* You can use buttermilk or plain yogurt instead of soured milk. For this recipe, as with most baking, buttermilk, soured milk, and plain yogurt can be used interchangeably. To sour any kind of milk (dairy, soy, almond or otherwise) for this recipe, add 1 teaspoon of vinegar or lemon juice to 3/4 cup milk. Stir and let sit a few minutes to curdle.
** For a non-vegan version use 2 eggs lightly beaten in place of the Flax Egg Substitute.