April | 2012 | anunrefinedvegan

Apr 30 2012

Oat Quickbread with Sunflower Seeds and Flax

One night not too long ago as I was contemplating dinner, I realized that I had no bread. Bread with dinner is nearly a must in our household – probably a holdover from when I was a kid and mom always had a loaf to go along with dinner (with luck, a crusty Italian one from Alesci’s). Even the freezer was bare. Luckily I remembered a quick and delicious recipe for oat quickbread and within 15 minutes, a batch was baking in the oven. I messed with the original recipe, of course, and now can’t remember from which cookbook the recipe came. I replaced whole oats with slightly ground oats (it’s a texture thing), used whole wheat flour for white, veganized and de-sugared.

Oat Quickbread with Sunflower Seeds and Flax
Serves 8

2 cups quick-cooking oats (or lightly grind regular oats)
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
1 tbsp. flaxseed meal
2 cups soy milk
4 oz. unsweetened applesauce
1/2 cup sunflower seeds

Preheat oven to 450F and lightly oil a loaf pan – or use an oversized pie plate as I did. (It looks prettier, I think, and bakes faster.)

In a large bowl, combine the oats, flour, flaxseed meal, baking powder and salt. In a separate bowl, whisk together the soy milk and applesauce. Stir this mixture into the oat mixture and add the sunflower seeds. Stir just enough to make sure there are no dry spots.

Pour the batter into the prepared pan and bake for 25-45 minutes (depending on which type of pan you use). Bottom of loaf should sound hollow when tapped. Let cool a bit before cutting and serving.

(I think this would also be tasty with the addition of dried cranberries and/or toasted walnuts. Add a couple of tablespoons of maple syrup if you like a sweeter bread.)

Tagged applesauce, easy, flaxseeds, oats, postaday, quick, quickbread, soy milk, sunflower seeds, whole wheat flour

Apr 29 2012

33 Comments

Chocolate, Cookies and Bars, Desserts

The Clay Boy Maker’s Chocolate-Ginger-Orange Cookies (And a Virtual Vegan Potluck Update)

If you’ve signed on to participate in the Virtual Vegan Potluck, please take a moment to visit the VVP Page for the latest list of participants. (Please check the list and make sure your blog is on it – help out my scattered brain!) I’ve listed blogs under courses and then in alphabetical order. If you haven’t yet decided on a course, you’ve got until tomorrow night to let me know. Believe me, I know how hard it is to decide what to make! Once I have everyone listed in a course, we’ll all be able to see which blog precedes ours and which follows – important for when you write your posts and cut-and-paste in the HTML code (which takes readers through the “circle.”) I’ll be posting the HTML within the next couple of days along with instructions.

If you are a vegan, vegetarian or omnivore food blogger and haven’t signed up for the VVP, I sure wish you would! Visit the VVP Page for details…April 30 is the deadline.

There are certain recipes that just demand to be made. The combination of flavors, maybe a new technique or an unfamiliar ingredient or a different take on an old favorite. All I know is, when a recipe speaks to me, I make it. The original for these cookies was just such a recipe. It didn’t just speak to me, it yelled. Based on Averil’s Mocha-Chocolate-Chunk-Oatmeal Cookies with Candied Ginger (I mean, the name alone!), I veganized and modified it to suit my tastes and what I had on hand. If you haven’t met Averil yet, check out her blog, The Cook, The Baker and The Clay Boy Maker and get acquainted. She shares some very inspired and original recipes.

Chocolate-Ginger-Orange Cookies
Makes ~15

1 1/4 cups quick oats
3/4 cup cup whole wheat pastry flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. powdered stevia
zest of 1/2 an orange
1/2 tsp. cinnamon
1/8 tsp. allspice
1/4 cup Choffy (or cacao nibs, chopped a little to break them into smaller pieces)
2 oz. Cocoa-Coconut Butter (or vegan butter)
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/4 cup prune puree
1/4 cup maple sugar
1/4 cup strong coffee
1/4 cup crystallized ginger, chopped

Preheat oven to 350F and line 2 baking pans with parchment.

In a small bowl, whisk together the oats, flour, baking soda, salt, stevia, orange zest, cinnamon, allspice and Choffy. Set aside. In another small bowl, whisk together the egg replacer, prune puree and coffee. Set aside.

In a large bowl, cream together the butter and maple sugar. Add the coffee mixture and stir until combined. Pour in the flour mixture and the ginger and stir until the ingredients are moistened.

Use your hands to make balls or just drop dough by the tablespoonful onto the pans. Press cookies down using a flat-bottomed glass dipped in water. Bake cookies for 12-15 minutes, turning pans halfway through for even baking.

Let cookies rest on baking sheets for a few minutes before transferring to racks to cool completely.

Tagged allspice, cacao, Choffy, cinnamon, Cocoa-Coconut Butter, easy, ginger, oats, postaday, quick, whole wheat pastry flour

Apr 28 2012

48 Comments

General, Running

Running Up & Down The Driveway: WWWP5k

Start.

Today I ran up and down my driveway for 3.1 miles as part of the Worldwide WP 5k. It’s not as mind-numbing as it sounds. Including the turn-off to the north pasture oil pump and the hill that gently rises to the western treeline and yet another oil pump – along with the jog down to the gate and the gentle curve up to the house – our driveway is approximately .65 miles long. A complete circuit – as if I were going ’round a track – is about 1.3 miles. Which means it takes about 2 and 1/3 circuits to complete 3 miles. It certainly beats the treadmill.

Follow the dog.

I’ve nearly given up running on the road near my home. The scenery is lovely, to be sure. There’s a nice mix of flat and slope; sun and shade. And though the speed limit on this winding, rural road is 35, that is regarded as just a suggested rate of speed and apparently considered far too slow for most drivers. I’d really like to avoid getting nailed by someone who is speeding while texting/talking/munching on something from Sonic/reaching into the back seat, etc. And I’ve been the unwilling participant of a kind of runner vs. car dodge game a few too many times. I’ll stick to the treadmill and the driveway, thanks.

Go over the first cattle guard. Slippery when wet.

Running up and down the drive is not without its hazards, however. There are the two cattle guards. Intimidating under the best of circumstances, but downright treacherous when wet. There are the deep, muddy ruts left by the oil trucks; the skeins of webs weaved by the fat, orange “night spiders” who during the evening string their sticky strands across the tree-lined part of the driveway. One doesn’t see them until it’s too late. Both spider and runner flail arms and scurry away from each other as quickly as possible, thoroughly creeped out. Parts of the driveway are not actually driveway, but are grass-covered paths – long, tall grass that could and does hide any number of beasties from snakes, skinks, scorpions, salamanders, box turtles and snapping turtles to chiggers and ticks (not to mention industrial-strength burrs). Part of my pre-run ritual is to spray with insect repellant. My baseball cap has a deer fly “catcher” on the back. It works. (Deer flies are wonderful at helping one achieve PRs, by the way.)

Go past the barn.

Turn right at the first oil pump.

Take it slow over the second cattle guard.

Head up to the second oil pump.

Of course the pay-off to all of this peril is the unobstructed views, the fresh air, the sights and sounds of nature that keep me company as I crunch over the gravel: wild turkeys chattering from somewhere in the woods as they prepare to start their day; bluebirds softly calling to each other from the electric lines; a blue heron coming in low over the southern pasture, its destination the pond teeming with tiny frogs and succulent minnows; a brilliant orange sun rising above far off trees, my dog looking back at me with a tongue-lolling grin. Happy to be in motion.

Enjoy the view.

Head back down and start all over again.

Cross the finish line.

Tagged Automattic 5k, deer flies, dog, driveway, Ike, Oklahoma, postaday, run, running, snakes, turtles, Wordpress, Wordpress 5K, wwwp5k

Apr 27 2012

40 Comments

General, Miscellaneous

A Letter To Cooking Light

Maybe it’s because I’m getting older and more inclined to speak my mind. Maybe it’s because I’m so passionate about being vegan. Maybe it’s something I haven’t even thought of yet. Whatever it is, I’ve become one of those people. A letter-to-the-editor-writer.

I’ve been ranting on Technorati for a while now and then there was my recent response to The Plain Dealer article about veganism and earlier this month, I fired off a letter to the editor of Cooking Light magazine. That letter had been simmering inside me for quite some time and when I got a notice that I was about to receive my last issue, the spark was lit. They needed to know (well, I thought they needed to know) why I wasn’t renewing my subscription, even though I’d been a loyal subscriber for many years. And since my letter has very little chance of seeing the (cooking) light of day otherwise – no doubt an efficient administrative assistant has filed my letter under Crazy Vegan - I decided to “publish” it here on my blog.

What about you? Have the urge to let someone know how you feel about veganism?

Scott Mowbray, Editor
Cooking Light
P.O. Box 1748
Birmingham, AL 35201

Dear Mr. Mowbray,

I have been a mostly-on, sometime-off again subscriber to Cooking Light for over 20 years. One shelf of my cookbook bookcase is devoted to Cooking Light Annual Recipe books, all of them filled with sticky notes and my terrible penmanship. One way or another, Cooking Light has been a trusted kitchen companion for a long time. However, I am once again letting my subscription lapse – permanently this time. Cooking Light’s culinary path and mine have finally diverged too far.

You see, a little over a year ago, after many years as a vegetarian, I adopted a plant-based diet; one that also excludes refined sugars and added oils (even the so-called “good” ones like olive oil). This was an ethical choice, but primarily one made for health, based on the powerful evidence presented in T. Colin Campbell’s The China Study and Dr. Caldwell Esselstyn’s amazing book, Preventing and Reversing Heart Disease. The recent Harvard School of Public Health study further confirms their findings: that consuming meat is associated with increased risks of death by cardiovascular disease and cancer.

As the evidence of the benefits of adopting a plant-based diet and foregoing meat and dairy mounts, Cooking Light’s recipes become less and less relevant to my lifestyle and the way that I wish to care for my body. It is not enough anymore to eat light.

I am very surprised that Cooking Light has apparently chosen to ignore both Campbell’s and Esselstyn’s findings. It would be wonderful to see the magazine blaze a trail – to encourage its readers to eat not only lightly, but thoughtfully, ethically and healthfully by preparing and consuming meals that are animal-free. Cooking Light could help shatter the myths that a vegan diet is boring, difficult to follow, time-consuming to prepare, and that getting the necessary vitamins, minerals and protein is next to impossible. At 45, I am in the best shape of my life. I run, practice yoga, lift weights, garden, keep up with a puppy, write a vegan recipe blog, prepare three meals a day, bake all of our own bread and run a small greeting card business from my home. I have the energy of an eighteen year old (as long as that 18 year old isn’t eating the typical “Western” diet, that is!).

I am not suggesting that Cooking Light become a vegan recipe magazine. That would be unrealistic considering the strong pull our society seems to have to consume meat and dairy. A change that big takes time. However, it would be a benefit to subscribers to at the minimum include plant-based recipes in each issue – not coated in cheese or based on eggs as the recipes in The Enlightened Cook/Everyday Vegetarian section are now. True enlightenment would be to include dairy-free, plant-based recipes! By the way, it is a shame that Mark Bittman’s column very often includes meat; he has wonderful vegan recipes that I’m sure would satisfy cooks and eaters of all stripes.

Thank you for many years of cooking enjoyment and learning. My Annual books will remain on my shelves – it is a challenge for me to veganize these recipes and some have become beloved staples. When Cooking Light decides to include creative, delicious and healthy plant-based recipes within its pages, let me know. I will happily become a subscriber once again.

Sincerely,
Annie Oliverio

P.S. For dinner this evening, I prepared a recipe from my final issue (April 2012). It’s the Eggplant Involtini recipe from Everyday Vegetarian. I made an easy tofu ricotta – it’s so creamy and flavorful it blows the “real” stuff away – and topped the eggplant rolls with cashew cream instead of Parmesan.

Tagged Cookling Light, health, letter to the editor, letters, low-fat, postaday, vegan, veganism

Apr 26 2012

28 Comments

Main Dishes, Pantry, Quick & Easy, Stir Fry, Tofu, Vegetables

Vegetable Fried Rice with Tofu Made With No Oil

For a long time, I thought that good fried rice was available only in Asian restaurants. But my problem with restaurant fried rice is that it’s loaded with added fat, salt, prepared with white rice and I can’t really feel sure that it’s vegan. So if I want fried rice, it has to come out of my own kitchen. Enter Mark Bittman. I modify his recipe for fried rice from How to Cook Everything Vegetarian. I omit the oil (and egg) and use baked tofu and the veggies I have on hand. That’s the beauty of a dish like fried rice. Not only can you tweak it to your own tastes, but also to what you have in the refrigerator and cupboard.

Vegetable Fried Rice with Tofu

Serves 4

3-4 cups cooked brown basmati, brown jasmine or regular brown rice (~1 1/2 cups dried)
vegetable broth or water as needed
1 onion, chopped
2 cups asparagus, cut into 1″ pieces
1 bell pepper, cored, seeded and chopped
2 cups baked tofu, cut into 1/2″ pieces
1 tbsp. garlic, minced
1 tbsp. fresh ginger, minced or microplaned
1/4-1/3 cup dry sherry
4 tbsp. soy sauce or tamari
salt & pepper to taste
cilantro, chopped
scallions, chopped
roasted peanuts, chopped
limes, quartered
hot sauce

Have all of your veggies and liquids ready to go before you fire up your skillet or wok.

Heat skillet/wok over high heat. Splash in a little vegetable broth and add the onion and bell pepper. Lower heat a little bit and stir, adding more broth as needed. Cook for about 5 minutes – letting the broth cook off so that you get a little browning on the vegetables. Remove veggies to a bowl or plate.

Add more broth to the pan, then add the asparagus, cooking just until they get bright green. Add to the onion and bell pepper.

Another splash of broth to the pan and now add the garlic and ginger, stirring just for about half a minute or so. Start adding the rice a bit at a time, breaking up any clumps. Stir and add broth as needed. Once you have all of the rice in the pan, stir until it starts sticking a bit. Now add the tofu and the cooked veggies to the pan along with the sherry. Cook for about 1 minute. Add the soy sauce, salt and pepper. Turn off the heat and add the scallions.

Divide rice between four big bowls and top with cilantro, peanuts and limes. (Kel suggests also adding fresh chopped tomatoes and sliced cucumbers. Too bad he suggested this after we’d finished eating!)

Tagged asparagus, baked tofu, brown basmati rice, brown rice, cilantro, fried rice, How to Cook Everything Vegetarian, Mark Bittman, peanuts, postaday, rice, sherry, soy sauce, tofu, vegetable fried rice

Apr 25 2012

59 Comments

General

Summer Comes Early (To My Hair)

Tagged Billy Idol, buzz cut, haircut, mohawk, postaday, summer

Apr 24 2012

35 Comments

Cobbler, Desserts

Rescued Blackberries Make Great Cobbler

Recently I felt the siren call of Spring Cleaning and since cleaning is just about my least favorite thing to do and something I avoid whenever possible, I knew to heed the call when it came. It came in the form of defrosting my small freezer – the one where I keep summer’s extra vegetables, fruit, tempeh, homemade seitan and those cooler coolers (you know, the blue stuff). It wasn’t the ideal day to defrost as it was overcast and cool, but no matter. The freezer was getting dragged outside to melt down. As I emptied the freezer and put things into a cooler to keep for a few hours, I came across several big bags of plump blackberries. Blackberries I’d picked last *mumble mumble* and well, had kinda forgotten about. I had picked blackberries every day for about a week. More blackberries than we could ever eat over the course of several days.

So, what to do with copious amounts of frozen blackberries? Some got made into a simple jam and the rest I made into cobbler.

Blackberry Cobbler
Serves 6-8

Fruit:
6 cups fresh or frozen blackberries (or blueberries, raspberries, sliced apple or pear…)
1 tsp. stevia powder (or maple sugar, to taste)
1 tbsp. cornstarch mixed with 1 tbsp. water
dash cinnamon
1/2 tsp. lemon zest
1 tsp. vanilla extract

Dough:
1/2 cup whole wheat flour
pinch salt
1/2 tsp. baking powder
1/4 cup maple sugar
1/2 tsp. powdered stevia (or more maple sugar, to taste)
4 tbsp. vegan “butter”
4 oz. unsweetened applesauce

Preheat oven to 375F and lightly spray a 9″ x 9″ pan or a deep pie dish.

In a large bowl, combine the berries with the remaining ingredients. Stir gently and set aside while you prepare the dough.

In a food processor, combine the flour, salt, baking powder, sugar and stevia. Pulse a few times to combine. Add the “butter” and applesauce and pulse again, just so that there are no dry bits.

Pour the berries into the prepared pan, then top with the dough, using a tablespoon to dollop in on the top – no need to try and spread the dough around. Bake for 35-45 minutes or until the dough is browned and the berries are bubbling.

Let cool for a few minutes before serving.

(The recipe for the dough comes, with vegan and low-fat modifications, from the brilliant, How To Cook Everything Vegetarian, by Mark Bittman.)

Tagged berries, berry cobbler, blackberries, blackberry jam, cobbler, defrosting freezer, easy, freezer, frozen berries, jam, postaday, quick, Spring Cleaning

Apr 23 2012

43 Comments

Breakfast, Brunch, Chocolate, Dips and Spreads, Virtual Vegan Potluck, Waffles

Banana-Chai Buttermilk Waffles with Cocoa-Coconut Butter

Have you signed up yet for the Virtual Vegan Potluck?? It’s easy to do – just visit the VVP page to get the details, then send me an email at anunrefinedvegan@gmail.com or leave a comment letting me know you’ll be participating and to what course you’ll be contributing. I’ve added a Board to my Pinterest page for the event and will pin a photo from each blog that signs up for the event. You can find me at: http://pinterest.com/unrefinedvegan/. I’ve also added an Events page on Facebook here and you can also keep track of things at An Unrefined Vegan’s Facebook page. While I’m at it, you can find me on Twitter at @AnOlive.

So far 25 bloggers from all over the planet have signed on – thank you! Thanks also to Lidia at VeganBloggersUnite! for posting about VVP today – and – thanks to those who have Tweeted about it, mentioned it on Facebook or have written about it on their blog. I really appreciate your help in spreading the word. I’d love to get 100+ (gulp!) to participate, so if you are so inclined, please invite other food bloggers to join in.

Phew, okay. It’s Monday morning and in my household, waffles help ease the sting of the first day of the week. I pop frozen homemade waffles in the toaster oven and for the time it takes us to consume them, it’s Sunday morning redux. Especially if they are chai-infused waffles. (Yep, chai again.) If you didn’t know by now, I just adore the complex and rich warm flavors that are “chai.” This time I’ve created a waffle around the flavors of cinnamon, anise, cardamom, cloves, a tiny smidge of black pepper all complemented with roasty banana flavor. And then I topped the waffles with homemade cocoa-coconut butter, but the usual waffle-toppings would work just dandy, too.

Banana-Chai Buttermilk Waffles with Cocoa-Coconut Butter
Makes 3+ 8″ waffles

1 cup spelt flour
1/3 cup oat flour (I used regular oats and processed them in a food processor)
1/2 cup almond meal (I used the meal left over from making almond milk, dried and processed in food processor)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. powdered stevia
1/4 tsp. anise seeds (ground in coffee grinder)
1/4 tsp. powdered cardamom
2 pinches ground black pepper
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp ground ginger
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
1 large, very ripe banana, mashed
1 1/2 cups vegan buttermilk
1 tsp. vanilla extract

Cocoa-Coconut Butter

Combine the flours, almond meal, baking powder, salt, baking soda, stevia and spices in a large bowl.

In a smaller bowl, whisk together the egg replacer, banana, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are just moistened. Let the batter sit for about 15 minutes. (Turn the oven on to 200F so you can warm the plates and keep the cooked waffles crispy – and heat up the waffle iron, too.)

Lightly spray waffle iron with cooking oil and ladle on the batter. Cook for about 4-5 minutes and gently remove waffle and place on oven rack to keep warm while you prepare the rest of the waffles.

Top with a dab, slab or slice of Cocoa-Coconut Butter and your other favorite waffle toppings!

Tagged almond meal, coconut-cocoa butter, oat flour, oats, postaday, spelt flour, Vegan Bloggers Unite!, vegan butter, virtual vegan potluck, waffles

Apr 21 2012

45 Comments

Entertaining, Miscellaneous, Virtual Vegan Potluck

Virtual Vegan Potluck: An Invitation

This idea has been kicking around my head for the past couple of weeks now, born of a few comments between Shira (In Pursuit of More) and me – when I invited myself over to partake of one of her inspired dips and she graciously welcomed me to come on by. Sadly, of course, that was not possible. Though we share a continent, there were too many miles between us for me to have made it there in time for the main course, let alone the hors d’oeuvre. But it got me thinking: wouldn’t it be nice to gather this warm community of eating, baking and cooking bloggers for a feast? One day where we all come together to share favorite recipes as if we were really sitting down – plates balanced on knees, juggling glasses – to eat together? A virtual vegan potluck.

Here’s what I’m thinking: participants would select a course out of the usual suspects (beverages, appetizers, salads, soup/stews, sides, main course, breads, desserts – any I’m forgetting?) and on the date selected, they would publish a post of their recipe with photos. A “button” would guide readers to the preceding post and the following post. A blog circle. The circle would be set up so that it starts with the appetizers and moves through the courses. Perhaps there would also be a “host” site that is not participating in the potluck, but just serves as a launching point for the event. A bit of HTML here and there (provided by me and inserted by you into your post) would tie us all together.

What do you think? Would you like to join me in a virtual vegan potluck? I hope so! Please let me know by emailing me at anunrefinedvegan@gmail.com – and tell me what course you’d like to contribute (no need to include the exact dish). Check out my page Vegan Virtual Potluck for more details and for info and developments – and by all means, spread the word and invite other food bloggers!

Let’s say the deadline for committing to the potluck is April 30, with the potluck itself being held on May 12. I’ll list the blog names on the Vegan Virtual Potluck page so that everyone knows who is ahead and who is behind them on the list. I’ll post a couple of buttons to decorate your sidebars if you like and the HTML code will be available there as well.

There’s no limit on the number of bloggers participating and hey, if you aren’t an every day vegan, no worries. Just prepare something animal-free for the potluck. I’d love to have eaters and cooks of all kinds.

Hope to see you at the Potluck!

Tagged blog circle, drink, entertaining, food, potluck, vegan, vegan potluck, virtual vegan potluck

Apr 20 2012

33 Comments

Bread, Breakfast, Muffins, Biscuits and Scones, Tea Time

Chocolate Chip, Apricot & Orange Scones

In spite of my huge love for yeast bread – the labor involved, the simple ingredients that through kneading and time create complex, rich flavor, the satisfying crunch of a deep brown crust, the smell as it bakes – I adore quick breads, with the humble, homely biscuit being my favorite kind. I quite possibly could live on biscuits alone (as long as I have a cup of tea or hot chocolate with which to wash it down and perhaps a schmear of jam). I’ve been messing around with biscuits quite a lot lately, with my attention mostly on the savory kind, but a recent cookie post by emmycooks got me thinking about chocolate and dried apricots. Sounds like sweet scone material to me!

Orange and chocolate seem so natural together and apricots add that nice, soft bite that complements the flaky scone. These make a not-too-sweet afternoon snack or a portable breakfast. With half the fat of “normal” scones, these are nearly guilt-free.

Chocolate Chip, Apricot & Orange Scones
Makes 12

2 1/2 cups white whole wheat flour
4 tsp. baking powder
1/2 tsp. salt
zest from one orange
1 tbsp. egg replacer + 3 tbsp. water (whisk until frothy, then set aside for a minute or two)
1/4 cup vegan butter
4 oz. unsweetened applesauce
1/4 cup pure maple syrup
1/4-1/2 cup soy milk
1/2 cup vegan chocolate chips or chocolate chunks
1/2 cup dried apricots, chopped
~2 tbsp. soy milk, for brushing tops of scones
Demerara sugar, for sprinkling, if desired

Line a baking sheet with parchment paper and preheat the oven to 425F.

In a large bowl, whisk together the flour, baking soda, salt and orange zest. Add the butter in chunks and blend until the mixture is the consistency of coarse meal.

In a small bowl, whisk together the egg replacer, applesauce, maple syrup and soy milk, then pour into the dry ingredients – adding more soy milk if necessary. Just before the dough is thoroughly combined, stir in the chocolate chips and dried apricots.

Scoop the batter into a ball and place on a floured surface (or directly onto the lined baking pan). Pat dough into a circle that is about 1/2″ thick. Move the circle onto the baking sheet and cut into 8-12 pieces. Separate the triangles a little bit, then brush the tops with soy milk and sprinkle with sugar.

Bake for 15-20 minutes or until tops are a nice, rich brown. Let the scones cool for a minute before putting on wire cooling racks. Eat while still warm!

Tagged applesauce, breakfast, chocolate, chocolate chips, dried apricots, easy, emmycooks, orange zest, postaday, quick, scones, tea, white whole wheat flour

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Monthly Archives: April 2012