For years I’ve been interested in animal welfare and food politics, as well as nutrition and the correlation between diet, health and personal values. A friend gave me the Baby Cakes baking book, which has been great as all the recipes are gluten-free or low-gluten, and they are all vegan, meaning they contain no animal protein or by-products (no eggs, butter, milk).
These raspberry scones looked delicious, and since it’s a cold, gray day, baking seemed the perfect activity. I was impressed by how few ingredients the recipe called for: spelt flour, baking soda, salt, coconut oil, agave nectar, vanilla extract, hot water and raspberries.
I took these pics while the scones were cooling. And then I enjoyed chowing down on one!