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Can we talk about the weather for a second? How about those cool days and even cooler nights? It’s perfect, right?! We can wear cozy sweaters, drink hot beverages and eat some local brussels sprouts to our hearts content. Everyone wins! Perhaps eating brussels sprouts and winning isn’t an equation you’ve heard of quite yet, but maybe just go with it for a bit. They have plenty of healthy attributes, but I just love their slightly cabbage-y and completely robust flavour.

Worthy of note: This shredding and quick sauteing method is a fantastic way to eat these cruciferous veggies. You can really inject them with lots of flavour that permeates all through that tangle of vibrant, green confetti. They don’t even look like brussels sprouts when all is said and done; just a heap of lovely, warm, deep green shreds with crunchy pecans on top and little bright red flecks of smoky paprika, almost coleslaw-ish.You can mix in other greens too!

I used to make this all the time last winter when I wanted a light, quick and warming lunch. I would hurry home in the bleak city winters, chop up a few things, heat up the pan, toss it all in and finish up with some maple syrup and a splash of apple cider vinegar. I actually started to crave it regularly after a while… Brussels sprouts cravings! How about that.

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warm brussels sprouts toss with maple and paprika
serves: 4-5
notes: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually the worst. And if you don’t have smoked paprika, use the regular stuff! It will still be delicious.

1 tbsp grape seed or other neutral-flavour oil
1 shallot, halved and sliced thinly
1 garlic clove, smashed
1/2 tsp smoked paprika
1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores
salt and pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup (or dark agave)
1/3 cup pecans, toasted and roughly chopped

Heat the oil in a large saute pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.

Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.

Transfer warm mixture to a serving plate and garnish with chopped pecans.

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  • Genevieve22/09/2011 - 6:59 pm

    I just made this for dinner the last two nights in a row (topped with some caramelized tofu). It looked so good in your photos, and it tasted even better – a perfect Fall meal! This is only the second recipe I’ve ever tried with brussel sprouts, and I still can’t get over how good they can be!ReplyCancel

  • Tuesday Linkage27/09/2011 - 4:21 am

    […] wouldn’t be fall without brussel sprouts, and Laura’s warm brussel sprout toss looks absolutely perfect for the cooler days to […]ReplyCancel

  • Moira23/10/2011 - 8:58 pm

    This looks amazing – can’t wait to try it!ReplyCancel

  • […] greens, we’d beg to differ. Today’s recipe comes from Laura over at The First Mess and makes roughly four to five […]ReplyCancel

  • Jeanne @ www.saltinthecity.com17/11/2011 - 7:31 pm

    This looks too fun to pass up! I’ve been planning to do some Brussels sprouts experimenting in the kitchen these next few days before Thanksgiving…this recipe will now certainly be part of the experimentation and is in the running for a new dish at our table this year.ReplyCancel

    • Laura18/11/2011 - 7:29 am

      Brussels sprouts experimentation sounds way too yummy. Have fun :)ReplyCancel

  • […] salty crust on the outside contrasts the slightly tender leaves within just right. Aside from this method, it’s the only way I can really, sincerely enjoy them. I’ve specified a 1/4 cup […]ReplyCancel

  • […] seeing recipes for them all over the place! Here I am, seeing recipe after recipe involving the sprouts.  Bloggers adore […]ReplyCancel

  • […] Fennel & Apple Relish or Soy-Braised Kabocha Squash or Dashi Braised Kabocha Squash, Warm Brussels Sprouts, Cider Vinegar, and Maple Salad or Momofuku’s Roasted Brussels Sprouts with Fish Sauce […]ReplyCancel

  • chris14/01/2014 - 11:04 am

    How are you shredding the brussels?ReplyCancel

    • Laura Wright14/01/2014 - 2:47 pm

      Hi Chris, I just cut the brussels sprouts in half and then slice the halves finely into shreds.

  • […] Warm Brussels Sprouts Toss: view the full recipe and images here […]ReplyCancel

  • […] The thought of brussel sprouts makes me dance right now–like this Warm Brussel Sprout Toss. […]ReplyCancel

  • SG13/03/2015 - 3:48 pm

    How sweet does this end up? I tend to prefer bright acidic flavors for vegetables, rather than sweet ones. I’m wondering if I reduce or eliminate the maple syrup if this will still work? Thanks.ReplyCancel

    • Laura Wright13/03/2015 - 10:27 pm

      Hey SG, you can eliminate the maple syrup entirely if you want! Sometimes I find brussels sprouts have their own special “sweetness” when cooked, so you might not even need/want the maple syrup. You can always taste as you go and see what works for you :)

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So if you’ve read this blog before, you’ll know that I’m not a raw food person. I live in a mostly cold climate that requires the consumption of soups, stews, curries, roasted veggies and, ahem, certain hot beverages involving whiskey. I love experimenting with living food recipes and eating at raw restaurants for sure, but as a lifestyle it’s not for me. I am, without a doubt, a dessert-for-breakfast kind of person though. Like, for sure.

Enter raw desserts. These treats are generally made from fruit and nuts (or raw cacao, irish moss, coconut meat etc). Oh, and they’re free of refined sugars, gluten and animal products. That’s breakfast material right there! Insanely delicious, filling and healthy breakfast material to be specific.

There is so much local fruit available right now: berries, peaches, plums, first apples and pears, all at the same time! It’s a miracle really. I make a simple crumble mix from dates and nuts to scatter on top and a vanilla almond cream to make it seem a bit more indulgent. An initial word on the almond cream: it’s amazing. Some vanilla bean makes it so lovely. I have a high speed blender so I can whip this cream up pretty easily, but I’ll add instructions for food processor usage as well. It might not be as smooth, but the flavour will still be outstanding.

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raw fruit crumbles
serves: 4-6 (a week’s worth of undeniably fabulous breakfast)
notes: If you are using a food processor for the almond cream, pulse the soaked almonds until they’re about one stop short of becoming almond butter, then add the other ingredients and put it to high until the cream is as smooth as possible. Also, I painstakingly peeled all of the almonds once they were done soaking. You don’t have to do this! It will taste just as good.

almond cream:
1 cup raw almonds, soaked overnight
1/2 cup water (plus extra, I needed another tbsp, but this could vary)
1 tbsp extra virgin coconut oil
1 tbsp agave nectar (or maple syrup, raw honey etc)
seeds from 1/2 a vanilla bean (or 1 tsp extract)
teeny pinch of salt

1 cup nuts or seeds of your choice (I used a mix of pecans, walnuts, almonds and hemp seeds)
3/4 cup pitted medjool dates
1/2 tsp ground cinnamon
a smidgin of seeds from the vanilla bean (or 1/4 tsp vanilla extract)
pinch of sea salt

1-2 cups of sliced/chopped fruit per person
maple syrup, agave nectar or honey
ground cinnamon

Make the almond cream: place the soaked almonds and water in a blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree with the water. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth as possible. This took a couple minutes for me. Scrape almond cream into a container and chill thoroughly.

For the crumble: Place all of the ingredients in a food processor and pule until the nuts become large crumbs and the mix holds together when you pinch it. Set aside or keep in the refrigerator if you’re making it ahead. Also, if you press this mix into a pan it’s like homemade Larabars! Awesome.

To assemble: Place sliced/chopped fruit into a bowl and drizzle lightly with maple syrup/agave/what have you. Sprinkle a teeny bit of cinnamon (or cardamom!) if you’re into that. Spoon some crumble mix evenly on top of the fruit and put a fat dollop of almond cream on there.

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  • Dawn13/09/2011 - 4:52 pm

    This is absolute perfection. I am all about dessert-y recipes for breakfast as well. I can’t wait to try this out!ReplyCancel

  • Elise13/09/2011 - 11:27 pm

    I only made the almond cream but it was amaaazing! My first nut “cream”. So easy to make too :) It was just a little gritty but I’m sure if I soak the almonds a little longer or blend them a little longer it’ll be perfect.ReplyCancel

  • Kelsey (Happyolks)14/09/2011 - 12:52 am

    yes, yes, and yes. I need to put this on my must-make-before-all-the-fruit-is-gone list. lovely.ReplyCancel

  • greenthyme20/10/2011 - 6:46 am

    This looks delicious. I just came across your blog through foodista. You have some amazing recipes here.ReplyCancel

  • Bhakti29/12/2011 - 11:46 am

    Simply delightful…. hope I can get my husband to eat fruits for breakfast in this way.ReplyCancel

  • […] carrot cake pancakes with tangy lime cashew cream serves: 4 special equipment: a blender or food processor notes: Grate the carrots on the fine side of the grater for a more refined textured pancake. Oh, and if you don’t have cashews, you can always make almond cream! […]ReplyCancel

  • […] Raw Breakfast Crumble. When you hear “crumble” the first words you probably think are butter-laden, sugary and fattening. But this dish is quite the opposite. It comes from The First Mess and is not only raw, but also completely clean in terms of natural, healthy ingredients. Try this recipe in place of your typical bowl of cereal and you’ll be kissing your breakfast blues goodbye. […]ReplyCancel

  • marla07/06/2012 - 10:19 am

    Such a great idea for healthy crumbles!ReplyCancel

  • krystal29/07/2012 - 10:57 pm

    Instead of peeling the almonds, an easy way to remove the skin is to blanche them in hot/boiling water for about 30 seconds, then dunk them in cold water. The skins slip right off after that, and they are in the hot water such a short time that it is not supposed to kill the enzymes, so the almonds remain raw. Do this before soaking them :)ReplyCancel

  • […] got this idea from The First Mess blog. She does a raw date and nut crumble over a raw almond cream fruit topping. Doesn’t that […]ReplyCancel

  • Penny06/11/2012 - 5:26 pm

    I made this for breakfast today – Seriously divine! Thank you :-)ReplyCancel

  • […] you a great base for a black forest cupcake – I’d fill it with a vegan butter-cream or an almond cream like this one, and decorate with black cherries and grated dark chocolate.  […]ReplyCancel

  • Ashley07/04/2013 - 3:25 pm

    I just made the almond cream, and it is SO good. Just a little bit of sweetness that goes so perfectly with fruit! Love!!ReplyCancel

  • […] Breaking the fast… It might be because I have breakfast on the mind but I want to veganize these and eat them all right now–> Roasted Blueberry Coconut Quinoa Parfaits, Raspberry Maple-Pecan Granola, Roasted Strawberry Parfaits and Raw Breakfast Crumble. […]ReplyCancel

  • Jayme08/05/2013 - 10:34 am

    I found your site through, when searching for “can I make my own protein powder”. I was thrilled to discover that I can. I like the sounds of your raw fruit crumble and almond cream. The almond cream sounds delightful, never would have thought of that. Beautiful website, thanks so much! ~JaymeReplyCancel

  • […] This dessert, which doubles as a breakfast food, is not only delicious, but also healthy because it is free of refined sugar, gluten, and of course animal products. Use whatever local fruit is available: berries, peaches, plums, apples and pears are all good. Then add a crumble made of dates and nuts and indulge your guests with a vanilla almond cream. You can find the recipe here. […]ReplyCancel

  • Anna03/08/2013 - 8:06 am

    I have loved your Càmping story (have you tried to sleep under the stars?), and the drink seems lovely to me! Regards from BarcelonaReplyCancel

  • Elizabeth Clarke17/10/2013 - 10:01 pm

    Great breakfast option. Love the idea of getting all your goodness in one bowl straight up.ReplyCancel

  • […] Was also quite tempted by this Raw Breakfast Crumble with homemade almond cream from The First […]ReplyCancel

  • […] first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the […]ReplyCancel

  • 23 Amazing Vegetarian Recipes26/01/2014 - 6:02 am

    […] Raw Breakfast Crumbles + Almond Cream – This dessert-for-breakfast style dish is a hit. You can even try it as a healthy snack, or for dessert too! […]ReplyCancel

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It’s chilly, tea-sipping, sweater-wearing, snuggle-all-the-time weather. No doubt we’ll get a little September heat flash soon, but right now I’m loving the coziness of these chilly days. The grey, heavy clouds and tall, swaying grasses looked so autumnal from my window on the weekend. I was ready for soup.

I had to make up some vegetable stock first, which was actually a bit exciting for me. I take huge pride in this task and have serious issues with people advising others to just throw scraps in the pot. Stock is essentially water flavoured with whatever you put into it, simmered down a bit and concentrated. Do you want your soup to taste like slightly concentrated water with the essence of… scraps? Mind you, some less-than-desirable bits are fine: onion skins, mushroom stems, something with decent flavour. But seriously, use some good stuff that you’d want to eat. Nice herbs, fresh root veggies, crisp celery, lovely alliums, you get the idea. If it’s worth doing in the first place (and it is), do it proper.

I will admit that soup-making was my nemesis for a while. I always made it too thick or too watery or too spicy and on and on. I kind of stopped working from recipes and they started turning out a lot better. I build on a general formula, work with what I have and taste as I go. I know cooking from intuition doesn’t exactly translate to… um, a recipe on a cooking blog. So! I’ve included a recipe that is full of options and really leans toward that recipe-as-a-guide thing. Hope you’ll give it a try and enjoy it with someone you like.

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tomato and white bean soup with quinoa or!
tomato and bean soup with whatever you like
serves: so many! it’s a big pot full
notes: I really take the time to cook out the tomato paste so that the raw, saltiness kind of dissipates. You should too! If you’re serving the soup right away, by all means add the finishing greens and herbs. When I freeze it or put some away for later, I usually add the greens and herbs as I’m heating up the portions to avoid icky, overcooked greens.

1 cup dry beans soaked for at least 2 hours and drained (I used navy beans)
2 tbsp grape seed oil
1 medium onion, diced (I added a small-diced shallot too)
1 rib celery, diced
1 bay leaf
2 cloves garlic, minced
3 sprigs thyme, leaves chopped fine
1 sprig rosemary, leaves chopped fine
1/4 cup tomato paste
2 cups halved grape tomatoes (or regular diced tomatoes or 1 can of diced tomatoes etc)
2 quarts vegetable stock
2 cups diced vegetables (I used zucchini and green beans)
1/2 cup quinoa, soaked (or rice or millet or small pasta etc etc)
1/2 bunch kale, leaves removed and chopped roughly
5 sprigs of parsley, leaves chopped fine
salt and pepper

Heat the oil in a big soup pot over medium. Add the onions and cook until they soften up just a bit, about 5 minutes. I kind of like to stew the onion in the oil for a while so that it gets really soft and blends right in with the soup. Add the celery and bay leaf and cook until the celery softens, another 5 minutes. Add the garlic, thyme and rosemary. Cook until fragrant, 1-2 minutes.

Add the tomato paste and stir continuously until paste is broken up and its flavour is cooked out, about 5-7 minutes. Add the beans and tomatoes and stir to coat in the tomato paste mixture. Add about 1/2 cup of the stock and scrape the bottom of the pot to get any browned bits up. Add the rest of the stock and bring to a boil. Simmer until the beans still have some bite, about 35 minutes.

Add the quinoa and stir. If you’re using rice, add it with the beans. If using pasta, add it after letting the beans cook for about 40 minutes since it doesn’t take as long as quinoa.

Add the vegetables and cook until tender, about 10 minutes. If using heartier vegetables like carrots or squash, add them sooner to allow adequate cooking time.

When the beans are a little soft (but still have some bite!), add the greens and parsley. Stir until greens are wilted a bit and serve.

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Another breakfast treat! Clearly I’m living the good life. I’ve been getting into autumnal baking mode lately and craving little sweets with tea. To avoid the dizzying sugar highs and general lethargy associated with constant cake-eating, I try to include at least some whole grain flour and the smallest amount of natural sweetener I can muster. I’ve always found banana bread comforting (with chocolate chips, no substitutes), but I’ve been known to enjoy spiced zucchini bread quite a bit as well.

So I combined the two! And with fantastic results. I just realized that we had about 3 Costco sized bags of quinoa in the pantry, so I figured I would make flour out of some of it (seriously, I don’t know anyone that could eat that much quinoa). The flavour of quinoa flour is quite strong, especially when you make it yourself. It works particularly well here with the banana, chocolate and toasted seeds muting its flavour out a touch. It also ramps up the protein content big time.

Whole spelt makes up the other half of the flour used, while maple syrup fills out the role of sweetener. A little extra virgin coconut oil along with the zucchini makes it moist. In review: fruit, vegetable, wholesome little seeds, natural sweetener and all whole grain flour. Oh and a bit of chocolate. This little loaf cake is health city! Breakfast treats for the win!

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banana zucchini bread
serves: 10-12
notes: Try your best to not over-mix the flour. Whole grain flour can make cakes really tough when it’s roughed around too much. Just be gentle :) Oh, and maybe you don’t want zucchini? Replace it with another cup of mashed banana.

1 cup mashed, ripe banana (about 2-3 bananas)
1/4 cup milk of your choice (I used the So Delicious coconut milk)
1/4 cup + 2 tbsp melted extra virgin coconut oil (or canola, grape seed etc) + extra for pan
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup quinoa flour
1 cup whole spelt flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine sea salt
1 cup finely grated zucchini (about 1 small)
1/2 cup toasted pumpkin seeds
1/2 cup chocolate chips (you could do any combination of nuts, seeds and what-have-you; up to a cup)

Preheat the oven to 350 degrees F. Grease an 8×2 loaf pan with some of the oil. Lay a sheet of parchment paper in with edges hanging over the sides of the pan. Grease the paper and lightly flour the pan, tapping out any excess.

Combine the mashed banana, milk, coconut oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.

Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded zucchini. Stir until everything is just combined. Fold in the pumpkin seeds and chocolate chips gently.

Scrape all of the batter into the prepared loaf pan and bake in the center of the oven for about 50 minutes or until a toothpick comes out clean. Cool pan on a wire rack completely.

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  • Marissa Lopez14/06/2012 - 8:41 am

    Hey!!! I love this recipe!! Just wondering.. do you think I could sub all of the different flours from a GF Bob’s Red Mill ORganic All Purpose Flour?

    Thanks :)ReplyCancel

    • Laura14/06/2012 - 9:17 am

      Hi Marissa,
      I think you could sub the GF blend, but I would add an extra teaspoon of baking powder to the mix.

  • Leah25/10/2012 - 9:20 am

    Love all the recipes on here! For this one, would it be ok to use almond milk or is that too thin?ReplyCancel

    • Laura25/10/2012 - 10:16 am

      Hi Leah,
      I think Almond would work just fine!

  • Claire Suellentrop09/02/2013 - 1:17 pm

    Hello! Just combing through old posts that I’d bookmarked to revisit later, and this loaf is calling my name. I happen to have some extra Greek yogurt I’m trying to use up–would that work as a sub for the milk (maybe if thinned with a little water)?ReplyCancel

    • Laura Wright09/02/2013 - 4:50 pm

      Hi Claire! I think you should be fine to sub the yogurt in with just a splash of water to thin it out, since there’s so little of it in the actual loaf. Let me know how it goes!

  • DanielleG14/04/2013 - 10:06 pm

    Hey just wanted to follow up after making this loaf twice now. First of all the recipe is awesome. I made it gluten free using Bobs Red Mill GF flour mix (and added an extra tsp of baking powder as recommended). I also used almond milk and subbed a bit of applesauce as a sweetener instead of using all maple syrup/agave. I’ve had great results with these adjustments (and I’m sure the recipe as it is is wonderful). Of course, as with most gluten free baking, the loaf was a bit dense, but that didn’t take away from the deliciousness. Oh, and adding walnuts really puts this bad boy over the top. Happy baking and happy eating :).ReplyCancel

    • Laura Wright15/04/2013 - 8:34 am

      Thanks for your feedback Danielle! Love your apple sauce modification too :)ReplyCancel

  • Mary21/04/2013 - 6:39 pm

    I made this today with whole wheat flour and almond meal. It was fantastic! I hid the last two pieces behind the ketchup in the fridge…..desperate times. Thanks!!ReplyCancel

  • Min08/11/2013 - 1:59 pm

    I just made this and it was delish!,had to bake it for 1 hr and 20 mins at 350, Thanks for the lovely recipe!ReplyCancel

  • 23 Amazing Vegetarian Recipes18/06/2014 - 1:59 pm

    […] Banana Zucchini Bread + Whole Grain Flour – This breakfast snack has everything you could ask for, with great flavor and healthy ingredients to boot! Don’t pass this one up! […]ReplyCancel

  • […] Adapted from The First Mess […]ReplyCancel

  • - Eat Well. Party Hard.24/01/2015 - 8:38 am

    […] gas station, I finally feel strong enough to swear them off permanently in favor of herbal tea and this infinitely more nourishing treat (drooooool—adapted recipe to follow soon). Baby steps, you […]ReplyCancel

  • […] Zucchini BreadAdapted from The First MessMakes 1 […]ReplyCancel

  • Carolyn24/07/2015 - 5:01 am

    Is there a way to make this all zucchini bread with no banana? Thanks!ReplyCancel

    • Laura28/07/2015 - 8:56 am

      Hi Carolyn, the banana functions like an egg in this recipe–holding everything together essentially. If you want to nix the banana aspect entirely, the only route I can suggest is subbing the quantity of banana with unsweetened apple sauce.

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I love scones. I actually love breakfast treats in general, but the scone is my absolute favourite one of them all. Croissants or pain au chocolat are a tad indulgent, muffins are fine, good danish or sticky buns are few and far between, but scones! They’re the perfect vehicle for some jam and a most lovely accompaniment to tea. There’s a bake shop near my family’s home that sells really fantastic ones dotted with seasonal fruit. Really delicious every time, but with the usual unhealthy trappings of white flour, white sugar, butter etc.

I’ve been making my own flour lately in the blender. It’s actually sort of fun. You throw the whole grains in, watch them grind up and swirl around. Then when they stop moving towards the blade, you’ve got flour essentially. The homemade stuff is a bit more coarse than what you would buy, but in some baked goods that’s just what I’m after. I wanted to work the creamy sweetness of barley into a scone with some juicy fruit and warming spice.

I roasted some lovely prune plums with maple syrup, cinnamon and a smidgin of cloves, chopped them up rough and folded all of that juiciness into a wholesome, lightly spiced batter. These are a bit heavier than traditional scones, but still a delight. My plums were a teeny bit sour and played off of the creamy, sweet batter just right.

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barley scones with roasted plums
adapted from the Babycakes NYC cookbook
serves: makes 6-8
notes:  So in the Babycakes cookbook introduction, it advises on measuring everything (including liquids) with dry measures. This is key. Pour that oil and agave into the dry measuring cups!

roasted plums:
3 prune plums (or any other type you fancy), pitted and cut into wedges
1 tsp melted coconut oil
1 tbsp maple syrup
1/4 tsp ground cinnamon
pinch ground cloves

1 cup barley flour
1 cup all purpose flour
1 tbsp baking powder
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup agave nectar (I used half agave, half maple syrup)
1/3 cup melted (liquid form) coconut oil
1 tbsp vanilla extract
1/4 cup hot water
3/4-1 cup diced, roasted plums (this will depend on the size of your plums!)

For the plums: preheat the oven to 400 degrees F. Toss the plum wedges with the coconut oil, maple syrup and spices. Lay them out on a small parchment lined baking sheet and roast until soft, about 10-15 minutes. Set aside to cool. Chop roughly once you can handle them.

For scones: Preheat the oven to 350 degrees F and line a baking sheet with parchment.

Whisk together the flours, baking powder, salt and spices. Add the agave nectar, coconut oil and vanilla. Stir until a dry batter forms. Add the hot water and stir just until all of the flour is absorbed. Gently fold in the chopped plums.

Place 1/3 cup measurements of batter onto the parchment, rounding the edges slightly with dampened fingers. Brush the tops with coconut oil if you like. Bake for about 20 minutes or until golden brown. Let the scones cool on the tray for 15 minutes before eating.

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  • Mallika02/09/2011 - 4:45 am

    Love that it’s vegan. Barley scones seem to be packed with flavor and loads of good health!ReplyCancel

  • heather02/09/2011 - 9:21 pm

    First of all, these look and sound so wonderful. You have my Registered Dietitian’s thumbs up. Second, flour in the blender you say? Do you have one of those crazy powerful blenders, like the Vitamix, or could I use my Plain Jane KitchenAid blender? I thought about asking for the KitchenAid Stand Mixer grain mill attachment as a wedding gift, but that price was too much to bear. The blender would save buko-bucks…



    • Laura02/09/2011 - 11:05 pm

      Hi Heather,
      Yes I do have one of those crazy 2+HP Vitamix blenders! It seriously gets the most play in my kitchen for sure. It’s worth every penny. A regular blender would work just fine, but the flour may be a bit more coarse. If you try it out, let me know how it goes. Also loving your RD approval on the scones!ReplyCancel

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  • […] I came up with something else as well. Something I never would have thought of in a million years: barley scones. As in scones made with barley flour. They turned out well. Dense, yes. But still moist and […]ReplyCancel

  • Malin26/03/2014 - 3:37 pm

    This recipe has my name written all over it!

    – Scones are my absolute favorite breakfast treat.
    – Plums are the best fruits.
    – Roasting is my favorite method – everything gets better after a visit in the oven! (Though, I´ve never roasted plums, but it must be heaven – it´s a given ;)

    And now I´m keen to blend my own flour, cause I like my scones a little coarse and rustic too! Plum season cannot come soon enough!ReplyCancel

  • […] Barley scones and roasted plums […]ReplyCancel