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Lemon Coconut Milk Scones (with Blackberry Chia Jam)

I’m on “holiday mode” at the moment, and rightly so I suppose as it is the summer and I’m in between studies. But my laid-back attitude has stretched to my sleeping routine. I’m going to bed later and later and getting up later and later…There’s nothing wrong with this of course but I just feel so much better and more productive when I’m up and moving by 7am.

I miss my leisurely starts to the day so I’m making an effort to go to bed earlier and get up earlier, easing into it with 15 minutes earlier everyday as suggested by Leo at Zen Habits. Getting up later also means breakfasts have got rather dull. When I eventually get up I feel like I should be getting on with things and so have just been grabbing a quick bowl of Nature’s Path Cereal, porridge with fruit and almond milk or an uninspired smoothie, and leaving it at that.

The lure of fun breakfasts is definitely helping my early-rising quest though! While at university I would regularly wake up early and head to the kitchen for a spot of baking in my pyjamas, enjoying the silent corridors and having the kitchen all to myself before heading off to lectures or getting down to work. The only disturbance was the occasional rower returning from their (super) early-morning training sessions on the river, bursting in on my pancake-making to heat up some instant oats in the microwave.

These scones were made before starting my new plan to get up early so they were baked later than I’d have liked, inducing a little bit of guilt about wasting my morning. But finding time to nourish the mind and the body shouldn’t be frowned upon and baked goods don’t have to be unhealthy.

These scones incorporate wholegrain flour, are ever so slightly sweetened, and have a touch of lemony flavour and a soft crumb. Served warm from the oven topped with coconut butter and my quick blackberry chia jam they made for a lovely breakfast, and a very welcome change from cereal and milk!

Lemon Coconut Milk Scones with Blackberry Chia Jam:

2014-05-20 03:41:48

Yields 8

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Blackberry Chia Jam

1 C Blackberries
1 Tbsp Agave nectar
1 Tbsp Chia Seeds

Lemon Coconut Milk Scones

2 C Flour (I used 1/2 white spelt and 1/2 whole spelt)
1/4 C Coconut Sugar (use 1/3C if you’d like a touch more sweetness)
1 Tbsp Baking powder
1/2 tsp Salt
1 1/4 C Coconut Milk, chilled (NOT light)
Zest of 1 large lemon
1-3 tsp Demerara sugar, for sprinkling (Optional)

For the Jam

Briefly whizz blackberries in a blender, leaving slightly chunky. Stir in agave nectar and chia seeds, pour into a jar and leave to thicken in the fridge for at least 10 minutes.
Keep in the fridge for up to a week.

For the Scones

Preheat oven to 220C/425F, lightly grease a large baking sheet.
In a large bowl, stir together all your dry ingredients. Whisk the lemon zest into the coconut milk and pour into the dry ingredients. Gently mix until just combined.
The dough should be thick.
Sprinkle your work surface with flour and shape your dough into a large disc, approx 3/4” thick. Carefully transfer the disc onto the prepared baking sheet. Using a sharp knife cut into 8 triangles.
Bake for 15-20 minutes, or until very lightly golden.
Brush with a touch of non-dairy milk and sprinkle with Demerara sugar, if using. Leave to cool slightly and gently separate the scones. Serve warm with coconut butter and blackberry chia jam if desired.
(Or how about fresh strawberries and whipped coconut cream for a healthy strawberry shortcake?)

Notes

The coconut milk doesn’t make these coconutty if that’s a concern, but the richness of the milk adds a buttery taste without the need for any added fat.

Coconut and Berries http://www.coconutandberries.com/

Are you an early-riser? Or a baker?

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Wheat Berry Salad with Chickpeas + Za’atar, Tahini Beetroot

I’ve already talked about my love for Middle-Eastern flavours on the blog and I’m featuring them again today in another couple of recipes.

Dried pulses, fresh produce, herbs and spices, olive oil, lemon, garlic and grains are all characteristic ingredients in dishes from that part of the world. You can probably see why I’m drawn to them, given how naturally vegan-friendly they are, not to mention packed with flavour.

Za’atar is a herb and spice blend widely-used in the Middle-East. Its specifics vary according to region but it usually includes toasted sesame seeds, dried thyme and sumac. It’s used as a seasoning for grilled vegetables, salads, sprinkled on top of hummus and mixed with olive oil and spread on flatbread, known as manakeesh.

I brought a bag of freshly ground sumac home from the Grand Bazaar in Istanbul last year and am always on the lookout for new ways to use this tangy, lemony spice. So far I’ve especially enjoyed it rubbed onto roasted potatoes, a light sprinkle on fattoush (cucumber, tomato, herb + pita salad), and now in this spice blend.

I love all the different textures in this salad, with the chewy wheat berries, tender chickpeas, melt-in-the-mouth roast aubergine and juicy fresh tomatoes. The combination made it satisfying enough for a supper salad, alongside my delicious tahini beetroot.Grain and bean salads hold up well for a while in the fridge too so this salad would be perfect to keep on hand for quick lunches throughout the week.

Wheat Berry Salad with Chickpeas + Za’atar

Adapted from Green Kitchen Stories

1 1/2C Cooked chickpeas/ 1 Can chickpeas
1/2C Wheatberries OR Farro OR Spelt berries
1 Large aubergine, diced into 1” chunks
1 T Olive oil, 1/2 t cumin seeds, 1/2 t sumac
1 C Cherry tomatoes, halved
2T Lemon juice
1T Olive oil
Salt + Pepper
Large handful of fresh flat-leaf parsley, roughly chopped
1-2T Za’atar spice blend

Za’atar *

1T Toasted sesame seeds (toast in dry pan over medium heat, tossing occasionally, approx 5 minutes or until fragrant)
1T Sumac
1/2 T Dried thyme
1/4 T Ground cumin

* I just made a small amount, enough for this recipe and to rub on a few flatbreads but I recommend doubling the recipe as it’s nice to have prepared for other dishes.

Cook your wheat berries according to the package instructions. I used semi-pearled so they only took 30 minutes but they can take up to an hour. Drizzle with a little olive oil and a sprinkle of salt and pepper and leave to cool while you prepare the rest of the ingredients.

Toss the aubergine chunks with 1T oil, sumac and cumin seeds, spread in an even layer on a baking tray and roast at 200C/400F for 20-30 minutes until brown and very soft.

In a bowl combine wheat berries, chickpeas, warm roasted aubergine and halved cherry tomatoes. Mix in remaining olive oil, lemon juice and plenty of salt and pepper. Sprinkle liberally with chopped parsley and za’atar seasoning to taste. Toss again and serve.

Serves 3-4

The tahini beetroot I made to go with the salad is a repeat recipe in my kitchen. Everyone who tries it loves the stuff and it’s a great accompaniment to all sorts of dishes, not just those with Middle Eastern flavours.

I cut the beetroot in a different way each time I make it but I think I’ve finally decided that julienned (as in the below picture) is the way to go- greater surface area allowing for maximum sauce coverage.

I originally found the recipe at The Kitchn but now know it off the top of my head.

Tahini Beetroot:

3-4 Small to medium beetroot, roasted and peeled (Scrub beetroot, slice off greens, wrap loosely in foil, place on a baking sheet and roast at 350C for approx 1 hour, or until the beetroot fall off a knife easily when pierced. Leave to cool and skin should rub off easily)
2 Garlic cloves, minced
1/4 t Sea salt
2T Tahini
1 1/2T Lemon juice
2-4 T Water

Slice cooled beetroot into thick matchsticks (or your preferred shape)

Use pestle and mortar to grind garlic and salt into a smooth paste. Add tahini and lemon and stir until homogeneous. It will separate initially but keep stirring and it will smooth out. Thin with water to desired thickness.

Combine sauce with beetroot in a bowl, cover and refrigerate until ready to serve. It’s best left an hour or 2 to sit so the sauce soaks in.

Serve with the above salad or with a selection of mezze.

Roasted New Potato, Asparagus & Chickpea Salad with Lemon Basil Vinaigrette

I’ve been seeing tropical fruits like avocados and mangoes, as well as an array of exotic vegetables all over the blog world recently. But, instead of bemoaning their non-existence over here I shall celebrate the beautiful local produce we do have in this part of the world! New potatoes, fresh peas, asparagus and herbs all do particularly well in the UK.

Potato salad is of course a classic summer dish but typically relegated to a side. As this meal was all about showcasing our lovely vegetables I opted to turn it into a main. Along with the vegetables, chickpeas add some protein power and a zippy lemon basil vinaigrette brings it all together.

I love it with roasted radishes too!

Pre-Dressed Salad:

New potatoes ready to roast- Steamed new potatoes are also delicious and would be a nice alternative to roasted, especially if you’re serving this as a cold salad.

Roasted New Potato, Asparagus & Chickpea Salad with Lemon Basil Vinaigrette

Yield: 4 Servings

Roasted New Potato, Asparagus & Chickpea Salad with Lemon Basil Vinaigrette

Ingredients

650g New potatoes, halved
1-2 Tbsp Olive oil
Coarse Sea salt (I like Maldon) + Pepper
1-1/2 C Cooked chickpeas/ 1 Can, drained + rinsed
1 Bundle (approx 350g/1lb) asparagus, tough ends snapped off
2 Tbsp Water
1 C Green peas (frozen are fine)
2 Shallots, chopped finely
Vinaigrette:
1 tsp Dijon mustard
2 Tbsp Lemon juice
2 Tbsp Extra-virgin olive oil
1/4 C Fresh Basil, chopped coarsely or chiffonaded
salt + pepper to taste

Instructions

Preheat oven to 180C/350F
On a large baking tray toss new potatoes with olive oil, and a good sprinkle of coarse sea salt and pepper. Roast for 25-30 mins, stirring occasionally to prevent sticking. Edges should be crispy and golden (Alternatively steam new potatoes approx 15mins).
Meanwhile, prepare dressing. Whisk together mustard and lemon juice and then slowly trickle in olive oil and keep whisking until emulsified. Stir through the basil and refrigerate until ready to use.
Warm a large pan over medium heat with another drizzle of oil. Toss in asparagus along with 2T water, cover and cook for 4 minutes until bright green. Add peas, cover pan again and cook a further couple of minutes. If your peas are fresh add another couple of tablespoons of water to steam.
When cooked, stir in chickpeas to warm through along with the minced shallots, just to take the sharp edge off them (you can also leave them raw if you like a bit of bite).
Spread roasted new potatoes into a large serving dish in a layer then pour over the asparagus, chickpea & pea sauté. Finish with black pepper and extra basil leaves.
Either toss salad with dressing or serve on side for individuals to dress their own plates.

http://www.coconutandberries.com/2013/06/25/roasted-new-potato-asparagus-chickpea-salad-w-lemon-basil-vinaigrette/

I’m submitting this recipe to the weekly blog-hop Healthy Vegan Fridays

What are your favourite local fruits and vegetables at this time of year?

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Raw Mango Coconut Tartlets

Raw desserts are my favourite. Rich, creamy and often substantial but without leaving you feeling like you just ate a brick.

Being vegan does mean it’s pretty much impossible to buy dessert out (in Oxford at least) and I’ve been pretty pushed for time recently with studying and exams sadly leaving me limited opportunity for kitchen fun. I’m someone who needs a sweet fix every day and I’ve been making do with fruit, dark chocolate and snack bars. But…the snack bars and the chocolate have run out and fruit alone isn’t cutting the mustard. So, now I’m free as a bird, I decided it was time to remedy the lack of dessert asap.

I had a mango waiting to be eaten and thought a tart with a sweet and tangy mango layer would be yummy. The typical base for a creamy raw dessert is cashews, but as you might have read in my last post, I’m trying to use up things I’ve got and my cashews ran out a while ago. Not giving up on my dessert that easily I had to come up with another option. I remembered some delicious lemon tarts I made a few months ago which used agar flakes and coconut butter for creaminess and to thicken up the filling and thought I’d adapt the recipe for a mango variety.

Raw Mango Coconut Tartlets:

(Adapted from Fragrant Vanilla Cake)

Crust:

1/2C Almond Meal (a scant 1/2 cup whole almonds ground in a food processor)
1/2C Shredded coconut
3/4C Dates (Prunes also work!)
1/8t Salt

Mango Layer:

1T Agar flakes
6T Hot water
1 1/2C Diced mango
3T Lemon juice
2T Agave nectar
1T Coconut oil, melted
3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

Coconut Flakes to top

Combine ingredients for the crust in a food processor, adding the dates in gradually as you may need more or less depending on how soft they are. The mixture should start to stick together.

Divide the crust mixture between 6 silicone muffin cases (you could use any tart tins you have or even ramekins lined with cling film). Press firmly to form a base. Put the tartlets in the fridge or freezer to firm up while you make the mango layer.

For the mango cream, dissolve the agar flakes in hot water and leave to cool while you get the other ingredients ready. In a blender, blend together all the remaining ingredients along with the agar mixture until you get a nice smooth creamy consistency. Taste for sweetness, you may want a touch more agave or lemon juice depending on your preference and the ripeness of your mango.

Divide the mango cream between the cases and tap down hard on a counter to remove air bubbles. Place in freezer for a few hours to firm up completely before removing from the cases. Pop tartlets out of cases and allow to sit in the fridge or at room temperature until the mango layer has softened up. Not too long or it will melt everywhere!

Top with coconut flakes to serve

Makes 6

(Stored in the freezer these will keep for several weeks)

PRINT RECIPE HERE

I love mango in savoury dishes too- grain + bean salads, kale salads with avocado + toasted nuts, fruity salsa for a dip or to serve with tacos.

What’s your favourite mango recipe?

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