I think I’ve been hardwired to operate as if I’m fighting secret battles. I’m losing out against the clock, the unforgiving train, red stop lights, the speed of my feet, the loose front door to our apartment, the man speaking loudly next to me when I’m trying to work, time zones, my bike that is in need of constant maintenance – the pile of things I cannot change.
I don’t believe that we have the power to change everything around us. After all, there is no getting past the red stop light when you are rushing in the morning or balancing time zones because your family and friends are spread out across the world. Sometimes you just need to pause at a red light. When it is 3 am in the morning and no other car is on the road, you can blow right through it. You throw caution to the wind. You say, enough with convention. Enough with all the rules. Enough with believing the rules hold any power.
It’s knowing how and when to translate a red light into a green light that is most important. After all, the wrong move could leave you with a ticket, sideswiped by a vehicle – another place you didn’t expect. I’m not so certain it’s always the worst thing – the unexpected. I’m just saying I don’t always know the how and when part of things, but I’m starting to get better.
Lately, I’ve been dreaming of pâtisseries & novels that I haven’t yet finished reading, literature courses where every book felt so significant & summers picking fresh fruit with my friends by the river. I wake up in a mall with marble floors the color of saturn – or at least the Saturn from my childhood space books. Lately, I wake up and nothing is a battle. Everything just swims in front of me with the same kind of magic that I only imagined could come from history books. The red stoplight. My rusty bike chain. A novel covered in dust under my bed. A montage of failed battles turned inspiration floating in my head.
– Vegan Almond Banana Scones –
½ cup raw almonds
2 cups unbleached flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
½ cup vegan butter
¾ cup mashed ripe banana
¼ cup almond milk, or other non-dairy milk substitute
½ tsp vanilla extract
1 cup powdered sugar
1/2 cup almond milk
1/8 tsp fine grain salt
1 tbs sunflower oil
½ tsp vanilla extract
Preheat oven to 425°F. Line a baking sheet with parchment paper & spread almonds on a single layer. Toast the almonds about 2-3 minutes, until lightly browned & your kitchen is filled with a nutty fragrance. Chop the nuts into small pieces. I also left a couple of bigger pieces of almonds for an extra crunch!
In a medium bowl, mix together flour, 1/4 chopped nuts, baking powder, cinnamon & sea salt. Whisk together.
In a small bowl, use a pastry cutter or knife to cut the vegan butter down to small pieces. Once the vegan butter is broken down, mash with a fork and mix into the flour. In another small bowl, mix together banana, milk and vanilla extract.
Pour the banana mixture into the bowl with butter & flour. I started the mixing process with a wooden spoon and quickly moved onto using my hands to knead the last of the dough. Once the dough is thoroughly mixed, transfer to a flat & dry surface. Shape the dough into a circle that is about 1″ tall. Use a sharp knife to cut your dough into slices. I cut my dough into 8 slices, but you could cut them into 6 for larger scones.
Place the individual slices on a baking sheet with parchment paper. Bake for 15 minutes, or until lightly brown. Prepare the glaze ingredients while your dough is baking. Mix together the ingredients & drizzle the glaze onto the scones once they have cooled. Top with extra toasted almonds & enjoy!