Apple Raisin Scones with Maple Glaze

Light, flaky scones with a double dose of apple and sweet raisins. These are also delicious without the glaze, and dipped into pure maple syrup for a sweet morning treat. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Here I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Apple-Raisin Scones with Maple Glaze

Apple Raisin Scones with Maple Glaze

For the scones:

3/4 cup buckwheat flakes
3/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup millet flour
1/4 cup granulated sugar
1 1/4 teaspoons xanthan gum
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup vegan buttery spread, chilled
3/4 cup chopped apple pieces (about 1/2-inch squares)
1/3 cup raisins
1/4 to 1/3 cup unsweetened applesauce

For the glaze:
1 cup icing sugar, sifted
1 tablespoon pure maple syrup, preferably dark
1/4 teaspoon maple extract (optional)
1 to 2 teaspoons nondairy milk

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the scones, put the buckwheat flakes, sorghum flour, tapioca starch, millet flour, sugar, xanthan gum, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Using a pastry cutter or two knives, cut in the vegan buttery spread until it is mixed in with the flour mixture and about the size of peas. Stir in the apples and the raisins. Drizzle in the applesauce, a little at a time, just until the dough comes together, using your hands to knead it together. Pat the mixture into to about 7-inches in diameter, then cut into 8 triangles. Pull the triangles apart slightly.

Bake for 15 to 18 minutes, until firm to the touch and just turning golden on the edges. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
To make the glaze, put the icing sugar in a small bowl. Stir in the maple syrup and, if your maple syrup isn’t very strong, add the maple extract, too. Add in just enough nondairy milk for a drizzly consistency. Drizzle over the cooled scones.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)



Maple Apple Buckwheat Breakfast Casserole

This breakfast casserole highlights the simplicity of basic ingredients. Definitely opt for a good quality maple syrup (dark preferred) and baking apples–my favourite are Mutsu.


Maple-Apple Buckwheat Breakfast Casserole

2 cups Bob’s Red Mill Creamy Buckwheat (a pantry favourite–does it a devoted post?)
1 1/2 cups raisins
2 sweet tart apples, chopped into small pieces
1/2 cup pure maple syrup, plus more for serving (I like the dark stuff)
2 teaspoons ground cinnamon, plus a bit more
1 teaspoon ground nutmeg
1/2 teaspoon fine sea or Himalayan salt
2 cups unsweetened plain or vanilla nondairy milk (such as So Delicious or Almond Breeze)
1/2 cup toasted pecans or walnuts, coarsely chopped

Preheat oven to 350°F (180°C).

In a 8-cup capacity casserole dish (an 8-inch square glass one will work great), layer a third of the buckwheat. Top with half of the raisins, half of the apples, and another 1/3 of the buckwheat. Follow with the rest of the apples, the maple syrup, then half of the cinnamon, nutmeg, and salt. You can eyeball these amounts. It doesn’t have to be half exactly.

Pour half of the nondairy milk over the layers. Add the rest of the raisins, buckwheat, cinnamon, nutmeg, and salt. Top with pecans, and sprinkle with additional cinnamon. Top with the remaining nondairy milk.

Bake for 30 to 35 minutes until the apples are tender. Let cool to room temperature, and serve with additional maple syrup.

Super Simple Snack Bars

It’s hard to believe what is in these – or rather, what isn’t, notably, any added sugar. These
are a great snack for kids and a breeze to make. They also freeze well, and can use sunflower seeds instead of almonds to make them school-safe.

buckwheat energy bars

Super Simple Snack Bars

1 1/2 cups pitted honey dates, halved (I recommend honey dates over Medjool for best flavor and texture)
1 cup raw almonds
1 cup Creamy Buckwheat Cereal
1 teaspoon ground cinnamon

Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper or aluminum foil.

Put the dates, almonds, cereal, and cinnamon in a heavy-duty food processor. Process until ingredients are mixed well and the dough begins to stick together.

Scrape the mixture into the prepared pan. Press evenly into the pan. Bake on the middle rack of the oven for 15 minutes. Cool 10 minutes before removing from the pan. Use the foil or parchment paper to help lift the bars out of the pan. Cut into bars and enjoy warm, or cool completely. Wrap individually and store leftovers in the refrigerator or freezer for a snacks on-the-go.