Sunah Cherwin (sunah) wrote in vegancooking,
Sunah Cherwin


i make these every time I run out of magic tortillas, as a fiber and yumminess source and something solid to have with my coffee.

I call them Sc*ffins because they are adapted from a muffin recipe, yet they look like scones. The asterisk is because some **** told me the name I use is already trademarked. Ha!

Heat the oven to 350 or 375 or so. Prepare a cookie sheet however you like. I do it by putting aluminum foil on it and spraying the foil with canola oil. Get out the cookie cooling racks or clean crumpled thick paper, which works just as well.

Put this stuff in a bowl in more or less this order, and mix them up as you go along.

* 1.5 cups oat bran or rolled oats or both or part wheat germ or flax meal. But mostly oats.
* a bit more than a teaspoon of baking powder
(mix it up)
* half a cup of soy milk
* something equivalent to 1/4 cup of sweetener. I used maple syrup this morning. I have used stevia, corn syrup, sugar, and probably other stuff too.
* something equivalent to two eggs. I have used egg and fat replacer, that stuff made out of dried fruit.
* two teaspoons of oil, or a bunch of peanut butter, or egg and fat replacer, or tahini. Whatever.
(mix it up. if it is too wet put in more oats.)
• half a cup or more of raisins, nuts, chocolate chips, diced marzipan, frozen fruit, bananas, whatever. It's all good and if you have this all the time like I do you won't get bored if you try everything you can think of.

Put it on the cookie sheet with a big tablespoon, so it is the size and shape of the bowl of your biggest spoon. Cook for about fifteen minutes til golden brown and not falling apart. Put onto the cooling racks with a pancake turner.

Everyone will think you are a genius and the oats will make your stomach feel good. Very low fat.
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