Cranberry & Orange Scones
2 cups (10 oz/315 g) whole-wheat pastry flour
1 cup (3 oz/90 g) rolled oats
¼ cup (2 oz/60 g) sugar
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into chunks
¾ cup (6 fl oz/180 ml) low-fat buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
½ cup (3 oz/90 g) dried cranberries
⦁ Preheat the oven to 350°F (180°C). Line a baking sheet with parchment.
⦁ In a bowl, stir together flour, oats, sugar, baking powder, baking soda, and salt. Add the butter and use a fork or your fingers to work it into the flour mixture, until the butter pieces are the size of peas and the mixture resembles coarse crumbs.
⦁ In a small bowl, whisk together the buttermilk, egg, and vanilla. Add to the flour mixture, along with the orange zest and cranberries, and stir just until evenly moistened (the dough will look crumbly).
⦁ Scrape the dough onto a floured surface. With lightly floured hands, gently shape the dough into a flat round about 1½ inches (4 cm) thick. Use a large knife to cut the round into 8 wedges.
⦁ Place the wedges a couple of inches apart on the prepared baking sheet. Bake until the tops are browned, 25 to 30 minutes. Let cool slightly and serve warm. Or cool completely, wrap tightly, and freeze for up to 2 months.
Pumpkin Steel-Cut Oats
2 cups (16 fl oz/500 ml) fat-free milk
2 cups (16 fl oz/500 ml) cold water
1 cup (6 oz/185 g) steel-cut oats
1 cup (10 oz/315 g) unsweetened pumpkin puree
1/3 cup (3 oz/90 g) unsweetened applesauce
1½ tablespoons pure maple syrup
1½ teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice (see note)
¼ cup (¾ oz/20 g) toasted coconut chips
¼ cup (1½ oz/45 g) chopped dried plums or tart cherries
⦁ In a large saucepan over medium-high heat, bring the milk and water to a boil. Stir in the oats and ¼ teaspoon salt. Bring to a simmer, reduce the heat to maintain, and cook, uncovered and stirring occasionally, until the oats are tender but the mixture is still moist, about 22 minutes.
⦁ Stir in the pumpkin, applesauce, maple syrup, vanilla, and pumpkin pie spice. Continue to cook until heated through, about 3 minutes longer.
⦁ Spoon the oatmeal into bowls, sprinkle with the coconut chips and dried plums, and serve warm.
1½ cups (7½ oz/235 g) all-purpose flour
½ cup (3 oz/90 g) masa harina or finely ground cornflour
1½ teaspoons baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
2¼ cups (18 fl oz/560 ml) low-fat buttermilk
¼ cup (2 oz/60 g) unsalted butter, melted, plus more for the pan
½ teaspoon pure vanilla extract
1 cup (4 oz/125 g) fresh blackberries, plus more for serving
½ cup (3 oz/90 g) fresh sweet corn kernels (cut from about 1 ear of corn), roughly chopped
Maple syrup for serving
⦁ In a bowl, stir together the flour, masa harina, baking soda, baking powder, and salt. In a small bowl, whisk the eggs, buttermilk, ¼ cup butter, and vanilla until blended. Stir the egg mixture into the flour mixture, then gently stir in the blackberries and corn.
⦁ Heat a frying pan or nonstick griddle over medium heat. When the pan is hot, brush lightly with butter. Pour or ladle about 1/3 cup (3 fl oz/80 ml) batter into the pan for each pancake. Cook the pancakes until golden brown, turning once, about 2 minutes per side. Transfer to a baking sheet and keep warm in a low oven (200°F/95°C).
⦁ Continue to cook the remaining pancakes, adding more butter to the pan and adjusting the heat as necessary.
⦁ Serve the pancakes warm, with a drizzle of maple syrup and fresh blackberries.
5 Ingredient Quinoa Breakfast Bowl
½ cup plain cooked quinoa
1 whole banana sliced
1/3 cup of blueberries (fresh or frozen)
1 tbsp peanut butter or almond butter
⦁ Cook quinoa if it’s not already cooked.
⦁ Assemble all the ingredients in a bowl.
⦁ Serve warm or cold. It’s delicious either way!