Makes around 18 scones / wheels.
2 Cups Plain Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 Tablespoons white sugar
60g Butter (straight from the fridge)
¾ Cup of Milk
60-100g dates, finely chopped.
⅓ Cup Soft Brown Sugar
1 Tablespoon Cinnamon
1/2 Cup Icing Sugar
1-2 Tablespoons Water
Preheat Oven to 200C
Prepare squares of baking paper (around 8x8cm) , to line a muffins tray.
Sift flour, baking powder, salt and sugar into a medium bowl.
Add cold butter that’s been cut into smallish pieces.
Using your fingers, or a pastry cutter (looks large a large knuckle duster), rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there.
Add almost all the milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining milk, stir in quickly, but be careful not to overstir
Add the finely chopped dates, and mix in.
Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.
Then roll out to a square about 30 x 30cm, trying to keep the edges as even as possible.
Melt butter in a small bowl (or microwave)
Add to this the soft brown sugar and cinnamon and mix well.
Using a spoon or knife spread the butter & sugar mixture over the dough, up to the edges.
Roll carefully and tightly, and seal the edge with a little of the left over filling mixture.
Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the middle of each square of parchment paper, and then place each within each muffin tray well.
Bake for 12-15 minutes until golden brown and remove from the oven.
While cooking prepare the glaze.
In a medium bowl or mixing jug, add the icing sugar
Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency.
Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels.
Serve still slightly warm.
Quick Background Story
I historically plan ingredients that don’t need to be fresh (and particularly not being kept in a fridge or similar). So these are all generally ingredients I keep in the cupboard at all times.
These are two current variations of the ingredients. I’m still fine tuning options, and trying to bring the price down per waffle, and take out as many common allergens as I can.
The ‘lots’ mix was recently used commercially, at
the Circus Hub for one of their events.
Makes 2 @ 1/2 cup of mix per full deep Belgian Waffle
1/4 cup Rice Flour
1/4 cup Buckwheat Flour
2 tbls Cashew Milk Powder
2 tbls Soy Milk Powder
1 tsp Baking Powder (Gluten Free version)
1/2 tsp Baking Soda (Gluten Free version)
About 20ml Oil (1tbs + 1 tsp)
1 tbls Maple Syrup
1tsp Vanilla Essence
1/4 tsp Ground Cinnamon
1/2 cup + 1 tbls water
Makes 4 @ 1/2 cup of mix per full deep Belgian Waffle
1/2 cup Rice Flour
1/2 cup Buckwheat Flour
4 tbls Soy Milk powder (or soy Flour, but that’s not as good)
2 tsp Baking Powder (Gluten Free version)
1 tsp Baking Soda (Gluten Free version)
2 tbls Oil (Rice Bran or similar)
2 tbls Golden Syrup (or Caster Sugar)
1 tsp Vanilla Essence (optional)
1/2 tsp Ground Cinnamon
1 cup + 1 tbls water (to get the right consistency)
Makes about 16 Deep Belgian waffles
8 tsp Baking Powder (Gluten Free version)
4 tsp Baking Soda (Gluten Free version)
250g Buckwheat Flour
300g Glutenous Rice Flour
60g Soy Milk Powder
2 tbls Ground Cinamon
4 tbls Cocoa
80g Rice Bran Oil
80g Golden Syrup
1 litre (1kg) Water
Combine all the ingredients with a whisk. The mix should resemble the consistency of fresh double cream.
If using the larger mix, you may find it easier to put the liquid ingredients into a bowl first, add then the dry ingredients on top. Mix slowly with a mechanical mixer.
Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)
Naked chocolate waffles
with some toppings
Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Makes: 6 muffins
2 medium ripe bananas
3 tsp baking powder
2 tsp baking soda
1/2 tsp pure vanilla extract
1 1/2 Tbsp oil (rice bran, etc.)
1/4 cup white sugar
1/4 cup packed brown sugar
1 Tbsp maple syrup
1/2 tsp sea salt
1/2 tsp ground cinnamon (optional)
100 ml vegan eggy milk (see below)
1 tsp flaxseeds
1/2 tsp chia seeds
a sprinkling of oats
a few cashews
1 1/2 cup flour
1 cup (112 g) gluten-free oats
Preheat oven to 190 degrees C. If not using a silicone muffin tray, line the metal with paper muffin cases.
In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews. Pulverise for about 30 seconds Add the ‘eggy milk’ to the mix, and mix once more to combine.
Add flour and oats, and stir until just combined.
Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
Finally remove from the tin and let them cool further on a cooling rack.
Serve with butter, or as is. It’s delicious either way.
Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.