muesli scones.
 
1/2 small  banana
4   oz, (100g) wholewheat flour
2-1/2   level tsps baking powder
pinch  salt
2 oz.  (50g) vegan margarine or vegetable oil
1 oz.  (25g) soft brown unrefined sugar (muscovado)
1   heaped tsps sultanas
1   heaped tbsp porridge oats (oat flakes)
1   level tbsp chopped, mixed nuts (avoid peanuts)
2-1/2 oz.  (75 ml) soy milk
  extra soy milk for glaze
  extra oat flakes for sprinkling.
 
preheat the oven to gas 7, 425f, 220c or fan oven 200c. 
 
chop the banana into small pieces and put to one side. mix the flour, 
baking powder and salt into a bowl. add the margarine or oil and rub with 
the fingers until mixture resembles bread crumbs. sprinkle in the sugar, 
sultanas, nuts, oats and banana. stir with a knife until evenly 
distributed. make a well in the centre and pour in the soy milk mix by and 
to a soft dough using more flour if too wet. grease and flour a baking 
sheet. put the dough into the centre and lightly pat and press it flat 
into a round 2 cm deep. brush the top with soy milk (or you can use maple 
syrup). cut in half with a sharp knife, then cut each piece into three 
wedges. carefully pull them apart, sprinkle with oat flakes (optional) and 
bake on the top shelf for about 15 minutes. cool on a wire rack and serve 
warm spread with vegan margarine best eaten straight away or toasted under 
the grill the next day. recipe from oat cuisine by rita greerisbn 
0285635794 
 
 
 
(ID: 78053) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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