Sunday, 29 November 2015

Maple Bacon Scones {with Coconut Bacon}

Maple & Bacon {vegan bacon of course} are a match made in Heaven, and they come together perfectly in these scones. These are fantastic for a quirky twist on afternoon tea, or with a big mug of coffee for breakfast. Soft, flaky maple scones studded with smoky, salty coconut bacon and draped in a blanket of sweet maple icing, scattered with more delicious coconut bacon. Get your bacon fix without the murder!

Maple Bacon Scones
Serves 8

For the scones
2 1/4C self-raising flour
1tsp baking powder
3Tbsp sugar
1/4tsp salt
2/3C dairy free margarine, cubed
1/4C crumbled coconut bacon {I use this recipe}
1C almond or soy milk
1tsp apple cider vinegar
1tsp maple extract

For the icing
1C powdered sugar
1Tbsp maple syrup
1-2Tbsp almond or soy milk

1/4C crumbled coconut bacon 

Preheat the oven to 200 and line a baking tray with grease proof paper.
In a large mixing bowl stir together the flour, baking powder, salt and sugar. Add the cubed margarine and use your fingers to incorporate it into the dry mixture until it resembled breadcrumbs. Add the coconut bacon and mix. 

Add the vinegar and maple extract to the almond milk and set aside for a minute or so to let the mixture curdle. Add the liquid to the dry mix and stir with a wooden spoon until the mixture comes together as a rough dough. The use your hands to form it into a rough ball and turn out onto a lightly floured surface. Sprinkle a little flour on the top of the ball and roll into a circle about 25cms in diameter. Cut into eight triangles and place on the baking tray before popping them into the oven for 10-15mins, until the scones are nicely risen and just starting to turn golden brown.

Remove from the oven and transfer to a wire rack to cool completely while you make the icing.

Mix together the powdered sugar, maple and 1Tbsp almond milk into a smooth paste. Add more milk if needed, until you have a thick but pour-able icing.

Spread a tablespoon of icing over each scone and top with a sprinkling of coconut bacon.

Store in an airtight container for up to 3 days.

Thursday, 19 November 2015

Kool-Aid Playdoh

I have a confession to make...I love playdoh, well I love playing with it, I love the feel of it but boy oh boy do I hate the smell of it! I know loads of people who LOVE the smell but I can't stand it one bit! I also don't like how pricey it is, especially when a lot of it ends up stuck on the carpet or eaten by a certain cute toddler! 

I figured if Hal's going to sneak nibbles of it I'd rather make my own - that way I know what's in it at least! I searched Pinterest for tutorials and found out that you can add color and scents to your playdoh by adding Kool-Aid to it! As someone who loves colorful stuff I couldn't resist trying it out, and I'm really happy with the results! 

This playdoh is really soft and smooth, it's quick and easy to make and it looks and smells great! I'm planning to make some little pots of different colors for some kids for Christmas this year - who doesn't love playdoh!?

And now that I know how easy it is to make, I'm looking forward to creating all sorts of different scented playdoh for different seasons - I'm thinking gingerbread at Christmas, to make pretend cookies! How much fun will that be!

Kool-Aid Playdoh
Adapted from this fab tutorial
Makes 1 batch in 1 color

1C plain flour
1/4C salt
1Tbsp coconut oil
2/3C hot water
1 packet of Kool-Aid

In a medium sized mixing bowl mix together the flour, salt and kool-aid. Add the coconut oil to the hot water and let it melt before adding it to the dry mixture. Mix together with a wooden spoon at first and then with your hands until a soft dough comes together. It might seem a but wet but it gets dryer as it cools so don't worry! That's it! So simple, right?

Store in an airtight container for up to 6 months.

Wednesday, 18 November 2015

Mini Bounty Bars

Bounty bars are something that I never really knew I liked, until I went vegan and couldn't have the regular dairy-filled ones. Once I made them myself I realized how simply delicious they are. A sweet, soft coconut center encased in delectable dark chocolate. So good and so simple to make!

Mini Bounty Bars
20 mini bars

2 1/2C desiccated coconut
3tsp liquid sweetener of choice (I used golden syrup)
1/2C coconut oil, melted
1/4C powdered sugar
1/2C coconut cream*

200g dark chocolate

*if you can't get coconut cream buy full fat coconut milk, refrigerate a can and scoop the cream from the top.

Mix all of the ingredients (except the chocolate) together in a small mixing bowl until everything is well combined. Scoop tablespoons of the mixture and form into small bars using your hands (you may find it easier if you moisten your hands a little) Place the bars on a baking tray lined with grease proof paper and refrigerate for an hour.

Melt the chocolate and carefully dip each bar, coating them in a thick layer of the chocolate before returning them to the baking tray. If you want them to look exactly like bounty bars you can use a teaspoon to make the pattern on the top. Leave them in the fridge to set for a couple of hours. Remove from the fridge 10 minutes before eating.

Store in an airtight container in the fridge for up to a week.