2.24.18

There’s a time and place for keeping things casual, but sometimes we just want to put a pinkie up and sip tea like the queens we are. For those moments, The Peninsula Hotel in Beverly Hills, provides everything we’re looking for.

The Peninsula’s formal high tea includes all the tiered trays, floral print china and harp music you could hope for. The hotel’s Living Room, complete with fireplace and overstuffed couches, now offers gluten-free and vegan options for their tea service — when noted in advance. We asked Executive Chef David Codney to share a few of his favorites, including these gluten-free scones and a vegan chocolate pudding worth it’s weight in English Breakfast…

Raw Vegan Chocolate Pudding

Ingredients:

¾ cup agave
1 lb gmo-free silken tofu
10 oz 64% chocolate
1 can coconut milk
1 vanilla bean

Directions:

Melt chocolate. Heat agave slightly. Scrape vanilla bean.

Place tofu, chocolate, agave and vanilla into food processor and process until smooth.

While machine is running, add coconut milk until fully incorporated.

Gluten-Free Vegan Scones

Ingredients:

3 ¾ cups gluten-free flour
4 ½ Tbsp sugar or sugar alternative
2 Tbsp baking powder
¼ tsp salt
½ cup Nutiva Organic Coconut Shortening
⅓ cup apple sauce
1 ⅔ cup almond milk

Directions:

Cream all ingredients together using an electric mixer. Add almond milk at the end.

Scoop into the size desired, or into muffin cups. Bake at 350F for 15 minutes, or until golden brown, rotating halfway thru.


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