shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
2011-01-08 11:42 am
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Vegan Chocolate Chip Scones

Made a veganized version of these this morning and they turned out very nicely. Subbed Earth Balance out for the butter (first time baking with it; it's neat stuff, eh?) and ¾ cup soymilk + ¾ tbsp cider vinegar for the buttermilk.

Left out the dried fruit because we didn't have any on hand, but even with only ½ cup of chocolate chips, they were still quite busy. I can see these being repeated for a nice breakfast treat at home or work; they're relatively quick to make, and much less sickly than store-bought doughnuts or pastries.

Joy of Baking: Chocolate Chip Scones

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shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
2010-10-09 09:42 am
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Weekend breakfast: Buckwheat Hotcakes

This one's become so much of a ritual that I can pretty much recite it by now.

  • ½ cup unbleached AP flour
  • ¼ cup whole wheat flour
  • ½ cup buckwheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (omittable)
  • 2 eggs (we use Kingsmill powdered egg replacer in lieu)
  • 1½ cups buttermilk (or, using the standard "mock buttermilk" formula, 1½cups milk + 1½tbsp vinegar or lemon juice. soymilk works in this formulation too)
  • 2 tbsp fancy molasses (or, if you never have it either, 2 tbsp of dark brown sugar makes a nice sub)

Standard pastry drill: mix dry, mix wet, wet into dry. These turn out a bit denser than garden variety pancakes, so I like to cook them a bit longer at a bit lower temp. They're a great platform for funky stuff like cranberry butter as well as the more traditional maple syrup.

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