Category Archives: Breads

Broccoli Cheddar Rolls

These broccoli cheddar rolls were inspired from a Lionhouse Pantry cook book. I made these Cheddar Broccoli rolls to go with our traditional ‘breakfast for dinner’ a couple of Sundays ago and it was AMAZING! Okay, Scott and I thought they were amazing, but the kids mostly wouldn’t even touch them because they had green broccoli sticking out of the top. But that was okay with us because Scott and I devoured them, and happily ate the leftovers the next two days. The leftovers were also fabulous, I just warmed them up for about 10 seconds in my microwave and then ate in on the side of a salad or whatever else I was having.

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The dough for this bread is the same whole wheat bread dough I use for our cinnamon rolls. You can grab that recipe here. As a side note, I doubled that recipe when I made these so that I could also make a batch of cinnamon rolls :).

I forgot to take a picture of the dough rolled up, but here’s an older one I took that works just as well. I just want you to see a few things here: I roll out a rectangle onto my floured counter, and then I take my floss (I keep an unscented floss in my kitchen for this very reason) and mark where I’m going to cut, and then I go back with my floss, get it under the dough, and then I use the floss to come up and around the dough and cut it. They make beautiful cuts and they don’t smoosh the dough at all.

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Our son, Chef Charles here, loves to help me in the kitchen which I love! Cooking is so fun when we do it with those we love.

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You could cover it with saran wrap and stick it in the fridge, or leave it out on your counter, if you’re not going to bake it for a little while. They should be great to bake the next morning if you wanted to make it as an overnight roll, and you’d follow the same instructions on the ‘cinnamon roll’ recipe post for that.

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Slather them with melted butter,

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And then bake them for 10ish minutes until some of the edges are light golden, and they’re done!

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Broccoli Cheddar Rolls
*makes about 20 rolls

1 recipe dough for my whole wheat cinnamon rolls
1 c chopped broccoli (or 1, 10 0z frozen bag chopped broccoli thawed and drained)
1 c grated cheddar cheese
1/4 c dried minced onions
1 egg
1 tsp sea salt
2 Tbsp Parmesan cheese
2 Tbsp butter, melted

Preheat oven to 375 degrees. After dough has completed rising, turn out onto a floured surface. Roll out dough into a large rectangle, about 21 inches by 16 inches.  Mix broccoli, cheddar cheese, onions, egg, salt, Parmesan cheese in a small bowl. Spread broccoli mixture over dough. Tightly roll up the dough, jelly roll style. Cut dough into 20 slices. Place slices in cavities of a muffin pan sprayed with cooking spray, or on a greased baking sheet. Brush with melted butter.  Place in preheated oven and  cook 10-15 minutes. Remove from pan and cool on wire rack. Makes 20 rolls.

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Filed under Breads, Breakfast

Whole Wheat Peanut Butter Banana Muffins

Muffins are a nice grab-and-go food to throw in lunches, take on the road or have as an after school snack. And I LOVE when we find an awesome one that the whole family loves and it’s whole grain AND it doesn’t have any refined sugar, which is what you’re getting here! These peanut butter and banana muffins were a huge hit in our house. These muffins are fast(about 10 min of prep time, then 18 minutes to bake) and easy to whip up so give them a try!

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THE RECIPE:

Whole Wheat Peanut Butter Banana Muffins lightly adapted from Mel’s Kitchen Cafe
*makes about 18 muffins

1 1/2 c mashed banana (3 large bananas)
1/3 c honey
1/4 c applesauce (or melted coconut oil)
1 egg
1 tsp vanilla extract
1/2 c creamy natural peanut butter
1/3 c milk (almond, cows, they all work)
2 c whole white wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Place 18 silicone liners (or paper liners or just grease with spray/oil) in a muffin tin. In your Bosch (or with a handmixer and large mixing bowl), combine the bananas, honey, applesauce, egg, vanilla, peanut butter and milk and mix together on low speed. Add the flour, powder, soda, salt and cinnamon. Mix again and then using an ice cream scoop, scoop batter into each muffin cup (about 2 Tbsp; filled about 3/4 full). Bake about 18 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Store in a tupperware.

*These can be frozen either in a tupperware or ziploc bag. We pull one out of the freezer in the morning, stick it in a sandwich bag to bring with us, and it’s thawed by lunch.

 

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Filed under Breads, Snacks/Sides/Appetizers

Honey Sweetened Poppy Seed Bread

Christmas is only five days away! We have Scott’s parents coming in town today from North Carolina, Thursday the kids get to play Christmas songs on a grand piano at a local grocery store, Saturday we will act out the nativity and sing lots of Christmas songs, and Sunday after stockings and gifts, we’ll go to church for an hour where Scott, me and Elisabeth will be performing (our church will do all musical numbers with a little narration on Christmas Sunday; no actual classes), and then we’ll come home and have a brunch with cinnamon rolls and egg casserole! So it’ll be a full and joyful week! And I cannot tell you how long I have been dreaming about having cinnamon rolls. I only make them a couple of times a year because 1) they’re time consuming and 2) (and most importantly) I love them SO much that I always eat too many .  Here is my overnight cinnamon roll recipe(who wants to be making dough Christmas morning? not me) if you want to give them a try; they’re all whole grain and SUPER soft and delicious.

We made a couple of different foods to give away as neighbor/teacher gifts, a chex mix and this poppy seed bread which is made with half whole wheat flour and is sweetened with honey and apple sauce. We kept a loaf for our family and gave away three mini loaves and the next day my kids begged me to make more, and this time a double batch because it “wasn’t enough” :)! We love poppy seed bread at Christmas, and all the time!

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THE RECIPE:

Honey Sweetened Poppy Seed Bread
*Makes 2 8×4 inch loaves, or 6 mini loaves

1 c butter, melted
1/3 c unsweetened applesauce
2 Tbsp coconut oil, melted
1/2 c warm mlk
2 eggs
1/2 c honey
1 tsp vanilla extract
1 tsp almond extract
1 c all-purpose flour
1 c whole white wheat flour
1 tsp sea salt
2 tsp baking powder
1 1/2 tsp poppy seeds

Preheat oven to 325 degrees. Grease and flour 2, 8×4 inch loaf pans (or 6 mini loaves, or a combo of the two) and set aside. Cream butter, applesauce, oil, eggs, milk, honey, and extracts. Add remaining ingredients and cream until blended but not over mixed. Bake loaf pans 45 minutes (edges browning, tooth pick comes out clean), mini loaves 35 minutes.

*Always check pan five minutes before timer goes off because different ovens cook differently so it may need a little less or a little more time.

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Filed under Breads, christmas, Desserts

Whole Wheat Gingerbread

A couple of weeks ago, Scott baked a new gingerbread recipe for the family on a Sunday afternoon, and it was gone by the next morning. I loved it so much that I made it again that same week, and I made a double batch so I could share some with my book club.

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This whole wheat gingerbread is super moist and so yummy. For book club, I  layered the gingerbread with a pumpkin mixture and some whipped cream.  I served it in 1 -cup glass mason jars which was great for individual portions and it looked so pretty!  I will post the trifle recipe next week so be sure to check back for the rest of that recipe. In the meantime, let’s make some gingerbread sweet bread, which will also make your house smell amazing!

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Here are your ingredients. Be sure to use a molasses like this Grandma’s one pictured below that is NOT blackstrap molasses. Blackstrap is not sweet. You can tell if it’s blackstrap molasses by reading the ingredients on the jar; it’ll say ‘blackstrap molasses’.

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You can either bake it in a 9×13 pan or a large bread loaf pan. I’ve used both, and the bake times are pretty close.

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The bottom of your bread will look a bit crumbly like this if you forget to line your pan with parchment(like I did). But if you forget, no worries, it tastes the same and once you flip it over right side up, you can’t even tell.

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THE RECIPE:

Whole Wheat Gingerbread

1/2 c organic cane sugar (or any granulated sugar)
1/2 c butter, softened
1 egg
1 c molasses (not blackstrap)
1/4 c unsweetened apple sauce
2 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 c hot water

Preheat oven to 350 degrees. Line the bottom of a large bread loaf pan( a 9×13 works too) with parchment paper and then spray with Pam with flour. Set aside.

In your Bosch or large mixing bowl, cream together the sugar and butter. Beat in the egg. Add molasses and applesauce and mix. Add in the flour, baking soda, salt, cinnamon, ginger and cloves and mix. Add in the hot water and mix again. Pour into your prepared pan.

Bake about 45 minutes to an hour in the preheated oven until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5-10 minutes before removing from the bread loaf pan to cool completely on a cooling rack. (To get bread out of loaf pan, take a bread knife around the edges, then put a cooling rack or cutting board on top of bread, flip it over so the bread is now on top of the rack, and then gently remove the pan, knocking on the bottom of the pan if it’s sticking slightly.). If you made the bread in a 9×13, it can cool in the pan completely and you can serve it straight out of the pan. Top with a little whipped cream and it’s perfect! I love it with this easy to make coconut whipped cream. 

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Filed under Breads, Desserts

Applesauce Muffins with Streusel Topping

I frequently read recipe books and magazines; these applesauce muffins are a recipe I lightly adapted from the most recent Costco magazine, and they are so good! My husband ate 3 the day I made them, and he is not a big guy and doesn’t eat a whole lot. I love that the original recipe used applesauce and honey for the sweetener and fat/oil. I substituted half spelt and half whole wheat flour for the white flour in this recipe, but really you could do any combination.

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My tip for speeding up the muffin making process and for more even size muffins, is to use an ice cream scoop to divy out the batter.

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If you want to make any mini muffins, you can use a cookie dough scoop.

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This recipe makes about a dozen muffins, which doesn’t seem worth the time and effort for my family of 7, so I double it which made 24 regular sized muffins plus half a dozen mini muffins.

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I use coconut sugar for the streusel, which is an unrefined sugar, and it’s amazing!

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Applesauce Muffins with Streusel Topping

*makes 1 dozen muffins; can easily be doubled

Streusel Topping:

1/3 c coconut sugar (or brown sugar)
1/4 c whole wheat flour
1/2 tsp ground cinnamon
1 Tbsp butter, melted

Muffins:

2 c flour (I use 1 c whole white wheat flour and 1 c spelt flour)
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 c unsweetened applesauce
1 egg
1/3 c honey

Preheat oven to 400 degrees. Grease a 12 count muffin tin or line with paper/silicone muffin liners. Mix the streusel ingredients together until small clumps form; set aside. In a large bowl, whisk together the applesauce, egg and honey until combined. Add in the flour, nutmeg, cinnamon, allspice, salt and baking powder and stir to combine. Pour the batter into the prepared muffin tin using an ice cream scoop. Sprinkle streusel topping over the batter and bake about 15 minutes or until toothpick inserted in middle, comes out clean. Carefully remove muffins to cooling rack (may need a knife or fork to help loosen muffin from around edges).

*If you want to make some mini muffins, decrease the baking time to 10 minutes, and I use a cookie scoop to fill those mini muffin cups.

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Filed under Breads, Breakfast, Snacks/Sides/Appetizers

Vegan Sweet Potato Muffins

Anyone else out there love reading cook books? We are regulars at our community library and I’ll often come home with a stack of cook books :).  Some recent favorites have been the China Study companion cook book, a couple of Gwyneth Paltrow’s cook books, and three of Kimberly Snyder’s books(Beauty Detox Solution) which have recipes in the back. This vegan sweet potato muffin recipe is one I adapted from Gwyneth Paltrow’s, “It’s All Good” cook book and it’s one that my family loves!

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There are no eggs in this recipe because it is vegan, so just know that it’s not a misprint :). Prick your sweet potato a few times with the tines of a fork, place it in a pan and bake it at 400 degrees for about an hour. Once it’s done set it aside to cool (you can do this step a day or two ahead if you prefer, and then wrap with foil or saran wrap and store in your fridge). Keep your oven at 400 degrees. Once the sweet potato is cool enough to handle, peel the skin off your sweet potato using your hands or with a knife, and put it in your Bosch or large mixing bowl with mixer, and mix until it’s more of a puree; I usually have some tiny chunks which is fine, my kids just don’t like big chunks. Add in the oil, milk, honey, maple syrup and vanilla and mix to combine.

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Next add in your dry ingredients so your flour, soda, powder, cinnamon and salt. Mix to combine.

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The consistency should be gooey, but not liquidy, with some tiny chunks from the sweet potato; about like this:

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This recipe makes 24 muffins so get out your muffin tins and line them with muffin liners or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)). Using an ice cream scoop and  a spoon, scoop batter into each muffin cup. Bake at 400 degrees for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. As soon as they come out, brush them with a little pure maple syrup.

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Allow them to cool before you bite in; they are hot!

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Store in an airtight container, or you can freeze them in a bag or tupperware container for later. We like to eat some right away and freeze some so that Scott and the kids can pull one out in the morning to pack with their lunch, and by lunch time it has thawed and is ready to be eaten!

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THE RECIPE:

Vegan Sweet Potato Muffins (adapted from Gwyneth Paltrow’s, It’s All Good cookbook)
*makes about 2 dozen

1 large sweet potato (ends up being about 2 cups of pureed sweet potato)
1/2 cup oil (I like to do half melted coconut oil, and half olive oil)
1/2 cup unsweetened almond milk (warmed in microwave 20 seconds or at room temp)
1/4 c maple syrup, plus 2 extra tablespoons for brushing the muffins
1/2 c raw honey
1 tsp pure vanilla extract
2 cups whole white wheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt

Preheat the oven to 400F. Prick the sweet potato a few times with tines of a fork. Bake until soft and liquid beginning to come out of holes made from fork, about 1 hour. Set the sweet potato aside until its completely cool.

Peel the sweet potato, discard the skin and place in a large mixing bowl (I do this in my Bosch). Mix until blended up with no large chunks.  Add in the oil, milk, sweeteners and vanilla and mix together. Add in the dry ingredients and mix. Line two  12-cup muffin tins with  liners, or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)).  Using an ice cream scoop and  a spoon, scoop batter into each muffin cup; I like to use a scoop so they’re all even. Bake at 400 degrees for 18-20 or until a toothpick comes out clean. Brush the tops with extra maple syrup as soon as you pull them out of the oven. Let the muffins cool before serving.

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Filed under Breads, vegan

Cornbread

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We’ve gotten about 2 feet of snow here over the past 24 hours and it has been chilly for quite a few weeks now, which means we’ve been eating lots of soups and chili. Last week when I made my usual cornbread recipe, I went to this blog recipe index to look it up and realized I had yet to post it on here! So today, I am going to share our cornbread recipe which is nutritious and delicious. All the ingredients are things you most likely have on hand, except maybe cornmeal…I always have cornmeal on hand because we make homemade pizza every week, but I’m not sure that others do :).

Here’s my only little trick I want to share for this recipe, and the rest is pretty easy and straightforward so just follow what I’ve typed up below: You can either use buttermilk, or you can make buttermilk using whole milk and lemon juice. To do that you measure 1 Tbsp of lemon juice and put it in a measuring dish and then fill it with milk until you reach 1 cup. Let it sit for 5 minutes to allow it to curdle, and you’ve got buttermilk.
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THE RECIPE:

Cornbread
*Serves 9

1 c whole wheat flour
1/2 tsp salt
1 Tbsp baking powder
1 c cornmeal
1 egg
1 c buttermilk or unsweetened almond milk (can make own using 1 Tbsp lemon juice or apple cider vinegar and then add milk to it until you reach 1 c; let stand 5 minutes to curdle)
1/4 c butter, softened (or melted coconut oil or applesauce)
1-2 Tbsp honey

Preheat oven to 425 degrees. Stir together flour, salt and powder. Add cornmeal. Add egg, milk, butter and honey. Beat until smooth, about 1 minute. Bake in greased 8 inch square pan for 20-25 minutes. Serve warm with butter (or butter and honey!).

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Filed under Breads, sides, Snacks/Sides/Appetizers

Honey Pumpkin Bread

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This is a recipe I came up with using my honey banana bread recipe as a guide. This recipe makes two, 8×4 inch loaves, though most of the time, I double this recipe and make 3, 8×4  loaves(or lots of mini loaves) and 24 muffins… we’ll usually give a loaf away, freeze the muffins so the family can later have a grab-and-go snack, and we’ll eat the other two loaves within a couple of days. We LOVE this bread, it’s moist and wonderful and it’s gone super fast.

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In a large mixing bowl you’ll combine all your wet ingredients, whisk together, add your dry ingredients, mix until combined and then dump in your chocolate chips and stir to combine. Pour this batter into your loaf pan (or muffin tin) and bake in a 325 degree preheated oven for about an hour for the large loaf pan, and half that for muffins, or until a toothpick comes out clean.

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THE RECIPE:

Honey Pumpkin Bread
*makes 2, 8×4 inch bread loaves

3/4 c coconut oil, melted (or butter)
1 c honey
4 eggs
2 c pumpkin puree
4 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice (translates to: 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp all spice, 1/4 tsp ground cloves)
Optional: 1 c carob chips or dark chocolate chips

Preheat oven to 325 degrees. Mix oil, honey, eggs, and pumpkin puree together with whisk in a large mixing bowl. Add flour, soda, salt and pumpkin pie spice. Mix together until combined. Pour into two greased 8×4 inch loaf pan and bake for 60 minutes (or you can make some muffins and some smaller loaves. Just change baking time. Muffins cook about 20 minutes and mini loafs about 30 minutes) or until toothpick comes out clean. Remove from oven and let sit for five minutes before taking it out of pan and allowing it cool on a rack.

*I like to double this recipe and make 24 muffins and 3 loaves.

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Filed under Breads, Halloween, thanksgiving

Top Ten, Family Favorite, Whole Food Recipes

Today’s post is a recipe roundup, of my families top ten, favorite whole foods recipes. In preparation for this post, I started jotting down our favorites and soon had over twenty. I went back through the list and decided to narrow it down by crossing out any that I don’t make regularly and any that not everyone in the family loves. The list includes dinner, breakfast, snack and dessert recipes. In no particular order, here is our top ten favorite whole foods recipes:

1. Homemade Pizza (whole grain crust). We eat this every single weekend. I usually make three: pepperoni (no nitrates or msg), cheese, and veggie (onions, bell peppers, artichokes, spinach etc). The crust is crunchy on bottom from the pizza stone and corn meal, and soft and chewy everywhere else. So yummy!

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2. Granola. I make this very large granola recipe once a week, because that’s how fast we go through this batch. Several of the kids(and Scott and I), eat it daily, usually with a little milk or with some plain yogurt sweetened with honey and berries. This is a recipe I’ve altered many times over the past 4 years and we finally have it exactly the way we love it with lots of crunchy clusters. The key to getting those clusters: cooking it low and slow and then allowing it to cool completely before stirring or breaking it up.

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3. Peanut Butter Banana Smoothie is something my husband, Scott, makes a lot more than me, mostly because I make a green smoothie daily and so I usually feel like making another smoothie. But the kids and Scott love it and so he makes it several times a week. Scott usually drinks it in the morning as a post-workout protein shake. He likes to add a scoop of his Sunwarrior chocolate protein powder.

4. Waffles are a favorite Sunday meal. We love to top it with whipped cream, fruit, peanut butter and pure maple syrup. I like to cook mine a little longer so they’re a little crispy on the outside.

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5. Enchiladas are a comfort food for me. They remind me of my home in Seattle, and of my dad who made them regularly, and our family. I’m so happy that my husband and children love them too! We usually finish one 9×13 pan, which is 12-14 corn tortillas, in one sitting. I can’t even imagine how many more we’ll need once all five kids are teenagers! But, since they cook with me now, they will cook with me then and we’ll have a family tortilla rolling party :). The homemade enchilada sauce makes these enchiladas so tasty!

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6. These Peanut Butter Cookies are made with whole wheat and sweetened with honey and pure maple syrup. No refined flours or sugars! I feel completely at ease when my kids gobble up several of these after our Monday, Family Home Evening lesson, or even if they decided to have a couple after school as part of their snack. They are chewy and so delicious.

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7. Honey Banana Muffins are great for a snack or a quick grab-and-go breakfast. Knowing they are whole wheat and honey sweetened, I feel better about eating muffins. I usually make a double batch for our family of seven, and we freeze half of them. Then, if the kids want to bring one for lunch, they pull one out of the freezer, put it in a tupperware or baggie and by the time lunch rolls around, it has defrosted perfectly and is ready to eat.

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8. Crock Pot Black Beans is not only great to eat with Mexican dinners, but a couple of my kids take it for lunch, in a thermos, several times a week. They are that good! And, the house smells amazing while they cook in the slow cooker with all those yummy Mexican spices. And, no need to soak, just rinse them and put them straight into the crock pot. This is another great recipe to freeze and have later if you don’t think your family will eat it all within a week.

9. Pasta with Alfredo Sauce is one of my kids favorite dinners so we have it at least every other week. I will usually leave some of the noodles plain, without any sauce on it,  so that I can put a little marinara sauce on my portion since this is quite a bit of dairy for my milk sensitive body :). We like to throw in some frozen peas with the noodles while they cook. Some of the kids will try and pick them out, but they still usually eat a few of them by accident.

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10. Almond or Peanut Butter Protein Bars/ Balls , and yes, click on both the bars and the balls links to the left because they are two separate recipes. These little bars and balls are probably the most requested snack. I switch off and will make balls one week and bars the next. I love that my older children (ages 9 &10) can make these all on their own without any help from mom…except when they don’t fully clean up their mess, then mom does get involved some :). But not a big mess, usually just a mixing bowl, wooden spoon and a couple of measuring cups.

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I hope you enjoy these as much as we do!

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Filed under Breads, Breakfast, Desserts, Dinner

Orange Scones

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Well friends, we are moving out of state around Memorial weekend, back to our home in Utah, so I hope you will bear with me and my blog here, over the next month or two, as our family of 7 is living in a transitory state dealing with packing and unpacking, and with my Hubby flying back and forth and being gone a lot. I will do my best to keep the posts coming weekly, but if I miss one, or if I’m a little late, please know that I will be back soon because I love having this one spot online where I can store all my family’s favorite whole foods recipes. Alright, so this recipe is mostly whole foods, and I don’t do this very often, but I think it’s fine every once in a while, for a birthday or holiday or special occasion, to break some of your typical rules and use a little sugar or white flour. We’re still using mostly whole grains and overall the recipe is still way better than buying a pre-made dessert from the store that’s full of preservatives, dyes, high fructose corn syrup, etc.

After eating a yummy scone at Panera bread, I experimented with several scone recipes, trying different flavors, to figure out which one my family liked the best. It was a tie between the lemon and the orange scone, and actually, you can use this recipe for both, just sub out the orange essential oils or juice, with lemon essential oils or juice. I experimented with several different flours and I decided I liked it best when the recipe had at least 1/2 c of white flour. I liked multiple combinations: 1 c brown rice flour with 1/2 c wheat and 1/2 c white flours, or 1 c wheat and 1 c white flour.

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Preheat your oven to 400 degrees with the rack on lower middle position. Line a baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange essential oil or zest. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture.

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Combine with fork or dough pastry blender until it resembles coarse meal.

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Stir in sour cream mixture until just combined.

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Place dough on the prepared parchment and pat into an 8 inch circle. Use a pizza cutter to cut into 8 triangles.

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Alternately, you can roll the dough into a rectangle and cut into 18 triangles.

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Pull the dough apart so that the scones each have about an inch in between each other.

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Bake for 15 minutes, until the tops are golden.

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While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze. Even though in the picture below I’ve drizzled my glaze, I actually prefer to dip the entire top of the scone into the glaze(I make the glaze in a shallow and small bowl that’s big enough to fit one scone)…when the glaze dries it gives it a slightly crispy texture on top like the ones at Panera Bread :). Yum!  Definitely a family favorite!

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THE RECIPE:

Orange Scones
Makes 8 large or 18 mini scones

2 c flour (I use a combo of: 1 c brown rice flour, 1/2 c wheat and 1/2 c white. 1 c wheat and 1 white works great too)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 c evaporated cane juice (or other granulated sugar)
5 drops wild orange essential oil or zest from 1 large orange
1/2 c butter, frozen
1/2 c sour cream (or can sub 1/2 c plain yogurt with 1/2 Tbsp lemon juice)
1 large egg

Glaze:
3/4 c powdered sugar
3 Tbsp butter, melted
2-4 Tbsp orange juice (or 2 Tbsp water with 5 drops wild orange essential oil)

Preheat oven to 400 degrees with rack on lower middle position. Line baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture. Combine with fork or dough pastry blender until it resembles coarse meal. Stir in sour cream mixture until just combined. Place dough on parchment and pat into 8 inch circle. Use a pizza cutter to cut into 8 triangles (alternately, you can roll the dough into a rectangle and cut into 18 triangles). Pull the dough apart so that the scones each have about an inch in between each other. Bake for 15 minutes, until the tops are golden. While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze.

*You can alternately, make a healthier glaze made from 2 Tbsp orange juice and 1/3 c agave, but it won’t harden like the one above with the powdered sugar. This is still yummy, but is less sweet, has a different, runnier consistency and it will soak into the top of the bread some.

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Filed under Breads, Breakfast, Desserts