All natural and unprocessed vegan scones with chocolate chips and cacao nibs make an excellent breakfast option with this easy recipe.
“Mom, can we bake? Mom. Mom, I want to bake. Mom, bake. Bake.”
After a long flight last Friday I headed straight towards the kids’ elementary school to volunteer. When I finally arrived home later that evening, I was tired. Exhausted. Wishing it was later so that the kids wanted to curl up in bed rather than demand dinner followed by popcorn for movie night.
Within moments of entering the front door my youngest was holding up cupcake liners we had purchased the weekend prior, eyes wide, and his small voice hopeful.
The older kids off to school, we’ve been establishing new routines, and where Lene often is my most willing baking companion, the small man has been appearing more and more often, sometimes requesting snacks in the kitchen that he can put together himself, as if they have been specially seasoned with a sense of empowerment.
It was his eagerness to enter the kitchen and try new foods that brought this site into existence, the belief that involving your kids will make them eager eaters and mini chefs. It is what I know.
This summer my book came out. There were no fireworks, and rather than pride, I felt instant self-doubt (Anne Lamott tried to warn me). Instead, there was a launch party where a group of 60-some people headed to a commercial (teaching) kitchen in a public global market (Thanks, Molly and Tracy!) where I stood in front of them and attempted to say something mildly worth listening to all while shaking, feeling my heart in thumping at an alarming pace in my throat where it had lodged itself.
I’d rather not relive that day. I’ve had a lot more practice giving my spiel, talking to several people across the country and demonstrating recipes over and over and over again, and it would sort of be nice to erase that day from memory and have a do-over. Still, I would never have met Robin if I did away with the day entirely.
Robin was a kind soul with only pleasantries for me and words of congratulations after I felt I could have been far more witty and relaxed. Her new cookbook has arrived, and I have the pleasure of sharing it with you.
Subtly sweet, these scones get much of their flavor from the chocolate. Choosing (or making) a high quality chocolate is important, and you’ll be eating it with every bite. The recipe is adapted from Sweet & Easy Vegan to make it unprocessed. I omitted the agave and substituted a mixture of maple syrup and palm sugar, and I also opted to make my own chocolate. The original recipe calls for a teaspoon of coffee extract along with the vanilla as well for a mocha-like treat. However, some of my children (cough, Lene) won’t eat them if they taste like mommy’s preferred morning beverage.
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, chilled
3/4 cup coconut milk
1/3 cup maple syrup
1/4 cup palm sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup finely chopped chocolate (vegan chocolate or make your own)
1/3 cup cacao nibs
Preheat your oven to 400º F. Line a baking sheet with parchment or a silicone baking mat. In a large bowl, combine the pastry flour, buckwheat flour, baking powder, baking soda, and salt. Whisk to combine. Grate the chilled coconut oil or chop into fine pieces. Add to the flour mixture and toss to coat evenly with flour. Whisk and agitate the flour to break up any bits of oil that may have stuck together.
In a medium bowl, combine the coconut milk, maple syrup, palm sugar, vinegar, and vanilla extract. Mix until thoroughly blended. Pour the coconut milk mixture into the flour. Stir with a spoon just until the flour is mixed in. Add the chopped chocolate and cacao nibs and incorporate into the dough so they are evenly distributed.
Turn the dough out onto a floured surface and shape into a disk. Using your hands, pat the dough into a round 1″ thick. Cut into 12 wedges, and place the wedges on the prepared baking sheet 1″ apart.
Bake for 15 minutes until the edges are golden brown. Cool completely on a wire rack. Serve warm or store in an airtight container for up to a week.
Makes 12 scones.
“Are they good, Magnus?”
“Yes, Mom. We bake!”
Enter to win a copy of Sweet & Easy Vegan by Robin Asbell by leaving a comment below. Do you ever bake vegan? Do you love cookbooks?
This giveaway is provided by Chronicle Books and will run through Saturday, October 20th, 2012 at 11 p.m. EDT. A winner will be chosen at random. Good luck!