Savoury Scones

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.

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makes 10

200g plain flour (1 3/4 cups)

1 1/2 tsps baking powder, levelled off

40g dairy-free spread

1 tbsp marmite mixed with 1 tbsp boiling water

1 tsp oregano

1 tbsp nutritional yeast

120 ml oat milk

glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.

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Bonfire or Christmas Spice Scones

I’m not one for a milky coffee but I do like the sound of the seasonal varieties that are sold in the big golf shop chains. Bonfire and pumpkin spice sounds so warm and appealing and just the right kind of taste for these cold winter months. So to avoid missing out, I’ve added the same warm spices to these delightfully light and fluffy spiced clouds of pure pleasure!

After the awful scones we had in a 5*hotel (see previous post!) I felt I had to post a better recipe  – One Aldwych if you’re reading look here for a good dairy and egg-free scone recipe 😉 These scones are spot on every time, light, fluffy and delicate; absolutely nothing like the almost inedible hard biscuits we got in the fancy tea!

I’ve provided two different spice varieties; one more autumnal and the other with a bit more of a Christmas feel but adding clementine and lemon zest to the mix.

Spiced Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

Makes about 12

1/2 tsp mixed spice

1/2 tsp ginger

1 tsp cinnamon

pinch ground cardamon

(zest of 1 lemon and 1 clementine for Christmas spice)

220g plain flour

1 and 1/2 tsps baking powder

2 tbsp dairy-free margarine

2 tbsp soft brown sugar

Pinch of salt

Up to 100ml dairy-free milk

1-2 tbsps Demerara sugar

1 tbsp dairy-free milk

  1. Preheat the oven to 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together all the spices (plus zests if making Christmas spice)
  4. Mix together the flour, salt, baking powder, sugar and most of the spice mix spices. Rub in the margarine until the mixture resembles fine breadcrumbs.
  5. Pour in some of the dairy-free milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
  6. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  7. Brush the tops with dairy-free milk and sprinkle over some Demerara sugar and the remaining spice mix
  8. Bake for 20-25 minutes until well risen and golden on the tops and bottoms
  9. Cool on a wire rack

English Muffins

English muffins were always our saviour, a safe breakfast or bun option that was mostly readily available. Sadly over time , the safe brands have all started to add milk to their ingredients and now all of the easily available ones contain milk. Sad days for us, as it is yet another product we can no longer depend on being able to buy. I also find it a bizarre time for companies to start adding milk to the ingredients when there is an increasing interest in dairy-free and vegan is the new big thing!

So it was time to either miss out or start making them myself, and I obviously went for the making them myself option. I just can’t stop baking and cooking! It’s not the same, and ideally it’s nice to have some products we can buy, but needs must.

I have to say they’re pretty easy to make, the results are shop worthy and they freeze beautifully, so maybe we can return to the days to always having English muffins on hand.

English Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 8-10 muffins

400g plain flour

1 tbsp fast-action dried yeast

1 tsp salt

1 and 1/2 tbsp caster sugar

100ml dairy-free milk

25ml sunflower oil

125-150ml water

polenta for dusting, plus a little more flour

  1. Place the flour, yeast, salt and sugar in a bowl.
  2. Pour in the oil, milk and 125ml water. Mix to form a dough adding the extra 25ml water if needed.
  3. Knead until smooth, bouncy and silky. About 10 minutes by hand, 5 minutes by machine.
  4. Place into a bowl, cover and leave to rise for at least an hour. You want the mixture to have basically doubled in size.
  5. Knock back. Dust the kitchen surface with flour and polenta and roll out to a thickness of about 2 cm. Cut out circles using a cutter any size from 8 -12 cm.
  6. Rest on a floured/polenta covered board whilst you heat the pan.
  7. Heat a heavy bottomed frying pan on low until it has an even heat, this will take a good 5-10 minutes.
  8. Cook the muffins until golden on each side and no longer doughy in the middle which will take up to 10 minutes on each side.
  9. Store in an airtight container or freeze once cool for extra freshness,

Chocolate Chip Hot Cross Buns

This time of year is just wrong without Hot Cross Buns. I eagerly await the criss crossed beauties appearing in the shops, and very year there’s a new variety to tempt and inspire. These days I wouldn’t buy a Hot Cross bun as I’ve not found any safe ones (I know vegan versions exist but they’re generally not free-from enough for us) and so come March I make batch after batch of buns. I’d really recommend giving it a go, they’re not hard to make and the satisfaction of a house filled with a spicy aroma and perfect buns appearing from the oven is second to none!

I’ve made many friendly hot cross buns and they’ve become a firm favourite, so much so that Little S has them for breakfast if she gets the chance. For some reason my children have an aversion to dried fruit, so I concocted this variation that appeals more to them.

The addition of chopped chocolate may be slightly unconventional, but the resulting buns are delightfully aromatic and tasty with the bonus prize of the chocolate going oozy and gooey when the buns are toasted. The added bonus is that they freeze beautifully. Simply defrost and then warm in an oven or toaster, and enjoy perfect hot cross buns anytime 🙂

Chocolate Chip Hot Cross Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 9-12

500g strong bread flour

1 tbsp dried yeast

3 tbsp sugar

1 tsp salt

1 or 2 tsp mixed spice

1 tsp cinnamon

500ml warm dairy-free milk

2 tbsps melted dairy-free margarine

100g dairy-free chocolate, chopped

for the crosses:

2 tbsp flour

3 tbsp water

for the glaze:

2 tbsp sugar

2 tbsp water

  1.  In a large bowl mix together the flour, yeast, sugar, salt and spices. Make a well in the centre and pour in the dairy-free milk and dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
  2. Knead for about 5 mins until the dough is smooth
  3. Place in a bowl and cover, leave in a warm place to double in size
  4. Knock back, knead again and then form into 9-12 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
  5. Leave to rise again for 10-20 minutes
  6. Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses
  7. Bake at 190 degrees/Gas Mark 5 for 20 minutes until risen and the buns sound hollow
  8. Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
  9. Leave to cool on a wire rack.
  10. These buns are best kept loosely covered or the glaze will make them go a bit soggy.

 

Salted Caramel Sticky Buns

Imagine a cinnamon bun, but better? Difficult? Yes. Impossible? NO way, not when you’ve tasted these stunning salted caramel sticky buns.

These salted caramel sticky bun made out of cinnamon swirl buns so you get all the benefits of a deliciously spicy swirl bun which is then cooked in a lake of salted caramel, you can’t get much more exciting than that! Not only are these buns the epitome of luxury and comfort at the same time, they also reheat wonderfully to give the perfect winter pudding or snack. Honestly, you must try them, you’re life will not be complete until you have 🙃

Salted Caramel Sticky Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 14

250-300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

400g plain flour

2 tsp dried yeast

50g or 1/4 cup caster sugar

1/2 tsp cinnamon

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/2 cup soft brown sugar

1 tbsp cinnamon

2 tbsp dairy-free margarine

For the salted caramel:

1/2 cup dairy-free margarine

1 cup soft dark brown sugar

1/4 tsp sea salt

  1. Melt the margarine and milk together – you want it to be warm and melted but not hot
  2. In a bowl mix together the flour, yeast, sugar, cinnamon, cornflour and salt. Make a well in the centre and pour in the warm milk mix
  3. Bring together to a soft dough and knead until its smooth and bounces back when poked
  4. Cover and let double in size
  5. While waiting for the dough to prove, make the caramel. Melt together the sugar, margarine and salt until the sugar has dissolved.
  6. Grease two cake tins, pour the caramel into each tin so the bottom is entire covered.
  7. Knock back the dough and roll out to a large rectangle
  8. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon, then roll up tightly into a long sausage
  9. Cut into 14 even slices. Place 7 in each caramel lined cake tin, 6 in a circle and 1 in the middle.
  10. Cover and leave to rise again for another half an hour
  11. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
  12. Bake for 20-30 minutes until risen, golden and cooked through. They’ll look like traditional cinnamon swirls at this stage
  13. Now comes the magic! Invert onto a plate, being careful not to get caramel on yourself. Serve warm.
  14. To reheat: place in a warm oven for 5-10 minutes or microwave for 1 minute

 

Pizza Marinara – the perfect naturally dairy-free pizza choice

***Disclaimer***

*This is a sponsored post by Hans Grill whereby I received a free pizza stone in return for a review.*

I’ve always wanted a pizza stone but never got round to buying one, so I was delighted when Hans Grill offered me the opportunity to receive a free stone. They really are a great addition to your kitchen if you like making pizza, and I’m a big pizza fan.

With a stone baked pizza you get such a delicious crust which has bubbles, charred bits and tastes just right. They’re not too much bother either – you just need to place it on one of the wire racks (not the bottom of the oven) and heat on full temperature for about 40 minutes. Then dust with flour and slide on your pizza using the handy wooden peel. You could of course make this pizza without the stone, by simply placing it on a baking sheet, but you will get the improved flavour and texture of a stone baked dough which I really like.

There are more and more vegan pizzas available to buy which is a great thing, but my girls don’t really like vegan cheese, so we usually opt for homemade and then everyone can be happy with the choice of toppings.

A marinara pizza is a traditional Italian recipe and the perfect option if you’re avoiding dairy – the combination of tomato sauce, garlic, oregano and olive oil is a match made in heaven and is rightly classed as a classic. Enjoy it as it is or pep it up with veggies, olives, or the usual pizza toppings.

 

Marinara Pizza

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 4 to 5

for the dough:

450g OO flour

1 tbsp dried yeast

1/2 tsp salt

2 tbsp extra virgin olive oil

250-300ml warm water

for the topping:

150ml tomato paste or pizza sauce (try Pizza Express passata)

1 clove of garlic, finely chopped

oregano

extra virgin olive oil

  1. First make the dough. Add all the dough ingredients and knead well. Leave to prove in a covered bowl in a warm place. You want it to double in size and that will take a couple of hours.
  2. Preheat the oven to the highest setting. If using a pizza stone, place it on one of the wire racks in the oven and heat for 40 minutes.
  3. Portion the dough into 4 or 5 pieces. Roll onto out using a little extra flour. Flour the peel and place the dough on top, making sure it can freely move. Or place the dough on a baking sheet.
  4.  Swirl on some tomato passata, top with chopped garlic, sprinkle with oregano and then drizzle with a little oil.
  5. Season. Slide onto the pizza stone, or place the baking sheet into the oven.
  6. Bake for 6-8 minutes on the stone or 10-12 minutes on the baking sheet.
  7. Serve hot.