Vegan! Dairy and Egg Free
I’m doing the 30 day vegan challenge everybody! I’m quite excited. I’ll admit, this morning when I got up and made breakfast I did spend quite a while just standing in front of the fridge debating if yogurt was really, truly not vegan. I mean, it’s already in the fridge right. The cow doesn’t want it back. But NOT YOUR MUM NOT YOUR MILK am I right?!?!
So I made oatmeal with almond milk and figs. Pretty good start hey? If I do say so myself. For the blog I actually make a lot of vegan stuff. The most popular by a mile being Vegan Banana Bread, which somehow tastes better than normal banana bread and is somehow also sugar free and wholemeal (miracle bread). But in real life I eat lactose-free yogurt basically every day and more eggs than is probably necessary or normal.
I’ve been a vegetarian for four years now (another five previously as well) and I have an embarrassing habit of tearing up at stupid vegetarian things like when people talk about fois gras or veal meatballs. I cried in Marley and Me, I can say it. At the beginning. When he had to say goodbye to his little baby brothers and sisters (so, sooo sad). Animals are friends! Not food, so it’s probably time I take that a little more seriously. (Although I can’t see myself stopping eating honey. Bees probably love it when we take their honey).
This morning to celebrate the beginning of the challenge I made vegan scones! Scones are kind of the best thing ever, especially with jam and cream. But they’re often made with cream, buttermilk, eggs or both! So at first I didn’t really know how to approach making them. And then inspiration struck!
Coconut! I followed a regular scone recipe, subbing in coconut butter and coconut cream for the diary versions. I also added the seeds from a vanilla bean because coconut and vanilla are a match made in heaven. I was pretty nervous while they were baking. Would they turn out really crumbly and weird? Who knows! And I forgot to glaze them so I was expecting them to be super ugly as well. But when I ate one, slathered in sweet and tangy vanilla rhubarb compote. Oh my God.
They were so good! Crunchy on the outside, fluffy and soft on the inside, warm and coconut scented and vanilla flecked deliciousness. Rhubarb and raw sugar with the seedless vanilla beans made the easiest and tastiest compote I’ve ever tried. The scones didn’t even need extra coconut cream, which I had at the ready. That’s how good they were!
I can’t even express how happy I was with these scones. I even gave them to my mum’s very sceptical non-vegan friend, and she said they were ‘divine’! Do the 30 day challenge with me! And if you can’t be bothered to go the whole 30 days, at least make these scones. You know you want to.
Vegan Coconut and Vanilla Bean Scones: Adapted from Marian Kayes Saved by Cake
265g (1.6 cups) plain flour
1 tsp baking powder
Seeds of 1 vanilla bean, scraped out
65g (1/3 cup) caster sugar
100g (3.5 ounces) coconut butter, cut into cubes
180ml (3/4 cup) coconut cream, stirred well
Preheat the oven to 220C (428F) and line a large baking tray with baking paper. In a large bowl, sift the flour, baking powder and a pinch of salt together well. Whisk in the sugar and vanilla seeds. Use a knife to ‘cut’ in the coconut butter to form a sandy, breadcrumb-like texture. Slowly pour in the coconut cream, continuing to cut with the knife until well combined.
Turn onto a floured board and knead very lightly, just enough to combine the ingredients into a dough. Press down to about an inch thick and use a cup or scone cutter to cut into even rounds. Don’t twist the cup to separate the scones, just press straight down or they won’t rise properly. Brush with almond milk and bake for 15 minutes until risen and golden.
Top with the rhubarb compote: 1 small bunch rhubarb poached in half a cup of water with 100g (1/2 cup) raw sugar and the leftover vanilla bean. Cook on low heat for 10-20 minutes until soft and sticky. Makes 8-12 scones