Vegan scones

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During lockdown like a lot of people I have turned to baking which has been a long lived hobby of mine for years as it is. If I could have done social distance safe drop offs and shared with people (we don't have friendly neighbours or family/ friends in walking distance unfortunately) I would have baked so much more. I've made lemon and lime drizzle loaf, cookies, brownies, peaches and cream cake, pavlova so far and I would love to go for an afternoon tea as soon as it is possible again, so baking some warm scones topped with goodies was high on my agenda.

Ingredients:
350g self-raising flour
1/4 tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegetable spread/ dairy free butter
150ml dairy free milk

To serve:

Raspberry or straberry jam
Elmlea vegan double cream whipped
fresh fruit optional but great!



Method:

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the veg spread until the dough resembles fine breadcrumbs.

Gradually stir the milk into the flour mixture until you have a smooth dough.

Heat the oven to 220c or 200c fan. Lightly dust your suraface with some flour, and gently roll out the dough until approx 2cm thick. Line a baking tray with some greasproof paper and using a 5 or 7 cm cutter, cut out the scones. Leave a 2-3cm gap between the scones.Brush the tops of the scones with a little milk, making sure it doesn't drip down the sides as this will cause them to rise unevenly. Bake for 15-20 minutes or until golden brown. Allow to cool slightly but best served warm with your favourite toppings.


 
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Bourbon Biscuit Brownies

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In Spring social media was inundated with the simple bourbon biscuit submerged into brownie mixture and rightly so because it's bloody delicious. All hail that little chocolate biscuit which so happens to be accidentally vegan and what better time to enjoy a treat and get some baking done then the festive period.

I have a tried and tested brownie recipe which I have posted on here before when I made those other famous brownies of the slutty type. I even recently used my recipe to make two seasonal festive treats after eight mint brownies and mince pie brownies. 

 Ingredients

Packet of bourbon biscuits
250g Plain Flour
350g Golden caster
65g Plain Cocoa Powder
1 Tsp Baking Powder
1 Tsp Salt
250ml Water
250ml Vegetable Oil
1 tsp Vanilla Extract


Method

In a large bowl mix together the flour, sugar, cocoa powder, baking powder and salt. Next pour in the water, vegetable oil and vanilla, mix until all is blended well.

Pour the brownie mixture into a lined tray and place the bourbon biscuits on top and bake for approx 35-40 minutes.




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Chickpea scramble

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My favourite breakfast right now has got to be this nutrient packed, healthy and so filling, chickpea scramble. Perfect as pictured with mushrooms, tomatoes and avocado (obviously) on fresh toasted bread.

Ingredients

Sourdough bread
1 tbsp olive oil
1/2 white onion 
1 can of chickpeas (keep some of the water to assist with mashing)
2 tsp of tumeric
Pinch of salt
Pepper
1 tsp paprika
2 Avocados
Juice of a  lime
Coriander
150 g Button Mushrooms, finely sliced
1 tbsp hoisin sauce
10 baby plum tomatoes

Directions

In blender (or by hand) put approx 1/3 of the chickpeas and the retained water and pulse until a hummus like consistency is reached, add to a bowl with the rest of the chickpeas and mash with a fork. Leave a few chickpeas intact for texture, add the turmeric pepper, salt and paprika and combine

Fry the mushrooms in a little oil, once reduced in size and browned, add the hoisin sauce and allow to caramelise, keep on a low heat until serving

Slice the tomatoes in half, season with salt and pepper on a small baking tray and roast in a 180 C oven for 15 minutes

Heat a little oil in a heavy frying pan, add the diced onion and fry until translucent

Add the mashed chickpeas to the pan and fry, stirring regularly

Mash the avocados adding the lime and coriander with a pinch of salt and a few grinds of black pepper.

Brush the sourdough with a little olive oil and toast until golden brown, you could assemble the toast with avocado spread, then mushrooms and chickpeas scattered on top with the tomato, but we like to have it as pictured and take spoonfuls of each as eating.

Enjoy in bed with a magazine and cup of coffee, because Sunday.


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