protein)
• 2 tablespoons sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 tablespoons coconut butter (or palm fruit shortening)
• 2 tablespoons margarine (Vegan Earth Balance)
• 3/4 cup buttermilk (you can add 1 tsp. of lemon juice to the milk and it will make a butter milk substitute)
• 1 1/2 teaspoons caraway seeds (lightly toasted)

Instructions

1. Preheat oven to 400'F.

2. Lightly dust your baking sheet with flour. Plump the currants by covering with hot water for 10 minutes. Drain thoroughly and set aside.

3. Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.

4. With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.

5. Add the currants and caraway seeds fluffing the mixture up as you add them.

6. Make a well in the middle of the mixture and add 1/2 cup of the buttermilk. Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough. Better to have this mixture wet then dry.

7. Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking. Shape the dough into a flat 6" loaf.

8. Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.

9. Place in your preheated oven for 25-30 minutes or until golden brown.

10. Cool on a wire rack.

11. Serve warm with Vegan margarine or your favourite jam.

12. Bon Appetit!