baking whole grains Archives - Page 6 of 15

Whole Wheat Maple Oat Scones

October 29, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

There’s just nothing like a warm scone on a cool morning! These scones are very satisfying, thanks to the whole grains, and the have a slightly sweet taste. They also can be dairy-free.

These are easy to make for a delicious breakfast or snack!

Whole Wheat Maple Oat Scones
adapted from here

1 3/4 – 2 cups whole wheat flour, plus additional flour for dusting
1 cup old fashioned oats
1/2 tsp. salt
1 tsp. cinnamon
pinch of nutmeg
1 heaping Tbsp. baking powder
6 Tbsp. coconut oil (solid), or cold butter
1/3 cup pure maple syrup
3/4 cup milk, or almond milk if you’re dairy-free
sugar for sprinkling on top (optional)

Grind wheat in the WonderMill.

Preheat oven to 400 degrees and prepare a baking sheet with a silicone mat or parchment paper.

Combine flour (1 3/4 cup), oats, salt, cinnamon, nutmeg, and baking powder in a mixing bowl.

Add coconut oil (or butter), cutting in with a pastry cutter or knife/fork until mixture resembles small peas (see below).

Pour in maple syrup and milk and stir just until combined. Add up to 1/4 cup flour if needed to form dough into a ball.

Turn dough onto floured surface and quickly shape into a circle (1 inch high) without overworking the dough. Use a sharp knife to cut it into 8 wedges.

Carefully transfer the dough wedges to your prepared baking sheet using a floured spatula. Leave a little space between each scone on the baking sheet. Sprinkle with a little sugar if desired.

Bake for 25 minutes, until golden brown.

Cool slightly then move to a cooling rack.

Serve warm with butter!

*Freezing instructions: Flash freeze unbaked scones on a baking sheet, then wrap them individually. To bake, unwrap and place on a baking sheet (still frozen), then bake a few minutes longer than normal.

Enjoy!

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Pumpkin Buttermilk Biscuits {Whole Wheat}

October 22, 2013 by Aliesha

According to Tad (a self-avowed pumpkin-hater), these biscuits were better than he expected! So from a pumpkin fanatic (me), a pumpkin-hater (him), and two kids, we recommend these biscuits for a wholesome addition to a fall meal!

You could probably use mashed sweet potato in place of the pumpkin, if you prefer, but I haven’t tried it that way. I put pumpkin in just about everything this time of year!

Whole Wheat Pumpkin Buttermilk Biscuits
adapted from here

2 cups whole wheat flour, freshly ground
2 1/2 tsp. baking powder
1/2 tsp. Real Salt
1 tsp. pumpkin pie spice
5 Tbsp. cold butter, cut into small pieces
1/3 cup buttermilk (I use milk soured with lemon juice or vinegar)
1 cup canned pumpkin
3 Tbsp. honey
additional flour as needed

Grind wheat in the WonderMill.

Preheat oven to 400 degrees, and prepare baking sheet by lining it with parchment paper or a silpat mat.

In a large mixing bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Using a pastry blender, cut in butter until the pieces are pea-sized. Chill 10 minutes.

In another bowl, whisk together buttermilk, pumpkin, and honey until blended. Add liquids to dry ingredients, stirring just until combined.

Turn dough onto a well-floured surface and sprinkle with additional flour. Knead 4 times, then roll out dough into a rectangle. Sprinkle with flour, then fold up thirds. Re-roll dough, adding additional flour to keep it from sticking.

Cut dough into biscuits using a glass or a biscuit cutter. Place dough rounds on the prepared baking sheet.

Bake for 10-12 minutes, or until golden. Serve warm with butter, honey, or pumpkin butter!

Enjoy!

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For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Whole Wheat Pumpkin Muffins

September 30, 2013 by Aliesha

Fall means pumpkin everything! If you’re in the mood for something lightly sweet with the delicious flavor of pumpkin, then these muffins, served fresh and warm from the oven, are just what you’re looking for! You can feel good about the fact that they are made with 100% whole wheat flour.

These muffins are kid-approved too, and are very quick & easy to make!

Whole Wheat Pumpkin Muffins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Ingredients

2 cups whole wheat flour, freshly ground
1 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
2 tsp. pumpkin pie spice
⅔ cup sucanat or brown sugar
⅓ cup white sugar (or evaporated cane juice)
¼ cup grapeseed oil (or oil of choice, like melted coconut oil or butter)
⅓ cup buttermilk
1 cup pumpkin puree
2 eggs

Instructions

Grind wheat in the WonderMill.
Preheat oven to 400 degrees. Line muffin tin with 12 paper liners.
In a large mixing bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice. In another bowl, combine brown sugar, white sugar, oil, buttermilk, pumpkin puree, and eggs. Add wet ingredients to dry ingredients and mix just until combined.
Distribute batter into muffin cups evenly. Bake for 15 minutes, or until tops crack and a toothpick inserted into the center comes out clean.
Cool for 5 minutes, then remove muffins from pan to cool on a wire rack.