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
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.