Posts Tagged ‘Quick bread’

I’ve been working on my scone recipe for the last couple of weeks, and if I do say so myself, these are perfect. Feel free to substitute half of the AP flour for wheat, oat, spelt, or whatever you feel like, but this will somewhat decrease their high rising fluffiness. You’ll also want to add a little sweetener with the alternative flours, such as a 1 TBS agave nectar. One critical habit is to keep the nut cream and Earth Balance as cold as possible before adding them to the mix.


2 C All Purpose flour

1 TBS baking powder

1/4 tsp salt

4 TBS cold Earth Balance

1 C cold nut cream or Mimicreme

1.5 tsp Apple Cider Vinegar

1 C fruit and nuts (optional)


1. Add ACV to cream, and put back in fridge to curdle for several minutes.

2. Preheat oven to 450 degrees. Put dry ingredients in a food processor along with the Earth Balance, cut into a few pieces. Give it a few pulses to cut the butter. This won’t take long, and you don’t want to go for longer than necessary.

2. Transfer everything to a large bowl. Add the cream, and any mix-ins. Stir with a knife just until the milk is absorbed.

3. Transfer to a well floured surface. Kneed a few times, with a press and fold technique. Press mound out to 1/2 an inch, or so, then fold in half and repeat 4-6 times. This will make the scones pull apart in heavenly layers.


4. Shape into a round, flat cake, about 1 inch thick. Cut into 6 wedges. DO NOT give in to the temptation to clean up the cut edges by patting them down, as this will inhibit their rising.


5. Bake for 10-12 minutes, until browned.


6. Serve with Earth Balance and jam along with your tea. 🙂

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Ok, so here’s something Jo and I have been talking about doing..a recipe revival from time-to-time with minor variations on already posted recipes. For this category, I dub thee “Redux” – I basically took Jo’s yummy Oat surprise muffins, and topped them with a basic streudel topping. I used the addictive East Texas Blueberry Jam from New Canaan Farms for the surprise…but I bet they’d be excellent with leftover cranberry sauce with dried cherries as the center surprise for a festive holiday flavoring!Streudel Oat Surprise Muffins


3/4 C lightly packed light brown sugar
1/4 C granulated sugar
1/4 C oat flour
1.5 tsp ground cinnamon
tiny pinch ground cloves
4 TBSP Earth Balance vegan butter, room temperature


1. In a small bowl, combine brown sugar, granulated sugar, flour, and spices. Stir to blend.
2. Cut in the vegan butter with a pastry cutter or 2 knives, or for super fun..your fingers! Sprinkle atop the uncooked batter-topped muffins and bake according to Jo’s initial directions.

Notes: Feel free to add in chopped nuts, such as pecans or walnuts, in the streudel topping. Also, feel free to double the recipe if you want to add stuedel inside the muffin for a double surprise along with the jam! Woo, and might I add, hoo!

Streudel Oat Surprise Muffins

Happy Baking!

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Mmm… stuffing. It wouldn’t be a holiday meal without some delicious cornbread stuffing, that you just can’t get enough of.


one batch of Texas Cornbread, broken up in a large bowl (you can make it the night before and let it dry out overnight)

2 medium poblano chiles (or 1/4 tsp cayenne)

4 TBS Earth Balance Buttery Sticks

2 small onions

2 medium celery ribs

4 medium carrots

2 TBS minced garlic

1 TBS dried oregano

1 TBS dried sage

1 TBS salt

1 tsp fresh ground black pepper

1 C veggie broth


1. Roast chiles over a gas flame, or under the broiler until skin is charred. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core, seed and cut into 1/2 inch pieces.

2. Grease a 9×13 inch baking dish with Earth Balance. Preheat oven to 350 degrees.

3. In a large skillet, melt the Earth Balance over medium-high heat. Saute onions, celery, carrots and garlic until softened, about 8-10 minutes. Stir in oregano, sage, salt, pepper and roasted chiles.

4. Add to bowl with cornbread, along with the veggie broth. Stir everything together, and transfer to baking dish.

5. Bake uncovered for 30 minutes. Stir and bake an additional 15-20 minutes.


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At mine and Sara’s first vegan Thanksgiving nobody even knew we were doing things differently. Granted, we’d been having vegetarian Thanksgivings for a while, so the lack of carcass was expected. But when we let the humanely treated cat out of the proverbial bag, one of the dishes that surprised people the most was the cornbread stuffing. The stuffing recipe will appear someday soon, but the cornbread is delicious on it’s own, too!


2 C all-purpose (AP) flour

2 C corn meal (yellow or blue)

1/4 C sugar (turbinado is my preference)

1 TBS salt

1 TBS baking powder

1/2 tsp baking soda

2 TBS flaxseed meal soaked in 1/4 C warm water

2.5 C hemp milk (or other vegan milk)

1 stick melted Earth Balance


Preheat oven to 350 degrees. Grease a 9×13 baking dish, or cast iron skillet (or muffin pan, if want individual cornbreads). In a large bowl, combine all dry ingredients: flour, cornmeal, sugar, salt, baking powder, baking soda. Add wet ingredients and stir until just combined. Pour batter into baking dish and bake 40 minutes (25 for muffins), or until golden brown and a toothpick comes out clean from the center. Let cool at least 15 minutes before cutting.

Variation: Add a chopped jalapeno or two to the batter for a spicy cornbread.


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Now that I’m an adult with gainful employment, I think it’s time to start eating a proper breakfast (as opposed to the crust of bread and tea I used to eat). So I’ve designed an oat muffin with a jam center surprise! The great part is that the muffin base is very simple to throw together, and the jam flavor can be changed on a whim, making a different muffin each time!

I like mini loaves, because they’re super cute, but muffins work too.

Ingredients – Base:

1.5 C spelt flour

1.5 C oat flour (or oats put through the food processor)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 C agave nectar

1.25 C hemp milk

1/3 C oil

1 Tbs flax meal soaked in 2 Tbs warm water

Ingredients – Flavor:

12 tsp jam

1/2 C nut or other chunky nibblet – coconut, chocolate chips, etc.

Have fun with your flavor combos; I like cherry jam with coconut flakes, or blueberry jam with pecans.


Preheat oven to 350 F. Oil or line muffin pan. Start the flax meal soaking in the warm water.

Mix dry base ingredients in a large bowl, then add liquids. Now you have muffin batter! Stir in the nuts of you choice. Fill muffin cups half way, and drop 1 tps of jam into the middle of each. Cover with remaining batter.

Bake at 350 for 30 minutes (for mini loaves) or 25 minutes for muffins, or until golden brown. Let sit on cooling rack for 15 minutes, before removing muffins.

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It’s a cross between a scone and a cornbread muffin. It goes perfect with soup or 3-bean chili, and also will satisfy the cornbread craving without committing to a huge batch – not that there’s anything wrong with that. But sometimes you want something a tick different, and the cherries in combo with the cornmeal do just that! These were extremely yummy and simple to throw together! I highly recommend for anyone who loves cornbread to try these out for an alternative! This recipe makes about 12-14 drop scones, depending on how big you make them.


1.5 C all-purpose or oat flour
3/4 C cornmeal
2 TBSP ground flax
1 TBSP baking pwdr
1/4 tsp baking soda
1/4 tsp salt
1 tsp lemon extract or fresh lemon zest
1 tsp vanilla
1/4 C canola oil
1/4 C brown rice syrup
3/4 C hemp milk
1 C dried cherries


1. Preheat oven to 400°F. In a large mixing bowl, whisk together the flour, cornmeal, flax, baking powder, baking soda, and salt; set aside.
2. In another bowl, or large measuring cup, mix together the lemon extract or zest, vanilla extract, canola oil, brown rice syrup, and hemp milk. Add to the dry ingredients and stir until just combined. You don’t want to over work it…
3. Fold in the dried cherries, and drop heaping tablespoon sized drops onto a lined baking sheet. They won’t spread very much, so don’t be afraid to get them too close, maybe an inch or two between each one. Bake scones for 8-10 minutes, until golden brown on top.
4. Let cool and enjoy. Serve warm or reheat if eating later.

And remember, if you need gluten-free use an appropriate flour like buckwheat. Oat flour reduces the gluten levels, but not to the point of zero..so plan accordingly! 🙂

Happy Baking!

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Another exciting culinary adventure during my short trip to Houston was to make blueberry scones from blueberries acquired at the Farmer’s Market – yeah, it surprised me too that they still had some, and that they still tasted good..of course, Houston is pretty much a ‘year-round’ summer spot so who knows.. Anyway, instead of making scones like I normally do, cutting them into cute little triangles, I decided to take a route inspired by Jennifer over at Small Space Sweets. She made my french puff muffins and turned them into drop scones, and ever since I’ve been wanting to do drop scones. I followed our blueberry scone recipe, but I also decided to add in a tablespoon of blueberry ‘crack’ jam – Jo and I call it crack jam, because this jam is by far the BEST blueberry jam either of us have EVER tasted! EVER! It is so addictive, like crack! It provides a multi-blueberry experience, thus Double-Blueberry..

1 batch blueberry scones
1 TBSP blueberry jam


1. When making the batter, add in 1 TBSP of blueberry jam. Drop large spoonfuls of batter onto a lined baking sheet or stoneware. Preheat oven to 350°F and bake for 15-18 minutes, or until done.
2. Let cool on baking sheet, serve warm.

Happy Baking!

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