2019 has been busy so far!
So far this month, I’ve learned to make cultured, aged vegan cheese and yogurt from almond milk. I’ve learned how to make my own soy milk at home, and use the left over pulp to make amazing pattys that taste like the ocean. I’ve also been redecorating my dining room/sitting room area! This has involved stripping the finish off of my table and redoing it in a lighter tone, sewing new cushions, buying new drapes and decluttering some of the space. All of these projects have been shared on my facebook page, but at the end of the day it’s all just other peoples recipes and ideas, and I didn’t really feel the need to write it out on here.
In addition to my creative projects, I’ve been busy with work. Like, work-work, the kind I get paid to do. Thankfully, I work from my macbook so my life is mobile and I can do quite a bit from home.
Being busy means I have to think ahead when it comes to food. Being on a vegan diet, AND avoiding processed food means I don’t have a lot of ‘quick’ options on a busy day. This recipe takes about 10 minutes to put together, and gives me 8 good sized servings, so I’m set for tea breaks or light lunches for the next few days.
It also works well with this new egg-replacement trick I learned, which is an added bonus. You know when you blacken the bottom of a pot, and so you sprinkle some baking soda and vinegar into it and watch it foam up? Same deal guys. You do that in a muffin/cake/scone type recipe and that foamy action provides lots of fluffy air pockets in your baking. Plus, you don’t taste the vinegar. Isn’t that cool?
The trick is making sure you keep the liquid portion separate until the very end, then get it into the oven right away. Easy peasy.
The recipe I worked up for myself uses creamy cultured coconut – but that is because I wanted the healthy fat, and the tang from the culturing. If you can’t find what is essentially ‘coconut based yogurt’ at your health food store, then use whatever thick dairy free (or go dairy if you aren’t a vegan!) yogurt you can find.
The other must-do’s in this recipe, are mixing your vinegar and almond milk and setting it aside to sour before you do anything. and then preheating your oven and get a pan ready, because you’ll work quickly at the end.
I drizzled mine with a vanilla glaze. You could go without, but then we wouldn’t be friends.
Dairy free, egg free, vegan
Preheat your oven to 425F. Line a baking sheet with parchment, or grease a round shallow cake pan, larger than 8″.
In a small bowl, mix the almond milk with the vinegar. Set it aside and let it sour.
In the bowl of a stand mixer, add the flour, coconut sugar, baking soda, baking powder, salt, and cinnamon. Blend on low speed for a few seconds to mix the ingredients. Add the cultured coconut and blend again, until it is crumbly.
Add the soured milk mixture, and blend again for about 10 seconds. Don’t over mix, but make sure the dry ingredients are fully incorporated. Using a spatula, fold in the frozen blueberries. They may bleed a little here, but they will still look great!
Pour the entire dough mixture onto your prepared pan, and roughly pat into a 7″ round disc. You can use any size pan you want, the disc will hold its shape.
Bake for about 20 minutes, rotating the pan half way through. You can remove it from the oven when a knife inserted comes out clean. It can have blueberry on it, but no sticky dough. Take the disc out of the oven and let it cool for about 15 minutes. Reduce your oven temp to 350F.
Once slightly cooled, cut the disc into 8 wedges. Set the wedges onto a baking sheet liked with parchment and cook them at the reduced temperature for another 5-7 minutes. If you like your scones very moist, you can avoid the second bake but I prefer them to have dry edges.
Let your scones cool completely, then mix 1/2 cup icing sugar with 2 tablesoons of water and a touch of vanilla. Drizzle the glaze overtop to provide a touch of sweetness, and enjoy with some tea, a good book and a quiet house.