Vegan By Mercedes Aspland / August 18, 2014 It is a while since I did a breakfast recipe and this is a really good one, even if I do say myself. I have to be honest and say that the idea for this recipe came from Vegetarian Times, I just adjusted it a bit to make it the way I like it! The combination of blueberries, dark chocolate and oats make for a really tasty and filling breakfast. I was getting the images and nutrition for this recipe together over the weekend along with a number of other recipes because I will be having a busy time over the next 2 weeks. At the moment I have decorating our room that had a flood and so squeezing my posts in around it, but on the plus side I will have a yoga room once it is done. Then from Saturday I will be doing my Yoga Sport Science immersion which is going to keep me really busy. Plus around all of that I am trying to get all my marketing for my yoga business together, study for my course and find and athlete to work with. It is completely crazy but I am loving it at the moment. On the topic of marketing I actually decided on the colours for my branding and my logo is below, I would love to know your thoughts. So for my blog posts I am going to try and prepare a few over this week so I can just publish them in the week while I am away, it might mean there is just one or two that week but I guess it is better than nothing. I suppose I should get back to the recipe! This is a really quick and easy recipe and it would be a great one to make on a sunday morning and then you can eat what is left over the following week giving you an extra bonus, just keep it in a sealed container in the fridge and it will be fine for a week. I had mine with vegan blueberry yoghurt which went perfectly, my mum grabbed some oat cream out of the cupboard and had it as more of a dessert but each to their own! function printContent(id){ str=document.getElementById(id).innerHTML newwin=window.open(”,’printwin’,’left=100,top=100,width=822,height=600′) newwin.document.write(‘nn’) newwin.document.write(‘Print Pagen’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘function chkstate(){n’) newwin.document.write(‘if(document.readyState==”complete”){n’) newwin.document.write(‘window.close()n’) newwin.document.write(‘}n’) newwin.document.write(‘else{n’) newwin.document.write(‘setTimeout(“chkstate()”,2000)n’) newwin.document.write(‘}n’) newwin.document.write(‘}n’) newwin.document.write(‘function print_win(){n’) newwin.document.write(‘window.print();n’) newwin.document.write(‘chkstate();n’) newwin.document.write(‘}n’) newwin.document.write(‘$(document).ready(function(){ $(“iframe”).remove();}) n’) newwin.document.write(‘$(document).ready(function(){ $(“#contactInfo”).remove();}) n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(str) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.close() } Blueberry & Dark Chocolate Oat Scones Makes 8 Prep Time: 15 mins Cook Time: 18-20 mins Total Time: 33-35 mins Ingredients 125g/1 Cup Fine Ground Oats 100g/1 Cup Rolled Oats 40g/1/2 Cup Ground Almonds 2 tsp Baking Powder 1/4 tsp Salt 50g/1/3 Cup Coconut Sugar 180ml/3/4 Cup Coconut Milk Drink (or vegan milk of choice) 1/2 tsp Vanilla Extract 1 tbs Ground Flaxseed soaked in 3 tbs water 100g/1 Cup Fresh Blueberries 100g/3.5oz Bar of Dark Chocolate (I used Divine because it is easily my favourite brand), chopped Instructions 1. Preheat oven to 200C/400F/Gas Mark 5 and line baking tray with greaseproof paper (I used a pizza tray because it is round but a normal one will work fine). 2. In a large bowl, combine the oats, almonds, baking powder, salt and coconut sugar. 3. Work the coconut oil into the mixture using your fingers. Keep rubbing until the mixture is like crumbs. 4. Whisk together the milk, flaxseed and vanilla and then add the dry ingredients to the wet and mix until just combined. 5. Carefully stir in the blueberries and chocolate. 6. Transfer your dough to a chopping board dusted with oats, form into a disk and then cut into 8 equal segments. 7. Transfer segments to baking tray leaving a slight gap between each one and bake for 18-20 minutes or until lightly browned on top and bottom. 8. They can easily be enjoyed warm or are just as good cold. Serve with your favourite vegan yoghurt for a tasty vegan breakfast. Nutrition These scones are packed full of goodness from the oats giving you dietary fibre, and complex carbohydrates that will keep you full until lunch. Plus you will get a dose of antioxidants from the blueberries and the dark chocolate. In terms of the glycemic index you get a GI of 39 and an estimated GL of 13.
