Making positive changes to the way you eat can be challenging, especially if you’re new to cooking from scratch or learning different techniques. One of the biggest objections I hear from people resistant to change is lack of time – cooking a whole-food plant-based diet just takes up too much of this precious commodity. Continue reading “Roasted rainbow veg and lentils”
One of the most common questions I get asked by people trying to move to a more whole-food plant-based diet is “What do I have for lunch?”. It’s particularly challenging for people who are avoiding gluten due to an intolerance or chronic health problem. It’s not so easy to rely on a sandwich or other bread option. Continue reading “Wholesome rice salad”
Autumn is definitely here. Crisp mornings with air that tingles the end of your nose, leaves turning an array of colours before they drop to the ground in a pile ready to be jump in. Or, more sadly, stormy grey days with enough rain to send you into the back of the cupboard to hunt out the wellies. But whatever the weather, autumn is also time for thick, soul-soothing soup. Continue reading “Sweet potato and bean soup”
When people discover that I eat a whole-food plant-based diet, there are a number of questions that I can almost guarantee will get asked. If you too are on a plant-based journey you will be familiar with them! Continue reading “Quick chickpea salad”
Some people find changing to a whole-food plant-based diet easy, for others its more challenging. One area that seems to be a big stumbling block is breakfast. On the surface it seems easy – cereal or toast are most peoples go-to options. Continue reading “Breakfast inspiration”
My husband travels a lot with his job. Whilst it takes him to all sorts of interesting places, some locations can be a bit challenging when it comes to finding healthy plant-based food options. Each country has its local breakfast options – this week he’s off to Bangalore and so he’s looking forward to getting a delicious masala dosa in the morning. Continue reading “Pan con Tomate (Tomatoes on toast!)”
Working out what to have for a picnic or in lunchboxes can be a bit challenging at times, especially when you are eating with food intolerances or starting to follow a whole-food plant-based diet. For me, sandwiches tend to be off the menu so I’m always looking for something that’s satisfying, super tasty and not going to make me feel bleurgh at the end of the meal.
I am a big fan of scones – there’s already two recipes on my blog, these sweet dairy-free scones (one of my earlier recipes and so not quite as healthy as nowadays!) and these lovely savoury pumpkin scones. So why the need for another one? Surely two is enough?
Firstly, I don’t think you can ever have enough scone recipes! But apart from that, these savoury scones push the flavour boundaries further than the pumpkin ones, and contain a cheap, easy and super-nutritious vegetable – carrot.
I’ve already talked about how healthy carrots can be with my post earlier this week here. They can also be a useful agent in low-fat whole-food baking, acting as an egg and butter replacement whilst adding in some nutritional goodies at the same time. Carrots are complimented by a number of other flavours including mixed herbs, nutritional yeast (for that slight cheesy flavour) and a little mustard, all of which feature in this recipe.
If you suffer from food intolerances that mean yeast or mustard are off the menu, then you can just up the other flavours and not miss out on the lovely savoriness of these scones. And if you can’t have either, then just top up on the herbs, add a little extra salt and make them anyway for they will still taste wonderful.
Rather than going for whole-meal flour, I’ve started to use spelt for much of my baking. This older strain of wheat seems to be less of a challenge to many people’s digestion compared to modern fast grown wheat. It has a slightly nutty flavour and produces slightly lighter, fluffier scones than whole-wheat flour. Of course if you have an allergy or an intolerance to gluten, spelt is not for you. Fortunately, these scones work well with a good gluten-free flour mix like Dove’s Farm so you don’t have to miss out.
I like to make these scones in two round batches and then cut then into triangles. It saves time as you don’t have bother rolling out the dough and cutting them into shapes (and risk losing the air bubbles that make them light and fluffy) and you don’t end up with leftover dough that ends up getting thrown away. They do well in the oven too, producing a more even bake. Finally, if you make too many to eat in one or two sittings, then these freeze really well, perfect to grab for a quick lunch or snack.
So why not give these yummy savoury scones a try over the weekend? They are so worth the effort. And if you do, don’t forget to let me know how you get on.
- 400 grams spelt flour or gluten-free alternative
- 2 teaspoons baking powder
- pinch salt
- 2 teaspoons mixed herbs
- 2 tablespoons nutritional yeast
- 150 grams carrot pureé (see note below)
- 2 tablespoons extra virgin olive oil (optional)
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 4 tablespoons soya milk (or other dairy-free milk as tolerated)
- 1 teaspoon Dijon mustard
- 1 tablespoon soya milk to brush over the top
- 2 tablespoons mixed seeds (optional)
- Pre-heat the oven to 200ºC. Place a silicon mat or non-stick baking paper onto a large tray.
- Place the flour, baking powder, salt, herbs and nutritional yeast in a bowl and mix together to combine well.
- In a separate, large bowl, mix together the carrot pureé, olive oil (if using), ground flaxseed, water, soya milk and mustard. Whisk together well to combine and rest for a couple of minutes to let the flaxseed thicken the mix slightly.
- Tip the dry mix into the wet (the opposite to how you normally do it when making cakes) and bring together with a large spoon and then your hands to form a soft dough.
- Split the mix into two equal halves. Carefully mold each half into a round and place on the prepared tray. Gently mark out 6 sections on each round with a knife, but don't cut all the way through. Brush the top with soya milk and sprinkle mixed seeds on the top (if using).
- Place the tray in the oven and bake for 16-18 minutes until the top is lightly golden and firm and the underneath sounds slighly hollow when you tap it. Transfer to a cooling rack.
- Once cooled, cut each round into 6 triangular portions. Serve whilst slightly warm or keep in an air-tight container for up to 3 days. If you want to freeze the scones, lay them out onto a non-stick baking tray and place in the freezer so each one freezes individually. Once hard, transfer to a freezer-safe container and return to the freezer. Remove and defrost scones as required.
Here’s the final video for this Global Sharing Week – and it’s a good’un! If you like pastry, but cannot or do not eat refined fats (so can’t make it the traditional way or pop to the supermarket for a ready-roll version), you’ll love this super-easy and tasty pastry that is surprisingly easy to make and very forgiving in clumsy hands! Continue reading “Magic pastry”
It’s day 4 of my video series, sharing some of my top tips and easy recipes for Global Sharing Week. Today, I’m going to tell you how to make a super easy and deliciously tasty chocolate cake frosting alternative. No refined fats, just deliciousness and extra nutrients. It’s recipes like this that make cake health food 🙂 Continue reading “Sweet potato chocolate frosting”
My next post for Global Sharing Week is a simple way to make a lovely dairy-free cheese alternative. Labneh is a Middle-Eastern soft cheese made from strained yoghurt – here I show you how to make it with soya yoghurt instead. It always goes down well when I make it for people on my Eat Well Live Well course – and now you can see how easy it is to make yourself at home. Continue reading “Dairy-free labneh”