Below is a take on my Good Morning Drop Scones recipe, found in my book. I used to serve them with bacon, banana and maple syrup, though now they have had a makeover and have been transformed into an epic Pancake Cake! This sexy badger is full of naughty vegan yumminess, as well as a surprise ingredient in the chocolate buttercream – any ideas what it could be? Read on to find out!
“You say God, and I say “Say 10″…” Does that song pop into anyone else’s head when they hear the word Seitan? I blame Steph, he started it, ha.
Or cheers! In Welsh. So much of my childhood was spent in the land of the red dragon; my grandparents lived there and so most weekends would involve us all being piled into the car with dogs, cats and deflated rubber dingies shoved onto our laps, listening to 80s rock as we made our way to Anglesey. We made that journey so many times I reckon I could still make my way there now (minus Google maps), holding my breath as I drive under the tunnels through the hills and shouting “I can see the sea!” in the hope that I was the first. Sidenote: do people play car games anymore? Surely everyone still enjoys taking it in turns saying a food name as you go over each chevron, right?
I read an article sometime over the NY period, where the writer was saying how she was rebelling against the whole “New Year, New You” phase we buy into every January. She had decided to give herself the first month of 2018 to reflect upon 2017, and start to think about what she might want to do with this next year. I love a rebel, and I loved this idea of not putting pressure on yourself to having everything figured out for the next year, ready for when you wake up on New Year’s Day. The festive period was magical for me, but it was also full to the brim which didn’t leave me any space or time to myself to reflect.
This recipe is also fully vegan, though not the kind of healthy vegan food you might expect. In fact, this recipe calls for a hefty dose of biscuits that are “accidentally vegan”; they may not have been created with vegans in mind, but are in fact diary and egg free. OK, here goes:
Sounds like a good way to spend your summer, right?! Well this is the journey a bunch of raisins took to get into my Rum soaked California Raisins and Dark Choc Chip scones… yummy! I used California Raisins as they are super tasty due to them being left out in the California sun to dry for THREE WEEKS – can you imagine?! I’d totes love that. I soaked them in Captain Morgan’s dark spiced rum for 2 days, just to make sure you can taste the rum – I wouldn’t want it to be wasted, hehe. These scones are also vegan so you can enjoy making and scoffing them without worrying about the planet – #winning.
It’s been a while since I last posted anything, mostly because I’ve been so busy! Then whaddya know, all of a sudden it’s the end of November and Christmas is here – yippee! I have (not so) secretly been excited about the festive season since August at least, so now it’s in full swing I can shamelessly sing along to cringey Christmas songs and watch National Lampoons Christmas Vacation whilst sipping on mulled wine laced with tequila (I just went with it) to my heart’s content.
