Ok, so they’re for my mom. Your mom can have some too if she’s pleasant. Moms deserve a little treat every now and then – they’re such sweet ladies. The mom I have is a health-nut with a dark chocolate addiction (is it ok that I air these things out in public?) There is a “museum” of dark chocolate in one of the drawers in my parents’ kitchen. It’s really a stunning display. AND my mom has this classic Chocolate Chip Scone recipe from an old Mary Englebright magazine that has been a favorite for years. However, that recipe calls for dreadful items like white flour, eggs, milk, and butter. Luckily, I managed to save my mom from the blight of unhealthy scones and created a safe haven for those normally-healthy-folk who have a predisposition to chocoholism. Look at those monster chocolate chips! They’re taking over the world!
- 3/4 C White Whole Wheat Flour
- 1/4 C Oat Bran
- 1 1/2 t baking powder
- pinch of salt
- 1/2 t cinnamon
- 1 Tablespoon agave nectar
- 1/4 C chocolate chips
- 2 T cup margarine, softened
- 1/2 t apple cider vinegar
- 1/3 C soy milk
- Preheat the oven for 400 degrees
- Measure the soy milk in a measuring cup and add the apple cider vinegar, set aside to let curdle.
- Sift the dry ingredients (flour, oat bran, baking powder, salt, cinnamon) in a large mixing bowl.
- Add the margarine in small slivers and cut into the dry ingredients using two knives (This is to incorporate the margarine while allowing it to stay in small chunks. You just don’t want it to melt at all – creates little buttery pockets in the scones)
- Add the agave nectar and soy milk mixture – combine until there are no more dry parts. Be sure not to overmix.
- Add the chocolate chips and stir until incorporated.
- Press the dough into a circle about 3/4 in tall, cut into triangle shapes (can make 4 big scones, or 8 small)
- Arrange scones on greased baking sheet.
- Brush tops of scones with soy milk and sprinkle with rock salt.
- Put scones in your preheated oven and bake for 10-15 minutes or until a deep golden brown on the edges.
Pretty easy, huh? You could probably double this recipe pretty easily for a crowd, but I didn’t want too many of these sitting around because there were only three of us to feed. This is a great (relatively healthy) scone recipe to keep around for tea time or breakfast or a snack or putting on your pants time or stay in bed all morning time or going to a roller derby time or calling up your Aunt Ida or changing the water filters or pre- or post-bike-ride or…
P.S. Look India! I updated!
With much thanks to February’s hosts – Wendy of wmpesblog and Dharm of DadBaker – I give you my take on a Flourless Chocolate Cake and vanilla ice cream. The original recipes posted in the DB forum were chock full o’ heavy creams and eggs so I decided to check out what the other alternative (we’re just like the Gin Blossoms) bakers were doing. Shelleyfish brought forth a recipe for a raw chocolate cake and I had to bite. I’m of the brownies-for-breakfast foodie school, so I like to try to work healthy foods into my diet in sneaky ways. I’m like Jessica Seinfeld minus the children. The only one I’m duping is me.
Recipe (from Jennifer Cornbleet’s Raw Food Made Easy)
1 1/2 cups raw walnuts, unsoaked
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons water
1/2 cup fresh raspberries for garnish (optional)
- Place walnuts & salt in food processor fitted with S blade and process until finely ground.
- Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together.
- Add the water and process briefly.
- Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours.
- Decorate the cake and plate with fresh raspberries before serving if desired.
- Covered with plastic wrap this will keep for three days in the fridge, or two weeks in freezer. Bring to room temp. before serving.
To accompany my raw chocolate friend, I called up his pal Raw “Vanilla” Sorbet.
5 bananas – peeled, sliced, and frozen
1/3 C coconut cream (refrigerate coconut milk and scrape off the solids)
1/3 C coconut milk (the remaining liquids in the can)
4 T agave nectar
1 t vanilla
- Place all your ingredients in a blender (preferably Vita-Mix because it owns) and blend until creamy.
- Freeze again to let it set up, or just scoop it out with a spoon because you won’t be able to resist.
My sorbet looks a bit mushy because I was trying to rush to get this post up today and trying to take my photos before the natural light went away! So there was no time to freeze it before taking the picture. Boo. It tasted wonderful though! Neither the banana flavor or the coconut was too strong – it didn’t taste anything like a pina colada so I was happy. I pressed my cake into cookie cutter molds in honor of Valentine’s Days past. The cake itself is delicious – you only need a couple bites because it is so dense and rich. The thing I love the most about raw desserts is the fact that you’re really just eating fruit and nuts. So you can indulge without the sugar rush and feel like you’re building muscles so you can be big and strong. Ya know.
Posted in Uncategorized
Tagged agave, bananas, chocolate, coconut milk, daring bakers, dates, dessert, ice cream, raw, sorbet, valentines, vegan, walnuts