Zucchini Ginger Scones


zucc_ginger_scones

So when you find yourself asking what it is you are going to do with the baseball bat sized zucchini that your father in law grew and gave to you, without duplicating a recipe or making yet another cake, pasta, salad, pesto, side dish

Boil a pot of tea and eat a warm Scottish styled scone while you think about it.

So much more delicate and unexpected than bread, these scones are quick to make, quick to bake and quick to eat.
Try them, if you still have any zucchini left…

 

GINGER ZUCCHINI SCONES


2 Cups Unbleached Flour
1/2 Cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Vegetable Shortening, cubed
2/3 Cup Soy Milk
2 Tablespoons Crystalized Ginger, crushed
1/2 teaspoon Cinnamon, ground
Zest of One Orange
2 Cups Zucchini, Shredded
2 oz Chocolate for drizzling, about 2 Tablespoons melted

Preheat oven to 450ºF.
Add the ginger to a food processor to coarsely chop.
Add the flour, baking powder, baking soda, salt, sugar and cinnamon, pulsing again to sift.
Add the cold vegetable shortening in cubes and pulse to a coarse breadcrumb type consistency.
Add the the zucchini and orange zest, pulsing to combine.
With the motor running, add the cold soy milk, mixing only until everything is moist and incorporated.
Turn the dough out onto a movable, lightly floured cutting board or parchment paper prepped, flat surface.
With clean, floured hands, pat the sticky dough into a workable 1″x8″ round and slice into 8 wedges.
Separate wedges and transfer parchment if using, to a baking sheet.
Bake for 15 minutes or until tops have slightly goldened.
Melt chocolate in a double boiler.
Using a piping bag or a spoon, drizzle melted chocolate over the scones.
Allow to cool, only slightly, before eating.

Vegan Oatmeal Cookies


Ever just need a cookie? The perfect sweet treat or quick snack is here and it’s almost healthy! Oatmeal wins again!

oatmealcookie

VEGAN OATMEAL COOKIES

1/2 Cup Unbleached All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 Cup Coconut Oil
3/4 Cup Turbinado Sugar
2 Tablespoons Molasses
1 Ripe Banana, mashed
1/4 teaspoon Sea Salt
2 Cups Whole Oats (not quick)
1 teaspoon Cinnamon (if you’re adding dried fruit, not chocolate)
1/2 Cup Dried Apricots, finely chopped or Raisins (optional)
1/2 Cup Semi-sweet Chocolate Chips (also optional, but delicious)
Maldon Salt, for finishing

Preheat the oven to 350ºF and prepare a baking sheet lined with parchment paper
Melt the coconut oil and add it to a large bowl along with the sugar, mashed banana and salt. Mix well to cream and dissolve sugar. Add the molasses and the cinnamon/dried fruit, if using.
Fold in the oats, flour, baking soda and baking powder, mixing just to combine and dampen the oats. Stir in the chocolate chips, if using.
Drop the cookie dough by the heaping tablespoon onto the prepared baking sheet with a cookie width space between each dollop, as they will spread slightly.
Bake for 8-10 minutes or until golden around the edges.
Cool slightly on baking sheet, then transfer to a rack to cool completely.