Friday, March 18, 2011

Vegan Baking Basics: Muffins, Biscuits and Scones

This class was lots of fun but made me feel like I don't want to eat anything bready for a long time.  Whenever we have the classes, we never eat a whole piece of anything.  I swear after working in bakeries for so long that as you are making things and inhaling the ingredients, you are ingesting the sugar and flour as you go, and by the time you're done, you have no desire to eat anything you've just made.  Even eating a quarter of each piece of biscuit, scone, muffin, etc., I feel like all I want is veggies.  So strange! 

Anyway, we spent well over three hours making all kinds of amazing sweet and savory biscuits and scones and had a great time doing it.  It's nice to make something savory for a change!  Here is a list of all the items we made:

Carrot Pistachio Muffins:

Nice Blend Of Carrots, Pistachios and Spices

Multigrain Muffins:

Toasted Quinoa Gives These Babies a Nice Crunch!

Baking Powder Biscuits:

Light and Fluffy.  Perfect!

Savory Biscuits:

So Delicious!  Make Them!

Tomato Rosemary Scones:

(These were still baking when I left the ladies - so no pic!)

Orange Cranberry Scones:

I Love How They're so Tiny!

Jalapeno Cheddar (daiya) Biscuits:
(the best, but I forgot to take a picture of them!)

Savory Biscuits:

Yields 6-10 Biscuits

2 cups unbleached flour
2 teaspoons baking powder
½ teaspoon sea salt
2 tablespoons extra virgin olvie oil
1 cup unsweetened non dairy milk mixed with 1 tsp apple cider vinegar
½ cup scallions, chopped
2 tablespoons chopped Kalamata olives
2 tablespoons chopped sundried tomatoes, rehydrated
½ teaspoon red pepper flakes
¼ tsp black pepper

1.     Preheat the oven to 37 5 degrees.  Line one baking sheet with parchment paper.
2.     In a large bowl, place the flour, baking powder and sea salt.  Whisk together until well mixed. 
3.     Add the oil, nondairy milk, chopped scallions, olives, sundried tomatoes, pepper flakes and black pepper and mix with a rubber spatula just until combined. 
4.    At this point, you can either scoop with a portion scoop, or place dough onto a well floured surface, sprinkle generously with additional flour and cut into circles. 
5.    Transfer dough onto the lined sheet trays and bake 15-20 minutes, or until lightly golden and the top bounces back when lightly touched.
6.    Allow to cool for 5 minutes on the sheets, then remove to continue cooling.

These make delicious breakfast sandwiches with scrambled tofu, melted daiya and a slice of tomato.



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