5.9.10

Baking while Baking: Part II Healthy Choices!

Bake sales are certainly not usually a time to consider healthy options, but I have discovered a few delicious recipes that are low fat, low calorie and vegan. They have been huge hits over the last few bake sales, even though they are displayed right next to brownies, cupcakes and cookies!

I also feel it is important to provide people with dietary options, so that everyone can enjoy something from your bake sale. This can also apply to entertaining. Cooking outside of your normal diet regime can be intimidating, but putting things like these two delectable sides/ snacks together is easy! And, because of how great they taste, you can practice on yourself or your family.

The Savory Scone (A variation of the Easy Biscuits from ExtraVeganZa)
Makes 20-25 Scones
4 c spelt flour (substitutions: barley, rice or kamut flour)
1 tsp salt
1 tbsp baking powder
1/2 c coconut oil (or olive/ other natural oil)
1 1/2 c water

Flavouring the Scone:
I have added the following combinations to make these scones irresistible:
(1) 1/2 onion & 3 cloves garlic chopped (
sautéed in a bit of olive oil), 3 tbsp diced basil
(2) 1/2 onion & 3 cloves garlic (sautéed in a bit of olive oil), 2 tbsp coriander & 1 tbsp dill (diced)

Finely chop the onion and press the garlic. In a medium sized pan, sauté the chopped onion and garlic on low- medium heat until the onion becomes clear and soft. Try not to over cook these ingredients- precooking them simply releases the sweetness of the onion and takes away the harsh raw taste of the onion and garlic. If they begin to brown, you should immediately remove them from heat. Let the onion and garlic cool to room temperature.

In a medium mixing bowl, stir together the flour, salt and baking powder until well combined. Add the flavouring ingredients and mix well again. Add the oil and thoroughly mix. Stir in the water, adding it slowly, until a sticky dough is formed. Form the dough into a ball with your hands, keeping it in the bowl. Cover with plastic wrap or parchment paper and let sit, either in the fridge or on your counter for up to 8 hrs (I found this added step helpful because it allowed the dough to absorb any of the dry ingredients for more consistency, and a fluffier scone).

Once the dough has sat, pull away large palm sized portions and roll them into a ball. Place on a baking sheet and brush the tops of the balls lightly with olive oil and sprinkle with sea salt. Bake at 400°F for 20 min.

These delectable scones are fluffy, buttery and go perfectly as a breakfast side or for lunch with soup or a salad.

Energy Truffles (Raw!)
Makes 20 truffles
1 1/2 c dates (stones removed- soaked cooking dates work great)
3/4 c almond powder
1/2 c Ruth's certified org
anic hemp protein powder with sprouted flax and maca
1/2 c dutch cocoa powder (or carob)
1/2 c Carob (or cocoa powder)

Soak cooking dates for about 1-2 hours in water. Drain the water away and put the dates into a mediu
m sized bowl. Add the almond powder, the hemp protein powder, and the cocoa powder. Mix well using your hands until a paste is formed.

Put the other the carob powder into a bowl. Form the almond paste into small balls and roll them in the carob powder. Enjoy as a pre or post workout snack or for a mid-afternoon energy boost at work. These bite sized truffles really do satisfy a chocolate craving, and are much better for you and your energy level than chocolate bars or chips!

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