Cranberry Scones

Cranberry Scones

You can use wheat flour or another milk for this recipe and replace the cranberries with raisins if you wish.

4oz or 100grams of spelt flour
1oz or 25 grams of dairy free margarine
1/8th of a pint or 60ml of soya milk
¼ oz or 5 grams of baking powder
10-25 grams or ½ to 1 oz of castor sugar
25 grams or 1oz of dried cranberries
Pinch of salt

Put flour, salt, baking powder and margarine in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
Add the cranberries.
Add the milk slowly while stirring until mixture sticks together.
Roll into a sausage or cylinder shape about 6 to 8 inches long and cut into six pieces.
Put on a greased baking tray and brush with more soya milk.
Bake for approximately 20 minutes @ 350 f.

Recommended Cook Books

I purchased "Get it Ripe" by Jae Steele last summer and I recommend it.
I also like to bake and have had to adapt recipes for my husband and myself. I've only just purchased "Sweet Freedom" by Ricki Heller and
"The Joy of Vegan Baking" by Colleen Patrick-Goudreau. Sweet Freedom has sugar free recipes and uses maple syrup and agave nectar instead. So I'm gonna have some fun!

Panacea

Panacea

One stop shopping for vegan and environmentally friendly products.

588 Bloor Street West, Toronto, Ontario M6G 1K4

(647) 350-3269

info@panaceaecoshop.com

http://www.panaceaecoshop.com/

Scrambled Tofu with Salsa

1 packet of firm tofu mashed with a potato masher
I chopped onion
Salsa

Fry the chopped onion until lightly browned. Add the tofu until it's lightly browned and crispy. Add the salsa and heat until it's warm.
I served mine with rice. I've also had it on toast. I use mild or medium salsa but you can used hot if you like it more spicy.