---begin-tinykitchen---
Title: Spicy Teff Griddle Cakes
1/2 C teff
3 C water
1 C all purpose flour
1/2 C scallions, minced
1 t baking powder
1/8 t cayenne, or to taste
0 - salt
In a medium-size saucepan over medium heat, combine the teff and 1 1/2 cups of the water. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the water is absorbed, about 15 minutes.
Transfer the teff to a large bowl and add the flour, scallions, and baking powder, cayenne, and salt to taste. Stir in as much of the remaining 1 1/2 cups water as needed to make a batter and mix until smooth.
Lightly oil a griddle and place over medium-high heat. For each cake, ladle about 1/4 cup of the batter onto the hot griddle and cook until it is browned on both sides, 3-4 minutes per side.
From Vegan Planet
---end-tinykitchen---
Showing posts with label breakfast foods. Show all posts
Showing posts with label breakfast foods. Show all posts
Wednesday, February 4, 2009
Thursday, January 15, 2009
---begin-tinykitchen---
Title: Nutty Buckwheat Pancakes
1 C buckwheat flour
1 C whole wheat flour
1 C walnuts, ground to a coarse meal
1/4 C sugar
1 t cinnamon
1 t baking powder
0 - dash of salt
2 1/3 C plus 2 T water
1/2 C vegan milk
2 t vanilla extract
1 T flaxseeds
Combine the buckwheat flour, whole wheat flour, ground walnuts, sugar, cinnamon, baking powder, and salt in a large bowl.
Combine 2 1/3 cups of the water, vegan milk, and vanilla extract in a medium bowl.
Combine the remaining 2 tablespoons water and the flaxseeds in the blender and blend on low speed for about one minute, until thick and viscous.
Stir it all together and mix well with a wire whip.
Cook the pancakes.
From Nut Gourmet
---end-tinykitchen---
Saturday, January 10, 2009
---begin-tinykitchen---
Title: Dessert Crepes
3 t Ener-G egg replacer
4 T water
1 C vegan milk
2 t canola oil or margarine
1 T vanilla extract
3/4 C plus 1 tablespoon all purpose flour
1 t granulated sugar
1/4 t ground nutmeg
0 - pinch of salt
In a food processor, whip the egg replacer and water together until creamy, at least 2 minutes. add the vegan milk, margarine, and vanilla, and blend until thoroughly combined. Add the flour, sugar, nutmeg, and salt. Mix until the batter is the consistency of heavy cream, about 1 minute. Pour the batter into a medium-size bowl.
At this point, the batter can be covered and refrigerated for up to 2 days. Bring it to room temperature before continuing with the recipe.
Cook the crepes.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Dessert Crepes
3 t Ener-G egg replacer
4 T water
1 C vegan milk
2 t canola oil or margarine
1 T vanilla extract
3/4 C plus 1 tablespoon all purpose flour
1 t granulated sugar
1/4 t ground nutmeg
0 - pinch of salt
In a food processor, whip the egg replacer and water together until creamy, at least 2 minutes. add the vegan milk, margarine, and vanilla, and blend until thoroughly combined. Add the flour, sugar, nutmeg, and salt. Mix until the batter is the consistency of heavy cream, about 1 minute. Pour the batter into a medium-size bowl.
At this point, the batter can be covered and refrigerated for up to 2 days. Bring it to room temperature before continuing with the recipe.
Cook the crepes.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tiny kitchen---
Title: Chocolate Chip Scones II
2 C flour
5 T sugar
1 T baking powder
1/2 t salt
6 T margarine
1 1/2 C chocolate chips
1/3 C vegan milk
0 - egg replacer for 2 eggs
Preheat the oven to 400° F.
In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.
In a separate bowl, whisk together the vegan milk and egg replacer. Combine with dry ingredients, and stir until dough forms.
Place on a floured surface and roll into a circle about 2 inches thick. Slice like a pizza into 8 triangles.
Place the triangles on a baking sheet and sprinkle with the remaining sugar.
Bake 20-25 minutes until lightly golden.
From Jolinda Hackett, About.com
---end-tinykitchen---
Title: Chocolate Chip Scones II
2 C flour
5 T sugar
1 T baking powder
1/2 t salt
6 T margarine
1 1/2 C chocolate chips
1/3 C vegan milk
0 - egg replacer for 2 eggs
Preheat the oven to 400° F.
In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.
In a separate bowl, whisk together the vegan milk and egg replacer. Combine with dry ingredients, and stir until dough forms.
Place on a floured surface and roll into a circle about 2 inches thick. Slice like a pizza into 8 triangles.
Place the triangles on a baking sheet and sprinkle with the remaining sugar.
Bake 20-25 minutes until lightly golden.
From Jolinda Hackett, About.com
---end-tinykitchen---
---begin-tinykitchen---
Title: Waffles II
2 C water
2 T sugar
1 C quick-cooking oats
1/4 C cornmeal
4 T ground flaxseed
1/4 C raw cashews
2 T cornstarch
3/4 t salt
1 t cinnamon
Preheat your waffle iron.
Blend all the ingredients in a blender for 1 minute. Let sit for 10-15 minutes so all the ingredients have some time to mix and thicken up.
Cook in waffle iron.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Waffles II
2 C water
2 T sugar
1 C quick-cooking oats
1/4 C cornmeal
4 T ground flaxseed
1/4 C raw cashews
2 T cornstarch
3/4 t salt
1 t cinnamon
Preheat your waffle iron.
Blend all the ingredients in a blender for 1 minute. Let sit for 10-15 minutes so all the ingredients have some time to mix and thicken up.
Cook in waffle iron.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Waffles I
3 T ground flaxseed
1/2 C water
6 T margarine
1 1/2 C vegan milk
1 3/4 C all purpose flour
1 T baking powder
1 T granulated sugar
0 - pinch of salt
Preheat your waffle iron.
In a food processor or blender, whip the flaxseed and water together until it reaches a thick and creamy consistency, about 2 minutes. Add the margarine and vegan milk, and whip for another minute.
In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center of your dry ingredients and pour in the vegan milk mixture. Stir until just combined. Fold in any other desired ingredients (e.g., chocolate chips, pecans, dried fruit).
Cook in waffle iron.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Waffles I
3 T ground flaxseed
1/2 C water
6 T margarine
1 1/2 C vegan milk
1 3/4 C all purpose flour
1 T baking powder
1 T granulated sugar
0 - pinch of salt
Preheat your waffle iron.
In a food processor or blender, whip the flaxseed and water together until it reaches a thick and creamy consistency, about 2 minutes. Add the margarine and vegan milk, and whip for another minute.
In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center of your dry ingredients and pour in the vegan milk mixture. Stir until just combined. Fold in any other desired ingredients (e.g., chocolate chips, pecans, dried fruit).
Cook in waffle iron.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Gingerbread Scones
1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract
Preheat the oven to 400° F. Lightly oil a baking sheet.
To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.
In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.
Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.
Bake for 15-20 minutes or until golden brown.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Gingerbread Scones
1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract
Preheat the oven to 400° F. Lightly oil a baking sheet.
To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.
In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.
Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.
Bake for 15-20 minutes or until golden brown.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Currant Scones (with variations)
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk
Preheat the oven to 425° F. Lightly oil a baking sheet.
Whip together the egg replacer and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.
Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.
Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
VARIATIONS:
Add 1/2 to 1 C chopped almonds or hazelnuts.
Add 1/2 t almond extract.
Add 1/2 C dried cranberries and zest from 2 lemons or oranges.
Add 1 C fresh blueberries in place of the currants.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Currant Scones (with variations)
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk
Preheat the oven to 425° F. Lightly oil a baking sheet.
Whip together the egg replacer and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.
Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.
Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
VARIATIONS:
Add 1/2 to 1 C chopped almonds or hazelnuts.
Add 1/2 t almond extract.
Add 1/2 C dried cranberries and zest from 2 lemons or oranges.
Add 1 C fresh blueberries in place of the currants.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Spiced Cocoa Muffins
1 3/4 C all purpose flour
3/4 C granulated sugar
6 T unsweetened cocoa powder
2 t baking powder
1/2 t baking soda
2 t ground cinnamon
1/4 t ground cloves
1/4 t cayenne pepper
1 t salt
3 t Ener-G egg replacer
4 T water
1 C vegan milk
1/2 C margarine (or canola oil)
1/2 C chocolate chips (optional)
1/2 C walnuts, finely chopped (optional)
Preheat the oven to 400° F. Lightly grease your muffin tins.
Sift the flour, sugar, cocoa powder, baking powder, baking soda, cinnaomn, cloves, cayenne, and salt together in a large bowl.
In a food process or in a bowl using an electric hand mixer, whip the egg replacer and water together until creamy.
In a separate bowl, combine the egg replacer mixture, vegan milk, and melted margarine. Add the liquid to the dry ingredients, stirring just enough to combine. Fold in the chocolate chips and/or nuts.
Spoon the mixture into the muffin tins, filling 3/4 full. Bake until a toothpick comes out clean, about 15 minutes. Let sit for 5 minutes, then cool on wire racks.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Apple Pecan Muffins
1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1 t cinnamon
1/2 t salt
2 T ground flaxseed (or 3 t Ener-G egg replacer)
6 T water (or 4 T water if using Ener-G)
1/2 C unsweetened applesauce
1/3 C canola oil
1/2 C granulated sugar
1 t vanilla extract
1 1/2 C apples, peeled and chopped
1 C pecans, chopped
Preheat the oven to 350° F. lightly grease your muffin tins.
In a medium-size bowl, combine the flours, baking powder, cinnamon, and salt.
In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.
In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring well until blended. Do not overmix. Fold in the apples and nuts.
The batter will be thick rather than smooth and wet. Fill the greased muffin tins about 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in tins for 5 minutes, then cool on racks.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Apple Pecan Muffins
1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1 t cinnamon
1/2 t salt
2 T ground flaxseed (or 3 t Ener-G egg replacer)
6 T water (or 4 T water if using Ener-G)
1/2 C unsweetened applesauce
1/3 C canola oil
1/2 C granulated sugar
1 t vanilla extract
1 1/2 C apples, peeled and chopped
1 C pecans, chopped
Preheat the oven to 350° F. lightly grease your muffin tins.
In a medium-size bowl, combine the flours, baking powder, cinnamon, and salt.
In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.
In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring well until blended. Do not overmix. Fold in the apples and nuts.
The batter will be thick rather than smooth and wet. Fill the greased muffin tins about 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in tins for 5 minutes, then cool on racks.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Chocolate Chip Scones I
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C semisweet chocolate chips
1/2 C vegan milk
1/2 C walnuts, chopped
Preheat the oven to 425° F. Lightly oil a baking sheet or line with parchment paper.
Whip together the egg replacer powder and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You're not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. Stir in the chocolate chips.
Add the milk and egg replacer mixture, and keep the mixing to a minimum. Just get the dry ingredients moistened.
Gather the dough into a ball and place on a lightly floured surface. Roll it out to 1/2 inch thickness, and cut into 8 or 10 pieces--triangles are a traditional shape.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
From Joy of Vegan Baking
---end-tinykitchen---
Title: Chocolate Chip Scones I
1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C semisweet chocolate chips
1/2 C vegan milk
1/2 C walnuts, chopped
Preheat the oven to 425° F. Lightly oil a baking sheet or line with parchment paper.
Whip together the egg replacer powder and water until thick and creamy. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You're not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. Stir in the chocolate chips.
Add the milk and egg replacer mixture, and keep the mixing to a minimum. Just get the dry ingredients moistened.
Gather the dough into a ball and place on a lightly floured surface. Roll it out to 1/2 inch thickness, and cut into 8 or 10 pieces--triangles are a traditional shape.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.
From Joy of Vegan Baking
---end-tinykitchen---
---begin-tinykitchen---
Title: Ginger Spiced Scones
2 C all purpose flour
3/4 C sugar
2 t baking powder
1 t baking soda
1/2 t ground ginger
1/2 t salt
1/2 C margarine, softened
1/3 C dates, pitted and chopped
1/4 C cashews, chopped
1/4 C vegan milk
0 - egg replacer for 2 eggs
Preheat the oven to 425° F. Lightly oil a baking sheet and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, ginger, and salt. Cut the margarine into the flour mixture until crumbly. Mix in the dates, cashews, vegan milk, and egg replacer, stirring until just blended. Do not overwork the dough.
Transfer the dough to a lightly floured work surface. Using a rolling pin, roll out into a circle about 3/4 inch thick. Cut into 12 wedges and place on the baking sheet.
Bake on the center oven rack until golden brown, 12-15 minutes.
From Vegan Planet
---end-tinykitchen---
Friday, January 9, 2009
---begin-tinykitchen---
Title: Blueberry Pancakes
3/4 C all purpose flour
1/2 C cornmeal
2 t baking powder
1/2 t salt
2 T canola oil
1 1/4 C vegan milk
1/2 C water
1 t vanilla extract
2 T maple syrup
2 t grated lemon zest
1 C fresh blueberries
Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not overmix or pancakes will be tough, a couple of lumps is OK.
Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into the pan. Cook pancakes until brown on bottom and bubbles form on top,a bout 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch.
From Veganomicon
---end-tinykitchen---
Title: Blueberry Pancakes
3/4 C all purpose flour
1/2 C cornmeal
2 t baking powder
1/2 t salt
2 T canola oil
1 1/4 C vegan milk
1/2 C water
1 t vanilla extract
2 T maple syrup
2 t grated lemon zest
1 C fresh blueberries
Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not overmix or pancakes will be tough, a couple of lumps is OK.
Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into the pan. Cook pancakes until brown on bottom and bubbles form on top,a bout 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch.
From Veganomicon
---end-tinykitchen---
Saturday, January 3, 2009
---begin-tinykitchen---
Title: Blue Corn Pecan Pancakes
1 1/2 C blue or yellow cornmeal
1/2 C whole wheat or kamut flour
1 T baking powder
1/2 t salt
2/3 C pecans
1 3/4 C rice milk
2 T canola oil
Chop pecans finely.
Combine pecans with cornmeal, flour, baking powder, and salt. Stir well to blend.
Add rice milk and canola oil and stir until just smooth. Batter will be thin.
Heat a well-oiled skillet or griddle and ladle about 1/4 cup of batter for each pancake.
From bigoven.com
---end-tinykitchen---
Friday, January 2, 2009
---begin-tinykitchen---
Title: Banana Date Scones
8 oz. dates
1 T all purpose flour
1 C mashed, very ripe banana (3-4 bananas)
2 T ground flaxseeds
1/3 C rice milk
1/3 C canola oil
1/4 C brown rice syrup
1 C all purpose flour
1 1/4 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
1/2 C chopped walnuts
Preheat the oven to 350° F and lightly grease two baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to coat with flour.
In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup.
In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Drop batter on baking sheets in 1/2 cup dollops, leaving about 3 inches of space between the scones. Bake for 32-34 minutes, until browned and firm. Cool on racks.
From Veganomicon
---end-tinykitchen---
Title: Banana Date Scones
8 oz. dates
1 T all purpose flour
1 C mashed, very ripe banana (3-4 bananas)
2 T ground flaxseeds
1/3 C rice milk
1/3 C canola oil
1/4 C brown rice syrup
1 C all purpose flour
1 1/4 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
1/2 C chopped walnuts
Preheat the oven to 350° F and lightly grease two baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to coat with flour.
In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup.
In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Drop batter on baking sheets in 1/2 cup dollops, leaving about 3 inches of space between the scones. Bake for 32-34 minutes, until browned and firm. Cool on racks.
From Veganomicon
---end-tinykitchen---
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