So much has been going on in the past week and a half that it is hard to think I am even posting right now! I have been missing my cooking and baking due to musical challanges of late. I also mentioned to some that I have been a sightsinging fiend the past week and a hald that I told my voice teacher I needed vocal rest for 2 days before my next lesson. If music is my life then being involved with 4 different ensembles and tons of music shold be exciting, right? Yes. It has been a whilrwind of events and NON-STOP at that. Being a conductor’s wife really turned out like being a pastor’s wife.
A pastor’s wife is always busy, involved in many events and activities and in constant regard. I feel like this lately and know that God planned for me to be in this spot in my life, but it all came to a huge HIT-THE-FAN moment yesterday after a 3 hour rehearsal of intense sightsinging and preparing a light supper for the singers. We also had rehearsals Thursday through Saturday and really did not have too much time to breathe.
Today I threw up my hands and said I was going to bake no matter what because it is relaxing and therapeutic. I also did not want to look into the fridge since it is crammed with leftovers from past large group meals and lots of produce. I need to be inspired somehow. During one of my 1.5 hr drives from Holland I was able to look through Urban Vegan’s cookbook I checked out at the library. Great place to find vegan cookbooks if buying them is not in your budget.
This cookbook had been on my list of books to read and peruse and BOY was I glad to get my hands on it. It has fantastic recipes that are creative and easy. Just as there are vivid colors on the cover there are colorful recipes in this cookbook. I set my heart on making several recipes especially scones.
Give me chocolate and cherries anytime. These two ingredients make for delicious additions to anything especially smoothies (Cherry Bom Bom Smoothie), cookies ( Cherry Chocolate Chip Oatmeal Cookies), or the recipe that I am about to post. Serious goodies here! Quick and easy, especially for someone ON THE GO like me! 🙂
Cherry-Chocolate Chunk Scones
from The Urban Vegan
makes 8 scones
1 cup whole wheat flour
1/2 cup spelt flour
1/2 cup vegan sugar
2 heaping Tablespoons soy flour
1 Tablespoon baking powder
1/2 teaspoon salt
4 Tablespoons cold Earth Balance, cut in 4 pieces
1/2 cup dried cherries
1/4-1/2 cup dark chocolate chunks (got mine from Whole Foods)
1/2 cup almond milk
1 teaspoon apple cider vinegar
1 teaspoon almond extract
1/2 vanilla extract
Heat oven to 425 degrees Fahrenheit. Spray a 9-inch pie plate with coconut non-stick spray.
In a large bowl, mix flour, sugar, soy flour, baking flour, and salt. Add Earth Balance and using a pastry cutter, cut EB into flour until it resembles wet sand. Stir in cherries and chocolate chunks.
In another bowl, mix all the wet ingredients.Add the flour mixture and in the wet. Do not overmix.
Pour dough into pie plate and spread evenly. Bake for 20 minutes until golden light brown. Remove from oven and cool for 20 minutes.
Remove from pie plate and place on a cutting board and cut in 8 wedges. Enjoy with your favorite hot drink.
This recipe said to spread evenly on counter and cut into 8 wedges before baking, but it is always easier to bake scones in a 9-inch cake pan or pie plate and THEN cut into wedges. My own addition. Thanks Dynise!