Cranberry Walnut Scones
Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!
2 Cups KAMUT® Khorasan Flour
1/4 Cup Sweetener of choice *
2 Teaspoon Baking Powder
½ Teaspoon Sea Salt
2 Tablespoon Butter
1/2 Cup Fresh or Dried Cranberries
1/4 Cup Chopped Walnuts
1 Cup Buttermilk, plus extra for tops **
Preheat oven to 425 degrees. Lightly oil a baking sheet.
In a large bowl, stir together Kamut flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts.
Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.
Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm. Makes 16 scones.
*If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.
** Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc)
Vanilla Kefir Pancakes
30 min, 2-3 servings, vegetarian
1 C Vanilla Kefir
1 large egg
1/4 C whole milk
1 C all purpose flour
1 tsp baking soda
1/2 tsp salt
2-3 tsp of butter for pan
1. Preheat oven to 200
2. Whisk together kefir, egg and milk, then stir in flour, baking soda and salt until smooth.
3. Let batter rest for 10-15 minutes. It should turn thick
4. Heat griddle or pan over medium heat. (When a few drops of water scatter on the surface, it is hot enough)
5. Add butter to pan and let foam
6. Working in batches, use 1/4 C measure to pour batter onto pan. Lift and rotate pan is necessary to spread your batter.
7. Lower heat to medium-low and once bubbles appear on the surface, flip.
8. Cook until fully browned, about one minute more.
9. Serve with nut butters, maple syrup, or Greek yogurt.
Vanilla French Toast
French Toast is an all-time favorite for kids and adults from all over. By using lowfat yogurt instead of sour cream you can get that same great taste, with far fewer calories!
6 slices cinnamon raisin bread
1/2 cup vanillalowfat yogurt
1/4 cup lowfat milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Salt to taste
In a mixing bowl, beat together eggs, yogurt, milk, salt, spices and vanilla extract. Heat a lightly oiled griddle or skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot and top with yogurt or fresh berries.
Yields: 3 servings
Nutrition Facts Per Serving:
Calories 163, Protein 9g, Total Fat 5g, Carbohydrates 18g Fiber 1g
A splash of maple syrup gives this colorful, delicious quiche a bit of sweetness, but it’s savory too. Try pairing it with a light salad for lunch, or with fruit for breakfast.
1 piece of refrigerated pie dough for 9” pie
8 slices of bacon, cut into 1/4“ strips
1 large onion, diced
2 medium-sized sweet potato, peeled and sliced into ¼”rounds
1 1/2 cup Organic Low Fat French Vanilla Yogurt
1/4 cup maple syrup
1 1/2 cup Gruyere, Emmenthaler or another type of Swiss cheese
1/8 teaspoon nutmeg
Salt and pepper
Preheat oven to 375°F. Roll out and press crust into pie plate. Crimp edges and then put in refrigerator. Boil sweet potatoes in salted water for 10 minutes (not completely cooked through), drain and cool.
Cook bacon in sauté pan until half done. Remove bacon and set aside in medium sized mixing bowl. Drain off most of the fat from the pan and return to medium heat. Add chopped onion and cook until clear (5-7 minutes). Add cooked onions to the bowl with bacon and let cool.
In another bowl beat eggs with yogurt. Add maple syrup and 1 cup of the cheese. Add nutmeg and salt and pepper to taste. Add bacon and onions into yogurt mixture.
In your chilled piecrust, layer sweet potatoes and yogurt mixture and cover with remaining 1/2 cup of cheese. Bake for 30-35 minutes.
Eggs in a Nest
1 whole egg, separated
1-2 tbl grated cheese
butter or oil
Heat oven to 350.
Separate the yolk from the white.
Put the yolk in a small dish and the egg white in a bowl. Whip the egg white until it is firm by hand or using a mixer.
Fold the grated cheese onto the egg white. If the cheese is not salty add a pinch of salt.
Grease a sheet pan and spoon the egg white in a mound on it, make an indentation in the middle, doughnut style.
Bake for 3 minutes in the oven. Remove and slip the egg yolk into the middle of the egg white. Bake for another 2-3 minutes until the yolk is cooked to your desire doneness.
Serve with toast.
Tumeric Carrot Cake Energy Bites:
10 min, 4 servings, vegan
1 C almond flour
1/2 C oats
1/2 C cashew butter
1/2 C shredded carrot
1/2 C shredded unsweetened coconut
1/4 C raisins (optional)
1 tsp vanilla
1 tsp cinnamon 1/2 tsp ground ginger
1/4 tsp salt
1 scoop turmeric powder
3-4 TBSP maple syrup
1. In a large bowl, combine all ingredients and stir until everything is incorporated and a dough forms.
2. Taste the dough and add more maple syrup is preferred.
3. Using a scooper, scoop out about one heaping Tablespoon ar a timed roll into balls.
4. Store in a sealed container in the refrigerator for up to four days.
2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 cups milk
1 tablespoon melted butter
1 cup canned organic pumpkin
1/2 cup chopped pecans (optional)
2 eggs, separated
Sift together flour, baking powder, salt and sugar in a mixing bowl
Add milk, butter, pumpkin, and slightly beaten egg yolks
Beat egg whites until stiff peaks form
Fold into first mixture
Bake on hot griddle turning once
Dot with butter, and sprinkle with powdered sugar or serve with maple syrup