Sunday, March 28, 2010

Citrus Scones on a Rainy Sunday

Makes 24.

Inspired by Jan/Feb 2010 Clean Eating Magazine's Citrus Scone recipe on page 58 - but I've substituted a lot!

Preheat oven at 350F.

In a medium bowl combine:
- 2/3 cup Greek style (plain) yogurt
- 3/4 cup citrus juice (juice from 1/2 lemon and 1/2 orange)
and let sit for ~ 5 min.

To the same bowl add and mix together:
- 2 egg whites
- 1/3 cup Agave syrup
- 1/4 cup olive oil
- 1 tbsp citrus zest ( zest from 1/2 lemon and 1/2 orange)
- pure vanilla extract

In a larger bowl whisk together:
- 1 & 1/2 cup whole wheat flour
- 1 cup dark rye flour
- 1 tsp baking soda

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Divide the dough in 3 equal parts.

Spoon third of dough onto a lined baking sheet and spread in a circle, 1-inch thick. Repeat with remaining dough (to a total of 3 circles).

Bake 15-20 minutes or until scones are golden.

Cut each circle into 8 wedges.

Nutrients per 1 scone: : Calories: 81, Total Fat: 3g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 9mg, Carbs: 12.5 g, Fiber: 2.1g, Sugars: 0.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 3%, Calcium: 1%, Iron: 4%

Net Carb: 10.4g

Sunday, March 14, 2010

Raisin Oatmeal Cookies

* Raisins, cinnamon and vanilla at their best!*

For 44 cookies:

Preheat oven at 350 F. In a big bowl combine:

- 2 eggs,
- 2/3 cup raisins
- vanilla extract

and let stand for one hour.

After the hour has passed, add to the egg mixture, mixing well after each one:

- 2/3 cup oil (such as olive, grapeseed, etc)
- 1/4 cup agave syrup
- cinnamon
- 1 1/3 cup dark rye flour
- 1 tsp baking powder
- 1 cup oat bran

Dough will be stiff. Form 44 cookies and bake onto ungreased cookie sheet for 10-12 min (or until slightly browned).

Nutritional info per 1 cookie: Calories: 63, Total Fat: 3.4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 10 mg, Sodium: 3mg, Carb: 7.2g, Fiber: 1.3g, Sugars: 1.7g, Protein: 1.2g
Calcium 1%, Iron 2%

Saturday, March 6, 2010

Oat-bran Raisins Muffins*

* muffin batter ended up in a loaf tin, so it's really a Oat-bran Raisin Loaf

20 thin slices (instead of 12 muffins)

In a large bowl, combine:

- 1 cup buttermilk
- 1 cup oat bran

Mix well. Let stand a few minutes, then add:

- 2 eggs
- vanilla extract
- 1/3 cup oil
- 3 tbsp agave nectar (or unpasteurized honey)

and mix well.

In a small bowl sift together:

- 3/4 cup whole wheat flour
- 1 tsp baking powder

Add dry ingredients to the mixture in the large bowl. Mix well and add

- 1 cup raisins.

The batter will be lumpy and sticky.

Pour into a lined loaf baking pan and bake at 400F for ~ 40 min.

Nutrients per 1 (of the 20) slice: Calories: 84, Total fat: 1.1g, Saturated Fat: 0.3g, Trans Fat: 0, Cholesterol: 25 mg, Sodium: 21 mg, Carb: 15.8g, Fiber: 1.7g, Sugars: 9g, Protein: 2.7g
Vitamin A: 1%, Calcium: 3%, Iron: 4%

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