Virgin Apple Butter & Rustic Quinoa Maple Scones (V)

2 Oct

Here’s an interesting lead in for a health blog:

I love butter.

Yep. Like just in general. Real butter, nut butter, pumpkin butter – anything I can smear on top of/sandwich between another food(s).

As you might guess, apple butter is no exception.  When I first started trying to pretend I was totally domestic and make my own last year, I realized that are quite a few ways to go about doing so. This led to a number of batches that were pretty mediocre, some even inedible (I really can’t eat anything with clove seasoning to this day. We’ll leave it at that). Which is always a bit of a disappointment when you let something sit in a crockpot for 4 hours.

But I have a  little secret.

You really don’t need anything other than apples, cinnamon, a drop of lemon juice and a crockpot to whip up an amazeballs batch of apple butter. It’s absolutely delicious on it’s own.

Incidentally, my favorite vehicle for apple butter happens to be scones.  I fancy myself somewhat of an expert on this hockey puck of a pastry.  They’re among  my fave splurge foods and I’ve tried every flavor under the sun. When I set out to create an amazing companion to apple butter, I knew I wanted a scone that wasn’t sweet at all, something almost hearty to serve as a transporter for the naturally sweet apple butter.  So this is a bit of a rustic scone, packed with powerfoods to up the nutrient quotient. Walnuts, ground flax seed, chia, raisins, and quinoa give these plenty of texture. I used spelt flour, which aside from being a healthier alt to white/wheat flour, is also ideal because doesn’t rise quite as much, leaving a flatter pastry – the better for loading up with toppings. I don’t know that I’m obsessed with these on their own, but after a generous smear of apple butter and Earth Balance, you’ve got yourself a winner.

usable apples 2

useable scones

maybe usable apple butter

useable all

Virgin Apple Butter (adapted slightly from Oh She Glows)

  • 2.5-5 lbs of apples – go for a mix of sweet and tangy.  I used a blend of Fuji, Granny Smith, and Red Delicious. My favorite results come from a combination of about 1/3rd tangy apples to 2/3 sweet, but go with your personal preference.
  • Cinnamon
  •  Few drops of lemon juice for preservation
  • Optional: Maple Syrup or brown sugar if you want it to be super sweet. I opted for a few drops of the maple syrup, about a tablespoon, in my last batch.

Core the apples, don’t bother to remove the skin. An apple corer is like 5 bucks at BB&B, just go big and pick one up. Throw them in the slow cooker for 3-4 hours. Feel free to give them a little stir every so often. Once they’re good and soft, smash ’em up as much as you can. The skin will float around and be kinda ugly but don’t worry about it. Turn off the slow cooker, let it cool for a bit and then spoon it into the blender. Blend blend blend until it turns to a smooth buttery consistency.

Pour it back into the crockpot, turn it on high again, and let it cook down, uncovered, until it reaches the desired thickness – 30-60 minutes. Stir in the lemon juice and cinnamon to taste.

Rustic Quinoa Maple Scones

  • 1 + 1/4 c spelt flour
  • 1/4 c+ 2 tbsp ground flaxseed
  • 1/4 c pure maple syrup,
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/4 c raisins or dried fruit of choice
  • 1/2 c chopped walnuts
  • quick squirt of lemon juice
  • 2 tablespoons melted coconut oil, or oil of choice
  • 1/8 Cup of Almond Milk (unsweetened) 
  • 2 teaspoons of vanilla extract
  • 1/2 c cooked quinoa
  • 2 tbsp Chia seeds

Preheat the oven to 375 F.

In one bowl, combine flour, flaxseed, salt, baking soda, walnuts, chia seeds and raisins.

In another bowl, combine the quinoa, vanilla, lemon juice, almond milk, and syrup. Combine by folding the wet ingredients into the dry ingredients.

Form dough into a ball and press onto a lightly greased baking sheet. Cut into 6 triangles and pull apart slightly, as they will expand.

Bake for 15-20 mins.


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