(Vegan) Pear Sauce Apricot Scones

pearsaucescones002This month, in collaboration with AEG Belgium, I’ve been testing one of their newest blenders: the SB7300S from the 7 Series. This is the first time I get to play with such a fancy blender; my mind was blown the first time I used it and my smoothie was ready within seconds, so powerful is this piece of technology.

For this launch, AEG is working together with EFARMZ, a Belgian company specialized in food delivery, sending me a weekly package of fruits and vegetables, giving me enough ingredients to get creative with this blender. The idea is to, at the same time, promote the consumption of more natural, seasonal and local produce – couldn’t support this vision more!

So there I was one morning figuring out what to have for breakfast when I remembered those Applesauce Scones I made some time ago – With a bunch of pears in my hands I thought: wouldn’t pear sauce make for good scones too?
Not only that, this pear sauce also serves as a great topping for cereals, yogurt or bread.
I would normally make this type of sauce with a hand mixer, but this time I let everything cool down, threw it in the blender, mixed, and within seconds I had a super smooth texture – easy peasy!

Back to the scones – I wanted to make these a bit fruitier since I’ve always found pears to be sweeter than apples so I added some dried apricot chunks to round up these perfect (and filling) breakfast scones. Hope you like’em!

(Vegan) Pear Sauce Apricot Scones
Ingredients (makes 4-6 pieces):
For the pear sauce
4-5 pears (around 400g after peeling and removing the  seeds)
Juice of 1 lemon
2 tablespoons coconut sugar
250ml water
For the scones
80g oats
190g (spelt or whole wheat) flour
1/3 teaspoon salt
4 teaspoons baking powder
60g (hard) coconut oil
2 tablespoons coconut sugar
90g pear sauce
90ml soy milk
Optional: dried apricot chunks

1. Let’s start by making the pearsauce: peel and remove the seeds from the pears then cut into small squares. Put them in a saucepan together with the rest of the ingredients: lemon juice, coconut sugar and water. Cook at low heat for around 20 minutes or until you feel the pears have softened enough. Let cool down and then mix with the help of a blender or hand mixer until you get a smooth and creamy texture.
2. On to the scones: Start by grinding the oats in a food processor until they become powder-like. In a deep bowl combine the ground oats, flour, salt and baking powder.
3. Add the coconut oil to the flour mixture. Since the oil needs to be hard you’ll have to incorporate it by kneading a bit or pressing with your hands.
4. Separately, mix the coconut sugar, pear sauce and soy milk. Make a hole in the middle of the flour blend and throw in the milk mixture. Combine delicately with round movements.
5. Fold in the dried apricot chunks (if using) – try not to over-mix. Extend the dough over a floured surface in a round shape until it’s around 3cm thick (1 inch). Place it over a baking tray lined with wax paper and cut the slices. Pre-heat the oven to 200°C and bake for 20 minutes.

(Vegan) Carrot Amaranth Patties – Meatless Monday Recipe

carrotamaranthpatties001I know how I keep saying that the best vegetarian/ vegan home-made patties are made out of beans but this time I wanted to try out something different and use a vegetable as the main ingredient.

Carrot was the chosen one; I added some amaranth (highly nutritional seeds) not only as a binding element but also because I find it adds a nice crunch to the patties. Of course I couldn’t skip throwing in some dried tomatoes which have become one of my favorite flavor enhancers; rounding it up with some sesame seeds… if I let myself go I could write poetry about this recipe!

My Meatless Monday suggestion for this week – hope you like it, buen provecho!

(Vegan) Carrot Amaranth Patties
Ingredients (makes 4):
Around 2 carrots (160g)
40g amaranth
50g dried tomatoes
10g sesame seeds
Around 75g semolina (flour)
Salt, pepper and paprika powder for spicing

1. Peel the carrots, cut them in chunks and cook them in boiling water for 20 minutes (they should feel soft when pinched).
2. Cook the amaranth (slightly covered) in boiling water for 3 minutes at low temperature.
3. In a food processor, combine the cooked carrot and amaranth, dried tomatoes and sesame seeds until you get a creamy texture. Add the semolina and mix well. The dough should be a bit dry and hold itself in order to make the patties. Feel free to add some more semolina if needed to get the right texture. Spice this up with some salt, pepper and paprika powder to taste.
4. Heat up a pan and spoon in the mixture forming the patties, making sure to turn them once so that both sides are cooked.