Whole Wheat scones

I found this excellent recipe in a Whole Grains cookbook. There is a wide variety of scones. This particular recipe will fill you up because of the high fiber content.

Ingredients: 

• 1/2 cup old-fashioned rolled oats
• 1 1/2 cup whole wheat flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 6 tbsp vegan butter (lightly melted)
• grated zest of one orange
• 1/3 cup dried cranberries
• 1/3 golden raisins or additional cranberries
• 1/2 cup applesauce
• 1 banana, mashed
• 1/2 cup any non-dairy milk, plus more for brushing the scones

Directions:

Depending on your oven, preheat it at 400°F. Line a baking sheet with parchment paper and set aside.

In a food processor grind the rolled oats until looks slightly flour. Transfer to a large bowl. Blend in whole flour, baking powder and baking soda.

Add butter and mix. Stir in the grated orange zest, cranberries and raisins.

Mix banana with applesauce and non-dairy milk in a medium bowl. Pour the liquid into the dry ingredients. Fold the ingredients until they are moistened. Do not over mix.

Turn the dough out into a floured surface. Gently knead 4 to 5 times. The dough should be lightly moist. Shape the dough into two rounds. Cut each round into 6-8 wedges.

Brush the top of the scones with any nut milk.

Makes 12 medium or 16 normal scones.

Enjoy!

Whole Wheat scones

Plum marmalade

As any other marmalade, the proportion is always the same: per one pound of fruit, half pound of sugar or honey. I prefer to use coconut sugar but just in case I don't have it at home, you can use brown sugar. 

If you are not vegan, honey will do great.

First, cut the fruit in small pieces or chop them in the food processor. Transfer to a small pan adding sugar and cook at low heat for about 30 minutes.

Transfer to a container when is cold and keep it in the refrigerator. 

Enjoy!

Plum marmalade

Note: This marmalade is natural. It has no additives or conservatives so it won't last long. 

 

Orange marmalade

This marmalade original recipe is from the time I was still a vegetarian. Since I became plant-based vegan, I don't have honey anymore. So I can now make it using coconut sugar or maple syrup with no strong flavor.

Healthy and easy this marmalade is yummy! It has no additives or preservatives... just oranges and honey.

The only trouble is to peel the orange and cut it in small pieces. 

There is not comparison to the ones made by manufacturers.

Here we go...

Peel a couple of oranges discarding the white part and seeds (if they have). Cut everything in small pieces. Weight this. Add half of the weight of coconut sugar.

Cook at low heat for about half an hour or a bit more depending on the consistency (density).

Voila! In only half an hour you will have a natural homemade marmalade!

 Enjoy!

Orange marmalade

Orange marmalade

Note: This marmalade is natural. It has no additives or conservatives so it won't last long.

Aussie Bites

This Aussie Bites with Whole Grain Flour are delicious! I bought them at Costco. This is the recipe I found online from Inside Karen's Kitchen. I modified the recipe to make it vegan: 

Ingredients:  

• 1 3/4 cups rolled oats divided
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed
• 1/4 cup sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup quinoa
• 2 tbsp chia seeds
• 1 tsp baking soda
• 1/2 cup maple syrup
• 1/4 cup vegan butter melted
• 1/4 unrefined coconut oil melted
• 1/2 tsp vanilla extract

Directions: 

Preheat oven to 350 degrees F. Coat two 12-count mini muffin pans with cooking spray and set aside. 
 
Place 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized. Add in the remaining 3/4 cup rolled oats, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds and baking soda. Pulse until apricots and raisins are in small bits. 
 
Pour in maple syrup, melted butter, coconut oil and vanilla extract. Pulse just until combined. 
 
Divide batter among the prepared muffin pans. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. 
 
Remove pans from oven and let cool in pans on a wire cooling rack for 10 minutes. Remove from pans and let cool completely on the wire rack. 
 
Store in an airtight container for up to 4 to 5 days. Can also freeze for up to 2 to 3 months.

Serves: 12 muffins or 24 mini-muffins

Aussie Bites - 12 bites

Aussie Bites

Aussie Bites

Aussie Bites - 24 bites

Aussie Bites

Aussie Bites - 24 bites

Enjoy!