I’ve finally perfected my recipe for healthy vegan scones that are refined sugar free, margarine-free and gluten free too.
I frequently get asked for recipes that don’t include dairy, eggs and gluten so I’m trying to create more of them.
I personally try to avoid sugar as far as possible, and when I do eat it I use a lot less and stick to the unrefined varieties. All sugar is bad for our bodies, but mine seems to react better to coconut sugar than it does to refined white cane sugar.
My original scone recipe uses margarine to keep it dairy free. These days I am a huge advocate of avoiding margarine and processed vegetable oils.
Reading numerous articles and books on the subject of fats I found a great explanation in The Dental Diet by Dr Steven Lin.
“The polyunsaturated fats in processed vegetable oils are artificially extracted through a high heat chemical process called hydrogenation. The exposure to high heats makes them highly reactive. They can become very unstable in our bodies, causing inflammation. Cooking polyunsaturated fats on high heat can also turn them into partially hydrogenated fats known as trans fats. Trans fats can further harm our cells and blood and increase the risk of heart attack.”
What are processed vegetable oils?
Margarine, canola/rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil and peanut oil
These days I try to avoid these oils in my recipes and prefer to use coconut oil, olive oil, avocado oil or animal fats such as lard, tallow or butter.
These saturated fats are less reactive and more stable and are critical for the delivery of fat soluble vitamins to the areas of our body that need them.
As for my healthy vegan scones, they include minimal ingredients (just 4!) to create a light and delicious scone.
My wholegrain gluten free flour is the key ingredient. Being a blend of wholegrain flours it not only provides a source of protein and fibre but it also binds well and provides nutrients not found in other gluten free flour blends or wheat flour.
I use the self-raising version for this recipe. The double acting raising agents within it mean that the scone is lovely and light.
The trick for all gluten free scones, including these healthy vegan scones is to cut them at the depth you would like the finished scone to be. Gluten free scones don’t rise very much so if you roll them out thinly you’ll have a thin scone.
I use coconut cream to bring the mixture together and I recommend serving these healthy vegan scones with a dollop of whipped coconut milk and jam.
To whip the coconut milk you need a chilled tin of coconut milk (ideally chilled overnight in the fridge, but if not for around 30 minutes in the freezer).
Tip off the liquid part of the tin, leaving the solid coconut milk at the bottom.
Place the solid coconut milk in a bowl and whisk until light and fluffy.
If you fancy you could add some vanilla extract to flavour it.
Use that in place of clotted cream and don’t forget the jam!
Make sure you pin the recipe on Pinterest so you don’t lose it:
Healthy Vegan Scones…
Healthy Vegan Scones
Gluten Free, Dairy Free, Egg Free, Nut Free, Soya Free, Refined Sugar Free, Vegan
Ingredients
- 230 g Free From Fairy gluten free self raising flour
- 1 tsp Psyllium husk powder (or xanthan gum)
- 20 g Coconut sugar I use Coconut Merchant
- 160 ml Tinned coconut cream I use Coconut Merchant
Method
Place the dry ingredients into a bowl or food processor and mix well until combined
Add the coconut cream and mix well until a dough forms
Pre heat your oven to 220 degree C/200 degree C fan/Gas mark 7. Place a baking tray in the oven to warm up
Remove the dough from the bowl and bring together into a circle around 5cm deep on a clean work surface
Flour a 3cm diameter cutter and cut out around 3 scones
Roll the dough back into a ball, flatten until around 5cm deep and cut out again. Repeat until all the dough is used
Brush the top of each scone with dairy free milk (or remaining coconut cream) and a sprinkle of coconut sugar if you wish
Remove the hot baking tray from the oven, quickly place the scones onto the tray and bake for around 15 minutes until golden
Allow to cool slightly before serving
If you want to learn all about how to adapt to the gluten free diet join my Gluten Free Diet: Basics programme today. I will teach you everything you need to know in just 3 hours to make you more confident and happier with your diet. If you’ve been following the diet for a while but still have symptoms it could also help you understand why you are still feeling poorly.
Mark says
They really work!