Scottish Potato Scones

A simple recipe for traditional Scottish potato scones with step-by-step photos and printable recipe. Includes the history of potato scones and how to cook them for the best results.

Scottish Potato Scones in a full cooked vegan breakfast with sausages, baked beans and mushrooms

Scottish Potato Scones



Do you have a leisurely Sunday morning? Do you take the time to make a special breakfast? Something a bit more special than those rushed week morning meals.

Perhaps you make a full cooked breakfast? Like this traditional cooked Scottish breakfast with potato scones.

We do.

We have a very relaxed start to the day on a Sunday. We wake up a little later than usual (if we 're lucky), then we take our time to get ready for the day. Starting with a hearty breakfast.


Sunday breakfast


I like to cook us something a bit more special for breakfast on a Sunday in contrast to our rushed attempts at breakfast during the week.

I'm sorry to say only my son eats a proper breakfast (usually porridge) before school, while we rush around getting ready.

That boy wakes up hungry!

Sometimes the boy and I will make pancakes at the weekend or we might just have (baked) beans on toast. However our favourite Sunday breakfast is a full cooked breakfast.

There are so many things you can include in a cooked breakfast, but one of our favourite parts of a cooked breakfast are potato scones or as we call them here in Scotland tattie scones.

We sometimes just pick up a packet at the supermarket, but if we have leftover potatoes in the fridge we make our own as they are so easy and quick to make.



Let me tell you a bit more about tattie scones, show you  how to make them with step-by-step photos, then I'll take you through some options for a full vegan cooked breakfast.

The full recipe with measurements and printable recipe is further down.



Vegan cooked breakfast with potato scones

What are potato scones?


Potato scones are a traditional Scottish flatbread made with leftover potatoes. They are nothing like our teatime cakes which are also called scones

Although they are type of quick bread, then are unleavened, so no yeast.

To pronounce them correctly they should rhyme with gone.

They are available in supermarkets and bakeries across Scotland, but the recipe goes back much further and was a way of cheaply stretching out leftover potatoes.


The history of potato scones


Potato scones or tatties scones as they are usually referred to in Scotland are an old-fashioned flatbread which were originally made in crofts on a girdle hung over a fire.

A girdle. griddle or girle is a metal (usually iron) plate with a hooped handle, which would be hooked over an open fire and used for baking. 

They were commonly used for baking oatcakes or tattie scones.

Potatoes like oats have always been a staple crop in Scotland and part of family meals, from breakfast through to dinner.

Using leftover porridge oats to make oatcakes and leftover potatoes to make potato scones was a frugal way to use up leftovers and make food go further when money was tight.

Today potato scones are usually cooked in a frying pan or cooker top girdle or flat plate.

Ingredients in potato scones


Potato scones are simple to make with a few basic ingredients.

They are made from leftover potatoes, butter (or dairy free spread), flour and salt.

The flour used can be plain flour or plain flour with a pinch of bicarbonate of soda for a bit of a rise in the scone. They can also be made with self-raising flour.

Potato scones are usually made from whole, cooked potatoes. They can be made with mashed potato, but the texture isn't as good when they are made with leftover mashed potatoes.

They can be made while the potatoes are still warm or from cold leftover potatoes.

What shape are potato scones?


Potato scones were traditionally shaped and cooked in a round, then cut into triangles.

Most shop-bought potato scones still keep this traditional shape.

The potato dough can also be cut into circles with a cookie cutter.


How are potato scones cooked?


Fresh potatoes scones


Fresh potato scones can be cooked on a cooker top flat plate, gridle or in a frying pan. 

Once they are cooked, they can be reheated under a grill (broiler), in a frying pan or in the oven.

Ready made potato scones


Can be heated in a toaster, under a grill (broiler) or in a frying pan.





How to make potato scones from scratch


Step one

Scottish Potato Scones - step one - Place just boiled potatoes in a bowl with dairy-free spread, some self-raising flour and season well with salt and pepper.


Place just boiled potatoes in a bowl with dairy-free spread, some self-raising flour and season well with salt and pepper.



Step two

Scottish Potato Scones - step two photo - potato dough


Mash until smooth with a potato masher. Bring the potato mixture together with clean hands and if it needs a little more flour to make it into a dough, just knead it in a little at a time.

Different potatoes have different water yield, so some take a little more flour.

You want to end up with a soft dough.




Step three

Scottish Potato Scones - step three photo - roll potato dough

Dust a board or clean work surface with flour. Try not to get it all over yourself like I did. Now rolling pin at the ready!




Step four

Scottish Potato Scones - step four photo - cut potato dough


Roll out the dough. If you feel it's too soft, you can pop it in the fridge for 20-30 minutes to firm up, then roll it out.

I'm too impatient for that and use it as soon as the dough is made. Use a cookie cutter or a cup to cut out your potato scones.




Step five


Scottish Potato Scones - step five photo - frying the potato scones

Fry the potato scones. 

You don't need a lot of oil, just a spray of olive oil or rapeseed oil on the pan. 

I fried mine in a grill pan, but you can use a frying pan if you like.  

Give them a few minutes each side until golden and crisp on the outside. Serve with your favourite cooked breakfast ingredients.




Scottish Potato Scones with a cooked veggie breakfast


What's in a vegan full cooked breakfast?


A cooked breakfast is a filling comfort meal that sets you up for the day. You won't need any lunch after it. 

Choose your favourite selection from the list below and tuck in.

  1. Veggie sausages (we like Linda McCartney), well cooked
  2. Potato scones (of course)
  3. Baked beans
  4. Mushrooms (seasoned well as they cook)
  5. Sliced tomatoes (grilled or fried)
  6. Fried potatoes (slice cold boiled potatoes and fry until golden and crisp on the outside)
  7. Toast (buttered with dairy-free spread)
  8. Fried bread (toast but fried, mmmmmm!)
  9. Wilted spinach, seasoned with black pepper and nutmeg
  10. Scrambled tofu

vegan cooked breakfast

Low Calorie Option


These potato scones are fairly low in calories and fat.

ONLY 130 CALORIES FOR 3 POTATO SCONES!

Perfect if you are following a low calorie diet like the 5:2 diet.

The nutrition and calories are worked out on a third of the mixture which makes three potato scones.

For a low calorie, high protein breakfast, brunch or lunch, serve them with bakes beans.





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A simple recipe for potato scones with step-by-step photos and a guide on how to cook a full cooked vegan breakfast. Only 130 calories for 3 potato scones. #tattiescones #potatoscones #scottishtattiescones #scottishrecipe #vegan #veganbreakfast #breakfast


nutrient label potato scones



Scottish Potato Scones


Yield: 9 scones
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
A staple part of a cooked breakfast. Made simply from just a few ingredients including potatoes. They are soft and fluffy on the inside and crisp and golden on the outside.

ingredients:

  • 1 large baking potato or other white
  • potatoes (approx 280g ), quartered, boiled or steamed until soft
  • 1 tbsp dairy-free spread (or butter)
  • 2-3 tbsp self-raising flour
  • a good grinding of salt and pepper
  • a spray of oil for frying

instructions:

How to cook Scottish Potato Scones

  1. Mash the potatoes with the dairy-free spread (or butter) and some of the flour until smooth. Bring together in the bowl with your hands. Add extra flour if it needs it. You are looking for a soft dough. If you feel it is too soft, you can chill in the fridge.
  2. Flour a board and roll out the potato dough with a floured rolling pin until it is about half a centimetre thick.
  3. Cut into triangles or use cookie cutters/a cup to cut out circles. Re-roll any leftover dough cut until you have used all the dough.
  4. Spray a grill pan or frying pan with a little oil, heat and then fry the potato scones in a couple of batches until golden and crisp.
  5. Serve as part of a cooked breakfast.
  6. Enjoy!

NOTES:

If you have leftover potato scones you can heat the next day in a toaster or under the grill.

Nutrition has been worked out for 3 potato scones, a third of the mixture.
Calories
43.32
Fat (grams)
1.65
Sat. Fat (grams)
0.12
Carbs (grams)
12.72
Fiber (grams)
1.22
Net carbs
11.50
Sugar (grams)
0.62
Protein (grams)
1.53
Sodium (milligrams)
63.97
Cholesterol (grams)
0.00
potato scones, vegan potato scones, vegan cooked breakfast, cooked breakfast, Scottish breakfast, Scottish cooked breakfast, Scottish tattie scones, Scottish recipe, tattie scones, breakfast, potato recipe, history of potato scones, how to make potato scones
breakfast
Scottish
Created using The Recipes Generator


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Creamy Blueberry, Banana and Coconut Porridge


For a tasty and filling week day breakfast, try my creamy blueberry, banana and coconut porridge. It is heavenly and will keep you going right through until lunchtime.




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15

Roasted Vegetable and Tofu Sandwiches

A luxury sandwich of roasted vegetables and tofu for a satisfying lunch.

Roasted Vegetable and Tofu Sandwiches

Queen of Sandwiches


One of my Facebook page readers recently called me the Queen of Sandwiches.

I suppose she may be onto something. I have shared rather a lot of sandwiches and wraps on my blog.

There isn't a great deal of inspiration out there and it all seems rather similar. For vegetarians there's lots of cheese and pickle or egg mayo and for vegans there are endless recipes for salad sandwiches or sandwiches filled with chickpea spread. 

I hold my hands up, I've made a chickpea sandwich spread and it was rather good, but lets try something else.

It's so easy to become bored with our regular lunchtime sandwiches.




Roasted Vegetable and Tofu Sandwiches. A recipe for luxurious veggie sandwiches. Soft wholemeal bread filled with mustard, salad leaves, roasted vegetables and tofu and cream cheese, plus a meal prep guide.

Roasted Vegetable and Tofu Sandwiches


The inspiration for these sandwiches came from some super tasty tacos I made recently. I filled freshly grilled tacos with roasted pepper tapenade, roasted vegetables and spiced tofu, then salad leaves. It was lush.

For these sandwiches I wanted to use the same combination of roast vegetables and spiced tofu as they worked so well together last time, but I wanted to change up the other flavours. 

I spread two slices of soft wholemeal bread with wholegrain mustard (bottom slice) and another two slices with cream cheese (top slice). I used Violife creamy (dairy free), but you can use your favourite cream cheese.

I topped the mustard slathered bread with salad leaves a good layer of my roast vegetable and tofu filling and finished it off with some crunchy red pepper before adding the cream cheese coated bread.  It was a really special sandwich and absolutely delicious.

I used prepared sesame, chilli and coriander tofu pieces from M&S for convenience, but you could press and marinade your own tofu.


Roasted Vegetable and Tofu Sandwiches. A recipe for luxurious veggie sandwiches. Soft wholemeal bread filled with mustard, salad leaves, roasted vegetables and tofu and cream cheese

Is it worth roasting vegetables for a sandwich?


Yes. I would say so, if you want a lunch you can look forward to.

If you aren't keen to heat the oven just to roast a few vegetables and some tofu for two sandwiches, my advice is to roast two or three trays of vegetables and some tofu at the weekend then add them to tubs to use during the week. Meal prep is a good thing to get into the habit of.

You can add the roasted vegetables and tofu to sandwiches, wraps and toasties. 

You could also add them to some cooked couscous, quinoa or bulgur wheat for a tasty lunch.  

For an evening meal top a pizza with the roasted vegetables and tofu or add them to a simple tomato sauce or pesto sauce for pasta.  Make it all from scratch or buy the pizza and sauce and just pimp them up with the mixture.


roasted vegetables and tofu


Weekly Meal Prep


I've spoken a bit about weekly meal prep. It can really save you time during the week and it a time and money saver if you're getting home late and need something fast. You're also more likely to take lunch with you to work or school if you have it all prepped and stacked in the fridge. 

Here are some food prep ideas. 

10 Veggie Meal Prep Ideas

Prep these at the weekend, fill takeaway tubs, label and stack in the fridge ready to use during the week.


  1. Roast vegetables
  2. Crunch salad vegetables chopped or sliced
  3. Salad leaves and fresh herbs
  4. Homemade (or shop bought) hummus and pesto
  5. Homemade (or shop bought) falafel
  6. Cooked (or tinned) chickpeas and lentils
  7. Cooked veggie sausages
  8. Cooked grains - couscous, bulgur wheat and or quinoa
  9. Pickles - think chutney and pickled vegetables
  10. A selection of nuts (keep in tubs on the counter top, not the fridge)


Use these items to throw together quick lunches and evening meals. Fill sandwiches and wraps with them. Make salads and add some of the ingredients to add to pasta, pizza and puff pastry tarts.



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Be more organised


Now I would love to say I'm organised enough to do this every week, but unfortunately I'm just not that organised.

On the occasions I have prepped, it's been fabulous and I've bought a lot less lunches and felt a lot more relaxed and in control of my week and my spending.

Yes, I really need to get more organised. I fear this time I'm saying do what I say, not what I do. *sigh*

Do you meal prep?


Roasted Vegetable and Tofu Sandwiches. A recipe for luxurious veggie sandwiches. Soft wholemeal bread filled with mustard, salad leaves, roasted vegetables and tofu and cream cheese, plus a meal prep guide.

potato scone nutrients and calories




sandwiches, vegan sandwiches, tofu sandwiches, roast vegetable sandwiches, vegan lunch, vegan lunchbox, tofu sandwich recipe
lunch
British, vegan
Yield: 2 sandwiches

Roasted Vegetable and Tofu Sandwiches

A recipe for luxurious veggie sandwiches. Soft wholemeal bread filled with mustard, salad leaves, roasted vegetables and tofu and cream cheese.
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients


  • 100g tofu pieces
  • 1 red onion, cut into small wedges
  • 100g chestnut mushrooms, sliced thickly
  • A spray of olive oil
  • Salt and pepper
  • 4 slices of wholemeal brown bread
  • 3 tbsp cream cheese (dairy or vegan)
  • 2 tbsp wholegrain mustard
  • A generous handful of salad leaves
  • ½ red bell pepper, sliced

instructions


  1. Preheat oven to 220 °C /200°C fan/ gas mark 7 and prepare the
    vegetables.
  2. Spread the vegetables and tofu onto an oven tray, season with salt and pepper and spray with olive oil. Roast in the oven for 20 - 25 minutes until the vegetables and tofu are golden and crispy at the edges. Leave to cool.
  3. Spread two slices of bread with mustard, top with salad leaves, half of the roasted mixture and add some pepper slices.
  4. Spread the last two slices of bread with cream cheese (veggie or vegan) and top the sandwiches. Cut in half and serve.
  5. Enjoy!
calories
318
fat (grams)
10
sat. fat (grams)
5.3
carbs (grams)
41
protein (grams)
13
sugar (grams)
7
Created using The Recipes Generator


falafel and apple salad sandwiches


If you like this sandwich, you may like my falafel and apple salad sandwiches. Also check out my post The Ultimate Sandwich Guide - 50  Mouthwatering Veggie and Vegan Lunches and follow my Pinterest board Sandwiches - Make Lunch Special.


If you have a favourite sandwich filling share it by leaving a comment below.

18

Buttery Scottish Teatime Scones - vegan recipe

Buttery Scottish Teatime Scones - vegan recipe

Don't you just love a fluffy, buttery scone?

They are so associated with afternoon tea here in Scotland (and in England too), that it just wouldn't be the same without them.

I just love them, especially when they're still warm from the oven.


Scottish High Tea


Light and fluffy Scottish scones with a good rise made to a vegan recipe. Perfect for a teatime treat with dairy free spread and jam. Free printable recipe. #scones #scottishscones #veganscones #veganbaking #scottish #vegan



Scottish High Tea

Scones are offered in Scotland as part of a high tea. Have you heard of high tea?

High tea is an early evening meal, where you're served a selection of small cakes, including scones after your main meal with a pot of tea. Toast is often served too. It's all included in the price of the meal.

Many hotels and pubs offer high teas in Scotland, but you better be prepared to dine early between 4:30pm and 6:00pm.


Oh and they are pronounced scone which rhymes with gone.

33

Very Veggie Easter at M&S


It's nearly Easter and time to buy some Easter goodies.

This year Marks and Spencer have a great range of veggie treats for Easter from adult and kids Easter eggs to Easter gifts for the little ones, eggs to set up your own Easter egg hunt and of course hot cross buns.

They are all vegetarian and two of the Easter eggs are dairy free, so they are suitable for vegans.

Lets get on and see what's new at M&S this Easter.


12

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe)

Creamy Garlic Mushroom & Herb Gnocchi

Gnocchi is a handy ingredient to have in your fridge. Yes you can make your own, but if like me you haven't managed to get that recipe quite right yet (yes it was a disaster), then shop bought gnocchi is the next best thing.

I usually use gnocchi to make a filling bake, you may have seen my Tomato and Aubergine Gnocchi Bake (vegetarian) , my Tomato and Basil Gnocchi Bake (vegetarian) or my Tomato Gnocchi Bake with Cheesy Oat Crumble (vegan). The two vegetarian gnocchi bakes can be easily adapted for a vegan diet, just use vegan mozzarella.

This time I decided to make gnocchi dish with a freshly made creamy garlic mushroom and herb sauce. I make a simpler version of this sauce to pour over pasta, so I thought it would be great poured over gnocchi too and boy was I right.
Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans. #gnocchi #mushrooms #creamsauce #freshherbs #vegan #essentialWaitrose #ad

19

Green Edamame & Pea Falafel with a Yoghurt, Cucumber & Mint Dip (vegan recipe)

Crispy green falfel made with edamame beans and peas in a blender (or food processor), served with a yoghurt, cucumber and mint dip.

Green Edamame & Pea Falafel with a Yoghurt, Cucumber & Mint Dip (vegan recipe)

You're just like me aren't you? You eat lots of falafel. 

They're a great go-to snack, but they are also good on a BBQ kebab skewer, in salads or in a wrap or sandwich with lots of salad and hummus.  In fact they are the perfect quick bite for both vegetarian and vegans.

Sometimes I add them to my yumbox, which is a bento box with lots of little compartments. I load my lunchbox with falafel, some hummus (dips don't leak in a yumbox), crunchy veg and pickled baby beets. It's one of my favourite lunches and my wee boy loves the same lunch.
Crisp green falafel made with edamame beans, peas and coriander and served with a yoghurt, cucumber and mint dip. This recipe is easy to make at home and suitable for vegetarians or vegans. #essentialWaitrose #vegan #falafel #ad

Homemade falafel


I tend to buy ready-made falafel from the supermarket. I bet you do too. Falafel are just so quick and convenient to pick up when you're shopping aren't they?

Today that changes! I made my own crispy falafel. I pimped them and swapped the usual chickpeas for edamame beans and petit pois (you could use bog standard frozen peas).

Now don't get me wrong, let's be realistic here. When I go shopping next week I'll definitely pick up ready-made falafel to use in lunches during the week, but now and again I'm going to take them time to make fresh falafel.

Green Edamame & Pea Falafel


These green edamame and pea falafel have a crisp exterior and soft tasty filling.  They are so, so good!

Shop bought falafel never really have the same crisp bite as these homemade falafel.

You really must try them.



Crisp green falafel made with edamame beans, peas and coriander and served with a yoghurt, cucumber and mint dip. This recipe is easy to make at home and suitable for vegetarians or vegans.

Blender falafel recipe


These falafel are quick to make if you have a power blender or food processor.

You just throw all the ingredients in.

Once you have a flavourful paste (you can whizz until really smooth or leave a bit of texture, which I like to do), you just roll into balls and then roll in panko breadcrumbs and fry until crisp.



Falafel made in a blender


Of course you could just go old school and mash with a fork, but they will be a much coarser finish.

These falafel are fried but you can bake falafel for a healthier snack. However if you want that really crisp coating of an authentic falafel you really have to fry them.

I'm personally not too worried as they are filled with a super healthy filling and will be served with a salad or on a wrap with salad, so a fried crispy coating isn't going to hurt. It's all about balance.


Five fascinating falafel facts


  1. Falafel were created a thousand years ago in Egypt and made from fava beans (broad beans). The Christian Copts were forbidden to eat meat during Lent and instead created the falafel to add to their diet.
  2. They were taken to Israel, where the base of the recipe was changed from fava beans to chickpeas and became a national dish served as street food in pitta (pita) bread with salad and a tehina (tahini) sauce.
  3. Falafel can be formed into flat patties or balls and either baked or fried.
  4. Falafel was so popular in Egypt that McDonalds used to serve a McFalafel on their breakfast menu there.
  5. There is an unwritten rule in Israel, if you still have some of your pitta bread left you can go back to the falafel stand for more (free) salad, but if you want more falafel you need to buy another portion.


essential Waitrose


essential Waitrose ingredients


I raided Waitrose for my ingredients for these homemade falafel. Waitrose is thought to be quite a pricey place to shop, but the essential Waitrose range contains more than 1500 high quality products you use every day at low prices. Waitrose also have a range called Waitrose Cooks' Ingredients with things like spices, fresh herbs and stocks which compliment all your every day items from the essential range.

I also used frozen edamame beans which are available in store. They are already shelled so perfect for adding to dishes like these crispy falafel, but also good in soups and stews. A great way to add nutrients to a dish.


Crisp green falafel made with edamame beans, peas and coriander and served with a yoghurt, cucumber and mint dip. This recipe is easy to make at home and suitable for vegetarians or vegans.

I served some of these falafel with a dip and some on flour tortilla wraps with salad. I know pitta bread is the more traditional pairing with falafel, but I love them in a tortilla wrap with lots of salad. 

Yoghurt, Cucumber and Mint Dip


A bowl of yoghurt, cucumber and mint dip

I usually spread a falafel wrap with a really generous layer of hummus, but this time I made a simple yoghurt, cucumber and mint dip, which I drizzled across the filling. I used Alpro plain yoghurt to make this dressing dairy-free, but you can use your favourite plain or Greek yoghurt.

You could also add a drizzle of chilli sauce if you wanted to pep up the wraps with a bit of heat.



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Green Edamame & Pea Falafel are perfect for lunchboxes or for a light dinner served with salad. They are also great on wraps and pitta bread with hummus and salad. #homemadefalafel #falafel #edamamefalafel #peafalafel #greenfalafel #easyfalafelrecipe  #falafelrecipe


I've included my dressing recipe along with my falafel recipe below. The dressing is also tasty drizzled over a salad and makes a great dip for sweet potato fries, crunchy vegetable crudités or nacho chips.

I do hope you try both the falafel and the dip!

Green Edamame & Pea Falafel with a Yoghurt, Cucumber & Mint Dip (vegan recipe)



Yield: 12 falafel (depending on size)
Green Edamame & Pea Falafel (vegan recipe)

Green Edamame & Pea Falafel with a Yoghurt, Cucumber & Mint Dip

Crisp green falafel made with edamame beans, peas and coriander and served with a yoghurt, cucumber and mint dip. This recipe is easy to make at home and suitable for vegetarians or vegans.
prep time: 15 MINScook time: 12 MINStotal time: 27 mins

ingredients

Falafel
  • 350g/2 1/3 cups frozen edamame beans
  • 150g/ 1 cup frozen petit pois (or peas)
  • ½ white onion. quartered
  • 1 clove garlic
  • 1 ½ tbsp plain flour
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander (cilantro)
  • 14 g (a handful) fresh coriander (cilantro)
  • 14 g  (a handful) fresh flat leaf parsley 
  • 1 tsp salt
  • A good grinding of pepper
  • 50g/ ½ cup panko breadcrumbs
  • Vegetable oil for frying
Dip
  • 250g/1 cup plain yogurt (I used Alpro)
  • 3 cm piece cucumber chopped finely
  • A few fresh mint leaves
  • A good grinding of salt

instructions


  1. Blanch the frozen peas and beans in boiling water for a
    minute, drain and pat dry.
  2. Add all the ingredients apart from the breadcrumbs and oil to a blender or food processor and whizz until you have a textured batter.
  3. Form the batter into balls and roll in the breadcrumbs.
  4. Heat enough oil in a wok to cover the falafel. Once the oil is really hot, carefully lower a few of the falafel in at a time and cook for a few minutes until the coating is brown and crunchy.
  5. Once cooked remove from the oil carefully (I used a metal slotted spoon) and place on kitchen paper to drain off the excess oil. Keep cooking in batches until they are all cooked.
  6. To make the dip, chop the cucumber and mint and mix with the yogurt. Season with salt.
  7. Serve the falafel with salad and dip or on a wrap with salad and hummus.
  8. Enjoy!
Created using The Recipes Generator



Red Kidney Bean Falafel

If you like this recipe, why not try my red kidney bean falafel and follow my Pinterest board Falafel, Pakora and Savoury Bites.


Disclosure: This is a paid post for Waitrose. I created this recipe as part of their #essentialWaitrose promotion. I was not expected to write a positive review and any opinions expressed are my own.


26

Dark Treacle Banana Gingerbread (vegan recipe)

Dark Treacle Banana Gingerbread

Hands up who loves a slice of moist sticky gingerbread?

Yes me too.

I haven't made any for ages, but I had some bananas which were, shall we say rather ripe and I had to do something with them quickly before Graham lobbed them in the bin.  Yep, I have to be quick, he has a thing about bananas once they start going brown. I see them as challenge to bake something, he sees rotten fruit that has no right being there.

I usually make some chocolate chip banana bread with them or if I have some silken tofu in the fridge I whip up some luxurious chocolate mousse, but this time I decided to make dark treacle gingerbread with bananas as a binder and for decoration.

Vegan Dark Treacle Banana Gingerbread


Gingerbread has to be slathered with butter or dairy free spread, don't you agree? It's one of those comforting homemade cakes that would have been served by grandmothers across the UK with a cup of tea in decades gone by.

10 Gingerbread Facts


  1. Gingerbread can be a loaf cake or a biscuit (cookie).
  2. Gingerbread was allegedly brought to Europe in 992 AD by an Armenian monk who taught French Christians to make gingerbread.
  3. In the 13th century German immigrants introduced it to nuns in Sweden who baked gingerbread to help indigestion.
  4. In Tudor times gingerbread men were created for the court of Queen Elizabeth I.
  5. In the 17th century gingerbread was thought to have medicinal properties and was sold in English markets.
  6. In the 18th century settlers form Europe introduced gingerbread (the cake) to America where molasses were added.
  7. In America it is often known as gingerbread cake or ginger cake.
  8. In Germany gingerbread biscuits (cookies) are called Lebkuchen.
  9. In Switzerland gingerbread is called Biber and the cake is filled with marzipan.
  10. In Poland gingerbread is called Pierniki and has been made since the middle ages.

Sliced Dark Treacle Banana Gingerbread


Flax eggs or no flax eggs?



My original recipe for gingerbread contained eggs and butter, but this recipe is vegan. I usually use flax eggs in my cakes when I'm converting them to a vegan recipe, but my friend Nic over at Yumsome blog had mentioned to me that you don't actually have to bother making flax eggs and popping them in the fridge to thicken. 

Nic said you can just add flaxseed powder (flaxseeds or linseeds freshly ground in a food processor, blender or pestle and mortar) to the cake mixture and just add a little more liquid. I tried that this time and it worked fine. I also added a bit more self-raising flour as I knew the cake would be a bit denser with the bananas in it.  It actually resulted in two cakes that are surprisingly light and airy but rich at the same time.

If you prefer to use flax eggs in cakes, mix 1 tbsp flaxseed powder with 3 tbsp water (for each egg) and pop in the fridge for 20-30 minutes until thickened.




Dark Treacle Banana Gingerbread

Molasses or treacle?


Molasses and treacle are very similar dark syrups both made during the process of making sugar. Some molasses (blackstrap molasses) are very dark and almost bitter, so if you are using really dark molasses, you may want to use a mixture of that and golden syrup to sweeten and take the edge of the bitterness. 

Both molasses and treacle add to the richness and dark colour of gingerbread.


Dark Treacle Banana Gingerbread


Nutrition and Calories in Gingerbread


Each loaf cake can be sliced into 12 slices and there are 163 calories per slice, making it suitable for a low calorie diet like the 5:2 diet. Of course if you slather it with butter or dairy free spread you WILL be adding quite a few more calories. Just saying!






Yield: 2 loaf cakes
Dark Treacle Banana Gingerbread

Dark Treacle Banana Gingerbread

A rich sticky gingerbread cake baked in a loaf tin. An easy bake with no dairy or eggs. Makes two rich flavoured cakes that are surprisingly light and fluffy.
prep time: 10 MINScook time: 45 MINStotal time: 55 mins

ingredients


  • 150g plain flour
  • 150g self-raising flour
  • 150g soft brown sugar
  • 2 tbsp ground flax seeds
  • 1 tsp bicarbonate of soda
  • 1 heaped tbsp ground ginger
  • 3 tbsp mixed spice
  • 250g black treacle
  • 200 ml almond milk
  • 80ml olive oil
  • 2 mashed bananas
  • 1 banana (for decoration)

instructions


  1. Preheat the oven to 180c/160c fan/gas mark 4.
  2. Line two x 2lb loaf tins with baking parchment (greaseproof paper) or loaf tin baking inserts. Little blobs of dairy free spread will stick the liners to the tin, anywhere the paper is bulging. You will thank me for this tip when you are pouring the mixture in.
  3. Sift the flour, bicarbonate of soda, ginger and mixed spice into a large bowl. Stir in the sugar and flax powder until well combined.
  4. Whisk the treacle, almond milk, olive oil and mashed banana in a large jug or bowl.
  5. Add the treacle mixture to the flour and fold in gently until just combined.
  6. Pour half the mixture into each of the loaf tins, top with a long slice of banana for decoration and bake for 40 - 45 minutes, or until a cake skewer inserted into the centre comes out clean.
  7. Remove from the oven and leave in the tins for 5 minutes, then turn out onto a wire rack and allow it to cool completely.

notes

If you like, you can use golden syrup instead of black treacle, but the you will come out with a paler loaf cake which isn't as rich. 

The banana on top is also optional.
calories
163
fat (grams)
5.5
sat. fat (grams)
2.3
carbs (grams)
27.6
protein (grams)
1.8
sugar (grams)
14
Created using The Recipes Generator



Vegan chocolate chip banana bread

If you like this gingerbread recipe, you may also like my vegan chocolate chip banana bread.

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