I'm fixing foods that a friend can eat for a go-away with the girls soon. Here is the recipe Michael posted, in case anyone else wants to try it:
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.)
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.)