Organic Living magazine
Organic Living Magazine
Holiday Baking Tips, Recipes & Supplies

2. Vegan Chocolate Chip Cookies

3. Scrumptious Pumpkin Pie

4. Gingerbread Cookies

5. Cider Poached Pears

6. Carmelized Pecan Baked Jams

7. Apple Cinnamon Strudels

8. Chef Tom’s Cranberry Sauce

9. Chef Tom’s Organic Brownies

10. Red Velvet Cake ~ December 15

11. Vegan Buttercream Icing ~

12. Surprise Recipe ~ Christmas Day

12 Holiday Treats until Christmas

1. Oat-Raisin Scones

by Christina Pirello’s amazing
Cooking the Whole Foods Way cookbook

 

These hearty scones get just a touch of lightness from a hint of orange zest. Hot from the oven, there is nothing quite like one of these with a cup of tea and lots of strawberry jam.
 
cup raisins
5 tablespoons fresh orange juice
1 cups whole-wheat pastry flour
  cup brown rice syrup
2 teaspoons baking powder
teaspoon sea salt
4 tablespoons soy margarine, chilled
1 cups rolled oats
grated zest of 2 oranges
cup rice milk, mixed with
      1 teaspoon umeboshi vinegar
 
Preheat oven to 375F (190C). Line a baking sheet with parchment and place inside another baking sheet to prevent scorching.
 
Soak the raisins in the orange juice to soften and plump. Mix the dry ingredients together in a bowl. Cut the margarine into the dry ingredients with a pastry blender, fork, or 2 knives until mixture resembles coarse cornmeal. Add oats, raisins and juice, mixing to incorporate the ingredients evenly. Add the orange zest to the rice or soy milk mixture and stir into dry ingredients, mixing just until the dough is thoroughly moistened and comes together. Do not overmix.
 
Turn the dough out onto a floured work surface and gently form into a round about 8 inches in diameter and 1 inch thick. Slice the dough into 8 wedges, shape them into rounds and place on the lined baking sheet about 1 inch apart.
 
Bake 20 to 25 minutes, until scones are puffy and light golden brown.
 
Makes 8 scones

 
 

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