Baking

Liz’s vegan scones

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Liz, an ambitious music teacher for kids and their families wanted to bring something delicious and healthy as a special treat during her lessons. She also needed something that she would not have to refrigerate permanently so she decided to create some vegan scones.

INGREDIENTS

INSTRUCTIONS

Blend 50 g Berry Fix muesli until no bigger pieces are left. Add to a bowl.

Add flour to the muesli together with salt and baking powder.

Add the coconut butter and mix with your hands until the mix is crumbly.

Add the coconut sugar.

Add the coconut milk, vanilla extract and lemon juice and mix in with a spoon.

Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.

If the dough is sticky at any point, add more flour.

Flatten it out so that there is space to cut out 4 - 6 scones.

Cut out 4 - 6  scones and place them on a parchment lined baking tray.

Roll the remaining dough and cut out more scones. Repeat until no dough is left.

Brush the tops of the scones with coconut milk.

Bake in the oven at 220 degrees for 15-20 minutes until golden on top.

Serve with jam or coconut butter.

Cameron’s Easter Cherry Muffins

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Cameron, who loves to dance and play the drums wanted to get a little creative in the kitchen during half term. Together with his dad the two developed an Easter muffin recipe, which they can also enjoy on a day out or even to take to school and work.  


INGREDIENTS:

  • 50g Cherry Bomb

  • 60 g Ombar dark chocolate

  • 240ml of dairy-free milk

  • 1 teaspoon of apple cider vinegar

  • 180g of self-raising flour

  • 100g of golden caster sugar

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of bicarbonate of soda

  • 65g of melted coconut oil

  • 150g pitted and cut cherries


METHOD:

Prepare the cherries by taking out any stones and cutting them into halves or quarters.

In a small bowl, mix the milk and apple cider vinegar until fully combined. Let the mix rest for about 5 minutes.

In a bigger bowl, mix the flour, Cherry Bomb granola, sugar, baking powder and bicarbonate of soda.

To the smaller bowl with the milk mix, add the melted coconut oil and whisk until well combined.

Now add the wet ingredients to your dry ingredients and mix until it created a smooth batter.

Break the Ombar chocolates into small pieces (similar to chocolate chips). Add to the mix.

Now add the cherries and give it a quick stir.

Fill the roughly ¾ muffin cases with the batter.

Pop them into the oven at 180 degrees for around 20 minutes. Check them after around 15 as the baking time depends on your oven and how full your cases are.

Once they are baked, place them on a cooling rack until they are fully cooled.

Enjoy!