Here’s a yummy and easy recipe from an Instagram pal of mine. Miche has a great feed and a great site full of intelligent health advice and super plant-based recipes.
I swapped the all-purpose flour for oat flour and used oat milk, so i could share these seasonal treats with my gluten and nut sensitive neighbors. With these swaps i would suggest adding 1 or 2 minutes on the cook time…I find oat flour needs that.
Thanks Miche!!
Enjoy!
Prep Time: 15 minutes / Cook Time: 20-25 Minutes / Total Time: about 1 hour
This is probably the best scone recipe I’ve ever come across – It’s from King Arthur Flour and here’s the original link:
https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe
I went ahead and veganized it and instead of the crystallized ginger, I used 1 ½ dried cranberries.
Here are the veganized adjustments:
Swap the ½ cup butter with Earth Balance Sticks or similar plant-based brand.
Replace the 2 eggs with Flax eggs. For the flax eggs: Mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe as instructed.
Lastly, I topped my scones with Demerara Cane Sugar Crystals – it’s sturdy, won’t melt as easily as brown sugar, but still has those nice molasses hints in its flavor. I eliminated the milk wash altogether; the dough was tacky enough for the sugar to adhere without it.
Enjoy!
Prep Time: 25 minutes / Cook Time: 10-12 minutes per batch / Preheated 375 degree Fahrenheit oven
1 cup of Earth Balance (or similar) butter
1 cup crunchy peanut butter
1 cup firmly packed brown sugar
2 cups of granulated sugar
2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)
2 ½ cups of all-purpose flour
1 ½ tsp baking soda
1 tsp baking powder
1/8 tsp salt
Heat oven to 375 degrees Fahrenheit.
For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.
In a large bowl, beat butter, peanut butter, and sugars with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.
Combine flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix well.
Form dough into a big hunk, wrap in plastic wrap, and refrigerate for at least an hour.
When chilled and firm, using a big spoon, drop about 2 rounded Tbsp of dough on an ungreased cookie sheet about 2” apart. Flatten with a fork dipped in warm water with a crisscross pattern.
Bake at 375 degrees Fahrenheit on center oven rack for 10-12 minutes or until lightly golden brown. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Makes about 4 dozen cookies.
Enjoy!
Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven
1 ¼ cups of Earth Balance (or similar) butter
2 cups of granulated sugar
2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)
2 tsps vanilla extract
2 cups of all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
1 cup chopped walnuts (optional)
Heat oven to 350 degrees Fahrenheit.
For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.
In a large bowl, beat butter and sugar with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.
Combine flour, baking soda, cocoa powder, and salt. Add to the wet ingredients and mix well.
At this point I put the mixer away and use a rubber spatula. Fold in the walnuts (optional) until distributed evenly.
Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.
Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until the edges have firmed up. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies.
Variation: Substitute up to 1 cup of the flour with Vega Vanilla Chai or Chocolate…a tasty and healthful twist.
Another Variation: Sub the walnuts for chocolate chips or chopped peanuts.
Enjoy!
Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven
1 stick plus 6 Tbsp, Earth Balance (or similar) sticks, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)
1 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups “Old Fashioned” oats (uncooked)
1 cup raisins
Heat oven to 350 degrees Fahrenheit.
For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.
In a large bowl, beat butter and sugars with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.
Combine flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix well.
At this point I put the mixer away and use a rubber spatula. Add in the oats and raisins and mix well.
Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.
Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until lightly golden brown. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Makes about 4 dozen cookies.
Enjoy!
These crispy treats will raise your body temperature a little, but in a good way! Easy to make and experiment with…change up your nut butters and rice cereal, layer them with coconut, or sprinkle them with nuts, any way you make ’em they’ll be the most popular sweet at the potluck!
Prep Time: 5 minutes / Cook Time: 10 Minutes / Refrigeration Time: 2 hours
3 cups of Cocoa Crisp Rice Cereal
1/2 cup unsweetened Almond Butter (or other unsweetened nut butter)
1/2 Raw Agave Syrup
1/2 Dark Chocolate Chips or Chunks
Grease an 8 x 11″ glass baking dish with coconut oil.
Pour the Rice Cereal in a large bowl. In a double boiler (or gently in a saucepan) soften the almond butter and agave, stirring it smooth in the process. Once this has become warm, turn off your heat and add the chocolate chunks. Fold in once or twice – they should just start to melt. Pour over the rice cereal and fold to combine with a rubber spatula. Working quickly, scrape the mixture into the baking dish and press to flatten evenly to the perimeter.
Cover tightly with plastic wrap and refrigerate for at least 2 hours.
Cut into domino size pieces as needed and serve. Best kept refrigerated.
Enjoy!
I don’t know who the heck Eva Howes is, but she makes a damn good chocolate cake!
My friend Lisa texted me this recipe:
Turns out this is her family’s go-to cake recipe and it’s simple and delicious! Passed down, clipped from a newspaper, and glued on and index card…these are my favorite kind of recipes…well worn and well loved. Dairy free, egg free, and you can literally make this anytime from what you’ve already got in your pantry.
As you can see, I made frosted cake squares, but this cake is certainly hearty enough for stacking and frosting. I substituted the 2 cups of water for 2 cup of cold coffee and I used dairy free store-bought frosting (most brands are) but jazzed it up with some shredded coconut tossed in cacao powder!
Enjoy!
genXvegan.com 
You must be logged in to post a comment.