We had these typical British pastry for this morning's breakfast. Fresh from the oven with some curd and jam ... hm delicious!
For 6 pieces (for about 3 persons):
1 oz. raisins (30g)
2-3 tbsp. brandy
7 oz. spelt flour (210g)
1,5 tsp. baking powder
2 tsp. raw cane sugar
1 pinch of salt
2 tsp. egg replacer, soy flour or starch
1 1/2 fl. oz. sunflower oil (40ml)
1fl. oz. soy whip (20ml)
Soak the raisins for about 2 hours in alcohol.
Mix the flour, baking powder, sugar, salt and egg-replacer, then stir in the fluent ingredients bit by bit. Drain off the raisins and add them. Form a circle of about 8 inch (20cm) in diameter and cut it into 6 equal sized pieces.
Bake at 360°F (180°C) top bottom heat for about 20 minutes. Subsequently liquefy 1 tsp. of vegan butter, mix with 1 tsp. maple syrup and pour the mixture over the scones. Ready to serve :-)
For 6 as I think very delicious cupcakes:
5 oz. spelt flour (140g)
2 oz. raw cane sugar (50g)
1 tbsp. corn starch
1 tsp. natron/baking soda
Juice and zest of a lemon
Pulp of half a vanilla pod or 1 pinch of powdered vailla.
1 tbsp. maple syrup
1 tbsp. apple vinegar
1 fl. oz. sunflower oil (30g)
4 fl. oz. carbonated mineral water (120ml)
3 tbsp. maple syrup
Zest of a lemon
Mix flour, sugar, starch and natron. Add lemon juice, zeste, vanilla pod, maple syrup, apple vinegar, oil and water and work everything to a smooth dough. Divide onto 6 cupcake forms and bake at 340°F (170°C) convection heat for about 25 minutes.
Arrange the cupcakes on a cake rack and make some holes with a toothpick, then pour the maple syrup over them.
Decorate with lemon zest before serving. Yam!
We love self-made herb curd...just heavenly. Not comparable to the one you get in the super-market. And it's quite easily made.
I had some puff pastry left over from another meal. If you don't have one or don't like it, you can simply roast the mushrooms and place them over the fresh lettuce.
For 2 portions:
8 oz. soy yoghurt (250g)
one tbsp. fresh chopped herbs: chives, parsley, basil
1 dash of lemon juice
8 oz. mushrooms (250g)
1 1/2 oz. smoked tofu (50g)
salt, pepper, coriander
3 1/2 oz. puff pastry (100g)
6 mid-sized potatoes
Drain off the soy yoghurt in a coffee filter over night, till it gets a curd-like consistency. Chop the herbs and mix them with some lemon juice into the curd. It tastes peculiarly delicious if you leave it to blend well for some minutes before serving.
Slice the mushrooms and leek, dice the tofu. Roast the mushrroms and leek in some olive oil. As soon as they get golden-brown you can add the tofu. Last but not least season well, wrap it in puff pastry and bake it at 400°F (200°C) top and bottom heat for about 15 minutes.
Peel the potatoes (or not) and dice them. Cook in salted water and let drain.
For the salad I found very fresh pick or pluck lettuce in the small wholefood shop of our town. I added a cut up cucumber and tomato and seasoned well with salt, pepper, parsley, olive oil and raspberry vinegar.
Serve the mushroom wrap with potatoes, herb curd and lettuce and enjoy the first sun beams ;-)