Quick and easy Scones

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With all that walking up and down the hill, from the road-schooling camp to the farm, to milk herself and a friend collected quite a stash of blackberries which were going wild along the roadside along with some rose-hips.  I think one of my favourite things about travelling around NZ is watching themselves ‘harvest’ all kinds of wild growing fruit.  Apples in Otago,  Plums in Canterbury, blackberries where ever we can find them, kawakawa fruit in Kāpiti, rose-hips in Hawke’s Bay and even the odd raiding of friend’s raspberry or strawberry patches 😉

Anyway …. what do you do with a big bowl of berries and a pocket full of rose-hips?  Make blackberry jam and rose-hip tea for afternoon tea for your siblings!  However that still leaves a gaping hole … what do you put the jam on and still cater for the vegans in your midst?  Vegan scones of course 😉

Road schooling camp

Preparing the tea party

This recipe is quick and easy  to whip up for an afternoon tea snack and super delicious.  I got it in my in-box a while ago courtesy of ‘Cook the Beans’ which is a blog I follow. She had called them Watercress Scones though I think she may have forgotten to add the said watercress into her recipe as I couldn’t find it mentioned anywhere.  Either way I made it, and modified it as I usually, with great results so there are no complaints here ….. no even from the meat, gluten and diary eaters on the bus 😉

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Ready to munch

Vegan Scones

  • 200 gm flour (GF or plain, white or wholemeal or a mixture of both as in original)
  • 2 teaspoons baking powder
  • 30 gms coconut oil (cold from the container)
  • 1 flax-seed egg (1 TB ground linseed/flaxseed and 2.5 TB cold water)
  • 100 ml non-diary milk (I used rice milk)

– Put the flour and baking powder into a bowl and rub in the coconut oil so that it is fully blended with the flour.

– Add in the flaxseed egg and milk then ‘cut’ the liquid into the dry ingredients with a knife until a dough is formed.  You may need to help it with your hand near the end to form a ball

– Flour a baking tray and flatten dough into a fat rectangle shape.  Cut this into 12 or 16 pieces depending on the size of scone you desire.

– Separate the scones a little on the floured tray and then bake at 200 Celcius of 10 mins or until golden on top.

– Spread with jam (and butter for the non-vegan among you) and enjoy

Hope this finds you enjoying the fruits of life

Arohanui

Y

www.becominghealthy.co.nz

 

 

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Vegan Banana Bread

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Well hello again!! I know it has been a while since I’ve been on here and in that time I have really enjoyed the time off the computer and trying out a few new recipes. There is a lot to be said for down-time from the screen and sampling baking 😉

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Parked up at Cass

After being parked up in Kaikōura for nearly 9 months last year we are now back on the road in our bus enjoying life on the road. This summer has been an absolute scorcher and on the days when we have struggled for shade our little tin can has nearly baked us alive! Thank goodness for cool winds, big trees, clear rivers to splash in and the ability to get to them with our home.

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Swimming at Wai-iti Domain

We have made our way up to Kāpiti again for me to teach some Infant Massage which is always a highlight for me.  It also means that there is weekly baking to do in order to keep those parents sustained as well as extra baking for all the catching up with family and friends we are doing.  With himself still being Vegan I have been signing up to a few more cooking blogs in order to get a good range of things to offer, some with success and some which I’d rather not discuss 😉

I’m always on the look out for good Vegan recipes that can replace our old favourites … baking two cakes at a time is a bit too much of a mission for me.  This recipe I found in a free magazine which a local health shop issues and came up a treat even with my adaptions.  It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had honey in it we have just replaced this with Maple Syrup without much change to the flavour.  Likewise we have used GF flour instead of the regular wheat flour they had listed and as with so many of the recipes I enjoy enough to share it is pretty much a one pot wonder 😉

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Ready for morning tea.

Vegan Banana Bread

1 3/4 Cup GF self-raising flour

1/3 C melted coconut oil

1/2 C pure maple syrup

4 mashed bananas (large)

1/2 C shredded / desiccated coconut

2 Tb chia seeds

1/2 C rice milk

1 tsp baking soda

1 tsp vanilla essence

sprinkle of salt

1/2 tsp mixed spice

  • Melt coconut oil in a pot and stir in the maple syrup, rice milk, vanilla essence and mashed banana
  • Add in the chia seeds and stir well
  • Add in all the other dry ingredients and mix until blended well
  • Pour into a baking paper lined tin and bake at 180 Celsius for around 35-40 mins or until a cake-tester (skewer) comes out clean.
  • Cool and Enjoy

Hope this finds you enjoying the new year, trusting in yourself and loving the life you’re in.

Arohanui

Y

www.becominghealthy.co.nz

 

GF, Dairy and refined Sugar free Banana Cake

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Many years ago in Ireland I purchased a great book ‘Eat with Joy on a Wheat-free Gluten-free diet’  By Ann O’ Dowd Fogary.  Since then I have used and loved her book – carrying it across countries – partly because 50% of the recipes are also dairy free and mostly because her recipes are so yummy and adaptable.

In cupcake form which is easier when heading out with the kids.

In cupcake form which is easier when heading out with the kids.

This recipe is an adaptation of her Carrot Cake recipe and it is one that I regularly make.  It doesn’t rise huge amounts so I usually use a loaf tin to bake it in or it can be made into cupcake size cakes. If you are making the cupcakes I haven’t actually timed it sorry as I just go with smell and a test – usually around 12-15 mins though:) So without further ado here is the cake recipe.

GF, Dairy and refined Sugar free Banana Cake

100 gm rice flour

25 gm cornflour

1.5 tsp GF baking powder

2 eggs

75 gm runny honey

100 gm coconut oil

2 tsp ground ginger

2-3 mashed bananas

  • Melt the coconut oil and honey together
  • Add the dry ingredients
  • Add the eggs and banana
  • Mix well to ensure no lumps
  • Pour into a lined loaf tin or patty tins if making cupcakes
  • Bake at 190 C for 30-45 mins (cake) or until a cake tester comes out clean.
  • Enjoy

Hope this finds you filling your bodies with delicious healthy goodness.

Arohanui

Y

www.becominghealthy.co.nz

Ugly Muffins – dairy and ‘sugar’ free treats

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You need:

2 – 4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 diced apple with the skin left on

3 Tb olive oil (use only 2 Tb if using more than 2 bananas)

2 tsp vanilla essence

1/2 cup white flour (you can replace this with wholemeal I just found it to be a bit too heavy with 1 cup of wholemeal)

1/2 cup wholemeal flour

1/2 tsp mixed spice

1/2 tsp baking power 

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.