Category: baking

vegan Kaab al Ghazal / Cornes de Gazelle (Moro…

vegan Kaab al Ghazal / Cornes de Gazelle (Moroccan almond-paste-filled cookies)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups (270g) all-purpose flour (measured by spooning flour gently into a measuring cup and levelling it off)
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • ¼ cup plus 2 tbsp melted vegan margarine
  • 2 tbsp orange blossom water

for the almond paste:

  • 1 ½ cup (225g) almonds
  • ½ cup (50g) sugar
  • 2 tbsp orange blossom water
  • ¼ tsp cinnamon
  • 2 tbsp melted vegan margarine

INSTRUCTIONS

for the dough:

1. add all ingredients for the dough into a large bowl. you should get a soft dough that just comes together without being sticky–add more water if necessary.

2. knead the dough for 10-20 minutes until it is smooth and elastic.

for the almond paste:

1. blanch the almonds by placing them in boiling water for about a minute, then gently pinching each one to remove its skin. dry thoroughly.

2. toast the almonds in a large pan over medium heat for a couple minutes until a shade darker.

3. grind almonds and remaining ingredients in a food processor or grinder until a smooth paste results.

to assemble the cookies:

1. take a portion of the dough (covering the dough that you’re not using so that it doesn’t dry out) and roll it out–it should be very thin but not translucent.

2. place about a tablespoon of almond paste on the dough in roughly the size and shape of a finger.

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3. fold the dough over the filling and press firmly to seal. form into a sharply curving crescent shape that is slightly narrower at the top than at the bottom. the direction from which you folded the dough should form the inside of the curve.

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4. use a pastry wheel to cut the cookie from the remaining dough. repeat until all of the dough has been used.

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5. place cookies on a baking sheet lined with parchment paper. prick a few holes in the top of each cookie with a fork or toothpick.

6. bake at 350F (175C) for 15-20 minutes, until a shade darker (be careful not to overcook them or they will be too tough–they shouldn’t be golden brown!)

the name of this cookie means “gazelle horns” or (in French) “gazelle ankles.” Kaab al Ghazal are commonly served with Moroccan mint tea. they may be dipped in orange blossom water and then covered in sugar, in which case they’re called Kaab al Ghazal M’fenned.

Moroccan orange semolina & almond cake, ve…

Moroccan orange semolina & almond cake, vegan

recipe under the cut!

INGREDIENTS:

for the cake:

  • 1 cup (160g) semolina flour
  • 1 cup (100g) almond flour
  • 2/3 cup vegetable oil
  • 1 cup soy milk
  • juice of ½ orange (about ¼ cup)
  • ½ cup + 2 tbsp (125g) granulated sugar
  • 1 tbsp baking powder
  • 2 tbsp cardamom
  • pinch of salt
  • zest of 1 orange

for the syrup:

  • ½ cup orange juice
  • 2 tbsp honey or amber / dark agave nectar
  • ¼ cup (30g) powdered sugar
  • 1 tbsp orange blossom water

INSTRUCTIONS:

for the cake:

1. preheat your oven to 355 F (180 C). add all dry ingredients to a large mixing bowl and stir to combine.

2. line an 8″ cake pan with parchment paper (you may need separate pieces for the bottom and for the sides), then grease the parchment paper with margarine.

3. mix wet ingredients in a medium-sized mixing bowl. add into the dry ingredients and stir until well combined. immediately bake for 40-45 minutes on the bottom rack of your oven, until a toothpick inserted into the middle of the cake comes out clean.

for the syrup:

1. combine orange juice, honey or agave nectar, and powdered sugar in a small pot. reduce over medium heat, whisking constantly, for about five minutes until the mixture begins to thicken.

2. remove from heat and stir in orange blossom water.

assembly:

1. allow the cake to cool completely before removing it from the pan and plating.

2. using a toothpick or something similar, prick holes all over the surface of the cake (making sure to penetrate all the way to the bottom). pour the syrup evenly over the surface of the cake and allow it to soak in for at least an hour.

this cake is commonly eaten with tea for breakfast or an afternoon snack.

vegan Napoleonsrecipe under the cut!INGREDIENT…

vegan Napoleons

recipe under the cut!

INGREDIENTS:

for the pâté feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the crème pâtissière:

  • 1 cup (235mL) soy milk
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • ½ tsp lemon juice
  • ¼ cup (50g) granulated sugar

for the royal icing:

  • ½ cup (60g) powdered sugar
  • ¼ tsp cornstarch
  • 1/8 tsp xanthan gum
  • a few tbsp water
  • ¼ tsp vanilla extract

to top:

  • about ¼ cup (60g) vegan semisweet dark chocolate

INSTRUCTIONS:

for the

pâté feuilletée:

pâté feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.

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2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.

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3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.

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4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.

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5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.

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6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.

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7. complete the final two turns and chill the dough for at least an hour, or overnight.

8. on a lightly floured surface, roll out the puff pastry into a rectangle about 1/8″ thick. cut the pastry into thirds widthwise (so that you’re cutting perpendicular to the longest side). place on a baking sheet that’s been lined with parchment paper or aluminum foil. pierce each piece of dough all over with the tines of a fork. set in the fridge while you preheat your oven to 400 degrees Fahrenheit (200 C).

9. cover the dough with another sheet of parchment paper, then weight it down with pie weights or another baking sheet to prevent it from puffing up too much as it bakes.

10. bake for about 25 minutes, until deeply golden brown. remove the parchment paper and weights for the last few minutes if necessary to add color. allow to cool completely.

for the crème pâtissière:

1. in a small bowl, mix about ¼ cup of the soy milk with all other ingredients except margarine.

2. heat the rest of the milk in a small pot on medium until it starts to simmer, then reduce heat to low.

3. add the cornstarch mixture to the simmering milk. heat, whisking constantly, until it begins to bubble. continue whisking over low heat for a few minutes until the cream thickens.

4. remove from heat and whisk in the butter. refrigerate to set.

for the royal icing:

1. whisk together sugar, cornstarch, and xanthan gum in a medium-sized mixing bowl.

2. slowly add water, while beating with an electric mixer on low speed, until the desired consistency is attained. it should be thick enough to form soft peaks when the beaters are pulled straight up out of the bowl.

3. add vanilla extract and beat until combined.

for the chocolate drizzle:

1. melt the chocolate in a double boiler (or create a double boiler by boiling a few inches of water in a small pot and placing the chocolate in a glass mixing bowl that fits into the pot without touching the water, stirring constantly). add a few teaspoons of soy milk if the chocolate seems too thick. transfer to a pastry bag, or a plastic sandwich bag with a very small hole cut into one corner.

to assemble:

1. spread half the pastry cream over one piece of the puff pastry. top with the next layer of pastry, pressing down gently to adhere. spread the rest of the pastry cream over the second layer of pastry and top with the third piece, again pressing down to adhere.

2. evenly coat the top of the pastry with the royal icing. immediately drizzle the chocolate across the top of the icing in a series of parallel lines. pull the tip of a knife perpendicularly across the lines of chocolate, alternating direction with every line, to create a chevron pattern.

3. using a sharp knife, trim the edges of the assembled pastry so that they are clean and even. refrigerate for at least an hour.

4. cut into individually-sized portions and serve.

vegan carrot cake

vegan carrot cake

recipe under the cut!

makes one two-layered 9″ cake, or one 9″ x 13″ loaf

INGREDIENTS:

for the cake:

  • 3 ¼ cups (390g) all-purpose flour
  • 2 cups (200g) shredded carrot
  • 2 cups (440g) light brown sugar
  • 1 tsp salt
  • 2 ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • about 1 cup total chopped and toasted walnuts and/or pecans (optional)
  • 2/3 cup (160mL) vegetable oil
  • 2 cups (470mL) water
  • 2 tbsp apple cider vinegar
  • 1 tbsp plus 1 tsp vanilla extract

for the cream cheese frosting (makes a generous amount):

  • 12oz vegan cream cheese (1 and a half standard tubs)
  • ½ cup (1 stick) vegan margarine, softened
  • ½ cup (115g) vegan sour cream
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 3-4 cups (375-500g) vegan powdered sugar
  • pinch of nutmeg
  • toasted walnuts and pecans for garnish

INSTRUCTIONS:

for the cake:

1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).

2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.

3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.

4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.

for the frosting:

1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.

2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.

to assemble:

1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.

cherry-almond tarts with almond cream & coconut-almond crème…

cherry-almond tarts with almond cream & coconut-almond crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart

INGREDIENTS

for the pâte brisée:

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 3 tbsp vegan margarine, softened
  • 2 tsp vegetable oil
  • cold water

for the almond cream:

  • ½ cup almond meal
  • 1 ½ cup soy milk
  • ½ cup sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp almond extract
  • 1 tbsp cornstarch, if necessary

for the crème chantilly:

  • 1 can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients.
  • ½ – ¾ cup powdered sugar
  • 1 tsp almond extract (optional)

for assembly:

  • 2 tbsp soy milk or melted vegan margarine for glaze (optional)
  • about 5 cups fresh cherries

INSTRUCTIONS:

for the pâte brisée:

1. sift flour and sugar together into a large bowl.
2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas.
3. add in vegetable oil and work with your hands until mixed through.
4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough.
5. wrap dough in plastic wrap and allow to rest in the fridge.

for the almond cream:

1. whisk almond meal with ½ cup of soy milk in a small bowl until well combined.
2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine.
3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 10 minutes. add cornstarch one tablespoon at a time if necessary (but be aware that the cream will set more in the fridge).
4. whisk in vanilla and almond extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid.
2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy.
3. gradually add in powdered sugar (and almond extract, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)

2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)

3. cut out circles of dough a couple inches larger in diameter than your tart shells. drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough.

5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.

6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this weil prevent the dough from puffing up in the oven.

7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.

8. spread an even layer of almond cream in the centre of each tart. cut cherries in half (I did so lengthwise, to get a heart-like shape), pit them, and place them as desired.

9. top with the coconut-almond crème chantilly using a spoon, or a piping bag and a decorative nozzle.

vegan raspberry blackberry tarts with raspberry cream &…

vegan raspberry blackberry tarts with raspberry cream & coconut crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart

INGREDIENTS

for the pâte brisée:

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 3 tbsp vegan margarine, softened
  • 2 tsp vegetable oil
  • cold water

for the raspberry cream:

  • ¼ cup flour
  • 1 cup soy milk
  • 1/3 cup plus 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp raspberry extract

for the crème chantilly:

  • 1 can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients. 
  • ½ – ¾ cup powdered sugar
  • 1 tsp vanilla extract (optional)

for assembly:

  • 2 tbsp soy milk or melted vegan margarine for glaze (optional)
  • about 5 cups fresh raspberries and/or blackberries

INSTRUCTIONS:

for the pâte brisée:

1. sift flour and sugar together into a large bowl.
2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas.
3. add in vegetable oil and work with your hands until mixed through.
4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough.
5. wrap dough in plastic wrap and allow to rest in the fridge.

for the raspberry cream:

1. whisk flour with ½ cup of soy milk in a small bowl until well combined.
2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine.
3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 5 minutes. add more soy milk if it becomes too thick.
4. whisk in vanilla and raspberry extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid.
2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy.
3. gradually add in powdered sugar (and vanilla, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)
2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)
3. cut out circles of dough a couple inches larger in diameter than your tart shells (skip this step if making one larger tart). drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

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4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough.
5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.
6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this weil prevent the dough from puffing up in the oven.

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7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.
8. spread an even layer of raspberry cream in the centre of each tart and top with fresh raspberries and / or blackberries.
9. top with the coconut crème chantilly using a fork, or a piping bag and a decorative nozzle.

VEGAN MOCHA LAYER CAKE

VEGAN MOCHA LAYER CAKE

vegan badambura (Azerbaijani almond-filled puff pastry…

vegan badambura (Azerbaijani almond-filled puff pastry cookies)

recipe under the cut!

makes about 20 cookies

INGREDIENTS:

for the dough:

  • 1 cup warm soy milk

  • ½ cup sugar
  • 2 tsp active dry yeast
  • 6 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1 cup melted vegan margarine 

  • pinch of salt
  • 5 – 5 ¼ cups flour

for the filling:

  • 1 cup whole almonds, or 1 ¼ cup ground almonds
  • 1 ¼ cup sugar
  • 1 tsp ground cardamom, or about 6 pods
  • 1 tsp ground coriander, or 1 ¼ tsp coriander seeds

to assemble the cookies:

  • about 3 tbsp melted margarine
  • powdered sugar for topping (optional)

INSTRUCTIONS:

for the dough:

1. dissolve the sugar and yeast in the warm soy milk, then add in the rest of the liquid ingredients and salt.

2. add in flour until you get a smooth, non-sticky dough. knead the dough until it is soft and elastic.

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3. place dough in a bowl and cover with plastic wrap to avoid drying out. let rise for 1-2 hours in a warm, dark place.

for the filling:

1. if using whole almonds: blanch the almonds by boiling them for about a minute, then rinsing with cool water and gently pinching each almond to remove its skin. pat with a towel to dry and toast in an ungreased pan over medium heat for about 10 minutes until they are a light golden-brown colour, or bake at 350F for about 10 minutes, stirring occasionally. grind the almonds in a food processor until you achieve a rough crumb texture.

2. if using whole spices: toast cardamom pods and coriander seeds over medium heat in an ungreased pan for about a minute until fragrant and slightly darker. remove cardamom seeds from their pods and grind them with coriander seeds in a spice mill.

3. mix ground almonds, ground spices, and sugar in a medium bowl.

to assemble the cookies:

1. divide the dough into six equal pieces. roll one out into a large rectangle, leaving the other five covered to prevent them from drying out. the dough should be thin enough to be transparent. (you may need to occasionally stretch out the corners with your hands to maintain a rectangle shape.)

2. brush the dough with melted margarine using your hands or a pastry brush. roll out another piece of dough to the same size, and lay it over the top of the first rectangle of dough. repeat with the remaining four pieces of dough, brushing each one with melted margarine.

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3. roll the layers of dough together lengthwise very tightly–the rolled layers are going to be what holds the filling in the cookies!

4. using a very sharp knife, cut a ~1″ chunk of dough off the edge of the roll of dough. place it down sideways on your work surface and gently press down in the center to form a pocket for the filling.

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5. fill the cookie with 1 tbsp of the almond filling, then bring the edges of the cookie together and press tightly to seal. you can twist the excess dough together (like the edges of a Cornish pastry), or fold them down.

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6. place the cookie on a baking sheet with the folded edge down. repeat until you run out of dough!

7. bake at 350F for 15-20 minutes, until the bottoms of the cookies are golden brown. dust with powdered sugar immediately before serving.

badambura are usually eaten during the spring holiday Novruz, Azerbaijani’s new year.

vegan blueberry muffinsrecipe under the cut!makes 6…

vegan blueberry muffins

recipe under the cut!

makes 6 muffins

ingredients:

  • 1 cup soy milk
  • 1 tbsp lemon juice
  • 2 cups cake flour, pastry flour, or all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • zest from one lemon (optional)
  • ½ cup turbinado or other granulated sugar
  • ½ cup brown sugar
  • 3 tbsp oil
  • 2 tsp vanilla extract
  • 1 ½ cup blueberries

instructions:

  1. preheat oven to 375F.
  2. mix milk and lemon juice and set aside to curdle.
  3. combine flour, salt, baking powder, and lemon zest in a large bowl.
  4. mix sugars, oil, vanilla extract, and milk mixture and stir until dissolved.
  5. pour the sugar mixture into the other dry ingredients and mix until just combined.
  6. gently fold the blueberries in until evenly distributed.
  7. spoon batter into a muffin tin that’s been greased or lined with muffin cups. sprinkle additional turbinado sugar on top, if desired.
  8. bake for 20-25 minutes, until a knife slid into the center of a muffin comes out clean.

vegan almond joy chocolate-coconut-almond sconesrecipe under the…

vegan almond joy chocolate-coconut-almond scones

recipe under the cut!

makes 8 scones

INGREDIENTS:

for the scones:

  • 2 ¼ cup pastry flour (or substitute all-purpose flour)
  • ½ cup cocoa
  • ¾ cup sugar
  • 1 tsp salt
  • 2 tbsp plus 1 tsp baking powder
  • ½ cup Earth Balance coconut spread or other vegan margarine, frozen
  • 3 tbsp coconut oil
  • ½ cup almond, coconut or other non-dairy milk
  • 2 tsp almond extract
  • ½ to ¾ cup sliced or slivered almonds
  • about ½ cup shredded coconut (to top)

for the glaze:

  • ¼ cup non-dairy milk
  • 1 tsp almond or vanilla extract
  • 1 cup powdered sugar

INSTRUCTIONS:

1. sift dry ingredients into a large bowl and mix. add in margarine and cut into the dry ingredients with a knife or a dough cutter until it’s in pea-sized pieces.

2. add in the coconut oil, milk, and almond extract and work the dough until it just comes together. if necessary, add additional milk one tablespoon at a time.

3. add in the almonds and work the dough until they’re distributed evenly.
turn the dough out onto a clean surface and form a disc with it, then cut the disc into eight even pieces.

4. place the formed scones into the freezer for about half an hour (this is optional, but will give the scones a more flaky, tender texture).

5. bake the scones at 425F for 15-20 minutes, until hard to the touch. allow to cool.

6. mix the ingredients for the glaze. use half of the glaze to coat the tops of the scones, add shredded coconut, and then drizzle the rest of the glaze on top of the coconut. allow to set before serving.