coconut cream

spelt scones with baked stone fruit by Lindsey | Dolly and Oatmeal


these stone fruits were some of the last i had in my kitchen.  and while i could have easily eaten them as is, i decided to bake them up, and toss them into some simple scones.  stone fruits this summer, especially peaches, did not disappoint.  while i was out east on long island for our wedding, my family and i were fortunate enough to stay in a rental house that sat between a beautiful creek and a peach orchard (!) for the entire week my mom and i would jog through the path that lead through the peach orchard, past a growing corn field, up to what was called a "button tree", down a path lined with plum trees, nectarine trees and wildflowers.  on our way back we would point out the beautiful peaches, and help each other from not picking the superb fruit before us.  every other day or so, we would drive down the street to the farm stand, and buy our peaches that we had longed for that morning.  i'm never ready to say "see you next year" to such delicious fruit, but i've been lucky enough to have had so much this summer.

i really wanted the fruit to be super present in these scones so i cut them in rather large chunks, and paired them with a scone recipe that lets them shine.  i've had my fair share of baking-with-fruit experiences where the batter surrounding the fruit never cooks, and i was left with gooey, uncooked sections, so i pre-baked the fruit to let some of their juices out..  although this recipe is vegan, it is not gluten free.  i have been experimenting with spelt flour, as i know it's more nutritious than many other grain flours.  flours with gluten have a very limited presence in my diet, as their glycemic index is can be high.  therefore, i frequently bake with grain flours/meals such as almond flour, buckwheat, and oat flour as their glycemic index is way lower than that of grain flours. however, i look forward to mixing in spelt whenever i can with my grain free flours.  

the original scone recipe called for a mix of unbleached flour and spelt; i used 100% whole grain spelt flour here.  feel free to substitute any grain flours, i would think substituting half the spelt with rye flour would taste pretty rad here.  (i'm not sure how grain free flours and meals would work.  i'm still working on the perfect grain free scone, definitely haven't found it yet!) i also substituted butter and heavy cream, with coconut oil and coconut cream, and both lent a sweet subtle scent.  these scones are delicious in their right; hearty but light, nutty but also slightly sweet, all with a delightful crumb.  



spelt scones with baked stone  

| makes 8 large or 16 small scones | 

| vegan | 

adapted from Kim Boyce's Good to the Grain and also inspired from  here  and  here 

ingredients

for the scones

  • 2 1/4 cups whole spelt flour
  • 2 tablespoons raw turbinado sugar or coconut palm sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, solid
  • 1 cup chilled, unsweetened coconut cream (i like Native Forest Organic)

for the fruit

  • 1 cup mixed stone fruits (roughly 1/2 pound)
  • 1 teaspoon coconut oil, melted 
  • 2 teaspoons raw turbinado sugar (alternatively, you can use any sugar, agave nectar, maple syrup, or honey) 


instructions

preheat oven to 350ยฐ.  line a small rimmed baking sheet with parchment

make the baked fruit

  • slice and remove the stones from your fruit.  cut all fruit the same size and place in a medium sized bowl (i cut mine into about 1 inch cubes).  pour melted oil over fruit, and toss in the sugar.  gently, toss the fruit so that each piece is coated with oil and sugar
  • place in the middle of your oven and bake for 15 minutes - you want your fruit tender, but not mushy.  (this also depends on the ripeness of your fruit pre-bake.  if they are very ripe check after 10 minutes, if less ripe you may need to bake longer than 15 minutes.  you know they're finished when a sharp knife is inserted easily to the fruit.)
  • remove from the oven and let cool completely

make the scones

turn the oven temperature up to 400ยฐ  and line a baking sheet with parchment paper

  • place flour, sugar, baking powder, and salt into the bowl of a food processor and pulse a few times to mix.  (if using a liquid sweetener do not add yet.) next, add the hardened coconut oil and pulse until the mixture resembles fine cornmeal
  • turn out scone mixture into a large bowl and add the cooled fruit.  use a spatula to gently mix.  add the coconut cream a half cup at a time until the dough comes together 
  • place your parchment lined baking sheet on a work surface.  dust the parchment with some flour, and turn dough out onto the sheet.  using your hands, shape the the dough into a 1" inch thick, 9" circular disk.  using a sharp knife, cut in quarters and then in quarters again until you have 8 pieces
  • sprinkle tops of scones with a hint of sugar (optional)
  • bake in the middle of your oven for 17-20 minutes, rotating halfway through.  you know they are finished baking when the tops and bottoms are golden brown

enjoy! 

 

vanilla bean icebox cake by Lindsey | Dolly and Oatmeal


in a little over 2 weeks my mr. and i will be getting married! as i sit here now and try to describe my feelings about this, i can't.  it's an emotion too big for words, and too meaningful to describe.  we just recently applied for our marriage license which made it all the more real and exciting.  we went to city hall in downtown manhattan.  we waited in lines, waited for our number to be called (as if we were at the DMV), filled out online forms, and signed our printed license!  it was much more formal than romantic, but we loved the experience nonetheless.  i thought i would be more scared, but it was really nice writing what my future surname will be!  in any event, it was awesome being with so many other people who are in a similar place as frank and i are in.  and it was especially beautiful to see ALL couples being given the right and opportunity to devote their lives and love to one another in front of their family and friends.  

i dedicate this little cake to my fiance.  a man who loves me, and understands me in a way no one else can. and importantly, a man who loves cookies and cream.  so, this cake is for you, my love.  

this cake was inspired by a Barefoot Contessa cake i used make back in the day when ate dairy, sugar, wheat, all that good stuff.  however, my cake here is vegan, gluten free, and dairy free.  the wafers here are handmade, but you could easily swap them for store bought wafers or cookies to save yourself some time - make sure to buy crisp cookies, not chewy (the Contessa suggests Tate's Bake Shop).  in addition, the cream is made from coconut milk, which can easily be substituted with heavy cream, if that's what you prefer.   this is perfect summer time cake, that stays in the refrigerator until ready, and will please just about anyone.


vanilla bean icebox cake

(gluten free + vegan) 

| makes one 8" cake

chocolate wafers - adapted from Real Sustenance 

  • 3 cups almond flour (Honeyville brand or another fine-grain, blanched almond flour)
  • 1/2 cup + 1 tablespoon unsweetened cocoa powder, plus more for dusting
  • 3/4 cup coconut palm sugar
  • 3 tablespoons decaffeinated espresso powder  
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 3 teaspoons vanilla extract
  • 5 - 6 tablespoons filtered water

coconut cream

  • 3 cans unsweetened, full fat organic coconut milk - refrigerated overnight 
  • 2-4 tablespoons good quality maple syrup (or honey, agave, or powdered sugar)
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)

equipment

  • 8" springform pan
  • 2" round cookie or biscuit cutter
  • food processor
  • electric mixer
  • rolling pin
  • 2 large pieces of parchment paper (for rolling) 

instructions

make the wafers - makes 45 chocolate wafers

  • preheat oven to 350ยฐ.  line 2 baking sheets with parchment paper
  • in a food processor, combine almond flour, cocoa powder, sugar, espresso powder, baking soda, and salt; pulse to mix.  with the food processor on, drizzle the vanilla extract and 5 tablespoons of water through the hole (the "food pusher" on top of your processor).  the dough will come together in a ball.  if your mixture is too dry, add the additional tablespoon of water (this process can easily be done by hand as well; the dough is quite thick, so a food processor just makes it easier.)
  • turn dough out onto flat surface; divide the dough into 3 even pieces.  wrap 2 pieces in parchment, and let rest in the refrigerator
  • roll dough out to 1/8" thickness between 2 sheets of parchment paper.  gently, remove the top piece of parchment.  using a 2" circular cookie or biscuit cutter, cut the dough.  re-roll the dough until it has all been used.  place the circles of dough onto the lined baking sheets
  • place in the oven, and bake for 10 - 12 minutes, rotating halfway through.  repeat with remaining dough, and let the wafers cool completely 

make the cream - makes ~3 cups

  • place hand mixer attachments, and a large metal mixing bowl in the freezer for 10 minutes (this makes the cream stay super cold, and prevents any melting - especially in the warm, summer months.)
  • remove the coconut milk cans from the refrigerator and turn upside down.  using a can opener, open the bottom of each can and pour coconut water into a lidded container and reserve in the refrigerator (the water can be used for smoothies or broth/soup).  using a rubber spatula, scoop out the solidified coconut cream from the bottom of the can into your bowl.  with the mixer on medium-high, beat the coconut cream; add the scraped vanilla bean and the maple syrup. mix and taste - adjust the sweetness to your liking

 

assemble the cake

  • arrange the wafers flat in the bottom of the the 8" springform pan, covering as much of the bottom as you can (you may need to break some cookies apart to fill in the gaps).  spread a good amount of the cream over the wafers (about a fifth of what you have in the bowl) and spread evenly.  continue layering with wafers and cream until you have 5 layers of each, ending with a layer of cream.  smooth the top, cover with parchment, plastic wrap, or tin foil, and refrigerate overnight
  • before serving, run a thin knife around the edges of the cake.  unhook the latches, and remove the sides of the pan.  using a fine mesh sieve, dust the top of the cake with reserved cocoa powder

slice and enjoy! 

 

 *the cake will stay for a week, covered and refrigerated