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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.
Almond Butter Strawberry Energy Bars
“Wet” Ingredients:
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar
1/2 C organic apple juice
2/3 C almond butter
Dry Ingredients:
1/4 C EACH: quinoa flour, millet flour, spelt flour, ground oats & rolled oats
1/3 C whole wheat pastry flour
3 T ground flax
2 T fine shred unsweetened coconut
1 T ground walnuts
1/2 t salt
Organic Strawberries – Wash and pat dry. Slice. Use enough to cover the area of a square glass pan. (I didn’t measure.)
In a food processor, puree the “wet” ingredients. Add to the dry ingredients. Spread about half of the mixture in a greased square glass pan. (I like to use coconut oil to grease pans.) Spread the strawberry slices on top.
Spread the rest of the mixture. Bake at 350 degrees for 35-40 minutes. Cool completely before cutting. I like to use a pastry cutter. Freeze them in a container with a little space between each one.
I take these skiing and mountain biking. Take one out of the freezer in the morning and it’ll be thawed out by the time you’re ready to eat. Enjoy!
Freeheel Vegan 