Vegan & Gluten-Free Oat Crumble Scones

In my previous recipe for Vegan Gluten-Free Mango & Raisin Crumble, I used leftover crumble topping to make scones, and they turned out well, far exceeding expectations. All I did was add almond milk (or was it tiger nut milk?!) to the mix until it made a sticky dough. Any plant milk will work – tiger nut is sweeter and creamier – even coconut milk. (See below for posts on how to make dairy-free and some nut-free plant milks). There was only enough left to make two, but I’ll certainly be making them again.  You can see them to the right of my husband’s bread rolls on the cooling grid:

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They’re not the prettiest, but if you like wholefoods, and texture, and a high nutritional content, then why waste the leftovers?

I’m short on time as my mum is coming to stay, so I won’t write out the whole crumble recipe again, you can click the link above if you’d like to try them, and enjoy the relief of a short post from me for a change 😉

0D9D9516-E038-4A4C-AB3D-0D226EF4EF3AI had them with some vegan spread (I rarely use it, but when I do I use Pure), and St Dalfour Strawberry Spread, which has no sweeteners at all.

They were delicious, crumbly on the outside but moist on the inside. Full of texture and flavour.

Next time I might try adding some dried fruit. I wonder what my mum would make of them. Not exactly the Cornish cream tea she’s more used to when scones are involved! I’ve always preferred wholemeal scones to the traditional bland and textureless white kind, like you get in supermarkets. Many people have problems making scones, but for me they are the easiest and quickest of things to bake. The trick is for the dough to be sticky and to cut them very thickly, at least an inch. If they come out a bit dry and over-baked, cover them in fruit spread and thick yogurt for a healthier cream tea.

Here are some links to other scone recipes and how to make plant milks:

Vegan Gluten-Free Almond & Apricot Scones – oh yes!

Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones

Vegan Gluten-Free Sweet Potato Scone Recipes: 1 Sweet, 1 Savoury

How to Make Cashew Nut Milk & Why You Should!

How To Make Almond Milk

Horchata (aka Tiger Nut Milk)

Smooth and Creamy Hemp Milk

 Copyright: Chris McGowan

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Monday Meditation: Vegan Gluten-Free Mango & Raisin Crumble

F285BFFB-8C3A-4FB1-8B4F-3B9714EEC31BAn unusual topic for a Monday Meditation, but if left to my own devices, I find baking a very meditative occupation.

I don’t particularly enjoy the hustle and bustle of a crowded busy kitchen, needing to produce several different items in record time! I do however enjoy creating recipes using just what I find in my cupboards or fridge/freezer, often using up small amounts of this and that, so as not to let them go to waste.

I can let go. I can relax. I can enjoy the sun streaming through the kitchen window even on freezing cold snow days, as this one was. I can play my favourite music and sing along at the top of my voice or enjoy the quiet and let my mind wander where it will, with no demands made of it. I can be as creative as I like and no-one is going to pull a face or disapprove. I like experimenting and rarely make the same thing twice with exactly the same ingredients. I’m not one for following recipes, even my own!

I’ve been asked for recipes for the baking I did during our week of snowdays, so I’m gradually working my way through them (see Our Snow Days Became Baking Days – Is The Gym Open Yet?)I made only sketchy notes or sometimes asked my husband to write things down and his notes are usually only compehensible by himself alone! So I’ll do my best, but all quantities are approximate.

I love mangoes. The fragrance, the juiciness, the soft flesh. They are high in vitamins A and C, and also contain some B6, iron, calcium and magnesium. Great on their own, in smoothies or ice-cream.

However, I find mangoes as frustrating as avocados. You wait forever for them to ripen and just when you think it will be perfect, it’s gone. They are best kept out of the fridge to allow the ripening process to continue, which I did, but this one was defying all the laws. It appeared to be ripe on one side, unripe on the other and developing a black spot on the end. I decided to peel it and see.

It was too unripe to use straightaway and I didn’t want to waste it. I had never heard of mango being cooked before but I decided I had nothing to lose, so I chopped it up onto a pan, added a little apple juice and some raisins – I may have used a little maple syrup too – put on the lid and cooked it on a low heat.

I didn’t want to use it immediately and so I put it in the freezer – and forgot about it! I found it on a snow day and decided to try and make a fruit crumble with it.

86B02C47-8A7C-4C21-AEE2-2FB40AE6A223I let it thaw for a couple of hours – it doesn’t look very appetising, but it tasted good. I then devised the crumble topping.

Here’s what I came up with:

2oz Tiger Nut Powder*

4oz Self-Raising Gluten-free Flour

2oz Poridge Oats (I left them whole as they were quite small, but you could grind them to a flour if preferred)

2oz Vegan Spread (I used Pure)

2oz Coconut Sugar**

Method

7394C255-4B0D-49A2-9249-9C594B5DDD8DMix together the flours, sugar & oats, rub in the spread with the fingertips until it resemble thick breadcrumbs.

Place the mango and rasin mixture in an oven dish and top with the crumble.

Place in a medium hot oven and cook until golden and bubbly.

9D4DC69F-4FDA-467C-A5E2-65F1ED6E4392We had it first with coconut yogurt and then next morning, having got up late, we had it with homemade custard while we sat huddled in front of the woodburner!

Homemade custard:

This was made using cornflour, a little coconut sugar and a drop of vanilla extract, which was mixed to a paste with a little almond milk, then I poured in some warmed almond milk, stirred and returned it to the pan and heated, stirring until it thickened.

I used some leftover crumble mix to make scones, see next time!

Vegan, Gluten-Free Plum Crumble – Nice, But Not Too Naughty!

‘What Do You Eat If You Can’t Have Anything Naughty?’ – What Vegans Eat

*The Tiger Nut Company

*The Raw Chocolate Company

Copyright: Chris McGowan

Our Snow Days Became Baking Days – Is The Gym Open Yet?

4A91CBDC-D755-49B3-8CF1-F433031E30F4I spent an entire week confined to barracks because I can’t bear the minus temperatures and icy winds, or risk a fall on the ice. My husband couldn’t go out on his usual bike rides and we’d also chosen this week to have the hall parquet flooring restored, which meant open external doors. We had blizzard conditions here and the woodburner was our best friend. So was the oven. We spent the whole week cooking, but mostly baking, and if the weather doesn’t improve soon, I’ll be needing a bigger size in jeans!

This was just one day’s production line:

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D14E5C63-6F6C-4E66-A9C5-39B82C1583B2My husband made bread rolls (and next day a wholemeal loaf), I made a Mango & Raisin Crumble with Oaty Topping, some Scones from the leftover crumble and some Curried Squash Soup! The next day I made a Coconut Cake.

9D4DC69F-4FDA-467C-A5E2-65F1ED6E4392My husband, on finishing the cake said ‘We should do this every week,’ to which I replied ‘I don’t think so, there’s no more room for my waistline!’ We even had crumble with Coconut Custard for late breakfast one morning, very decadent.

At the beginning of the week, I’d attempted to make flapjacks. The mixture looked amazing in the tray. Tasted good, too. Unfortunately, I spent far too much time talking to the floor man and didn’t keep my eye on it, so it was a tad overcooked and I forgot to cut it up before it went cold. So it became granola!

(The floor turned out nicely, though:

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Thankfully, it was a much easier task than the other two rooms we’d had done in previous years as it didn’t have to be relaid. It was finished in two days).

My husband made some Welsh cakes – a bit like fruit scones – and our son jokingly said, send some down! So we did, with some granola. However, they were snowed in, there were no shopping deliveries and no mail deliveries until 5 days later! We were convinced they would go straight in the bin, but my son gave them the thumbs up and was very appreciative.

719CAC7A-861A-4A48-8CAE-9F7A86FDE4F0On Friday morning, my husband walked the mile to the gym in snow and icy winds for a spin class, but the only exercise he got was the walk there and back and the half hour in between, clapping his arms around his body trying to keep warm! The class was cancelled due to the snow, but the instructor was unable to contact him. He did get a free session out of it for the next week, though.

As for me and my waistline, well, I surprised myself when shortly after the thaw, and despite the still chilly temperatures, I managed to walk My First 10,000 Steps.

*Since I wrote this, the snow decided to pay another visit at the weekend, and this was the result:

From left, clockwise: Chocolate & Coconut Tarte, Gingerbread Ducks & Chicks, Vegan, Gluten-free Pizza.  There has to be an end to snowdays soon, surely?

Copyright: Chris McGowan

Vegan Gluten-Free Sweet Potato Scone Recipes: 1 Sweet, 1 Savoury

 

825955DA-F9B2-4A90-BA3A-15417AC8829F I had just made some Tiger Nut Milk and also had some raw sweet potato left over from juicing and I remembered seeing a recipe on The Tiger Nut Company Instagram feed that featured scones made with sweet potato and tiger nut pulp (but you can use tiger nut flour). Yes! I thought, it’s been a year since I tried a scone recipe ( Vegan Gluten-Free Almond & Apricot Scones ) let’s have a go! So I did. They turned out so well, I made a savoury version, too: Savoury Sweet Potato Scones using almond milk pulp, nutritional yeast, ground oats and paprika – see later in the post.

The original recipe by Kimberly Parsons of The Yoga Kitchen can be found here. They are moist and filling,  can be made nutfree, using seeds instead of the walnuts, and are a great way to use up nut milk pulp.

I used a chia egg instead of a hen’s egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel). I steamed rather than boiled the sweet potato to maximise the nutritional content, and as I didn’t have any buckwheat flour, I milled some buckwheat flakes, and it worked well.

There is no refined sugar, just a little maple syrup.

Tiger nuts are tubers, full of gut-healthy nutrients, protein, calcium, Vitamin E, B Vitamins. They make lovely creamy, sweet milk – see link at the end of the post for how to make it.

This recipe with my alterations is reproduced by permission.

Ingredients for Tiger Nut & Sweet Potato Scones

90g tiger nut pulp (or tiger nut flour)

2 tsps baking powder

35g buckwheat flour (I milled some buckwheat flakes)

pinch Pink Himalayan salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 chia egg

180g steamed sweet potato, blended to a purée

2 tsp vanilla extract

1/2 tsp maple syrup

30g chopped walnuts plus extra to decorate

A little nut milk to brush on top

 Method

Preheat oven to 180C

Line a large baking tray with baking paper

Whisk together Tiger nut meal or flour, baking powder, buckwheat flour, sea salt and spices in a medium bowl

Whisk the egg, sweet potato puree, vanilla extract and maple syrup until it’s a smooth paste

Add the mix to the dry ingredients and mix, adding the chopped walnuts once combined

Using an ice cream scoop, scoop mixture onto the prepared baking tray, Or small handfuls gentle rounded and flattened, brush tops with tiger nut milk and decorate with walnuts

Bake for 15-18 minutes until risen and the base sounds hollow when tapped. Allow to cool, and enjoy!

(I found the timing a bit difficult to judge as I have a fan oven and cooked them on a slightly lower heat for a little longer)

 

Savoury Sweet Potato Scones

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This time I used almond milk pulp, nutritional yeast, paprika, salt and pepper, ginger and left out the maple syrup and vanilla. They were really good, keep well in the fridge and freezer and are very filling.

***

Ingredients

(All quantities are approximate)

1 Cup Almond Milk Pulp

35g Ground Oats

2 Tbsps Nutritional Yeast

2 tsps Gluten-Free Baking Powder

1 tsp Paprika + some to dust

1/2 tsp Ginger

Pinch Pink Himalayan Salt and Black Pepper

Approx. 200g peeled Sweet potato, chopped, steamed, cooled and blended

1 Chia Egg

1 Heaped Tsp Almond Nut Butter

35g Mix of finely chopped walnuts and almonds, reserve some for decoration.

A little nut milk to brush on top.

Method as before:

Mix dry ingredients with the spices.

Whisk the chia egg, sweet potato purée, nut butter together and add to the dry mix.

Mix with a fork until it starts to come together, then knead with your hands until it forms a ball.

Form as before – I used the s allest cutter in the set – brush with a little nut milk, dust with paprika and ground walnuts.

56209B2B-AE73-48BA-AF5F-4C9B20C3A04DThe trick is to keep the dough very moist and gently flatten it to about an inch and a half to keep them a good thickness and make them light.

Cook approximately 15-20 minutes, but keep an eye on them. They should be a little crisp on the outside and moist on the inside.

Cook as before and cool on a wire rack.

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They keep well in the fridge, too.

Both versions can be eaten on their own or with nut butter, vegan cheese, or fruit spread for the sweet version.

Enjoy!

Thank you to Ani of The Tiger Nut Company and to Kimberly Parsons of The Yoga Kitchen.

(Tiger Nuts and Tiger Nut Flour from The Tiger Nut Company, link in text above).

See also: Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones

Vegan Gluten-Free Almond & Apricot Scones – oh yes!

How to Make Horchata (aka Tiger Nut Milk)

Nut & Seed Milks & Smoothie Recipes

How to Make Smooth and Creamy Hemp Milk

How to Make Cashew Nut Milk & Why You Should!

Copyright: Chris McGowan