These are dairy- and egg-free scones with a gentle taste of coconut and fennel. Oats add a heartiness to these scones!
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk spelt flour, oats, coconut flakes, ground flax seed, baking powder, and fennel seeds together in a bowl. Stir soy milk, applesauce, oil, and honey together in a separate bowl; stir into flour mixture until dough is just combined. Drop dough by large tablespoons onto the prepared baking sheet.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool scones on baking sheet for 5 minutes before eating.
Per Serving: 152 calories; protein 3.3g; carbohydrates 20.5g; fat 7.1g; sodium 89.6mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.