How about a recipe for crispy, crunchy, buttery, scone-like rolls?
For the rolls:
Non-stick cooking spray
2/3 cups (160 ml) soy or other nondairy milk
3 tablespoons (63 g) agave nectar
2 tablespoons (28 g) nondairy butter
1/3 cup (32 g) ground toasted almonds
1/2 teaspoon fine sea salt
1 teaspoon pure almond extract
2 1/2 cups (300 g) light spelt flour
1 1/2 teaspoons bread machine yeast
1/3 cup (60 g) raisins, chopped
1/2 teaspoon canola oil, to coat rising bowl
For the dipping mixture:
3 tablespoons (45 ml) extra virgin olive or canola oil
3 tablespoons (36 g) raw sugar
2 teaspoons orange zest
To make the rolls: Place milk, nectar, butter, almonds, and salt in a medium, microwave-safe bowl and microwave until lukewarm, for about 30-60 seconds.
Add extract, whisk well.
In a large bowl or in the bowl of your stand mixer, combine flour and yeast.
Pour wet into dry ingredients and combine, adding more flour if needed.
Sprinkle a little flour on a clean surface, and knead for 2 minutes, then add raisins.
Knead for another 5 minutes, until the dough becomes smooth and pliable.
Shape into a ball.
Lightly coat a bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise in a warm area* for 60 to 90 minutes.
To make the dipping mixture: Stir all the ingredients in a small bowl. Set aside.
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat a 9 × 13-inch (23 x 33-cm) pan with non-stick cooking spray.
Punch down the dough, divide into 8 equal portions. Shape into balls, dip into orange mixture, covering the dough entirely.
Place the rolls in the prepared pan.
Loosely cover with plastic wrap and let rest for 20 minutes.
Remove plastic and bake for 25 minutes, or until golden brown.
Transfer to a wire rack and let cool completely.
Yield: 8 rolls
*for ideal results, if your apartment is on the cold side, preheat your oven to the lowest temperature for 1 minute, turn it off, and place the dough in there to rise.
Peanut butter. And any nondairy chips* you prefer. How could it be wrong?
*(We’re talking, candy chips. Not savory chips-chips. But then again, this is actually giving us ideas. Uh-oh…)
1 cup (80 g) old-fashioned rolled oats
1/4 cup (40 g) brown rice flour
1/4 cup (28 g) flax meal
1/4 teaspoon fine sea salt
2 tablespoons (32 g) natural peanut butter
1 tablespoon (15 ml) canola oil
2 tablespoons (42 g) agave nectar or (30 ml) pure maple syrup
1/3 cup (58 g) nondairy semisweet or (66 g) white chocolate or (40 g) carob chips
Preheat oven to 350°F (180°C, or gas mark 4). Have a large rimmed baking sheet handy.
In a large bowl, combine oats, flour, flax meal, and salt.
In a small bowl, whisk together peanut butter, oil, and nectar or syrup, until emulsified.
Fold wet ingredients into dry, until well coated. Spread mixture evenly on the baking sheet.
Bake for 10 minutes. Stir well.
Bake for another 8 minutes, or until golden brown.
Stir chocolate chips into the granola until they melt and coat the cereal.
Let cool on baking sheet before transferring into a tightly closed container. Store in fridge, once completely cooled.
Yield: about 3 cups