Vegan Wheat Raspberry Biscones

Getting out of bed was a struggle today. I forgot to reset my alarms, but thankfully Mr. Neon’s woke me up in time to get my 30min ride in. My legs felt sluggish and tight, but they warmed up eventually.

I thought I would share a recipe today. This is one I adapted from one of the Eat What you Love cookbooks. I love the word biscone. They are definitely a scone/biscuit hybrid. I made them vegan and switched the original recipe’s blueberries for raspberries. You can use any berries you like. I haven’t tried with frozen berries, but I’m sure you can use them if that’s what you’ve got on hand. Thaw them a bit and toss them with flour before adding them to the mixture.

Vegan Wheat Raspberry Biscones

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pint fresh raspberries
1 cup almond milk
3 Tbsp vegan butter substitute, melted (I use Earth Balance.)
1 flax seed egg
1/2 tsp almond extract

Make your flax seed egg by adding 3 Tbsp of warm water to 1 Tbsp of flax seed meal. Let set for at least 5 minutes. Preheat oven to 425.

In a mixing bowl, combine the flours, wheat bran, sugar, baking powder, baking soda, and salt. Gently stir in berries. In another bowl, combine almond milk, melted butter, flax seed egg, and almond extract.

Add wet ingredients to dry ingredients and gently combine. It’s ok if the raspberries break up a little as you mix them in.

I use a muffin top pan. If you don’t have one, just use a parchment paper lined baking sheet. Drop 1/4-1/3 cup dollops. Bake 12-15 minutes. Recipe makes 8-12 biscones depending on size. You can sprinkle raw sugar on top prior to baking for extra sweetness.

Stay neon!!

Vegan Taco “Meat”

#neonfitstreak Day 6 COMPLETE! I did not want to get out of bed this morning. The covers and the doggie were warm and snuggly. But I drug myself up and hit play like Shalane tells me to. I did PiYo Core. It was a bit of chicken out, because I put Sweat in the DVD player last night. Those PiYo push-ups make my shoulders sore for days.

Here’s my recipe for Vegan Taco “Meat.” It’s adapted from a recipe from Thug Kitchen. I can’t recommend those cookbooks enough. Oh She Glows and Thug Kitchen are my favorite vegan blogs. Hot for Food too!

Hannah’s Vegan Taco “Meat”

1 cup 3 pepper and onion mix*
2 Tbsp olive oil
1/2 cup uncooked quinoa
2 tsp cumin
1 Tbsp dried minced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 Tbsp Bragg’s aminos
1 can black beans

Rinse and cook the quinoa according to package instructions. It should yield about two cups cooked.

Pulse the peppers and onions in a food processor. Use a frozen mix to make it easy. I put one cup, but I never measure this. I just use a couple big handfuls.

Heat a non-stick skillet over medium heat. Add olive oil and cook peppers and onions for 2-3 minutes until aromatic. Add cooked quinoa and all dry seasonings. Cook for 5-7 minutes, developing a bit of a crust on the quinoa.

Mash the beans in a bowl with a potato masher, leaving some texture. Add beans to mixture. Carefully stir in Bragg’s aminos. Cook mixture for an additional 5 minutes until heated through.

Serve on tortillas with guacamole, pico, and salsa.


Doesn’t look the most appealing, but it tastes amazing. I bring this for lunch with a Wholly Guacamole 100cal pack and corn tortillas. You can freeze it too.

Stay neon!