Thanks to the summer temperatures, I’ve found myself less than enthusiastic to turn on the oven. Finally, Monday morning we woke up to clouds and drizzles. I was so excited by the cooler weather, I did a little cupcake dance! Once I regained my composure, I whipped out my baking “to do” list and got to work. Amongst my bakes were Chocolate Zucchini Bread (which I made to update the pictures in my aging post) and cupcakes (once you’ve done the cupcake dance, you have to make them 😉 ).
Dave’s biggest complaint about my baking is that there’s too much brown… Scratch that… Dave’s biggest complaint about my baking is that he never gets the same thing twice. He knows that no matter how much he raves about a cookie/cake/muffin/pie, there’s a good probability that he’s never going to see that recipe again… Dave’s SECOND biggest complaint is that there’s too much brown.
Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars 🙂 The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
When I was a little girl, I spent a summer in England with my godmother. We often ran errands in the afternoons, to her clients or business associates, and were frequently invited to stay for afternoon tea. How this ritual delighted me! They were like real life, grown-up tea parties; with tea and biscuits, or little sandwiches, or cakes, or scones… At afternoon tea, everything just slowed down, and everyone seemed so…. civilized.
Making these simple scones took me back to those teas… Eating them made me want to through a tea party. Maybe I will. These days, we could all take a little time to slow down.
Finely Grated Rind From 1 Lemon
1 cup Coconut Milk, light (canned)
1/4 cup Agave Nectar
2 tbsp Lemon Juice
1/2 tsp Lemon Extract (optional)
3 cups All-Purpose Flour
1 cup Corn Flour
1 cup Dried Currants
2 tbsp Baking Powder
1/2 cup Margarine, cold
1 tbsp Coconut milk (optional, for brushing)
1 tbsp Sugar (optional, for sprinkling)
Preheat oven to 400°F and prepare a baking sheet.
Whisk together the coconut milk, agave, lemon juice, and extract, until thoroughly combined. Set aside.
Stir together the flours, currants, baking powder and lemon rind.
Cut margarine into the flour mixture until it looks like course crumbs.
Add wet ingredients and stir just until a dough forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.
Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 1 1/2 inch thick). Slice disk into quarters (or into 6 pieces, like I did) and place 1 inch apart on the baking sheet. Repeat with other half of dough.
If you want, lightly brush the tops with additional coconut milk and sprinkle with sugar.
Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 – 10 minutes before serving.
Makes 8 – 12 scones.
Last week was our final Farmer’s Market of the season. No more pizza night’s in the park; no more perfectly sweet BC strawberries; no more small batch lemonade syrup or garlicy sweet potato chips. *sniff* 🙁
Thank God, the winter Farmer’s Market picks up in only a couple of weeks! 😀
Making the most of the last summer market, I bought a gianormous bag of cranberries. I’m planning to get a head start, canning some cranberry sauce for Christmas, and some jam for Christmas cookies. With what’s left, we’ll have cranberry EVERYTHING until they’re gone! Of course I could (and may still) freeze some… If you ever find yourself with a motherload of cranberries on your hands, simply throw a portion of them (making sure they’re dry) in a freezer bag, and toss it in the freezer. They freeze like a dream.
Since I’m swimming in cranberries, I decided to try them in a few autumn inspired recipes. Here they’ve been baked into a moist loaf. An interesting combination of lemon and cinnamon, sweetened with pure maple syrup, and bursts of fresh cranberries.
Maple Cranberry Loaf
2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 tbsp Ground Flaxseed
6 tbsp Water
1 cup Non-Dairy Yogurt (I used coconut)
3/4 cup Pure Maple Syrup (I used Grade 3, Dark)
1/4 cup Canola Oil
1/4 cup Lemon Juice
1/4 tsp Lemon Extract
1 cup Fresh Cranberries, coarsely chopped
1 tsp Sugar (for optional topping)
1/2 tsp Cinnamon (for optional topping)
Preheat oven to 350°F and prepare a 9 x 5 inch loaf pan.
Stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mix the flaxseed and water. Set aside.
Blend the yogurt, maple syrup, oil, and lemon juice until thoroughly combined and smooth. Add the flaxseed mixture and blend well.
Add the wet ingredients to the dry and mix until just moistened (will be lumpy).
Fold in the cranberries.
Spoon the batter into the loaf pan and even out the surface… If using, mix together the sugar and 1/2 teaspoon of cinnamon, and sprinkle over top of loaf.
Let loaf sit for 10 – 15 minutes before placing in the oven.
Bake for 50 – 60 minutes, until an inserted toothpick comes out clean.
Allow to cool for 10 minutes before transferring to rack.