I recently came across these vegan rosemary blueberry scones on @theminimalistbaker’s blog. Sweet & Savoury? Count me in! After a few personal twists & tweaks (cashew milk for almond milk, coconut sugar for cane sugar, red fife flour for spelt flour), I had landed on the perfect sweet & savoury breakfast, snack, or pick-me-up.
Why I ♡ these:
red fife flour– Red Fife is lower in gliadin (gluten protein) than modern wheat varieties. It is known to be a sustainable crop that doesn’t require fertilizer or pesticides, and its carbon footprint is minimal. I purchased mine at Wychwood Farmers market (brand Red Fife by Rowe )
coconut oil– I love cooking with coconut oil. It has a high smoke point which means it’s nutrients do not get harmed at high temperatures. I used Vita Coco coconut oil which I love ♡
coconut sugar– has minerals such as iron, zinc, calcium and potassium.Print