How To make Whole Wheat Oat Scones Dorrie
2/3 c Vegtable oil (I use canola o
1/3 c Milk (I use skim)
1 ea Egg
1 1/2 c Whole wheat flour, less abou
1 x Two tablespoons
1 1/4 c Quick Quaker Oats, uncooked
1/4 c Sugar
1 T Baking powder
1 t Cream of tartar
1/2 t Salt
1 T Butter Buds
1/2 c Raisins or currants
1 x (or see below)
Mix and bake as above. However, I recommend dividing the batch into two rounds rather than one, so that the scones are smaller. They are not structurally strong, and the smaller scones are easier to handle. Further variations: 1. Whether making the original or my variation, I sprinkle the rounds
before cutting and baking with sugar and cinnamon. 2. At end-of-year holiday time I substitute the mixed candied fruits
seasonally available for the raisins or currants. 3. For a maple flavor, substitute REAL maple syrup for the milk,
eliminate the sugar, and add dried milk. 4. Chop 1/2 cup walnuts and add to either the original or the whole
wheat batch.
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This week Kristen is sharing a recipe for ultra-light, whole-grain muffins that are perfect for people who think they don't have time to make muffins.They whisk together in about 5 minutes, and bake in about 10—all thanks to a boost from a joyful ingredient I'd never thought to use in baking. Thank goodness Jerrelle Guy did. GET THE RECIPE ►►
INGREDIENTS
3 cups (360 grams) white whole-wheat flour or spelt flour
4 teaspoons (10 grams) baking soda
1/2 teaspoon salt
1/2 cup (112 grams) unsalted butter, melted, or neutral oil, plus more for greasing the pan
3/4 cup (180 milliliters) agave or honey
1 (16-ounce [470-milliliter]) bottle plain kombucha
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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Food52 Resident Samantha Seneviratne and her son Artie are back to recreate a campfire favorite, s'mores! Instead of chocolate and graham crackers from the store, Sam bakes up her very own chocolate cinnamon graham crackers from scratch. She and Artie toast up their marshmallows in the oven and smash them to make warm and toasty sandwiches that are even better than the original. GET THE RECIPE ►►
Follow Sam on Instagram: @samanthaseneviratne
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PREP TIME: 1 hour 20 minutes
COOK TIME: 40 minutes
MAKES: 12 crackers (or 6 marshmallow sandwiches)
INGREDIENTS
3/4 cup whole-wheat flour
3/4 cup all-purpose flour, plus more for flouring the parchment and rolling pin
1/2 cup Dutch-process cocoa powder
1/4 cup wheat bran
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
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1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks, 170 grams, or 12 tablespoons), at room temperature
1/2 cup dark brown sugar
3 tablespoons granulated sugar
2 tablespoons molasses
2 tablespoons honey or maple syrup
12 marshmallows, for serving
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Cookbook author and food stylist Aran Goyoaga shares a gluten-free and dairy-free braided challah that’s tender, moist, and slightly sweet with a crisp exterior. Slather butter, jam, or go savory, this bread is delicious and will pair with anything! GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 1 large or 2 medium challahs
INGREDIENTS
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2 1/2 teaspoons (10 grams) active dry yeast
3 tablespoons (30 grams) psyllium husk powder
1 cup (160 grams) potato starch
1 cup (140 grams) sweet white rice flour
1 cup (120 grams) tapioca starch, plus more for dusting
1/2 cup (70 grams) superfine brown rice flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons kosher salt
1 teaspoon xanthan gum (optional)
Zest of 1 medium orange
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4 large eggs, divided
1 tablespoon raw sesame seeds or sparkling sugar
This recipe has been excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free ©2021 by Aran Goyoaga by permission of Sasquatch Books.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
What's For Dinner?! 7 New Dinner Recipes & Dessert! Family Friendly Recipes & Always Fun!
Hey party people! Thanks so much for hanging out with me while I share with you this new week of dinners! The age-old question What's For Dinner?! Well, folks... here it is! This is what our family ate for dinner this past week and everything was delicious! I am trying to accommodate my oldest child's new dietary needs of needing to be wheat and dairy allergy-free, most (if not all of these meals) are gluten-free as well! I hope you enjoy the recipes!
Best,
Kim!
I N S T A G R A M :
A M A Z O N
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Sweet Potato Gnocchi Recipe:
Sheppard's Pie:
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Peanut Butter Bars:
Salmon Marinade:
1/4c sweet chili sauce
1 1/2 tbl orange marmalade
3 tbl soy sauce
1 clove garlic
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I N S T A G R A M :
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PO BOX 273593
Tampa, FL 33688-3593
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