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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Easiest Mac ‘n’ Cheese Ever

October 23, 2013 by Aliesha

I’ll start by saying this is NOT my original idea; I’ve seen it on Pinterest dozens of times (from various sites) and just decided to make it for the first time last week! Homemade macaroni and cheese is so simple to make this way (3 ingredients and you don’t have to drain the pasta!), and is a great “emergency” lunch when it feels like there’s nothing else to make! I like to serve it as a main dish with peas and whole wheat bread on the side, or as a side dish alongside meatloaf or something else comforting.

Let me know if you try this super-simple recipe!

Easiest Mac ‘n’ Cheese Ever

2 cups milk
2 cups macaroni (or other pasta, such as mini shells)
2 cups shredded cheese (cheddar, monterey jack, colby, or a blend)

Cook the pasta in the milk over medium heat, being careful not to scorch the milk (stir frequently). When pasta is done, remove from heat, and add the shredded cheese. Stir until melted, then serve immediately!

*You adjust this to serve any amount of people… just use a 1-1-1 ratio of ingredients and it will work!

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!

Like this recipe? Follow me so you never miss a new recipe post!
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 Maple Oat Scones

Easiest Mac ‘n’ Cheese Ever

Pumpkin Buttermilk Biscuits {Whole Wheat}

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