Lemon Raisin Scones (plant-based)
Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
British
Lentil Sausage Rolls with Garden Herbs (plant-based)
Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – the key is to keep the dough cold and handle it as little as possible.
Zucchini Lemon Drizzle Cake (plant-based)
It reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.
Miso Mushroom Pasties (plant-based)
Mushroom pasties are flaky baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
Chick’n Leek and Potato Pie (plant-based)
I adapted this chick’n, leek and potato pie to be vegan. These make great picnic snacks too if there are any leftovers from dinner.
Blueberry Maple Grunt (plant-based, gluten-free)
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
Peach Blueberry Bread Pudding (plant-based)
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
Crusty Fluffy Cob Loaf (plant-based)
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
Macarons with Lemon Curd (plant-based)
These macarons with lemon curd taste like sunny lemon meringue pie bites without the crust!
Molasses Raisin Bread (plant-based)
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.