After cracking that all-important scone recipe, I've become fully vegan at last! If you're wondering what the heck is so important about scones, click here for yesterday's post:
"My Newest Recipe for VEGAN SCONES Has Literally Changed My Life! Let Me Explain..."
Thankfully after almost 2 years on Steemit I've picked up quite a lot of knowledge about vegan alternatives to traditional meals/ingredients, and how to look after my body's nutritional needs. Vegans have to get pretty creative sometimes, and I'm sure there's no recipe that can't be veganised - yep, I even saw 'bacon' recently in a recipe from 
So without further waffling I proudly present my first vegan scone recipe ever! A resounding success may I add!
Ingredients (organic recommended):
350g wholewheat flour
150g gluten-free flour (such as coconut, tapioca, buckwheat, or combination)
100g spelt flour
1 tbsp baking powder
Pinch unrefined salt
10 tbsp coconut oil ('scoopable', not hard or runny)
3 'flax eggs' (30g ground flax seed + 8 tbsp water)
3/4 cup dairy-free milk (I used rice)
Directions:
Measure out flax seeds and finely grind them (I use the grinder attachment on my blender).
Put the ground flax seed in a small bowl, and add the water. Allow to set for about 20 minutes. The mixture will be very 'egg-like' and gloopy, hence why they're called 'flax-eggs'. You can also use chia seeds in the same way, but they're darker in colour. Personally I find these vegan egg substitutes to be excellent - they don't have a strong flavour and they behave like eggs in your baking, plus of course they provide good nutrition.
In a large bowl, combine the flours, baking soda and salt. Add the 'scoopable' coconut oil to the bowl, and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the flax-eggs and milk to the dry mixture, and blend the wet into dry using your hands. The dough will be slightly more crumbly than a traditional scone dough, but it should feel pretty much the same.
Transfer the dough onto a lightly-floured surface, and gently shape into a (fairly) smooth ball using your hands. Don't worry if it looks a bit 'cracked'.
Carefully flatten the dough to about 1 1/2 inch thickness, or about 7" diameter. Press out rounds using a pastry cutter, and place onto a lightly-floured baking tray.
Bake in a preheated oven at 200 degrees Celsius for about 25 minutes, until golden on top and firm when gently tapped underneath. Transfer to a cooling rack to avoid condensation.
Slice and spread with your favourite vegan spreads! I can recommend with enthusiasm a combination of nut butter, spread thinly, and a generous dollop of sugar-free wild blueberry jam! Oh so YUM!
Even the little 'un loves them :-)
If you have any healthy suggestions or recipes that would make great snacks, please tag your post with #makeithealthy and they will feature in the new curation series "Make It Healthy LUNCHBOX". Let's get our children eating healthy NOW so they don't have to learn how to heal later on in life!
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