Vegan Sweet Scones Recipe

Vegan Sweet Scones Recipe

Recipe adapted from: https://emilycooksvegan.com/2012/05/28/summery-scones/

Summer is here! Yipppeee!! I mean *dies from the heat*. I am currently very very pregnant and the weather is melting me. MELTING!!

So it was half term and I had a sudden urge to bake. Trying to find something easy that my 4 year old and I could make. I am NOT a natural baker! When I was very young I used to bake constantly, and was pretty good at it! As I grew older I completely forgot how to bake, and now I am vegan I have to relearn everything anyway! 

Esme's dad was round so we all had a go, Esme is actually incredibly good at following the steps!! I was very impressed :) :)

I did alter a few of the ingredients as having pregnancy brain I did indeed forget some of the ingredients!! Here it is anyway :) :)

Ingredients

• 350g Self Raising Flour
• Pinch of Salt
• 1 tsp Baking Powder
• 85g Vegan Margarine
• 3 Tablespoons Caster Sugar (I used maybe 2.5, I hate using the full amount of sugar in any recipe!!)
• 1 tsp Vanilla Extract ( I forgot this, d'oh!!)
• A good squeeze of lemon juice * This doesn't make it particularly lemony, if you want it super lemony I would add the zest*
• 175ml of Soy Milk ( I used rice milk)
• 85g Dried Fruit (I used Sultanas)

What you need to do!

• Preheat the oven to 220 degrees (I just used the highest setting possible)

• Grab a mixing bowl, pour in the flour, baking powder and salt, then add the marg. Get your 4 year old to rub in the margarine to the flour mixture until it is a crumb like consistency. Or all over the floor. 

• Pour in the sugar and fruit and mixxx!! Or squish together in this case!!

• Make a well in the middle of the mixture. Pour in the milk, vanilla and lemon and stir. In the recipe it says stir with a metal knife. In this case Esme squashed the mixture together with her hands, stopping every now and again to taste the dough.
• Tip the mixture onto a surface and knead the dough into a ball. By this time Esme was more interested in eating the dough so dad stepped in!
• Divide the dough into rounds, place on baking tray (with baking parchment - absolute washing up life saver!!) 
• Brush with a little melted marg
• The recipe now says to bake for 10-15 minutes, which I would recommend trying first if you don't have a weird oven like mine. However, my oven took 35 minutes, and I had to flip the scones over to make sure they were cooked all the way through. If in doubt poke a fork in the middle to see in the middle is still uncooked. I have the worst oven ever..
• Take out the oven when cooked, put some delicious vegan cream and jam on, we had no cream so I just had marg and jam. 

 Finally, try and stop your 4 year old licking every single scone before anyone else has tasted them. ENJOY!

Vegan Nanaimo Bars Recipe

Vegan Nanaimo Bars Recipe

Ahh the elusive Nanaimo bar (or Noonoo bar, when I'm too tired to pronounce things right!). I have been meaning to blog about these since we made them last week, but have been wayy too distracted by reality. Damn you reality!

The above picture is from the raw vegan food night we went to, and although they aren't 100% raw, we brung them along anyway!! The bar is the one right at the back. Being organised humans as we are we took a lot of photos, but had to rush out at the end to eat all this delicious food. Whoops!

We used the recipe from this blog here. As I have worked out from many American recipes on the internet, it is well worth investing in a set of cup measurements, so as to spend less time converting measurements.  

So here is is! Much deliciousness in a bar!:

What you need: ( A lot of stuff!)

Base:

3 Tbsp Cacao Powder

4 Tbsp Coconut Oil

3 Tbsp Maple Syrup

1/4 Cup + 1 Tbsp Dates

1 1/2 Cup Walnuts

1 3/4 Cup Unsweetened Coconut Flakes

Middle:

1 1/4 Cup Cashews (soaked overnight) (alt. 1 Cup Cashew Butter)

4 Tbsp Coconut Oil

5 Tbsp Maple Syrup

1 Tsp Vanilla

Top:

1/4 Cup + 2 Tbsp Cacao Powder

2 Tbsp Coco Butter

2 Tbsp Coconut Oil

2 Tbsp Maple Syrup/ Agave

(We left out the salt in the recipe, but feel free to add if you feel it needs it!)

What you need to do:

• Base:  Whizz up (or if you are using a Masha aka Marsha then mash!) all the ingredients in a food processor. Press into a lined 8'' x 8'' tin. Set in the fridge while you make the filling.
• Middle: Puree the cashews, then add the oil, maple syrup, and vanilla, and then continue puree or mash! Spread over the base and put in the fridge for 30 mins.
• Top: Melt ingredients together. If you want to do this at a low temperature you can put a jug in a pan, and surround the jug with warm water out of the tap. Add ingredients to the jug and stir, refilling the pan if the water becomes cold quickly. Pour over the middle of the middle section and set in the fridge.
• Cut into squares, eat all the squares, become wayy too excited because of the deliciousness :) *bounces*

We hope to make these again soon, because they are sooo addictive, so may actually post proper pictures of the finished product. Cannot guarantee 100% because OMNOMNOMNOM

Hannah xx