savour the flavour.

Now that I'm back to school full-time, I have very little time to prepare healthy meals for myself, and it's safe to say that York offers very little in terms of vegan or gluten-free options. Thursdays are particularly busy days with commuting back and forth between home and school, and attending four different classes, at 2 different campuses so to make it easier on myself, I spent this afternoon baking savoury vegan scones that I can throw in my bag for an easily accessible snack. The cheddar is a gluten-free rice based cheese, which by itself isn't great, but when melted, tastes so similar to regular cheese that you would never know the difference unless I told you. Mixed with the fresh dill, the cheddar gives these scones a sharp, savoury flavour, perfect for complimenting the fall season. I love being able to save myself time and money, without having to sacrifice my health concerns, or ethical beliefs.

Vegan/Gluten-Free Cheddar Dill Scones:

2 1/2 cups Bob's Red Mill All Purpose Gluten-Free Baking Flour
8 ounces (1 cup) vegan Rice cheddar flavoured cheese, shredded
1 tablespoon baking powder
1 cup chopped fresh dill
1/2 teaspoon salt
3/4 cup cold Earth Balance, vegan butter flavoured spread
1/2 cup Almond or Rice milk
1/4 cup unsweetened applesauce.

Heat oven to 400°F. Combine all ingredients except Earth Balance, almond milk and applesauce in medium bowl; cut in Earth Balance with pastry blender or fork until mixture resembles coarse crumbs. Stir in almond milk and applesauce just until moistened.

Spoon batter into lightly greased muffin tins, or onto a lightly greased baking sheet.

Bake for 15-20 minutes, or until lightly browned.

*I adapted this recipe from grouprecipes.com, to make it vegan. Substitute 3/4 cup butter for Earth Balance, 1/2 Half & Half for almond/rice milk, and 2 eggs for applesauce, if you would prefer them not to be vegan.