Annie, loves baking and loves using well known British confections to add interest to her bakes. It’s all a bit horrifying for a vegan health freak. It had me running, screaming for cover by my power juicer! Annie has long lists of sweet and original recipes on her blog, with helpful step by step photography. Who’s Annie? you may ask. She is Annie of Annie’s Noms And she was my cooking pal for this months Secret Recipe Club. I know, where did the last month go? It flew!
I’m currently getting ready to move, and I’m gradually munching through my food stores so I don’t have to pack, or worse still waste any. I didn’t want to go out and buy any more food, so I chose a recipe based on both having the ingredients in my cupboard already and well, greed. I fancied scones. I’d not had a scone for years. I hate moving. I deserve scones!
As you probably know by now, I’m gluten and sugar free as well as vegan. A road my body has forced me down, rather like a culinary sheep dog, herding ‘safe foods’ into a pen. So, therefore, I had to change this recipe up. I kept the basic concept though. Cherry scones.
For the original recipe Annie’s Cherry Scones.
My changed up, gluten free, egg free and dairy free scones. Baked with rich caramely, coconut sugar for a golden scone. I used stevia too, to make it low calorie and Low GI.
5 tbs vegan butter
1/2 cup non-dairy milk
My mother had been bemoaning the boring breakfasts she’d been making for years (she does tend to stick with what she knows…for years). I took a tub of the scones with me when I visited her this weekend. On Saturday morning I presented her with my fresh homemade scones and she scoffed them with gusto, alongside her morning tea. She’s already wanting more and getting all creative with it. What have I unleashed! Next time she wants walnuts baked inside with ‘fresh’ cherries. So demanding!