Gluten-free and Vegan Scones with Chia and Coconut

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Gluten-free and Vegan Scone with Chia and Coconut, via Eat the Vegan Rainbow

I recently had a pleasure of teaching an evening plant-based cooking class at our local technical and vocational school. I enjoyed the experience immensely and in addition to having a really very pleasant evening  I have also learned about some of the things that people who are relatively new to plant-based cooking wonder and care about.

For example, I had several conversations about vegan breakfast items and whether it is possible to make vegan pancakes (yes!) and vegan crêpes (also yes!). And based on many conversations online, people are just having hard time figuring out what their plant-based breakfast options are.

What’s for vegan breakfast?

Breakfast is not as limited as people usually think. After all oatmeal, cereal with nut milk, fruits, vegetables, toast (including with avocado), smoothies, muffins, cauliflower tofu burritos, vegan “scrambled eggs”, and many, many more options are currently available. Some require a bit more hands on preparation but the offerings are as diverse as for people that eat meat, eggs and cheese. For me, a roasted sweet potato is a great breakfast that keeps me going well into the afternoon!

How about vegan baked breakfast treats?

Of course the number of options increases vastly on those days when you find yourself with extra time to do some baking. Vegan baking is actually not all that difficult. There are quite a few vegan options when it comes to replacing eggs, and nut milks usually work just as well as dairy. Plus: there are now a couple of vegan butters on the market so if the recipe asks for butter there are now alternatives to be used (including the dreaded margarine, but I don’t recommend you go there!)

Are gluten-free vegan treats possible?

Having said all that, if you are trying to be vegan and gluten-free you may be out of luck. In gluten-free baking, gluten, a protein that makes some people unhappy yet provides baked goods with their lovely structure, is usually replaced by extra eggs to keep the levels of protein high. Unfortunately, finding a plant-based replacement for eggs in this context is not easy because most options, like flax meal, bananas, apple sauce, and various starches are not protein rich; they are mostly carb heavy.

Chia seeds as an egg replacer for gluten-free vegan baking

Enter chia seeds! These little seeds are one of my current favorites. Chia seeds can be made into a pudding and they are an excellent binding agent for making seed crackers – and in this category nothing compares to Oh She Glows Endurance Crackers, so give them a try! Amazingly, they also work in these super easy and quick scones. A critical step in this recipe is soaking chia seeds for 15-30 minutes in some warm water. This will transform them into a gel like substance that will keep your scone batter together. And that’s more than half a battle won! The rest is all about mixing things together, adding the right leavening agents to helps things rise high, and some flavors in.

Vegan buttermilk trick

A common way to help a leavening agent like baking powder and baking soda is to add some buttermilk. Acidity is what makes buttermilk so special, and what provides an extra push for the baking powder and baking soda. The easiest way to make a vegan buttermilk is to add some lemon juice or lime juice to your plant-based milk, mix it together and let it stand for 5 minutes or so. And, if you don’t have any sour citrus on hand, you can also use some apple cider vinegar as well. If you are using milk with lots of protein, like soy or pea protein milk, you may see quite a bit of curdling – that’s normal.

These delicious scone will please your entire household – so you may want to make a double batch. So, next time when someone asks you what’s for breakfast you can tell them: freshly baked scones. Enjoy!

 

 

Gluten-free and Vegan Scones with Chia and Coconut

What you’ll need:

3 tablespoon chia seeds
6 tablespoon warm water

1/3 cup almond milk, unsweetened (vanilla flavor or plain)
1 teaspoon lime juice

1 cup brown rice flour
1/3 cup corn starch
1/3 cup almond flour
1/3 cup shredded coconut unsweetened
1/6 cup tapioca starch
1 teaspoon psyllium powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup agave syrup
1/3 cup coconut oil, melted
Unsweetened coconut flakes and raw sugar, for sprinkling on top

ChiaSeedsCoconutScones_2018

 

What you’ll do:

  1. Preheat the oven to 375 F (190 C).
  2. Mix chia seeds and warm water together and set it aside for 15-30 minutes until a sticky gel-like substance forms.
  3. Measure out the almond milk and add the lime juice to it. Let that stand for 5 minutes before using.
  4. In a large mixing bowl measure out and mix all your dry ingredients.
  5. Mix your wet ingredients (almond buttermilk, agave syrup, soaked chia seeds, and melted coconut oil), then add to your dry ingredients. Combine everything together. The batter will be sticky but not falling apart.
  6. Line a large baking sheet with some parchment paper. Place your batter in the middle of the sheet, and form a round, domed structure. Using a thin and sharp knife, cut your dough into six even pieces. Use your knife to separate the cur pieces out just a bit, but you don’t need to pull them apart. The scones will bake well and break of easily when they are done.
  7. Top the scones with some extra coconut flakes and sugar, then place in the oven for 20-25 minutes. Let the scones cool for 15 minutes or so before serving, then enjoy with some butter and/or jam, like his 10 minute, no sugar added blueberry jam I shared some time ago.

Copyright © Eat the Vegan Rainbow, 2018

Coconut Bread Pudding: So Yummy, Good for the Tummy

Easy Coconut Bread Pudding
Easy (and Vegan) Coconut Bread Pudding, via Eat the Vegan Rainbow

A lovely dessert is always a welcome ending for a great meal. I have a major sweet tooth, but I am not a great baker and cake maker. So, my desserts are usually no-bake, like the Chocolate Bon Bons and the Blueberry Cheesecake, or simple cookies, muffins and crumbles that are full of fruit and really forgiving when it comes to exact measurements.

Still, none of those come even close to the simplicity and versility of my Coconut Bread Pudding. This bread pudding requires no prior knowledge of baking techniques, and uses plant-based ingredients. The final product is deliciously sweet, comforting and satisfying, so you can eat it as a dessert, as well as breakfast or brunch.

In terms of the skills required to make this wonder bread pudding happen, you only need how to mix and soak. The recipe starts with a super easy wet mix which you can whisk in a flash. Then comes bread which you can cut up or break into chunks by hand. The best type of bread to use here is a spongy one, because the main thing the bread needs to do is soak up the wet ingredients. One trick people sometimes use is to leave a loaf of bread on the kitchen counter for a day or so, and use this, slightly stale bread, to make the bread pudding. In my opinion there’s no reason to do this on purpose, but if you have stale bread on your hands then transforming it into a bread pudding is the way to go! Regardless whether you use fresh or stale bread, you should give your bread chunks time to soak up all the juices before taking the next step, so leave them in the wet mix for at least fifteen minutes.

Once the bread is ready, add raisins and shredded coconut, mix gently, pour into a baking dish and about half an hour later you will have a kitchen that smells like heaven and a bread pudding that tastes like paradise!

Coconut Bread Pudding

What you’ll need:

6 slices of bread, cubed (or about 1/2 of a large bread loaf)

1 cup almond milk

1/4 cup orange juice

1/4 cup brown sugar

1/4 cup coconut flakes, unsweetened

1/4 cup raisins

1 tablespoon cinnamon

1/2 teaspoon nutmeg

Cooking spray


What you’ll do:

  1.  Preheat the oven to 400 F (205 C).
  2. Chop the bread into 1 x 1 in (2.5 x 2.5 cm). Note that these are approximate measures and you don’t have to go crazy here. The point is to have bread chunks that can hold their shape yet have enough surface area to soak up all the liquid. If you are using stale bread you can go smaller. If you like your bread pudding to maintain more of your bread dough texture go bigger! Place the bread chunks into a large mixing bowl.
  3. In a separate mixing bowl (or a large soup plate, which is my preferred way) mix the wet ingredients, everything except raisins and coconut flakes.
  4. Pour over the bread chunks and gently fold everything together. Be gentle here if your bread is very soft because you don’t want to end up with a mushy mess. Larger bread chunks and more rustic bread can take a bit more beating but do proceed with caution. Let the mix rest for at least 15 minutes.
  5. When the bread has soaked up (almost all) the liquid, add raisins and coconut flakes and mix gently. At this point your bread chunks will be fragile and mushy so you want to preserve their structural integrity as much as possible so give your pudding a more interesting texture.
  6. Spray a bottom of a deep 8 x 8 in (20 x 20 cm) baking dish with cooking spray and pour the bread mix in.
  7. Put in the oven and bake for 25 to 35 minutes. Keep an eye on your oven, as you want the top of your bread pudding to be nice and brown. Let it cool for a moment or two and dig in. You can sprinkle powdered sugar on top of you like, or add some fresh fruit if you are feeling adventurous!

Enjoy for breakfast, brunch, snack, dessert… Sky is the limit!

Copyright ©Eat the Vegan Rainbow, 2017