Roasted Red Pepper Scones

Ingredients:

1 Red Pepper - Roast in the oven for 10mins in 300Degrees and puree it.

1 Cup - Whole wheat flour

1 tsp - Baking powder

2 tbsp - Extra Virgin Olive oil

Garlic - 4 Cloves( Microwave for 30 sec and grind it with pe

pper)

Rosemary(dry or fresh) - 1tsp

Salt as needed

1. Pre heat oven to 250 Degrees.

2. In a bowl add the flour,baking powder ,salt and rosemary and mix well.

3.In the center make a well and add the add the puree and mix.

4. Form a dough and roll into a circle with 1 cm width.

5.Cut into triangles and bake it for 20 mins.

Cool and Enjoy.

Brown Scone

Dont know what happened but now a days I am liking the scones a lot. When I saw the Whole wheat baking event by Maduram and the British event I was searching for a recipe which I can send to both these events. Then I got this recipe.So this goes to Its a VeganWorld:British and Madhuram's Whole Grain Baking Event.

Ingredients:

Whole wheat flour - 2cups

Nuts of your choice - 1cup(I used walnuts,almonds and sunflower seeds)

Baking powder - 1tbsp

Hemp Milk - 1cup ( Vanilla flavour) You can substitute this with normal milk + 1tsp vanilla essence

Brown sugar - 1/2cup(depending on how sweet you want it)

1.In a bowl mix all the dry ingredients.

2.Then add the hemp milk and mix well.

3.Make like a sticky dough and roll into 1/2inch thick round.

4.Cut into 6 pieces and bake it for abt 20mins at 350Degrees.

It was soft and yummy. My husband liked it too. Vanilla flavour was very nice.

Granola and Cracked Wheat Scones

Ingredients:

Granola - 1/2cup ( I used raspberry flavour)
Cracked Wheat - 1/2cup
Milk - 1/2cup
Baking Powder - 1tbsp
Cinnamon sugar - 2tbsp
Dried Fruits - 1/2cup(optional)
Oats - 2tbsp

1.Mix all the ingredients together in a bowl to make a dough.
2.Preheat the oven to 400Degrees.
3.the dough was a little sticky so i added 2 tbsp oats.
4.In a cookie sheet put the dough and press a little to make a thick rounded shape.
5.Cut into what ever shape you want and bake it for 6 to 8mins.

Serve hot.