These scones are sure to start your morning off right. Delicious while still warm with a thin spread of almond butter.
1/3 cup (80 mL) rolled oats
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
2 tsp (10 mL) maple syrup
2 cups (500 mL) whole wheat pastry flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) coconut sugar or sucanat
1/3 cup (80 mL) cold coconut oil
1/2 cup (125 mL) mashed ripe banana (about 2 bananas)
1/4 cup + 2 Tbsp (90 mL) skim milk or almond milk, divided
1/4 cup (60 mL) strong brewed coffee
1 tsp (5 mL) vanilla extract
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper.
In small bowl, stir together oats, cinnamon, ginger, and maple syrup until well combined. Set aside.
In large bowl, whisk together flour, baking powder, salt, and sugar. Using pastry blender or two dinner knives, cut cold coconut oil into flour mixture until it resembles coarse crumbs.
Whisk together banana, 1/4 cup (60 mL) milk, coffee, and vanilla in small bowl. Pour over flour mixture and, with fork, gently toss together until rough dough forms. Don’t over mix dough or scones will end up being tough and dense. Form into a ball and transfer dough onto lightly floured work surface.
Flatten ball into a round disc about 1 in (2.5 cm) thick. Using sharp knife, cut dough into 10 wedges. Transfer wedges onto prepared baking sheet and lightly brush tops with remaining 2 Tbsp (30 mL) milk.
Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer to wire rack to cool slightly before serving.
Makes 10 scones.
Each scone contains: 164 calories; 3 g protein; 8 g total fat (6 g sat. fat, 0 g trans fat); 25 g total carbohydrates (6 g sugars, 2 g fibre); 129 mg sodium
source: "Cooking with Coffee", alive #373, November 2013
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.