Preheated oven to 400 degrees F. 1/4 cup almond milk and 1 teaspoon white vinegar mixed to make “buttermilk” and set it aside for 5 minutes. Whisked 60 g coarse-ground whole wheat flour and 30 g whole wheat pastry flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon cream of tartar, 1 teaspoon raw sugar and a pinch of caraway seeds. Made a well in the center of the dry mixture and poured in all buttermilk at once, mixed quickly with a fork until it just came together, then mounded it in a mini 6.5″ cast iron skillet, scored it into quarters with a serrated knife, into the oven for 25 minutes (tapped on the bottom to make sure it was done).