You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Does anyone here do any baking with agave syrup? Any recipes or tips?
- Thread starter lisainla
- Start date
michael-in-phoenix
Well-known member
REC: Vegan Orange Cranberry Scones with agave syrup.
My son's classmate is a vegan. She loves it when I make these and bring them to a yearbook work session.
Vegan Orange Cranberry Scone Recipe
Ingredients:
2 cups flour
1 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
2/3 cup dried cranberries (I use dried sour cherries)
2/3 cup chopped walnuts (I use one cup sliced almonds and add 1 tsp. almond extract with the syrup)
6 tbsp canola oil
1/2 cup agave syrup
2/3 cup orange juice
zest from 2 oranges
Preparation:
Preheat oven to 425 degrees.
In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.
In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough.
Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.
(I turn the thick dough out onto a floured board and make into a rough rectangle about 3/4" to 1" thick. Then I use a dough scraper to cut the dough into triangular wedges. I place the wedges on a parchment lined baking sheet and bake until lightly browned, about 15 minutes or so. I also make a glaze of powdered sugar, coconut milk and a little rum or almond extract and either drizzle it over the scones, or brush it on as a thin glaze.)
My son's classmate is a vegan. She loves it when I make these and bring them to a yearbook work session.
Vegan Orange Cranberry Scone Recipe
Ingredients:
2 cups flour
1 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
2/3 cup dried cranberries (I use dried sour cherries)
2/3 cup chopped walnuts (I use one cup sliced almonds and add 1 tsp. almond extract with the syrup)
6 tbsp canola oil
1/2 cup agave syrup
2/3 cup orange juice
zest from 2 oranges
Preparation:
Preheat oven to 425 degrees.
In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.
In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough.
Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.
(I turn the thick dough out onto a floured board and make into a rough rectangle about 3/4" to 1" thick. Then I use a dough scraper to cut the dough into triangular wedges. I place the wedges on a parchment lined baking sheet and bake until lightly browned, about 15 minutes or so. I also make a glaze of powdered sugar, coconut milk and a little rum or almond extract and either drizzle it over the scones, or brush it on as a thin glaze.)