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Orange Spelt Scones with Raspberry Pomegranate Jam
Dry Ingredients:
2 1/2 C all-purpose flour
3/4 C spelt flour
4 1/2 t baking powder
1/2 t baking soda
1 t salt
Wet Ingredients:
1/2 C non-dairy milk (I used homemade rice/Brazil nut)
1/2 C fresh-squeezed orange juice (approximately 1 juicy Valencia)
1/3 C agave nectar
1 t vanilla extract
Zest of 2 lemons and 2 oranges
Fat Source:
6 T coconut oil, cold (portion out 1 T measurements onto parchment and refrigerate until cold/solid)
Combine the dry ingredients in a large bowl. Cut the coconut oil into the mix with a pastry cutter. Add the wet ingredients and stir just until combined.
Turn out onto a floured surface. Pour a teaspoon of olive oil in your clean palms and lightly knead the dough to form a uniformly thick circle. With a pastry cutter, divide into 12 wedges.
Bake at 375 degrees on a Silpat liner (if you have one) for 15 minutes. Cool on a wire rack. Serve with jam.
Cutthroat Pass – Mountain Biking – August 7, 2009 & August 14, 2010
This trail is a favorite on the bike. The first 1.7 miles climbs a mellow 400 ft as it follows Cutthroat Creek to Cutthroat Lake. (Take a peek at Cutthroat Lake by taking the 0.2 mile spur trail.) From the lake, the trail climbs another 1900 ft in 3.8 miles to Cutthroat Pass (6800 ft). Prepare for gorgeous mountain views!
The trail is really nice for biking: the grade is never too steep and the singletrack is basically smooth and firm, with variable sections of sandy, or loose rocky Eastern Washington tread.
To get here, take Road 400 from Highway 20 (North Cascades Highway), about 3 miles east of Washington Pass. Trail 483 starts at 4500 ft.
(Click on a picture to enlarge the images and view in a photo gallery.)
Freeheel Vegan 