Sunday Scones

Sunday Scones

What's better on a Sunday afternoon than a cup of tea and a Scone? This simple vegan recipe will prove that you don't need dairy to create a classic and you can make the perfect light and fluffy scones to treat your family and friends. This is the perfect accompaniment for afternoon tea on a Sunday...or any day for that matter. This recipe is quick and easy but will create a delicious classic. You could also try them with vegan cream or different flavours of jam, the possibilities are endless and you might be surprised when you taste them that they are vegan! 

Ingredients:

• 8oz self raising flour
• 2oz sugar (for flavour but can be omitted)
• 2oz non-dairy butter (try using Pure or Vitalite)
• 150ml unsweetened almond milk (other non dairy milks can be used)
• a little water to mix
• non-dairy butter and raspberry jam to top

Recipe: (Makes around 12 small scones)

1. Heat the oven to Gas Mark 8
2. Mix the flour and sugar in a large mixing bowl
3. Add the butter, in small pieces, and rub it into the flour with your finger tips to create a breadcrumb like mixture
4. Make a hole in the centre and pour in the milk- mix it to form a dough
5. Add a little water if needed to create the dough
6. On a floured plate or surface knead the dough
7. Roll out the dough and use a circular cutter to create the scones
8. Place on a baking tray lined with baking paper
9. You can brush the scones with milk or flour before baking to create a nice golden look
10. Bake in the oven for 10 minutes until risen and golden on top
11. Leave to cool, then cut and add butter and jam   

How to use Banana as a substitute for butter or eggs in baking

Bananas are a great substitute for dairy items and eggs in baking as the fruit can give the same outcome whilst making your baked good just that bit healthier. Here's how to use bananas as a substitute: 

1. To replace a whole egg in baking use 1/2 a mashed up banana for each egg needed. This works great in chewy recipes like brownies. 
2. Whatever amount of butter is needed in a recipe substitute the same amount of mashed up banana. This works well in chocolate cakes which will cover the banana taste. Or use the banana flavour to your advantage in banana muffins. 
3. Use them for flavour. Instead of syrups and flavourings which can be unnatural and full of sugar and calories use bananas to naturally sweeten cakes, biscuits and breads. Simply add some pureed bananas to your mixture, the amount will depend on how strong you want the flavour. 1 banana will be enough to flavour a cake. 

It is so easy to be healthy, even when baking. These ideas are great for making your sweet treats just that bit healthier and it is one way to increase your fruit intake if you don't like just eating bananas. Hope these ideas help you when you need a baking replacement. 

Adding flavour to a cake

One way to add flavour to a cake without having to use flavourings is to add a none dairy milk which already has flavour in it. This rice milk from Rice Dream is vanilla flavour meaning it can be used to add moisture and blend a cake mixture while also adding flavour. 

What's great about this brand is the milk is also organic so it makes the cake healthy right? I like using non-dairy milks in cakes as I find them a great alternative to eggs for blending a cake mixture. I do this by adding small amounts of the milk to the batter of dairy-free butter, sugar and flour until it has reached a nice consistency and then cooking it. This method makes a really moist cake. Trying different milks is a great way to experiment with your baking. I liked using this brand, it didn't give the cake a strong flavour but it added a subtle sweetness which was delicious and not over powering. 

There are so many ways to make baked goods vegan, it is all about attempting new options and realising that you really don't need dairy or eggs to make a delicious cake. 

Alternative to Eggs

Orgran is my favourite choice of egg replacer. I never used to eat eggs even as a vegetarian but I did use them in baking. I am amazed by how easy eggs are to replace in baked goods, showing that there is really no need for them in anything. This product by Orgran is an easy way to replace any number of eggs in baking, although it can't make an omelette or anything like that it is perfect to use in dessert recipes or even as a binder for burgers. 

All you have to do to use this product is mix the powder with water, two teaspoons of the powder mixed with two tablespoons of water equals one egg, simple! It makes it easy to follow non-vegan recipes as I still have lots of cook books which aren't vegan which I simply adapt. The powder also lasts for ages making it more cost effective than buying boxes of eggs. Who says being vegan is more expensive! This product makes all those cakes and biscuits I like to eat a bargain...which technically means I can make more, since they are such good value for money. 

Also if you are worried that cakes won't rise or biscuits won't bind with this product don't worry it is amazing how good it is and how my recipes seem exactly the same from when I was vegetarian. It also makes a great binder for vegan burgers which I make all the time and keeps the mixture together just like an egg would. I have seen this product in supermarkets, health stores and online so it is widely available so try it out and get baking! 

Alpro Custard

Baking just got easier with this Alpro Custard. Everything has a vegan version and custard is the same. This ready to heat custard is perfect for adding to a freshly baked vegan cake. It tastes amazing and you may even like it better than 'regular' custard as it is sweet, creamy with a light taste. Alpro has a great range of dairy free alternatives and they are usually found in the free from section in a supermarket. Cake and custard anyone? 

Lotus Biscoff Biscuit Spread

If you haven't tried this product it is time to manically run down to your local supermarket and get some. Remember to pay for it as you stampede out of the shop. It really is delicious, if you are a fan of the Lotus biscuits you will love this spread. It tastes just like the biscuits and can be used in baking or used as a spread. It is very sweet so you will only need a little but it is very versatile, it can be added to cakes, used instead of icing or if you have a really sweet tooth added to your toast for breakfast. Don't blame me for that sugar high though as I don't necessarily recommend this as a breakfast item but used in baking it is amazing. It gives a delicious flavour to cakes and is a great biscuit topping. It could also make some interesting pancakes...so many ideas so little time. Let me know what you think of this vegan deliciousness. 

Oat and Seed Chocolate Chip Cookies

Cookies are an amazing snack. They are easy to make, filling and a firm favourite. These oat and seed chocolate chip cookies are delicious with the added health benefits of seeds and oats mixed in. I love guilt free snacks and these are quick to make, tasty and will make you popular with all your friends. I made them into bite sized biscuits but you can make larger ones too if you don't like to share! 

You will need: 

• 4oz dairy free butter
• 4oz brown sugar
• orgran no egg, egg replacer (equivalent of 1 egg) 
• 4oz oats 
• 2tbsp of mixed seeds (pumpkin, sunflower, linseed)
• 2tbsp chai seeds
• 5oz flour 
• 1 packet of dark chocolate chips (about 100g) 

Instructions: 

• Pre-heat the oven to Gas Mark 5
• Cream the butter and sugar together
• Mix the egg replacer and water in a separate bowl (follow the packet instructions to replace 1 egg), add this to the mixture and stir in
• Add the oats and seeds
• Add the flour and mix until a thick dough is formed and all the flour is mixed in
• Add the chocolate chips and stir until evenly mixed
• Scoop spoonfuls of the mixture out and place on a baking tray lined with grease proof baking paper
• Flatten the balls with a fork
• Bake in a hot oven for around 15 minutes, leave for 5 minutes longer if you like them browned 
• Leave to cool on a wire rack

This mixture makes around 16 small biscuits, which can be stored in an air tight container and enjoyed over a few days, however the mixture can also be used to make biscuits of any size. 

It is also very versatile recipe as the seeds can be replaced with chopped nuts and the chocolate can be taken out if you prefer plain biscuits. The best part about them is they are vegan and delicious! These will shock your non vegan friends. Let me know if you try the recipe in the comments and enjoy the cookies! 

Sea Dog Chocolate

Another day another discovery of vegan chocolate. One of my favourite foods in the world and there are just so many vegan options! I liked the look of this Sea Dog chocolate I saw in the supermarket as the brand (Montezumas) has a range of unusual flavours like this Lime and Sea Salt bar. I love the packaging and the fact that it is a British company so you are supporting a local brand. It also uses minimal ingredients which is also a bonus and could be an interesting option to use in baking as it would give your desserts an interesting flavour. This was found in the supermarket along with all the other bars of chocolate, this shows how vegan options are becoming more popular and mainstream. A lot of the time the vegan chocolate is separate in the 'free from' isle so it is nice to see a vegan choice along with all the other options. This is another option for when you are out shopping. It does not clearly state it is vegan on the front so it may be a brand you've never heard of. Enjoy! 

Find out more about the brand here: https://www.montezumas.co.uk/

Agave Nectar the vegan alternative to honey

Agave nectar from the Groovy Food company is a great alternative to honey. It can be used instead of sugar and is a natural, fat free sweetener. You can add it to drinks and toast just like you would have used honey. It is also great in baking, I used it in my flapjacks- the recipe is on the blog. It is also an organic product and most importantly vegan. This sweetener comes from a plant and the nectar is gained from the middle of the plant. This product has a low GI so doesn't effect your sugar and energy levels so is a healthier replacement for sugar. I am going to try this alternative in baking without sugar next time to see the difference but it is looking like a healthier way to bake.  

Vegan Flapjack Recipe

You only need four ingredients for these delicious vegan flapjacks. They are delicious, filling and a great snack. 

You will need: 

• 3oz of dairy free butter (I used Pure olive spread)
• 3oz of brown sugar 
• 2tbsp of Agave nectar
• 6oz oats 

1. Pre-heat the oven to Gas Mark 6
2. Melt the butter in a pan on a low heat 
3. Add the sugar and stir until mixed with the melted butter 
4. Add the agave nectar and stir in
5. Add in the oats with the pan still on a low heat, mix in until all the oats are covered 
6. Add the mixture to a lined baking tray (I used a loaf tin which fitted the mixture) 
7. Cook on the middle shelf of the preheated over for 15-20 minutes until the flapjacks are turning lightly golden brown

These flapjacks are lovely hot but will be soft when they are eaten straight from the oven, left to cool the flapjacks harden and will be nice later on or the following day. 

This recipe is so quick and simple. It can also be used as a base for adding other ingredients. Add fruit such as chopped dates, dried apricot or berries for added flavour and a healthier bar or add dark chocolate chips for a dessert recipe. The agave nectar gives the flapjacks a sweet taste and these are perfect to take on a picnic or as a snack to bring to work, they are much cheaper than shop bought flapjacks and take no time at all to prepare. 

Homemade Brown Bread Recipe

This simple brown bread recipe is great for anyone new to baking. It only needs a few ingredients making a loaf cheap and easy. Fresh, home made bread is delicious, you may not want to go back to shop bought bread after mastering the art of making your own. 

You will need:

• 350g Wholemeal flour
• 1/2 tsp salt
• 1tsp sugar
• 1tsb Yeast
• 200ml warm water 

Instructions: 

•  Mix the flour, salt, sugar and yeast in a bowl
• Make a well in the centre and pour in the warm water mixing to form a soft dough, adding a little more water if needed
• Knead the dough on a floured surface for 10 minutes until smooth and elastic
• Shape into an oblong and place in a greased loaf tin
• Cover with oiled cling film and place in a warm place for an hour, or until the dough has risen to the top
• Glaze with a tiny amount of non dairy milk (e.g. Oat milk) 
• 15 minutes before baking pre-heat the oven to Gas Mark 6
• Bake for 35 minutes, until the bread is risen and lightly browned, you can take it out of the tin and return to the oven for 5 minutes if you want the sides to be browned 

Leave for 1 hour to rise in a warm place- this can be near a radiator or hot oven, it may take longer to rise depending on how warm it is. Make sure the bread rises before baking

The bread doesn't need a glaze but using a non dairy milk will stop the top from browning too much, you can easily glaze the bread by taking a teaspoon of oat milk and brushing over the top 

Home made bread is delicious, you can eat it hot or save it until the next day

The finished product, Try it with butter and jam for a savoury snack that tastes like a dessert 

Jam Biscuits- Simple Recipe for a delicious treat

If you are a fan of Jammy Dodgers you will love this recipe. It is so quick and simple and uses minimal ingredients but creates a delicious dessert. 

You will need:

• 4oz vegan butter (eg. Pure or Vitalite) 
• 2oz Sugar
• 6oz plain flour 
• Raspberry jam to fill 

Instructions:

• Cream the butter and sugar together in a bowl until smooth
• Add the flour and mix to make a firm dough 
• Knead the dough briefly until smooth and then shape into a ball
• Chill the mixture in the fridge for 30 minutes (Wrap it in cling film or store in an airtight container) 
• Once chilled roll the dough out and cut using a biscuit cutter. You can use any shape you want but they all need to be the same
• Transfer to a baking sheet using either baking paper or a greased tray cook the biscuits in a preheated oven on the middle shelf at gas mark 6
• Cook for 10-15 minutes until the biscuits are turning golden brown- you can turn them over half way through to ensure even cooking
• When cooled add the jam and sandwich together or cut the circles in half and sandwich each half depending on how many you want to make

The biscuits before cutting, you can sandwich them together like this to make larger biscuits or cut in half

Seedless jam is nice to use as it creates a smooth filling for the biscuits 

Only minimal ingredients are used so it is a simple recipe to try 

These biscuits really taste like Jammy dodgers but the home made version has no additives and is all natural ingredients

The biscuits themselves are soft and crumbly and so easy to make! Who needs shop bought snacks! 

This is a great recipe for anyone new to biscuit making, it is a cheap and easy way to practise your baking skills and these make amazing gifts as they look and taste great

Maple Syrup Sponge Cake

I love making up recipes and trying new flavours. When I ran out of vanilla essence I decided to use maple syrup in my cake recipe instead and the result was amazing! Don't be afraid to try new flavours and experiment, you never know what you can create. Vegan baking doesn't have to be difficult, use an egg replacer or non dairy milk to bind the cake and you can easily adapt any recipe or create your own.

Here is my recipe for the Maple Syrup cake, I cooked it in a loaf tin and served with Alpro single cream although it would be nice with Alpro custard or some vegan ice cream. 

Maple Syrup Sponge Cake:

* 4oz vegan butter (e.g Vitalite) 

* 3oz Billington's light muscovado sugar 

* 1tbsp Maple syrup (Pure grade) 

* 100ml unsweetened soy milk 

* 6oz self raising flour 


Pre heat the oven to Gas Mark 5 

Cream the butter and sugar together in a mixing bowl 

Add the maple syrup and mix 

Add the soy milk and mix 

Add the flour mixing until smooth and fully blended

Line a loaf tin with baking paper and add the mixture 

Bake in the oven on the middle shelf for 40 minutes 

Serve with soya cream, custard or vegan ice cream 

 Cooking cakes in a loaf tin is my favourite style as it allows you to cut slices and means you don't need loads of ingredients to create a dessert for everyone. 

 The cake rises really well- amazing since no eggs were used! Clearly they are not necessary. 

 Cut into slices and serve. This is a perfect cake for afternoon tea or great as a dessert. 

I served with Alpro single cream. Although it is great alone, with soya custard or vegan ice cream, the possibilities are endless. 

I hope you enjoy this recipe. Vegan baking can be simple and effortless and not as hard as it may seem at first. Once you get used to what ingredients to use there is no end of possibilities. 

Vegan baking- products to use

If you enjoy baking you might be wondering what brands are good to use. In my opinion you should keep ingredients as simple as possible and by this I mean don't use products that are full of chemicals and ingredients you can't pronounce. Stick with natural, pure ingredients and add flavour by choosing good quality products. 

Billington's is a great brand of sugar to use. It is labelled vegan and the unrefined sugar locks in the natural Molasses of the sugar cane which creates a rich flavour. Brown sugar is great to use in cakes and biscuits as it adds a naturally rich taste. 

Clarks maple syrup have a pure maple syrup option which is vegan and gluten free. Make sure you buy the pure grade as others contain ingredients which may not be suitable for vegans. Of course this is more expensive but it is worth investing in as it is better quality and as it has such a strong, rich, natural flavour it will last longer than others and is great for flavouring cakes, for adding to pancakes and even as a substitute for sugar in coffee. 

I am currently using these products to make a Maple syrup sponge cake so check the blog soon for the recipe. 

The Best Vegan Cooking Chocolate

Never fear the best vegan cooking chocolate has been found. The search is over and this luxury brand is not only dairy and egg free but contains no gluten, is nut free and is made in a special factory away from cross contamination- no may contain milk warnings necessary! 

It delivers on being a vegan brand you can trust and has a gorgeous, rich taste perfect for baking. By melting the chocolate and adding it to recipes you can create brownies, cakes and biscuits. 

Found in the free from aisle of many supermarkets, this bar was bought in ASDA and is priced at around £1.30 which is cheap for vegan chocolate. It is worth buying this brand even if you just want a few squares of dark chocolate to snack on each day as the price is much cheaper than many other brands for around the same weight. Plus by supporting this brand it shows the demand for products free from any cross contamination.