Vegan Ginger Peach Scones

Man oh man is it already hot outside!  While it's only in the lower 90s where I live, it's already been upwards of 100 where I've been working these past weeks.  I'm sweating just thinking about it.  But, heat means summer, and summer means lots of gorgeous produce to swoon over.  Berries and peaches anyone? 

There are two important things to tell you about before I do the usual photos and recipe.  First of all, peaches are now in season, at least in Texas!  I think I bought about 10 pounds at the farmer's market this morning, which is probably a tad over-doing it, but I plan to use them for jamm-y purposes in the near future.  Second, my best friend of over 20 years is getting married in a week!  Woo hoo!  I brought these little scones to her shower using the first of the summer peaches. 

If you don't have fresh peaches yet where you are, you can use frozen ones.  Just make sure to thaw and drain them well before adding them to the scones.  And, if you don't like ginger, leave it out and up the amount of cinnamon just a bit for more of a peach cobbler-inspired scone. 

Vegan Ginger Peach Scones
notes: Since this recipe uses measurements by weight, I've given an approximation of the amount of flax and water that will yield the 2 oz of the flax "eggs" needed.  You will have a bit left over after weighing it out.  I've used spelt flour here so these scones are wheat free, however they are not gluten free.  To make them gluten free, use 6 oz of your favorite gluten free mix.   

6 oz light spelt flour
1 1/2 tsp baking soda
2 tbsp coarse raw sugar (demerara) plus more for sprinkling on top
1/4 tsp fine grain sea salt
1/4 tsp each of ground cinnamon and ground ginger
2 oz coconut oil, solid
2 oz coconut milk
2 oz "flax egg" (mix 2 tbsp flaxmeal with 6 tbsp water and set aside to thicken)
3/4 to 1 cup fresh diced peaches
2 tbsp minced crystalized ginger

Preheat your oven to 375 degrees and line a baking sheet with parchment or a silpat.

Whisk together the flour, baking soda, sugar, salt, and spices until combined.  Combine the peaches and crystalized ginger in a small bowl and then add a bit of the flour mixture.  Toss so that the peaches are coated in the flour mixture and then set aside.  Add the coconut oil to the dry ingredients and cut in with a whisk or your fingers until the mixture is crumbly.  Add the peaches and ginger and stir them into the mixture so that they are evenly distributed.  In a separate bowl, whisk together the coconut milk and "flax eggs" until well combined.  Pour the wet ingredients over the dry ingredients, then using a spatula or wooden spoon, gently bring the dough together.  Dump out the dough onto a well floured surface and knead a few times until the dough comes together into a ball.  Transfer the dough to your lined sheet and pat it out into a 1-inch thick circle.  Slice the circle into 8 wedges, then bake 20 to 25 minutes until golden brown on the top and edges.  Makes 8 medium sized scones.  Enjoy! 

Almond Butter Raspberry Brownies

I think one of the most distinct memories I have of brownies growing up is that I got to lick the bowl.  If I helped my mom make them, my reward was licking the bowl.  I'm not sure why I was so infatuated with it.  Perhaps the batter just tasted so much more awesome than the baked brownies.  I even tried to figure out a way to secretly make some as a snack one day after school, but realized my mom would be onto me if there was a large amount of raw brownie batter in the trash or sink. 

You can certainly lick the bowl after you make these brownies, though I will warn you that the finished product is waaaaay better.  These brownies don't have the usual ingredient list, but they taste amazing and have a lovely cakey and slightly fudgy texture.  Miraculously, this is all done without eggs, butter, or flour.  Woo hoo!  I decided to throw in some raspberries, but you can leave them out or use any other type of berry with great results.  And, since I'm so precise, a few of the measurements below are in handfuls. 

Almond Butter Raspberry Brownies
This batter is quite a bit thicker than regular brownie batter, so you will have to spread it into your pan, then add the berries on top.  If the almond butter you are using is freshly ground or homemade, you may have to add a tbsp or two of oil to the batter so it isn't too dry.  Since there's no flour, butter, or eggs, these are grain free, gluten free, and vegan! 

8 oz almond butter (by weight)
2 tbsp flaxmeal plus 6 tbsp water (or 2 eggs if you aren't making it vegan)
1/2 cup organic cane sugar
1/2 tsp almond extract
1/4 tsp fine grain sea salt
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
two handfuls of vegan chocolate chips (optional)
large handful of fresh raspberries

Preheat your oven to 325 degrees and line an 8x8 pan with parchment paper.  Combine the flaxmeal and water in a small bowl and set it aside to thicken for 10-15 minutes.

In a large bowl, combine the almond butter, flax mixture, almond extract, sugar, and salt until a smooth mixture forms.  If you want to make it easier, you can do this step in a food processor or blender.  Next, add the cocoa powder, baking soda, and chocolate chips (if using).  Mix until a thick, but uniform batter forms.  Pour or spoon the batter into your prepared pan and smooth it out into an even layer with a spatula.  Scatter the raspberries over the top of the batter, and then gently press them down a bit into the batter (the batter will bake up around them).  Bake for 25 to 30 minutes until a tester inserted into the middle comes out clean.  This recipe will make 9 to 12 brownies, depending on how large you cut them.  Enjoy!

Beets & Greens Juice

If you couldn't tell by my recent absence, things have been crazy busy.  I have barely had time to sleep much less write blog posts and take photographs.  I won't go into specifics, but this craziness will continue for at least the next month, and probably the next few as well.  But, since I have come to love blogging and sharing recipes and other kitchen creations on this little corner of the web, I am going to make time to write at least one post per week.   

If you couldn't already tell by the title of this post, I'm sharing a juice recipe.  I guess it's not really a recipe since it only involves a bit of light chopping and washing, but it's one of my new favorites.  I tend to crave fresh, raw foods when I get home from a long stretch of working in the field (we have to eat out every meal), so juices are one of the best cures.  This one includes lovely leafy greens, a bit of spicy ginger, some tart lemon, a touch of green apple, and earthy beets.  If you aren't a fan of beets, fear not!  Their flavor is mellowed by the rest of the ingredients making for one delicious juice with a gorgeous ruby hue. 

Beets & Greens Juice

This makes roughly 8-10 oz of juice (without the foam).  Make sure to wash your beet greens and spinach well before adding to your juice.

5 to 6 large beet green leaves

1/4 of a large bunch of spinach (about a large handful)

a few sprigs of parsley (optional)
1 small granny smith apple, halved

1 small lemon, peel and pith removed

1 inch piece of ginger, peeled

2 small beets, peeled

The order you juice your ingredients really depends on your preference and your juicer.  Here's how I did it: juice the greens first, followed by the apple, lemon, ginger, and beets.  Be very careful when juicing the beets as their juice stains.  It wouldn't be a bad idea to wear an apron or something that won't be ruined by beet juice.  You can drink it at room temp, but I usually add an ice cube or two.  Enjoy!

  

Guest Post (aka Embarrassing Truths From a Big Brother)

When my sister asked me to write a guest post for Sweet Miscellany, my first thought was to craft an impeccable recipe encompassing my dietary restrictions and her pristine taste. 

But then I became fast obsessed with Game of Thrones and watched every episode in a matter of a few days, leaving little time for culinary experimenting (unless you count stirring honey into almond butter which—though delicious—is a pretty juvenile attempt at impressing a foodie). Instead, I thought I’d give a little insight into the formative years Miss Sweet Miscellany herself.

A Matter of Taste

One might say Courtney was born with good taste, but that was fairly questionable at first. As a child, it wasn’t saffron, cardamom or muscovado she craved. Instead, she asked for...Bum. 

Bum was a baby blanket that she carried everywhere—not with her hand but with her mouth. The resulting visual effect was a toddler who appeared to be in a perpetual state of vomiting cloth (surely Ina Garten is guilty of worse). Luckily, Courtney eventually shucked Bum for delicacies of the edible persuasion, and I was no longer embarrassed to sit next to her in public.

illustration by Wallace West (wallacewest.com)

Dry Humor

Though today she’ll eat anything from chicken tikka masala to sashimi, Courtney was once an extremely picky eater.  One morning, our mother made piles of French toast that we coated with powdered sugar before gobbling it up. Courtney, however, sat there scrunching up her face and complaining that it didn’t taste right—habitual behavior for a picky kid. Our mother finally took a bite of Courtney’s French toast to prove that it tasted fine. 

It didn’t. 

Instead of powdered sugar, Mom had mistakenly sprinkled cornstarch on Courtney’s toast. We can all be thankful that my sister didn’t fearfully retreat to a soggy blanket named Bum, but instead chose to  move ever forward, determined to build an empire of food that wouldn’t assault, dry out  and abuse one’s taste buds.

illustration by Wallace West (wallacewest.com)

You’re Gonna Pay

Today, you can buy Courtney’s creations in her Etsy shop. Twenty plus years ago, I was able to buy them from her in person at her "restaurant" (our kitchen) where she offered such esteemed menu items as Nutra Grain bars, cheddar cheese sandwiches and grapes. 

Adorable! Right? Yeah. Until she’d give you a handwritten bill. First you’d laugh. She’d stare at you with a look on her little face straight out of The Godfather, then you’d laugh again— this time, nervously— and toss her a quarter. 

Have no fear, though. She’s far more congenial these days and her food is far better than the grapes that used to top her daily specials. But memories of that sinister four-year-old face still give me the cold sweats.

There are several more stories of Courtney’s culinary development to share (including her why she refused to eat shrimp for years) but I’ll have to wait ‘til the next guest post for those—if I get asked back.