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Prep Time: 35 minutes
Cooking Time: 20 minutes
Yield: 8 scones
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Related recipes: Breads,
Breakfasts, Cherries,
Dairy-Free,
Delicious Living Magazine, Desserts, Egg-Free, Fruit, Grains, Holiday and Festive, Natural Sweetener,
Potlucks, Soy, Vegan, Vegetarian
The flaxseeds in these wholesome and hearty scones provide
essential fatty acids and a rich, buttery flavor. If you can’t find milled flaxseeds,
grind up whole flaxseeds in your blender or food processor.
Ingredients
1/3 cup (50g) unsweetened dried cherries
1/3 cup (80mL) brandy
2 1/2 cups (300g) spelt or whole wheat pastry flour
1/4 tsp (2g) sea salt
1 tsp (8g) baking soda
1 1/2 tsp (6g) baking powder
4 ounces (115g) soft tofu
1/4 cup (60mL) safflower or canola oil
1 Tbsp (15mL) fresh lemon juice
1 tsp (5mL) vanilla
2 Tbsp (30mL) maple syrup
1/4 cup (50g) milled flaxseeds
Directions
Preheat oven to 350°F (175°C). In a small bowl, soften
cherries in brandy for 30 minutes.
Sift flour, salt, baking soda and baking powder together in a medium
bowl.
Combine tofu, oil, lemon juice, vanilla and maple syrup in a blender
until smooth. Add blended ingredients, flaxseeds, cherries and brandy to flour mixture; stir
gently until just mixed.
Using a floured rolling pin and cutting board, roll dough out into a
circle 3/4-inch (2cm) thick. Slice dough into 8 wedges. Place on parchment paper on a cookie
sheet and bake 20 minutes or until golden brown.
Nutrition Facts
Calories: 329
Fat: 9g
% fat calories: 26%
Cholesterol: 0mg
Fiber: 4g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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