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   

An eco-friendly piece of Cake

 What's better than take away cake? Only take away cake in biodegradable container. This delicious cake from V-Revolution in Manchester came in a container than can be added to your food waste bin as it is biodegradable. I am a big fan of using less plastic packaging and being eco-friendly although it is not always easy as most places use lots of plastic and packaging which ends up in the land fill. Of course this vegan business is leading the way in disposable packaging. It means you can save the planet whilst eating 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! 

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. 

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.