Happy Herbivore – Light & Lean by Lindsay S. Nixon is a cookbook filled with plant-based recipes. I learned about this book from my friend, Joy, who eats a vegan-type diet to maintain her health. I am not a vegan or vegetarian, but there were many recipes in the book that were simple and healthy, so I picked up my own copy. I recently decided to try the recipe for Banana-Chocolate Chip Scones. The Happy Herbivore cookbooks are not specifically made for gluten free, so I had to make a swap in this recipe for the flour. I used the gluten free blend that I get from Beyond the Grain.
The original recipe calls for the following ingredients:
• 1 c white whole-wheat flour
• 2 tsp baking powder
• pinch of salt
• ¼ – ½ c of nondairy milk (such as unsweetened, vanilla-flavored almond milk)
• 1 spotted banana
• ¼ vegan chocolate chips
For my version, I used gluten free flour and used slightly less than 1 cup. I also used skim milk and semi-sweet chocolate chips. The original recipe also suggests making a glaze, which I did using powdered sugar, milk, and vanilla extract.
The directions for the recipe can be found in The Happy Herbivore Light & Lean cookbook. I also found a link to a review that includes the full recipe and directions. (Click Here)
Overall, I really liked these scones. They were very fast and easy to make. The ingredients were all things that I typically have on-hand. One drawback to me was the amount of baking powder. I am not sure if I didn’t whisk my dry ingredients well enough or if it is too much baking powder as I got a little bit of the bitter taste from the powder. I also added in about a half teaspoon of cinnamon to mine for a little extra flavor and sweetness. I would recommend giving these a try!
For more information about The Happy Herbivore click here.