ANZAC Day – A Day of Remembrance…
Just when I thought there was no more to be done with ANZAC biscuits, I had an idea to make ANZAC scones. Clearly several people have already had this idea before me as I discovered after searching the Internet for recipe inspiration.
These are completely vegan and easily made vegetarian if you prefer dairy.
Combine dry ingredients in a bowl:
- ¼ cup of dedicated coconut
- ½ cup of rolled oats
- 1 cup of flour
- ½ teaspoon each of salt and baking soda
- 1 teaspoon of coconut milk powder
- 1 tablespoon of cane sugar
Cut in 2 tablespoons of fat (Earth Balance buttery spread, coconut oil or butter if vegetarian) and break down until mixture becomes crumbly; should be pea-size pebbles.
Mix wet ingredients:
- 2 tablespoons of maple syrup or golden syrup
- 2 tablespoons of rice milk or other non-dairy milk (regular milk if you’re vegetarian)
- 2 tablespoons of cashew cream and/or yogurt (non-dairy or dairy if vegetarian)
Add wet mix to dry mix and stir just to combine. Use ice cream scoop to measure individual portions and place on lined baking tray. Bake about 20 minutes in a preheated 375°F oven. When slightly brown around the edges, remove from oven and let cool on rack.
They taste fine plain but can be eaten like regular scones with cream and/or jam and served with tea.
Forgive the wiki reference but it’s quick and to the point.