If you’ve been following me for quite a while, like since this has all started, you’d know that I love baking, especially when I feel a little stressed.
Well, if you’re also a university student, you’d know that the new semester has just started and yes, you guessed it, where two weeks in and I already feel like I’ve got no free-time whatsoever. So to calm my nerves I decided to take Friday morning off, put on my apron and get baking.
Baking project to calm my nerves…
At the start of my baking project I wasn’t quite sure where I was headed, however, I knew that I had to use pears, figs and walnuts, as they’re my autumn faves. I was contemplating a fancy looking tart, however, then I though to myself, am I actually gonna eat the whole thing? The answer was no, obviously, as you see, I did not bake a tart.
I ended up settling for my twist on scones, which would also be a perfect afternoon pick-me up on a long day at uni. I might actually freeze some and take them to uni whenever I crave something slightly sweet.
Vegan, sugar-free and healthy?
My wholewheat spelt autumn scones are crunchy on the outside, incredibly fluffy and buttery on the inside and hands-down so much better than your regular old Starbucks scone, that is waaay to sweet anyways. Also did I mention that these beauties are 100% vegan and of course refined sugar free, plus I used whole wheat spelt flour to make them even more wholesome and even less of a guilty pleasure.
I served my scones with almond butter and I also made some pear and fig compote to spread on top. Mmmmmmm, my mouth is watering as I am writing this.
PS. My destress baking sesh definitely worked, I felt much calmer and more relaxed afterwards and I also had a yummy afternoon snacks.
- 130g spelt whole wheat
- 40g oats (plus extra for sprinkling on top)
- 1 tbs baking powder
- 1 tsp cinnamon
- 1 dash of salt
- 55g coconut oil , solid and straight from the fridge and cut into cubes*
- 100g soy yogurt
- 1tbs chia + 100ml water = “chia egg”
- 1 tbs apple cider vinegar
- 50g date sugar
- 50g walnuts, roughly chopped
- 2 figs
- 1 small pear
- For the fig and pear compote:
- 2 pears
- 2 figs
- 1tbs date sugar
- ¼ tsp bourbon vanilla
- Add spelt flour, oats, baking powder, cinnamon, salt and coconut oil into a bowl and mix together with your fingers until crumbly. Place in the fridge until later.
- Add chia seeds into a small bowl and pour in the water, mix and let it sit for 10 minutes. Meanwhile mix together apple cider vinegar, soy yogurt and date sugar. Also cut the fruit into 1 cm cubes.
- Preheat oven to 180°C. Remove the dry ingredients from the fridge and pour in the chia egg, the soy yogurt mixture and add the walnuts as well as the diced fruit. Mix until just combined. The dough will be slightly sticky yet you should be able to handle it. Flatten the dough into a disk (ca.17 cm in diameter) and cut into 8 pieces. Place onto a lined baking sheet with about 2cm inbetween each scone. Sprinkle with oats and bake for 30-35 minutes or until brown on the outside and firm to touch. They should be slightly crispy on the outside yet soft and airy on the inside. Let the sconces cool down before serving ( you could probably eat them warm, however, they firm up quite a bit while they cool down)
- While the scones are baking add water, date sugar, vanilla and the fruit for the compote into a saucepan and let it come to a boil. Cover and simmer for 10-15 minutes. Pour into a jar and let it cool.
- Slice the cooled scones in half and top with almond butter and the pear and fig compote. Enjoy.
*Make sure to use cold coconut oil straight from the fridge, otherwise your dough will be to hard to handle. A lovely reader of mine tried it with room temperature coconut oil and she had to add more flour to prevent the batter from being to sticky. Always make sure you let me know your experience with my recipes so I can make minor adjusments if something wasn’t clear from the beginning.