Flaxseed, Millet, and Black Pepper Crackers

How does time go so fast?  I can’t believe it is almost November already.  When I was a young child I remember things taking so long to occur.  All I wanted was for the day to be over so that I could put my halloween costume on and go fill my pillow case up with candy.  Hours passed slowly.  Days passed slower.  Weeks felt like years… especially when Christmas was involved.  Couldn’t we just make it so that everyday in December gave birth to baby Jesus?  And therefore presents… my little brain didn’t quite understand.

Now time seems to flash by, each year leaving me feeling a little bit farther behind in the things I’d like to do, make, see, and read.  There is balance that I’m slowly learning year by year.  Each season offers different adventures, and of course, we want to do them all.  But sometimes that gets overwhelming.  Sometimes that take the joy out of the experience because the doing becomes more important than the being.

All week long I’ve been thinking that I need to make doughnuts for this post.  That was my plan!  I had to get it done.  (And I really wanted a doughnut.. duh).  But as life was happening I began to slowly come to the reality that my time table was not going to work out.  There were old friends to be around and new friends to make.  There was work and workouts.  There was sleeping in a little bit later because its too dark in the morning to actually want to get out of bed.  Doing was not going to happen.  Being was a better idea.  Engaged in the life that was actually swirling around me as opposed to planning for the things that I need to get done.

 Can I real talk you for a second?  I actually made these crackers several months ago and have yet to share them with you all.  Thats real life.  I sort of got excited about other things and these took to the back burner.  Does that mean that weren’t that good?  Absolutely not!  They are full of flavor and texture, perfect on there own or accompanied with a creamy, salty cheese.

These crackers are relatively easy.  Butter gets cut into the dry ingredients which includes two types of flour, flaxseed meal, salt, pepper, baking soda, and millet seeds for an added crunch.

Buttermilk gives this flour/butter mixture a big drink and hydrates them all up!

After a few turns on the table and rest in the fridge, the dough is all set to be rolled out and cut into perfect circles.

A prick of the fork ends the process before the oven takes over, browning these crackers to oblivion.

As far as crackers go, I suppose these could be considered “healthy.”  Whole grains and millet seeds provide lots of fiber and flaxseed have the benefit of omega 3s.

I would mostly just consider them tasty.  The black pepper adds a great savory quality that I think would be offset perfectly with a creamy cows milk cheese and blackberry jam.

Thats just my imagination talking though.

Flaxseed and Black Pepper Crackers

Recipe slightly adapted from the Joy the Baker Cookbook

Ingredients

  • 1/4 cup millet seeds
  • 1/4 cup ground flaxseed meal
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cracked black pepper
  • 2 tablespoon unsalted butter, cold, cut into cubes
  • 1/2 cup buttermilk

Directions

  1. Place rack in the center of the oven and preheat to 325 degrees.  Line 2 baking sheets with parchment paper or a silpat.  Set aside
  2. In a medium bowl, whisk together the flaxseed, flaxseed meal, flours, baking soda, salt and pepper.  Add the butter and work the butter into the flour using your fingers.
  3. Make a well in the center of the butter flour mixture.  Pour the buttermilk into the well and use a fork to bring the ingredients together.  All the dry ingredients should be moistened by the buttermilk.  The dough will be shaggy
  4. Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring dough together.  Wrap in plastic wrap and refrigerate for 10 minutes.
  5. When chilled, cut dough in half.  Working with one half at a time, roll out dough on a lightly floured surface until it is about 1/8 inch thick.  Use a 1/2 inch round cookie cutter to cut out crackers.  Prick each cracker with a fork and place on prepared baking sheets.
  6. Bake crackers for about 15-18 minutes, until slightly browned on the edges.  Remove from the oven and allow to cool completely before placing in an airtight container.  Crackers will last for about 4 days stored in an airtight container at room temperature.  Makes about 4 dozen.

Whole Wheat Honey Biscuits {and Gravy}


Sometimes you just need a little comfort.  A hug, a hold, a good word, and high five.

Sometimes comfort is in order because you just aren’t feeling optimal.

Sometimes comfort is needed because your heart is breaking… which definitely means its aching.

Sometimes you need a little comfort because you messed up at work and sent the wrong product to a dude in France.

Sometimes comfort comes in handy when you have to say goodbye… to a loved one, a pet, or your favorite t-shirt that has a big gaping hole in the arm pit (thats real life).

Sometimes you need comfort because the world seems so big and you seem quite insignificant in its core.

Sometimes comfort calms you down after being stuck in traffic for an hour (or 2)

And sometimes you just need a little comfort because its a Tuesday morning.

Tuesday morning comfort is the best!  Especially when accompanied by homemade biscuits and gravy.

Whole wheat honey biscuits al a Joy the Baker are a cinch to make.

Flour, baking soda, baking powder and salt.  Irish butter.  Buttermilk and raw honey.

Butter gets cut into the dry ingredients.  Use your fingers!  The end result will be pieces about the size of nickels and peas.

Stir the honey into the buttermilk.  Pour over your butter/flour.  Then…

Mix!  But only until ingredients are just combined.  Over-mixing will make the biscuits tough… and no one wants a tough biscuit.

A little butter gets melted in a skillet.

Drop 1/4 cup of dough into your pan.  Joy used a cast iron skillet, I just used a nonstick pan.  Use what you’ve got!

You know what comes next.  Bake until the biscuits are golden brown on top and buttery in the middle.

These biscuits are true comfort.  Warm and buttery they lend themselves well to all sorts of biscuit situations.  Topped with grape jam? (yes please!).  Sandwiching a fried egg and a slice of bacon?  (why not?).  Stuffed with goat cheese (that’s Joy’s version..also yummy).  But what about topped with sausage gravy?

Uhhhh, I think Tuesday comfort requires gravy.  Right?

Yes, yes it does.

It also requires that I eat off of my grandma’s southwestern plate and scramble up an egg.

High five, hug it out, say something nice.  Comfort yourself… B&G style!

Whole Wheat Honey Biscuits

Recipe slightly adapted from the Joy the Baker Cookbook

Makes 8-10 biscuits

Ingredients

  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 11/2 teaspoon salt
  • 1/4 cup + 2 Tablespoons unsalted butter, cold and cut into cubes, plus more for pan
  • 1 cup buttermilk, cold
  • 2 Tablespoons honey

Directions

  1. Preheat oven to 400 degrees.   Place non-stick skillet or cast iron pan in the oven while it is preheating.
  2. In a medium bowl, mix together flour, baking soda, baking powder, and salt.
  3. Using your fingers, cut the butter into the dry ingredients until the flour resembles a course meal.  Butter will be in pea size and nickle size pieces.
  4. Make a well in the middle of the butter/flour mixture.  Mix together the buttermilk and honey.  The honey will not completely mix into the buttermilk but thats okay.
  5. Pour buttermilk and honey into the flour mixture.  Using a fork, stir together ingredients until just combined.
  6. Remove skillet from oven and melt about a tablespoon of butter in the pan.
  7. Scoop about 1/4 cup of dough into the pan.  Position biscuits about 1 inch apart from each other.
  8. Bake for about 14-16 minutes or until the tops of the biscuits are golden brown.
  9. Remove from oven and serve warm.

*Biscuits will keep for up to 3 days well wrapped and in an airtight container at room temperature.

Banana Oatmeal Chocolate Chip Cookies

March is going swimmingly well so far, which is good since its one of the best months of the year.  Lots of good stuff to look forward to this month.  And good things have already happened… the sun was out on Friday AND Sunday last weekend.  Say what?  If thats not a sign of a good month ahead then I don’t know what is.

Later this month my friend Becky and her lover boy, Pete, are getting married.  So exciting!   And guess what?  My mom and I are making all the food.  It should be an adventure!

A crazy, stress filled one, I’m sure.  But it should be fun… I think.  I’m projecting that I’ll cry at least once because I’ll be all frazzled.  No biggie.  I used to cry at the drop of a hat.  I finally got ahold of myself though.

Really, the wedding will be a piece of cake compared to facing the fact that I’m graduating from college in 2 weeks.  Really? Graduating? Like totally done?

Oh, geez.  I have to find a job.  Just the thought makes me cry.  I’m just kidding.  I’ve only cried about 10 times over having no idea what I’m doing after graduation.  Its a big milestone so more cry sessions are allowed.  Right?

There are two things that I won’t be crying about at all this March.

First, march madness.  I love college basketball and this is the best championship tournament of any sport.  Imo.  Oh man I can’t wait til it starts!

I have to say that if Duke loses at the buzzer at any point in the tourney I might shed a couple tears.  I love that team.  And coach K.

So now I’m down to one event that I won’t cry at.  Fingers crossed.  The day of my birth!  Yes, birthday month is upon me and I’m just a few days away.  I’m quite looking forward to a nice dinner out… and maybe a few presents.  My love language is gifts after all.

But, if no presents await me on Friday I will hold in the tears and count my many blessings. Seriously.  I don’t need presents.  I have too much already.

I just really like them.  A lot.  I can’t help it!  Thats how God made me.

Okay, enough about me.  Lets talk about these cookies!  Something that is good for any of life’s events, for sure.

These particular cookies are filled with whole wheat flour, oats, banana, and chocolate.  Good stuff in there!  I was curious how olive oil would substitute for butter and it worked out great.  Though you can’t particularly taste the olive oil at least there are a few healthy fats in this treat.

That makes me feel better about eating one after a workout.  Oops!

Banana Oatmeal Chocolate Chip Cookies

slightly adapted from Cookie and Kate

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 Tbsp or 1/4 cup olive oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 heaping cup banana, mashed
  • 1/2 tsp vanilla extract
  • 2 cups oats
  • 3/4 cup dark or semi-sweet chocolate

Directions

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper or spray pan with cooking spray.  In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

In a medium bowl, whisk together sugar, brown sugar, and olive oil until sugar looks similar to wet sand.  Add egg and mix until combined.  Mix in banana and vanilla extract.  Add dry ingredients and oats to the wet ingredients and mix until just combined.  Mix in the chocolate chips.

Drop a rounded tablespoon full of dough onto cookie sheets.  Bake for 10-12 minutes or until golden brown.  Remove from oven and let cool on baking sheet for 3-4 minutes then transfer to a cooling rack.  Pour a glass of milk, eat, and enjoy!

Peanut Butter Chocolate Chip Oatmeal Bars

Isn’t it crazy that we all make hundreds of decisions every day?

So many things going on in our heads.  So many choices before us.

And not only having all those choices before us, but realizing that each one of them can influence our day, our mood, or our outlook on a given situation.

I’ve been thinking about my choices and decisions a lot the past couple days.  Thinking about how my mood is affected by the choice I make.

I’m in school right now, and not particularly fond of the classes I’m taking or the amount of homework I have to get done.  My attitude has been less than stellar since week one.  Not wanting to read, write papers, go to class.  Forcing myself into doing them all.

But when I got to thinking about it the other day, I realized how blessed I am to be in this position.  Granted, my interest isn’t particularly piqued with the classes that I’m taking right now, but that doesn’t mean they aren’t beneficial at all.

And more than that, how many people would love to be in my shoes right now but can’t because they don’t have the time, money, opportunity, etc.?

I have been keeping such a negative mindset, choosing to be pessimistic for the last 6 weeks and it’s definitely not making my life more enjoyable.

Sometimes- well many times- in life we get put into situations that we don’t want to be in.

Things happen that are unexpected.   I thought this term was going to be a breeze.  Then after week one I was depressed.  Not really.  I wasn’t depressed, but I definitely wasn’t excited.

But, again, I made a choice to think the worst about it.  I made the decision that I was going to have a hard time.  I let the clouds cover the blue sky.

And there is always a blue sky underneath those clouds.  Thats so cheesy!  But I know it’s true.  There is the choice to make the most of the circumstance that you are in.  It probably won’t be easy to get through, but when it’s all said and done, making the decision to embrace it and learn as much as you can from it will ease the difficulty.

And if the situation seems too difficult.  The choice to be positive is too hard to make then set it aside, and make these peanut butter chocolate chip oatmeal bars.  They might help with the situation!  At least your tummy will be happy.

These bar are loaded with good things.  Whole wheat flour, oatmeal, peanut butter, and dark chocolate.  This is a great sweet treat if you’re watching your kcals.  A little square is hearty, not overly sweet, and completely satisfying.

And if you end up eating the whole pan because you’re craming for finals or stressed about work?  Well, at least you’re getting a lot of fiber!

Peanut Butter Chocolate Chip Oatmeal Bars

Makes 9 squares

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 3/4 cups peanut butter (I used Adam’s crunchy, but you can use creamy!)
  • 1 tablespoon vanilla extract
  • 1/2 cup milk
  • 1/3 cup chocolate chips
Directions
  1. Preheat oven to 350 degrees and prepare an 8×8 baking dish by spraying it lightly with cooking spray.
  2. In a large bowl mix together flour, oats, baking soda, and salt.
  3. Using a stand or hand held mixer, cream together the peanut butter and brown sugar on high until fluffy, about 2-3 minutes.
  4. Add vanilla and mix until combined.
  5. Add the dry ingredients and mix until combined on medium speed.
  6. On low speed incorporate the milk into the peanut butter mixture.  Mix until dough forms.
  7. Stir in chocolate chips.
  8. Roll dough into a large ball.  Place dough in the center of the prepared baking dish and press out into the dish, pushing dough to all the corners.
  9. Bake until set and the top is golden brown, about 18-20 minutes.
  10. Remove from oven and let cool completely.  Cut into squares.
Enjoy!

Caramelized Sweet Potato Foccacia

I get on these kicks where I’ll just eat the same thing every day for weeks on end.

And it doesn’t bother me one bit.  I like routine.  I like knowing what to expect.  I like finding something and sticking to it.

I’ve been eating a lot of popcorn lately.  Like a lot.  Every single night, before I go to bed I eat popcorn.  I can’t stop!  I love it.  It’s all crunchy and salty, and virtually no calories.

Who thought of this?  Genius!

Before popcorn it was black beans, salsa, and avocado.  Yum.

I ate oatmeal with peanut butter and honey for like a year straight.  I’m not even joking.  I was obsessed.

In high school I got into cottage cheese with wheat thins.  Then, my freshman year of college I ate Seeduction Bread from Whole Foods practically every night.  (Disclaimer: that is the best bread ever. Ever.)

When I moved to Portland I lived downtown and across from my apartment building was a little coffee shop.  I went there to get a coffee every afternoon and munched on a Kashi bar while I sipped my drink.

There have been Fiber One, diet coke, and hot tea kicks too.  Another recent one is scrambles or frittatas for breakfast.  The list goes on and on.

But I wonder, what does this say about me?

Possibly that I’m loyal?  At least to the food I eat.

How about that I enjoy structure.  Or control.  Hmm, both.

Maybe just that I’m weird.  Thats probably it.  But, I enjoy it all the same.  I’ll get on my kicks and I’ll stay on them as long as I want.

What food kicks do you get on?

I bet if you tried making this focaccia bread you wouldn’t want to stop eating it.  You know why?  Cause it is uh-ma-zing!

It takes a while to make.  Its a process, but its totally worth the time.  Even if you just stop at the caramelized sweet potatoes, I guarantee you will not be disappointed.  But I completely recommend making the whole thing.  Here’s why:

Sweet potatoes, cheese, salted pecans, and rosemary.  I don’t think I need to say more, but I will.

The flavors meld together nicely.  The sweetness of the potatoes, the tangy, salty bite of the cheese and pecans, with the aroma of pine-like rosemary lingering in each bite makes for one happy mouth.  Since I used whole wheat flour, the crust is dense and adds a nice texture to the whole dish.

For me, this is a treat.  Not a “food kick”, but a special occasion.  I’ll enjoy it, and I’ll also be looking forward to my popcorn tomorrow night.  Thats just how I am…

Caramelized Sweet Potato Focaccia

Slightly adapted from Martha Stewart.

Ingredients:

  • 1 tablespoon plus 1/4 teaspoon active dry yeast, from 2 envelopes
  • 2 1/4 teaspoons sugar
  • 1 1/4 cups warm water, about 110 degrees
  • 2 1/4 teaspoons extra-virgin olive oil, plus more for bowl, pan, plastic wrap, and drizzling
  • 3 1/4 cups whole wheat flour (you can certainly use all purpose)
  • Coarse salt
  • 1 1/2 cups grated (about 4 ounces) Dubliner Cheese (The original recipe calls for aged Gouda)
  • 1 cup chopped pecans, toasted (mine were also salted)
  • 1/4 cup packed small fresh rosemary sprigs and leaves
  • Caramelized Sweet Potatoes (See recipe below)

Directions

  1. Stir the yeast, sugar, and water in the bowl of an electric mixer fitted with the dough hook attachment. Let stand until mixture is foamy, 4 to 5 minutes.
  2. Add oil, flour, and 2 teaspoons salt to yeast mixture. Mix on medium-low until dough comes together, 3 to 5 minutes. Raise speed to medium, and knead until dough is very smooth, about 5 minutes.
  3. Transfer dough to an oiled medium bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 20 minutes.
  4. Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread dough into sheet. Flip dough to coat both sides with oil, and stretch dough into corners of sheet. Lightly cover with oiled plastic wrap. Let rise in a warm, draft-free place until dough comes to just above rim of sheet (3/4 inch) and is very billowy, about 30 minutes.
  5. Uncover dough; sprinkle lightly with salt. Sprinkle evenly with cheese, walnuts, and rosemary. Top with caramelized potatoes, overlapping and pushing them into dough in places. Bake 5 minutes. Rotate sheet; bake 15 minutes. Rotate sheet again; bake until edges of crust are golden, about 5 minutes. Drizzle with oil. Let cool slightly before serving.
Caramelized Sweet Potatoes
Ingredients
  • 3 tablespoons olive oil
  • 2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick rounds
  • 2 1/2 tablespoons garlic, minced
  • 3/4 cup dry white wine
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons packed dark-brown sugar
  • 1 teaspoon coarse salt

Directions

  1. Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes.
  2. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes.
  3. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

Chocolate Chip Pumpkin Banana Bread

I’m procrastinating. I’m a procrastinator.  I don’t want to be!  I promise.

It’s just so much easier to convince myself that looking at blogs, reading Women’s Health Magazine, and watch Nigella Lawson on the cooking channel are much better ideas than reading about the people who moved west in the late 19th century.

Yeah, the Oregon trail is neat.  Their lives were strenuous.  Their story is fascinating.  But I still don’t want to read about it.  Not right now anyway.

Plus I’m feeling kind of sick and that means I shouldn’t have to do homework, right?

Instead, lets talk about Nigella for a minute.  My boyfriend informed me today that he thinks she’s hot.

My response?  “Uh, yeah she is.”

That woman is so beautiful!  And she makes everything sound so appealing with her soothing, English-accented voice.  I’m jealous.  I really can’t blame him for crushin on her.

Maybe now he’ll understand why I have a crush on Robert Pattinson.

Hmm, maybe not.  I don’t think that one can be explained.

  You know what can be explained?  This awesome pumpkin, banana bread!

Thats right.  Pumpkin and banana together in one flavorful, slightly sweet, completely tasty bread.  Its a combination that works beautifully.

The flavors meld together nicely, yet stand on their own enough for both flavors to be distinguished.  

And yes, I added chocolate chips.  You’re welcome.

Seriously though, I love chocolate chips in quick breads.  They soften just enough to easily bite through, yet maintain their shape.  It’s a delicious flavor and texture sprinkled throughout this bread.  I throughly enjoy it.  I’m certain you will too.

Guess what!  You can make a loaf of bread, or cute individual muffins.  I did both.  You can too!

Or just do one or the other.  Whatevs.

And then, while you stuff your face with this delicious fall bread, you too can procrastinate.  Turn on Nigella, or pop in a RPattz movie.  I won’t judge.  Just do your thang.

Chocolate Chip Pumpkin Banana Bread

Adapted slightly from Rebecca Thinks…

Makes one large loaf or about 16 muffins

Ingredients

  • 2 bananas, mashed
  • 1 cup pumpkin
  • 1/4 cup canola oil
  • 2 eggs
  • 2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • Heaping 1/2 cup of chocolate chips (add more or less if you like)
Directions
  1. Preheat oven to 350 degrees.  Grease loaf pan or muffin tin, or line muffin tin with cupcake liners.
  2. Combine dry ingredients in a small bowl.
  3. Whisk together bananas, pumpkin, oil, and eggs in a large bowl.
  4. Add flour mixture to pumpkin banana mixture.  Stir until just combined.
  5. Stir in chocolate chips.
  6. Fill loaf pan or divide batter into muffin tin.
  7. Bake until tops are golden brown and a toothpick inserted in the center comes out clean.  About 40-45 minutes for the loaf pan and 30 minutes for muffins.
  8. Let cool on a wire rack or eat while still warm!
Yummy!  Enjoy!

Blackberry Whole Wheat Scones

I love scones.  They are my favorite breakfast treat by far.

I love them more than croissants or doughnuts, bear claws or quiche.

When I first moved to Portland I scoured through the most popular bakeries looking for a delicious scone.  When I finally found the best at Baker and Spice Bakery I was hooked.  That was my weekend breakfast treat… every. single. weekend.

My boyfriend, Josiah, and I would go on Saturday mornings.  We’d lingered through the farmers market by my apartment, let the anticipation build a little bit, and then head over to the bakery for coffee and breakfast.  These particular scones are filled with cranberries, almond flakes, and oats.  They’re dense and buttery, sweetened mostly by the dried cranberries.  Thinking about them makes my mouth water and my heart long to have one right in front of me.  They are truly heavenly!

When I moved out of downtown and to the suburbs, I didn’t make it over to Baker and Spice as much as I would have liked to.  But, one fateful day my darling mother signed up for a baking class through Baker and Spice’s sister store, Sweet Wares.

And guess what they made?  You are correct, those precious scones.  Needless to say when I thought of making scones this week I went straight to that recipe.  And here’s how it turned out.

I made some adjustments.  Not because I thought the recipe needed it, but because I was curious to play around with it, and also because I didn’t want to go to the store.

1). I used blackberries instead of cranberries, 2). I used ground almond instead of almond flakes, and 3). I used all whole wheat flour instead of a mix of whole wheat and all-purpose.

The end product is a buttery, hearty scone with that faint sweetness that I love.  While I did enjoy the blackberries, I suggest trying frozen blueberries or huckleberries instead.  The blackberries are harder to work with since they are so much larger.  Of course, you can stick with the original and add dried cranberries if your heart so desires.

Whatever you choose, these scones will be a lovely treat any day of the week!

~If you live in or have the chance to visit Portland and are looking for a great bakery I whole heartedly suggest Baker and Spice.  The space is warm, friendly, and inviting with lots of places to sit, eat, and linger over coffee.  And the pastry case is stocked full of goodies… it’s kind of ridiculous.  They have a great array of both sweet and savory items.  You will surely find something for everyones taste buds!~

Blackberry Whole Wheat Scones

Makes about 18 scones

Ingredients

  • 4 cups  whole wheat flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 sticks butter
  • 2 1/2 cups oats
  • 1 1/2 cup almonds
  • 2 1/2 cups blackberries
  • 1 1/3 cup buttermilk plus more more brushing
  • Turbinado sugar for sprinkling
Directions
  1. Preheat oven to 350 degrees and prepare baking sheet with parchment paper or a silpat.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Cut butter into cubes and add to the flour mixture.
  4. Cut butter into the flour until it is the size of large peas.
  5. Stir in the oats, almonds, and blackberries.
  6. Add the buttermilk and stir just until dry ingredients are moist.
  7. Turn out dough onto the counter top and divide into 3 equal lumps.
  8. Press each lump into a 6″ disk then brush with buttermilk and top with turbinado sugar.
  9. Divide disks into 6 equal triangles and place on baking sheet.
  10. Put scones in freezer for 10 minutes before baking.
  11. Bake scones for 25-30 minutes or until golden brown on top.
*These scones freeze really well and are a great treat to have in your freezer for unexpected guests, or if you just get a craving for one!  Simply freeze scones on the baking sheet for about 30-40 minutes.  Remove and wrap scones in plastic wrap and place in a sealed bag.  To bake frozen scones directly from freezer, just add 5-10 minutes on the baking time and you should be set!
Baked scones will last for 3 days in an air tight container at room temperature.

Whole Wheat Banana Zucchini Muffins

When I was younger we would go to Puerto Penasco, Mexico for spring break every year.  A bunch of family friends would travel with us so it turned out to be a big group of friends heading down there for the week.  In preparation for the trip my mom would always go to Sam’s Club (its like Costco) to get food for the week.  My mom would usually buy those giant muffins they sell there to eat for breakfast and snacks.

They were huge.  My favorite was chocolate with chocolate chips.  I could down one those things like no ones business.  I was sort of a chubby kid, but I don’t wanna talk about that.

Geez, I haven’t had a chocolate muffin in a long time.  I might have to remedy that soon.

But first, we need to talk about these delicious, totally good-for-you banana zucchini muffins.

Thats just a bunch of green goodness right there.  These muffins are laced with zucchini but you’d never know unless I told you.  Which I just did, so now you can simply enjoy the fact that you’re eating vegetables that taste like sugar.

Beside zucchini, these muffins are packed with banana, flax seed, whole wheat flour, and millet seeds, which add a delightful texture.  There’s actually a low amount of sugar, and guess what?  No butter or oil!  I know, I could hardly believe it either, especially after biting into one of them.

These muffins won’t disappoint, I promise.  Eat one for breakfast, a snack, or even dessert.  They’re versatile.  A multi-purpose sort of muffin.

Whole Wheat Banana Zucchini Muffins

  • Non-stick cooking spray
  • 1 3/4 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup millet seeds
  • 3/4 cup lightly packed light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini
  • 1 teaspoon ground cinnamon
  • 1/3 cup mashed banana
  • 3/4 cup almond milk*
  • 1 large egg
  • 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Lightly coat a muffin pan with non-stick spray.
3. In a large bowl mix together flour, flaxseeds, sugar, baking soda, baking powder, salt, and cinnamon.
4. Stir in zucchini and banana.
5. In a small bowl mix together almond milk, egg, and vanilla.
6. Add milk mixture to flour mixture and stir until just combined.
7. Stir in millet seeds. (Don’t over mix!)
8. Divide batter into muffin cups.
9. Bake until toothpick inserted into center comes out clean.  About 20-25 minutes.
* The recipe from shutterbean used whole milk.  I had almond milk on hand so I just used that.  You could substitute skim, 1%, or 2% milk and the muffins should turn out fine.
Enjoy!