No Fat Added Mango Banana Scones

When I was a kid, we had a Marks and Spencer in our town which carried some pretty exotic (at least to me at the time) British treats. I remember my mom bringing home crumpets, shortbread cookies and, my favorites, scones. Deliciously buttery, doughy and only slightly sweet, they were tea time (and breakfast) perfection.

I'm sure part of what made those scones so tasty was an generous amount of butter. Now, if I could, I'd eat a (non-dairy) fat laden scone every time I craved one, but then I'd have to replace my whole wardrobe which would be an expensive proposition. When the need for scones strikes, I could whip up a batch of these oatmeal scones with strawberries. They're made with a modest amount of fat, some whole wheat flour, fruit and oatmeal so they're sort of healthy, right? Well since it's bathing suit season, but I still don't want to give up treats, I tried to get away with using no fat at all.

The result was pretty fantastic. While they're not nearly as decadent as the ones I remember from Marks & Spencer, they definitely hit the spot. They go stale pretty quickly though, like most fat-free baked goods. Fear not though, you don't have to eat all eight scones in one go (although you might want to). Give them a 15-30 second zap in the microwave or slowly warm them up the toaster oven and they'll be almost as good as freshly baked. If you're one of those people that has diet drinks with rich meals, you might want to to slather some Earth Balance onto these fat free goodies. Some preserves would lovely be on them too if you'd like to keep it light. If you're a true scone lover like me, though, you might want to eat them straight up, so as not to mess with their deliciousness.

No Fat Added Mango Banana Scones
Makes 8 scones

• 3 1/4 cups all purpose flour plus a little extra for dusting
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon salt
• 1 medium banana (make sure to use one that's on the greener side and has been in the refrigerator for at least 30 minutes to an hour), coarsely chopped
• 1/2 cup unsweetened vanilla non-dairy milk (if using unflavored milk add 1/2 teaspoon pure vanilla extract)
• Zest of 1 medium lemon
• 1 tablespoon lemon juice
• 1 cup chopped mango (or any other fruit you'd like)
• Optional: Confectioners sugar for dusting 

1.  Preheat your oven to 350 F / 175 C. In the bowl of your food processor, combine the flour, baking powder and salt. Pulse a few times to mix. Add the banana and pulse until you can see about pea sized pieces of banana in the flour mixture.

2.  In a large mixing bowl, whisk together the non-dairy milk, lemon zest, juice and vanilla if using. Add the dry ingredients to the wet ingredients and mix with a few strokes of a spatula. Add the mango and mix the dough until just combined. Try not to overmix the dough or you'll end up with tough scones. The dough will be pretty sticky, but don't worry, it will work out in the end.

3.  With lightly floured hands, form a ball with an eighth of the dough. Place the ball on a parchment lined or greased baking sheet and flatten it slightly. Repeat for the remaining seven scones. Bake in the middle rack of your oven for 20-22 minutes or until a toothpick inserted into one of them comes out clean and the bottoms are golden brown. For some extra sweetness and a pretty touch, dust the scones with some confectioners sugar. Server warm, with some non-dairy butter and/or preserves if you'd like.

Cashew, Coconut and Date Bars

Eating breakfast is kind of ritual for me. I take my grapefruit, granola, green juice, smoothie, or whatever else I'm into eating at the time, and park myself front of my computer. While I eat, I catch up on my RSS feeds, read the paper, check Facebook and tend to my email. Not wanting to miss the excitement, Lira usually sits next to me in Austin's desk chair. This morning routine is a simple pleasure, but I consider it a vital one. It's so important to me, in fact, that I wake up about half an hour earlier than necessary just to fit it in. It probably seems a bit crazy to Austin, who goes about his mornings quite differently.

He follows the "get out the door as quickly as possible" schooMl of thought, which has resulted in him skipping breakfast for a while now. He says it's because "he doesn't have time" for it, which I'm almost certain means he'd rather sleep in an few extra minutes. I hate to get all "breakfast is the most important meal of the day" on him, but I do believe everyone should eat something before they start off their day. I thought if I made his breakfast as grab-and-go as possible he'd be more likely to actually eat something before lunch. That's where these bars come in.

I wanted to make a snack reminiscent of a Larabar, one that's vegan and made from just a few, relatively unprocessed ingredients. Specifically, I was thinking of the Cashew Cookie flavor, which has just two ingredients -- dates (mmm, nature's caramel!) and cashews. My bars have a higher nut to date ratio though, so if you'd like a chewier, stickier bar just increase the amount of dates to about 2-3 cups. You can also leave out the coconut or substitute it for something else, like chopped dried fruit or chocolate chips. The recipe below is just a guideline, so please experiment and make it your own.

I'm pleased to report that these bars were tasty enough to persuade Austin to eat breakfast several times this week. I'm sure he'll get sick of them eventually though, so I'd love to hear what portable breakfasts you all enjoy. 

Cashew, Coconut and Date Bars
Makes 8 bars

• 1 cup raw cashews
• 1 1/2 cup packed pitted dates, or about 17 large dates (they can be pricey, so I buy mine in bulk at Sam's)
• 1/2 cup dried, unsweetened coconut

1.  Toss the cashews into the food processor and pulse a few times to chop them. Add the dates and the coconut, processing until the dates are chopped and the mixture starts to stick together. Try to form a golf size ball with the mixture. If it doesn't stick together, add more dates.

2.  Transfer the mixture to a parchment or plastic lined square or rectangular baking dish. If you have an 8 by 8 baking dish, use that. Evenly distribute the mixture along the bottom of the pan, pressing it down firmly. If, like me, you're using a larger baking dish, just spread the mixture along the pan until the bars are about 1/2 inch thick and even out the edge that doesn't touch the pan with your hands.

3.  Refrigerate the bars for at least 1 1/2 hours before carefully cutting them into 8 sections. If you've added more dates, you can probably get away with shortening chilling them for a shorter period of time. Individually wrap them, put them in plastic baggies or tupperware and store them in the fridge until you're ready to enjoy them. If left outside the fridge, they'll get softer and may not hold together as well, but they'll still be delicious.

Onion and Jalapeño Home Fries

Last Saturday was one of those days when vegging on the couch seems like the only reasonable thing to do. That's exactly what I was up to when Austin asked "Babe, how do you bake a potato in the microwave?". "Just pierce it with a fork and cook it for about 5-7 minutes, if it's small. Wait, why are you baking potatoes?", I said. "Home fries", he responded, then adding "What spices do you think the people at Rick's use on theirs?".  "If I give you my best guess will you make me some?",  I tentatively asked. "Already planned on it", he replied. "I think they use chili powder, paprika, cumin, salt and pepper". Yes! If his home fries were even half as good as the ones at Rick's I'd be having a great breakfast.

You see, I power ballad love the home fries at Rick's Diner (I've been known to make them my one and only brunch item). You may not share my enthusiasm if you prefer your home fries dry and crispy on the outside, though. The ones at Rick's are soft, moist, slightly spicy and have a hint of sweetness from the softened onions. Austin's rendition was almost identical to the original dish except for the addition of jalapeños. I really enjoyed the flavor they provided and, since they were seeded, they didn't overwhelm the potatoes. I thought they were so delicious that I ate my share and then snagged a few of Austin's while he wasn't looking.

Of course, Austin didn't measure any of the ingredients so in order to write down the recipe I had to make these again on Sunday. Home fries two mornings in a row? I won't say not to that! And after you taste these, you'll won't either.

Onion and Jalapeño Home Fries 
Inspired by the home fries at Rick's Diner
Makes 2 potato fiend servings, 3 normal ones

• 1 lb 3 oz / 540 g young red (or other) potatoes, scrubbed clean and dried
• 3 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 jalapeños, seeded and julienned
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1.  Pierce each potato a few times with a fork. If you'd like to do this more elegantly, bake the potatoes at 350 F / 175 C for about 45 minutes to one hour (young potatoes are smaller and less starchy so they don't take as long to bake) or until just tender. If, like Austin and me, you don't mind taking a dirty shortcut, you can bake your potatoes in the microwave. To do so, make sure they're all roughly the same size. If that means cutting larger potatoes in half, do so. Place the potatoes on a microwave safe plate and microwave them on high for about 5-7 minutes, or until they're tender, but not falling apart.
2.  While your potatoes are cooking, heat the oil over medium heat in a medium pan. Add the onions and cook them about 3 minutes or until they start to soften. Toss in the jalapeños, and cook for another 3 minutes or so. Slice the potatoes into bite-sized pieces, and add them to pan along with the spices and the salt. Give the mixture a good toss, to make sure everything is evenly coated and cook, stirring a couple times, for about 4 minutes. Serve piping hot alongside the rest of your brunch or, if you're an indulgent potato lover like me, all by themselves.

The Easiest Granola

My grandma Ollie loved granola more than anyone I know. She wasn't happy with any old store bought granola, no, she had to make her own in practically industrial quantities. One massive batch would have to get her through every single breakfast for months. When I say she ate it every day, I mean it. She would even bring baggies of it to Disney World, Spain, and anywhere else she would travel. Why would someone be so militant about eating the exact same granola for over 20 years? Well, because it was damn good, the best I've ever had.

When I decided to make granola I didn't think it was going to be as good as my grandma's. I mean, she had 20 years to perfect her granola-making craft. I set out to make something that was relatively healthy and cheaper than the stuff you buy at the store. Most importantly, I wanted it to be easy and this recipe certainly is. (Ok, maybe all granola recipes are a cake walk, I'm willing to admit that.) This granola only takes about 30-35 minutes from start to finish, which in my mind makes it only marginally more labor intensive than picking up a box at the store.

I've been enjoying this tasty granola mixed with some local strawberries and almond milk for breakfast all week. I like that it's got only a a tad sweet, but if you would like it sweeter just add a bit more maple syrup at a time until the raw granola taste is to your liking. I used cinnamon, cardamom and vanilla to flavor it but you could use your own mix of spices and extracts. You could also swap out the nuts and seeds I used for others and even alter the oats to nuts ratio. Really, this is just a method. Experiment, have fun with it and let me know how it goes.

The Easiest Granola
Makes about 4 cups

• 2 1/2 cups rolled oats (I used the quick cooking kind)
• 1/2 cup raw sunflower seeds
• 1/2 cup peanuts (I used dry roasted and slightly salted peanuts)
• 1/2 cup raw almonds
• 1/2 teaspoon cardamom
• 3/4 teaspoon cinnamon
• 1/3 cup maple syrup
• 1/2 teaspoon pure vanilla extract 
• Optional: 1/2 cup raisins, craisins or any other dried fruit of your choice. 

1.  Preheat the oven to 325 F / 162 C. In a medium bowl, toss all dry ingredients together. Pour the maple syrup and vanilla into a small bowl and give them a stir. Pour the maple syrup over the dry ingredients, tossing to make sure the granola is evenly coated with sweet goodness. 
2.  Spread the granola onto a parchment paper lined baking sheet and transfer it to the oven. Cook it for about 20-25 minutes or until golden brown. You'll want to toss it at least a couple times during the cooking process so that it browns evenly. You should probably start watching it closely after about 18 minutes because there's a fine line between crunchy, toasty granola and nasty, burnt granola. Once it's cooked, let it cool to to room temperature. If you'd like to add dry fruit, mix it in with the cool granola. Store in a mason jar or in a another container with a lid.

Vegan Chocolate Banana Bread

When I was growing up we had fruit for dessert after every meal. For a while I got to choose what kind of fruit I wanted and I almost always picked bananas, my favorite. After a few years my father decided that I was eating too many bananas and he cut me off, forcing me to choose other fruits. He now denies ever instituting such a ridiculous prohibition but my mother and I know the truth. Since my mother continued to buy almost as many bananas as she used to, but I was rarely allowed to go near them, I had to watch sadly as they turned spotted, then brown and finally completely black. In an effort to use up this surplus of overripe my mother started making banana bread.

From the beginning of her banana bread making days until now my mother has used the same recipe --- the one found in The Joy of Cooking. I became well acquainted with the recipe myself as soon as I was old enough to bake on my own. Heck, even my banana-hating father would bake a loaf every now and then. The recipe is practically an institution in my parents' home. Now, I'm not saying there's anything wrong with a classic recipe (after all, I am the girl who ate exclusively French vanilla ice cream for the first twelve years of her life) but I thought I could jazz up, and veganize, an old favorite. My parents and I agree this new version is as good, if not better, than the original.

Vegan Chocolate Banana Bread
Veganized and otherwise adapted from The Joy of Cooking's Quick Banana Bread recipe
Makes 1 loaf

• 1 3/4 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 cup of very ripe banana pulp or about 2 medium brown-skinned bananas
• 1/3 cup Earth Balance or other non-hydrogenated non-dairy butter, at room temperature
• 2/3 cup packed brown sugar
• 1/2 cup lite or regular silken tofu
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon lemon rind

1.  Preheat the oven to 350 F / 175 C. Grease, and optionally lightly flour, a loaf pan.
2.  Sift the flour, cocoa powder, baking powder, baking soda, spices and salt together into a large bowl and set aside. Put the rest of the ingredients in the food processor and whiz them until they're smooth. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix using a spatula until just combined. Transfer the dough into the loaf pan, smoothing the top with your spatula.
3.  Bake for 45-55 minutes or until a toothpick inserted into the middle of the bread comes out clean. Once baked, let the bread sit in the pan for 5 minutes. Run a knife along the edges of the pan to loosen the loaf and then carefully flip it onto a plate.

Vegan Oatmeal Scones with Strawberries

When I saw this scone recipe on Smitten Kitchen yesterday I new I would have to make my own version immediately. You see, I really love scones. I like that I can't get them everywhere, unlike, say, a muffin, which makes them seem like a special treat. I also appreciate subtle sweetness, and their typically fruity flavors. I especially enjoy slightly warm, slathered with some non-dairy butter which is exactly how I'm eating them as I type this. I decided that since I usually put butter on my scones I'd better use a bit less butter in them so I substituted part of it for applesauce. After all, bikini season is drawing near, but that doesn't mean you have to go without baked goods; no bathing suit is worth that kind of a sacrifice. Instead of buttermilk, I used almond milk with some vinegar. I also added some lemon zest for brightness, some vanilla because I just can't help myself, and a dusting of sugar for decoration. The result is a moist, fruity and hearty treat that you should definitely try your hand at this weekend. 

Vegan Oatmeal Scones with Strawberries
Veganized and otherwise adapted from Smitten Kitchen's Oatmeal and Maple Syrup Scones 
Makes 8 scones

• 2 cups / 8 6/7 oz / 250 g of all purpose flour plus extra for dusting
• 1/2 cup / 2 1/4 oz / 64 g of rolled quick cooking or instant oats
• 1/2 cup / 2 3/4 oz / 80 grams of whole wheat flour
• 1 heaping tablespoon of baking powder
• 3 tablespoons confectioners sugar plus extra for dusting 
• 1/2 teaspoon salt
• 1/4 / 5 1/2 oz / 160 g cup cold unsalted, non-hydrogenated non-dairy butter (I used Earth Balance)
• 1/2 cup / 60 ml unsweetened apple sauce
• 1/4 cup / 60 ml maple syrup
• 3 tablespoons of almond or other non-dairy milk
• 1 tablespoon apple cider or other vinegar
• Zest of one lemon
• 1/2 teaspoon vanilla
• Optional: 3/4 cup fresh strawberries or other fresh or dried fruit

1.  Preheat the oven to 400 F / 204 C. In a medium bowl, whisk together the almond milk and the vinegar. Let stand for 5-10 minutes or until the mixture has thickened slightly.  Add the maple syrup, vanilla, lemon zest and applesauce, whisking to combine.
2.  In a large mixing bowl, mix the flours, oats, baking powder, sugar and salt. Incorporate the butter into the mixture using your hands. By the time you're done doing so, you should have small pea-sized pieces of butter uniformly distributed throughout the dry ingredients.
3.  Form a well in the dry ingredients and add the wet ingredients, using a spatula to combine. A few strokes before the dough has come together, fold in the strawberries. Turn the dough onto a floured surface, dusting it with some flour if it's too sticky to handle, and form it into a square about 1 1/4 inch / 3 cm high. Cut the square into 4 smaller ones and then cut each of those diagonally into two triangles.
4.  Place the scones onto a greased or parchment paper lined baking sheet and cook for 17-20 minutes or until they're golden brown on top. Serve smeared with butter and jam with your favorite tea or breakfast beverage.

International Brunch

On Valentine's Day Austin absolutely insisted that I make parathas to go with our Indian feast. I had been wanting to try my hand at making flatbread for a while so I rose to the challenge. They were so delicious that I've been craving them something fierce ever since. Yesterday morning I finally caved and made them again. While I contemplated eating exclusively flatbread for brunch, that seemed a little too indulgent, even for a carbivore like me. For the sake of nutritional diversity I decided to whip up a sweet potato hummus, inspired by one of Gena Hamshaw's recipes, to go with the parathas.

I topped the open-faced sandwiches with some tomatoes which were a nanosecond away from going bad and some bell pepper that was hiding, practically forgotten, in the fridge. Although this brunch required a bit more time and effort than I'm usually ready to put into anything on a lazy Saturday morning, it was incredibly tasty and kept me satiated until my late dinner.

Parathas (Indian Flatbread)
Makes 12 parathas

• 2 cups whole wheat flour plus extra to keep the dough from sticking
• 2/3 cup water (you may need more or less depending on your flour)
• 1 1/4 teaspoon salt
• 2 tablespoons of canola oil for the dough
• 1/2-3/4 cup oil for spreading between the layers and frying
• Optional: cumin and red pepper flakes for sprinkling in between the layers.

I used this recipe as a guide to make the dough and these instructions to assemble them. The process looks complicated but I promise it's actually quite easy and fun. After rolling the parathas into a circle, before forming the layers, I added a sprinkling of cumin and red pepper flakes. Parathas are great for open face sandwiches, sopping up saucy curries or just eating on their own.

Sweet Potato Hummus
Makes 2 1/2 to 3 cups

• 1 small to medium sweet potato, roasted, baked or steamed
• 1 15 oz can chickpeas, drained and liquid reserved
• 1/2 cup chickpea canning liquid (add more if you like smoother hummus)
• 1 tablespoon almond butter (or tahini if you'd like to go more traditional)
• Juice of 1/2 lemon
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and black pepper to taste

1. Put all ingredients except for the oil in the food processor and blend until smooth, scrapping down the sides if necessary. If the mixture is too dry, add more of the canning liquid or water.
2. With the motor running, drizzle in the olive oil.
3. Serve, with another drizzle of olive oil on top if you'd like.