Vegan Chocolate Peanut Butter Oatmeal Scones Food

CHOCOLATE PEANUT BUTTER OATMEAL

Steps:

• Microwave: Add oats and almond milk into a bowl and stir to combine. Microwave for 1 minute, then stir and continue to microwave in 30 second increments, stirring between each, until the oatmeal is the consistency you like. I usually cook for a total of 3 minutes, but you'll know it's done when most the liquid is absorbed and oats are hot.
• Add protein and enjoy: Carefully remove from microwave (bowl will be hot). Stir protein powder into oats until completely dissolved and top with peanut butter and chocolate chips, if using.

EASY VEGAN SCONES

Steps:

• In a large bowl, thoroughly whisk together the flours, sugar, baking powder, baking soda and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly.
• In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest.
• Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
• Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7" circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
• After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
• Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
• Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They're best room temperature, but if you'd like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

VEGAN CHOCOLATE PEANUT BUTTER OATMEAL SCONES

Steps:

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Prepare your flax egg by whisking together 1 tablespoons of ground flaxseed and 3 tablespoons of water in a small bowl. Set it aside to thicken.
• Prepare your butter milk by adding 2 teaspoons of vinegar to 3/4 cup non-dairy milk. Set aside to curdle.
• In a large bowl, whisk together both flours, quick oats, coconut sugar, baking soda, baking powder, and salt. Add the cold coconut oil, and using a pastry cutter (or a fork), cut the coconut oil into the flour mixture until the batter is about the size of a pea and the mixture resembles coarse sand.
• Mix together the "buttermilk" and flax egg. Make a well in the dry ingredients and pour in the egg/buttermilk mixture and the nut butter.
• Using clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes together. Do not overwork the dough.
• Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch diameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the dough doesn't stick.
• Sprinkle with the coconut sugar if using.
• Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes. Bake until a toothpick comes out mostly clean.
• Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm, drizzled with melted chocolate if using, or allow to cool completely.
• These scones are best eaten same day, but will keep stored in an airtight container for up to 2 days.

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, stir together first five ingredients.
• In a small bowl, thoroughly stir together flour, soda and salt.
• Stir into batter.
• Stir in oats and chocolate chips.
• Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
• Bake for 10 minutes or until set.
• Remove sheet from oven and let cool on tray for 5 minutes.

VEGAN NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Add the first four ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
• Let cool until set.

VEGAN OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.
• In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 - 5 minutes.
• In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
• Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.