Tag Archives: whole wheat

Fig, Date and Hazelnut Cardamom Spelt Scones

2 May

The Washer Up demanded scones yesterday. Yes, actually demanded I make scones. He pouted and said “I want scones” in a little boy stamping feet type way. Very strange behaviour indeed.

I obliged but decided I would try to veganize the recipe as he would only eat one and then I would be left staring at the rest, trying not to eat them. Veganizing scones is a little bit strange, I know. The whole point of scones is that they are buttery, and stuffed with cream and jam. These are a little bit different. They have roots in moorish Andalucia rather than a Devonshire tea room. That’s my excuse anyway.

I went to the weekly market in Alhaurin last Thursday with my friend Caroline. She told me about the amazing Frutos Secos stand there. They sell all sorts of dried fruits, nuts, seeds and herbs for reasonable prices. I wanted to get some dried figs for this pizza and needed some more pine nuts for our weekly favourite, this recipe.  I couldn’t resist taking a picture of these beautiful fresh garlic on the veg stall next door too.

I bought, figs, dates, hazelnuts, pine nuts, and Moscatel raisins. They also sell this lovely local fig bread/cake (below left) that we used to serve at the restaurant with the  chicken liver pate.

You can see where I am going with this now can’t you. I had some figs left over from the pizza recipe as well as the dates and hazelnuts. Cardamom seemed to go well with all those flavours but it could have just as easily been cinnamon. The Moscatel raisins would have been nice too.

A lot of the vegan scone recipes I looked at used olive oil or a butter replacement. I would definitely like to try it with olive oil next time, maybe in a savoury version of the scone with some fresh rosemary but I wanted this to be sweet. I went with coconut oil as my choice of fat as it has a slightly sweet coconut flavour and a buttery texture when it’s cold out of the jar. I wanted to see how it behaved in baking too. It turned out really well. You don’t miss the butter at all.

Fig, Date & Hazelnut Cardamom Spelt Scones

Makes 6 (easily doubled), vegan, wheat-free

Prep time: 10 mins Cooking time 15-20 mins

  • 220 gr wholemeal spelt flour (or any flour)
  • 2 tsp baking powder
  •  1/4 tsp salt
  •  1 tsp ground cardamom (or cinnamon)
  • 4 tbsp cold coconut oil (or very cold butter/ replacement, diced or olive oil)
  • about 75 g-100 gr dried figs & dates roughly chopped
  • 30 gr hazelnuts, roughly chopped
  • the zest of half an orange
  • 1 tbsp honey or agave syrup
  • 115 ml oat milk (or other milk)
  • 1/2 tsp cider vinegar

Preheat oven to 200 C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, cardamom and baking powder. Rub the coconut oil/butter into the flour with your fingertips until it resembles crumble mix. Then stir through the dried fruit, nuts and orange zest.

In a small bowl whisk together the honey, oat milk and cider vinegar and add this to the flour bowl. Stir together until just combined and clumps start to form, don’t over work  it or the scones will be tough.  Bring this together with your hands to make a ball.

Flour your worksurface and tip the dough out. Using you hands, pat this into a disc about 2 or 3 cm thick. Cut out circles using a floured cutter and place gently on the baking sheet. Do not push down or flatten. You will have to remould the excess dough into a 2-3 cm thick disc a few times to cut out all the scones.

If you like you can gently brush the tops with some oat milk and a sprinkling of sugar. Bake in the centre of the oven for about 15-18  minutes until golden brown and cooked all the way through.

Leave to cool slightly then serve warm or at room temperature with some butter/replacement.

These would be nice with my Arabian Fig Jam too, if only we hadn’t eaten it all. Roll on summer and the glut of fresh figs, I can’t believe I don’t have any jam!

Roasted Garlic and Rosemary Spelt Flour Braid Loaf

20 Apr

So here it is, as promised, the recipe for the Garlic & Rosemary Braid that I made to go with the Baked Camembert with Honey Glazed Pear & Almonds in my last post.

The delicious flavour of this bread comes from roasting a whole bulb of garlic with fresh rosemary in the oven for about 35 minutes until it is soft and sweet. You then squeeze the roasted cloves out of their papery cases and mash them with a beaten egg. All of this goes into the bread mixture before kneading.

I don’t need to tell you that it smells amazing while it is cooking and that you will not be able to resist pulling a piece off to stuff in your mouth as soon as it comes out of the oven. You may want to have some olive oil ready to dunk it into.

I brushed the top with olive oil, sea salt and rosemary after 15 minutes of cooking and then put it back in the oven for another 10-15 to get golden. I also painted another layer of olive oil over the top when I took it out of the oven to give it a lovely shiny finish.

Roasted Garlic & Rosemary Braided Spelt Loaf

Makes 1 loaf, vegetarian, wheat-free. Adapted from Taste of Home

  • 1 head of garlic
  • 1 tsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp veg stock
  • 450 gr (3 cups) spelt flour (or plain flour)
  • 1 tbsp sugar
  • 1 sachet of quick action yeast (or I used 25 gr fresh yeast, finely chopped)
  • 1 tsp salt
  • 75 ml (1/3 cup) milk (I used oat milk)
  • 75 ml (1/3 cup) water
  • 3 tbsp olive oil or butter plus extra for brushing top
  • 1 egg, lightly beaten

Preheat oven to 210 C. Remove the outer paper from the head of garlic but do not peel or separate the cloves. Cut off the top of head of garlic but leave the root end intact. Place cut side up on a baking sheet (or oven proof pan), brush/drizzle with a teaspoon of oil and sprinkle with the rosemary. Cover and roast for 30-35 minutes until soft. Leave to cool for 10 minutes then squeeze the cloves out of their cases into a small bowl with the veg stock and mash with a fork.

Whisk together the flour, sugar, yeast and salt in a large bowl. In a small saucepan gently heat the milk, water, 3 tbsp butter or olive oil until just warmed through. Add this to the dry ingredients and combine well with a wooden spoon.

Beat an egg into the mashed garlic until smooth and add that to the mix as well. Add a bit more flour if the dough is too wet but you want quite a sticky dough.

Tip it out onto a floured surface and knead for 10 minutes until smooth and elastic. Cover and leave for 10 minutes.

Turn the dough out and divide into three equal balls. With your hands, roll these into approx 18 inch sausages/ropes. place the sausages on a baking sheet lined with baking paper that has been brushed with oil. (they will probably hang over one end at this point) and braid/plait them as evenly as possible. Pinch the ends to seal and tuck them under. Cover again and leave in a warm place to double in size, about 30-45 minutes.

Preheat the oven to 180C and bake for 15 minutes. Mix some chopped rosemary and sea salt into a tablespoon of olive oil and brush this over the top of the bread. Put it back in the oven for another 10-15 minutes until golden brown.

You can also brush it with more olive oil when it has finished cooking to give it a nice shine. Leave to cool on a wire rack. If you can bear to wait, that is…

Enjoy your weekend…

Flax Seed, Raisin and Date Breakfast Loaf

14 Nov

This is the bread that I served with my Goat’s Cheese Brulee. It also the bread that I have had for breakfast every day since the first time I made it two weeks ago. I love it.

It is packed with seeds and fruit and sweetened with honey. There is no yeast involved so no kneading, no proving and no waiting two hours for it to double in size. You just mix the wet ingredients into the dry ingredients, tip it into a lined loaf tin and bake it for 1 hour 50 minutes. Continue reading

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