I bought my husband a present a few months ago. I didn't expect him to use it and, so far, he hasn't. It was on of those presents that I knew I'd be the one using even though he'd be the one enjoying it. Weekend mornings since, he's gotten a certain glint in his eye hoping I'll use the present and I try to, because it's nice to give him a Saturday morning treat. The present I gave him and use myself is....
a copy of the "Babycakes" cookbook. (if you were thinking otherwise, please, keep it PG as my son would say, my kids might read this post).
Babycakes is a bakery in NYC and West Hollywood specializing in vegan, mostly gluten-free and mostly sugar-free items. As Hank's diet is wheat and sugar-free he sometimes feels a tad deprived when it comes to deserts. For years he's looked at every brownie baked in this house and asked, "Is it wheat-free and sugar-free?" As many times he asked that so hopefully, I have ruefully replied, "In your dreams." When I found the Babycakes cookbook, I knew his dream was about to come true.
However, I haven't yet baked the Babycakes brownies. This is because, I haven't yet gotten past the recipe for scones. I've made them probably a dozen times by now, and if you've read any of my other recipes, you already know that I've changed the recipe and made it mine. The original is excellent and if you want to try it that way, you'll have to get the book. But, if you want to try it my way, just see below.
Not-Just-For-Hank Scones:
2 cups spelt or whole wheat flour
2 t baking powder
1/2 t salt
1/3 cup coconut oil
1/3 cup agave nectar
1 T vanilla extract
1/4 cup hot water
1/2 cup unsweetened coconut
1/2 cup raisins or chocolate chips
Mix together the flour, baking powder and salt. Then mix the coconut oil, agave nectar, vanilla and hot water. The hot water will soften the coconut oil - use a fork to mix it - there may be small chunks of it even after mixing. Don't worry about them! You can wash your hands well and mix the batter with your hands a bit if it's too stiff. Mix in the coconut and raisins or chocolate chips.
Line a baking sheet with parchment paper. Scoop by 1/3 cupfuls onto the parchment paper. You should have 6 scones. Bake for 15 minutes in a 350 degree oven, turning the baking sheet after 8 minutes. Cool on a wire rack.
BTW, if it takes you more than five minutes to make the batter, it's taken too long. That's one of the wonderful things about this recipe - it's delicious and it takes next to no time!
And, if you're wondering about the ingredients: spelt is a form of wheat, so those with wheat sensitivities should avoid it, unless you're like Hank and know you can tolerate it (it also has gluten so if you're avoiding gluten, try Bob's Red Mill Gluten-free baking mix with a bit of xanthum gum mixed into it). Even if you can eat wheat, try spelt for a change as it's more nutrient dense than most other wheats. Although coconut oil is a saturated fat, many believe it is very healthy both because of the health of the people that eat it traditionally and due to research on it. Agave nectar is my sweetener of choice because I've found I don't get the blood sugar spikes I get when eating other sweeteners (such as sugar, honey, or maple syrup). And when I don't get the spikes, I also don't walk around craving sugar the rest of the day as I do when I eat other added sugars.
Enjoy!
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