I love currants and I love scones, especially with a nice cup of tea. Most scones are made with real butter and buttermilk. These scones are made vegan style.
I classify this recipe as super easy.

Tea and Scones
Tea and Scones

1/2 cup non-dairy milk (I use Almond Milk)
1/2 TBSP apple cider vinegar
2 cups Spelt flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 TBSP unrefined coconut oil, solid (chill it in the fridge if in a hot climate)
2 TBSP unsweetened applesauce
1 cup currents, soaked in hot water for 5 minutes, then drained and rinsed
Freshly grated orange zest (from 1 orange)

1 – Preheat oven to 375, line baking sheet with parchment paper (or use a silicone baking mat), dust with flour and set aside.
2 – Whisk together non-dairy milk and apple cider vinegar (this makes vegan buttermilk). Allow to sit 5 minutes.
3 – In a medium bowl mist together Spelt Flour, Baking Powder, Baking Soda and Sea Salt. Add the coconut oil. Using your hands pinch the coconut oil into the flour until you get pea size pieces (don’t over work it). Stir in the vegan buttermilk and applesauce until you get a sticky dough. Then fold in the currents and orange zest and form a ball.
4 – Transfer the dough to a prepared baking sheet, dust with a little more flour and flatten to form an 8″ round. Cut into 8 or more equal parts (like a pizza).
5 – Bake for 20-25 minutes until golden. Test with a toothpick (should come out clean).

Scone just out of the oven
Scone just out of the oven


Do you find yourself craving an old childhood favorite breakfast of French Toast, but the vegan in you won’t allow you to make it because of the eggs. Well now you can still have it without the eggs. This French toast recipe is super easy and very yummy. I know it will become a regular breakfast treat in your house, just like it now is in mine. Enjoy.


1 banana, mashed
1 cup almond milk
1 tsp cinnamon
½ tsp vanilla extract
6 slices of bread (or 12 slices of a baguette to make mini toasts)
Coconut oil

1 – Mash banana in a shallow bowl. Add milk, cinnamon and vanilla. Mix well. (I used my immulsifier and a deeper bowl to get it really well mixed.)
2 – Dip bread into mixture for 5-10 seconds per side.
3 – Place oil in pan, heat (medium), add dipped bread. Cook 3-4 minutes per side until browned and crispy.
4 – Serve with maple syrup or fruit

So yummy I almost forgot to take the picture.
So yummy I almost forgot to take the picture.

Please feel free to respond to this post with advice on how to take better pictures of food. I need all the help I can get.


Cooler mornings in October have us craving a warm breakfast. We found this recipe and have been making it ever since. Serves 2

2/3 cup of pumpkin puree (I use 1/2 14oz can)
2 teaspoons cinnamon
1/2 to 3/4 teaspoons ginger
1/4 teaspoon nutmeg
1/16 teaspoon ground cloves
Pinch salt
1 cup rolled oats
1 cup water
3/4 cup almond milk
5-6 finely chopped pitted dates
1 teaspoon pure vanilla extract
1 Granny Smith apple. cored (optional)
1/4 cup walnuts, chopped (optional)

1. In a medium pot, heat pumpkin on medium heat for 5-7 minutes, stirring frequently until the pumpkin is reduced by half or a deep golden brown.
2. Stir in spices and cook for another 30 seconds to blend the flavors.
3. Add the salt and rolled oats, water and milk, stirring to bring to a boil. Reduce heat to simmer for about 5 minutes.
4. Stir in the dates and continue to stir while the oatmeal thicken (about 204 minutes more). Remove from heat and put a lid on it for an additional 5 minutes. Meanwhile chop apple into bite size pieces and chop walnuts for topping.
5. Stir in vanilla extract and serve.

Note: if you have no dates, use 2-3 teaspoons of maple syrup for sweetness.


This is one of our regular island spiced breakfasts.  We like ours served with sliced bananas and almond milk (or yogurt for a non-vegan).


4 cups Old Fashioned oats
1/8 cup brown sugar (1/4 cup if you prefer a sweeter granola)
1/8 tsp salt
1/8 tsp ground nutmeg
1 ½ TBSP ground cinnamon
1 ½ TBSP ground ginger
¼ tsp ground cardamom
¼ tsp ground cloves
¾ cup shredded unsweetened coconut
1/3 cup coconut oil (alternate use vegetable oil)
¼ cup molasses (not blackstrap)
1 cup chopped walnuts
1 cup raisins (or dried cranberries, or both mixed)

• Preheat oven to 275 F
• Mix all dry ingredients (except raisins), add oil, then molasses and stir to mix well
• Place onto 2 baking sheets (silicone baking sheets work best)
• Bake for 20-25 minutes, tossing every 5-10 minutes. Watch for burning, as soon as it starts to brown, call it done. Allow to cool and mix in the raisins.
• Store in mason jars or a well-sealed container.