How To make Buckwheat Granola Scones
1 1/3 c All-purpose flour
2/3 c Buckwheat flour
1/4 c Brown sugar; packed
2 1/4 ts Baking powder
1/3 c Butter; chilled; cut up
1/3 c Milk
1 lg Egg
1 ts Vanilla extract; or maple ex
1 1/2 c Granola; homemade preferred
Recipe by: American Country Inn and Bed & Breakfast Preheat oven to 375 degrees; lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until hte mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold. Penny Halsey (ATBN65B). Recipe from: Shaw's Fancy in Annapolis, Maryland. -----
How To make Buckwheat Granola Scones's Videos
Raw Granola - made healthy and simply in the dehydrator
Here’s a great Vegan/low carb/keto recipe everyone should know
One of our go tos
I’ll be sharing a few recipes this week specifically for our Daniel fast
You don’t have to cook in dehydrator or use Coconut cream
There’s one blooper in this
I said 12 hours but meant 24hrs!
In the oven you could cook on moderate temp for an hour but you’ll need to stir it a few times
If you would like to learn more
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The Daniel Fast
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Quick & Dirty: Cherry Almond Scones! Easy, Tasty, Baking made Simple.
The Quick & Dirty Series! In less than 2 minutes you have a full How-To tutorial on Scones. This recipe uses Cherries and Almonds but you can use any mix in you like! Remember to keep your ingredients cold and don't over-mix.
Get there even quicker with Time Stamps:
Ingredient List - 0:02 - 0:05
Mixing - 0:10 - 0:12
Cutting Scones/Shaping - 0:14 - 0:19
Bake Time - 0:22 - 0:24
Finished Scones - 0:24 - 0:28
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PLANT-BASED BUCKWHEAT CINNAMON RAISIN BREAD ???? Breakfast just got a whole lot better!
One of my favorite things to eat with breakfast is a piece of Plant-Based Buckwheat Cinnamon Raisin Bread toasted with a slather of peanut butter. The sweet cinnamon date swirl compliments the earthy flavor of the buckwheat bread perfectly. Breakfast just got a whole lot better! This bread is vegan, gluten-free, refined sugar-free, oil-free, and whole food delicious!
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What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon
Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup
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Recipe for Easy and Best Granola | Jill 4 Today
My homemade granola cereal is super good! If you don't have a box of cereal in the cabinets but you have rolled oats, a delicious nutritious cereal in your hands..... Here's the recipe:
Jill’s Crunchy Granola
Preheat oven to 300 degrees
3 cups old-fashioned rolled oats
¾ cup chopped hazelnuts
½ cup sunflower seeds (unroasted and unsalted)
¼ cup pumpkin seeds (unroasted and unsalted)
¼ cup brown sugar
2 teaspoons cinnamon
1 teaspoon powdered ginger
1/3 cup real maple syrup
1/3 cup canola oil
1 teaspoon vanilla
¾ cup dried cranberries
¼ cup dried cherries
Pinch of salt
In a large bowl, combine oats, nuts, brown sugar, cinnamon, and ginger. Stir well to combine – making sure brown sugar is well broken up and it as well as the cinnamon and salt are well incorporated.
In a smaller bowl or measuring cup, combine the oil, maple syrup, and vanilla. Stir well to incorporate the oil into the syrup and vanilla.
Pour the liquids over the oat mixture. I used a plastic glove and used my hand to really “moosh” the wet into the dry.
Spread evenly onto a large baking sheet. If you have a Silpat, use that. If not, parchment paper works quite well, too.
Bake for approximately 30-45 minutes – stirring every 10 minutes until a beautiful golden brown. Mine took 35 minutes.
Remove from oven, add the dried fruits, and mix well. Let cool completely. Keep in a container with a good sealing lid. Will keep a good 3-4 weeks.
The BEST!!!
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