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Donna L Sam

HERE’S ANOTHER AWESOME RECIPE FROM MY FRIEND GEN...ENJOY!
www.gensguiltlessgourmet.com

LEMON POPPY SEED SCONES
This is a delightful scone recipe that you can customize with your favorite scone ingredients.  I’ve used lemon and poppy seed.  You can use blueberries, currants, apple and cinnamon…any of your favorites!

*Vegan
*Vegetarian
*Cholesterol Free

VEGAN LEMON POPPY SEED SCONES
Ingredients

1 ½ Cup Organic Unbleached Flour
1 Cup
Oat Flour
½ tsp Baking Powder

2 tsp Baking Soda
Pinch of Salt
¾ Cup Organic Cane Sugar
½ Cup Vegetable Margarine (room temp)
½ Cup Soymilk
1 TBS Lemon Juice
1 tsp Lemon Zest
2 TBS Poppy Seeds

Preparation

In a mixing bowl add the flours, baking powder, sugar, baking soda and salt. Mix together with a pastry cutter or fork to combine. Do not sift, but do make sure that there are no clumps of baking soda or baking powder.
Add the margarine, soymilk, and lemon juice.  Cut together with a pastry cutter.  Add the lemon zest and poppy seeds.
Form into 4 inch rounds about 1 inch thick.  Place on a baking sheet in a preheated
350 degree oven for 20 minutes or until just golden.

Remove and serve warm or cooled.  Top with Vegan Lemon Crème

VEGAN LEMON CRÈME
This is an elegant spread for scones or biscuits and it is lower in fat and cholesterol by using soy based cream cheese and soymilk.  You can use regular low-fat cream cheese and low-fat milk if you prefer.

Ingredients

½ Cup Soy Cream Cheese
¼ Soymilk
1 tsp Fresh Lemon Juice
1 TBS Agave Nectar

Preparation

Beat together the cream cheese, lemon juice and agave nectar.  Slowly add the soymilk until a light and creamy consistency is reached.  Add more soymilk if needed.  Cover and chill until ready to serve.
Please remember to shop Organic whenever
possible!

 

 

 

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