(Vegan) Applesauce Scones sweetened with Maple Syrup

applesaucescones001Lo prometido es deuda!

On my latest post I shared a recipe on how to make your own Applesauce (handy so that you can make it as natural as possible and free of all that refined sugar) and explained how it is majorly used in vegan baking as an egg replacement. I also hinted that we would be needing some of it for a next creation – the time has come to grab some of that sauce and put it to use.

The first time I tried making scones, I came up with a Raisin Oatmeal variation sweetened with honey. Originally I used one egg and some ghee (which I still think is incredibly delicious and a healthy fat source for vegetarians), but this time I’ve managed to replace those two (the vegan way) with nothing less than the applesauce I’ve been talking so much about.

These are equally tasty with a lovely texture; the applesauce adds a fruity touch while some maple syrup takes care of the sweetness.

My favorite part of it all (aside from enjoying them afterwards with a cup of tea): kneading and shaping the dough. Do take some seconds to enjoy that moment ~~

*July Vegan Challenge update!
I’m already on day 30 of my vegan challenge which means tomorrow marks already the very last day!
I’m so happy I’ve made it this far without any major struggle, aside from carrying a lunch box with me wherever I go (but I can’t really refer to that as a “struggle”). I’ve received so much love and support from friends, followers and readers around the world, making this experience ten times more exciting and fulfilling. I’ll make sure to write a detailed wrap-up post about how this month went down for me.

For now, let’s bake some scones together…

(Vegan) Applesauce Scones sweetened with Maple Syrup
Ingredients (makes around 7 scones):
80g oats
190g (Spelt) flour
1/4 teaspoon salt
16g baking powder (around 4 teaspoons)
60g (hard) coconut oil
2 tablespoons maple syrup
80g applesauce (around 2 tablespoons)
80ml soy or oat milk (I personally used oat)
Optional: 30g raisins

1. 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.
2. 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.
3. Separately, beat the maple syrup, applesauce and milk. Make a hole in the middle of the flour blend and throw in the milk mixture. Combine delicately with round movements.
4. Fold in the raisins (if using) – try not to overmix. 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.
5. Pre-heat the oven to 200°C and bake for 20 minutes.
Serve warm with some jam., buen provecho!

Vegan Must-Have: Homemade Applesauce (Sweetened with Maple Syrup)

applesauce001Happy Monday!
Wishing you all a great start of the week (and crossing fingers you’re joining us for another Meatless Monday).

I’m going to begin this post with a quick update: I’m already on day 14th of my Vegan Month challenge. As I explained on a previous post I’m following a strict vegan diet throughout whole July curious about how my body handles it and how feasible it is to keep it up for a longer term.
As promised, I’ve made sure to share over Instagram pictures of my meals or funny anecdotes from this challenge.
One reader, Eleonora (who had not too long ago suggested the winning vinegar + baking soda combination for my Banana Bread Muffins), commented: Is it really being a “challenge”? Looks like you are enjoying it” – which I have to admit is just spot on! I’m enjoying this “challenge” so much that I can’t justify referring to it that way anymore. I feel my creativity in the kitchen has gotten a boost and I’m having a blast putting together colorful, plant-based dishes.

One thing I have clearly noticed is my increased fruit intake. Since I haven’t really taken so much time to bake any vegan friendly desserts or snacks, I find myself eating a lot more fruit than before.
Here’s where today’s recipe comes into play…
If you do a quick research on vegan baking, you’ll notice how applesauce is a MUST! Most of the time what’s tricky to replace in recipes is the egg and a substitute that keeps coming back is applesauce.

Even though this is a pretty basic recipe, I thought of sharing how to make your own applesauce at home, this way you can prepare it as natural as possible and free of all that refined sugar. It’s super simple and in no time you’ll have this versatile (and handy) ingredient, great for baking or topping, to mix with cereals for breakfast, put on toasts, etc… Here we go, hope you like it!

Homemade Applesauce (Sweetened with Maple Syrup)
Ingredients (will make around 1L sauce):

4 apples (weighed 820g after peeling and removing seeds)
700ml water
Half lemon juice
1 teaspoon cinnamon
3 tablespoons maple syrup (or your favorite sweetener: agave syrup, honey, etc.)

1. Start by peeling the apples and removing the seeds. Cut them into medium squares.
2. Put them in a saucepan and pour in the water (the apples should be partially covered by water but not completely, otherwise the sauce will be too fluid). Start cooking at medium temperature. Add the lemon juice, cinnamon and maple syrup. Stir well and bring to a boil, this will take around 5 minutes.
3. When boiling, lower the temperature and let simmer for 20 minutes making sure to stir regularly.
4. Crush the apples with the help of a fork or a potato masher if you like a chunky applesauce, otherwise feel free to blend everything with a hand mixer.
Let cool down and store in the fridge (preferably in an air-tight glass container) for later use.