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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.
Yeah, I’m loving it…my Omega 8003 Juicer. I mentioned recently that I’m back juicing again. In fact, if I have to go a day without fresh fruit & veggie juice I feel deprived. I crave it!
What’s fabulous is that my juicer also makes Frosties!
What is a Frosty? It is a creamy, fruity, soft-serve frozen dessert made from 100% frozen fruit pushed through the juicer using the blank plate.
Make a Strawberry Banana Frosty…
Or, make a Blueberry Banana Frosty.
Add some pineapple to the mix…
…to make Pineapple Berry Banana Frosties.
Use pineapples, peaches and banana (and/or mango)…
…to make a pretty yellow Frosty.
Frosties are fun to make and to eat..for breakfast!
The Frosty Making Crew
Have you had your Frosty today?
Freeheel Vegan 