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
Slimming world Buckwheat Recipe
Slimming World Buckwheat Recipe
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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Try this breakfast-inspired dessert of nubby granola shortbread
Chef Natasha Pickowicz, shares a recipe from her new cookbook “More Than Cake” for nubby granola shortbread and gives tips on how to run a bake sale.
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#Breakfast #Granola #Shortbread
Low FODMAP Blueberry Baked Buckwheat Recipe
Casa de Sante's Low FODMAP Blueberry Baked Buckwheat Recipe
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Gluten Free Granola
Recipe BELOW or check out my website for this recipe plus more!
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Hey team! Today I'm sharing my Gluten Free Granola Recipe with you all!
Seriously addicted to this, and I have also gotten my mum who isn't a super fan of granola hooked on it as well, so I hope you love it just as much as us xx
INGREDIENTS:
1.5 cups rice flakes
1 cup quinoa flakes
3/4 cup buckwheat
1/2 + 2 tablespoons rice malt syrup/ maple syrup
1 cup raw mixed nuts
1 teaspoon cinnamon
METHOD:
Start by preheating your oven to 165°C fan forced.
Then in a large bowl, add all your ingredients and with a spoon, start mixing until well combined.
This may take a while as it is quite a sticky mix.
Once all combined, spread out onto a prepared, non-stick baking tray and place in the oven to cook your granola for 15 minutes.
Take out and give a little toss and mix through and place back in the oven until slightly golden in colour.
Let cool before serving. Enjoy x
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