Chia Seed Pudding

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain low-fat (2 percent) Greek yogurt
• 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1/4 cup chia seeds
• 1 pint strawberries, hulled and chopped
• 1/4 cup sliced almonds, toasted

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Serves 4; 201 calories.

VERDICT:  I like this chia seed pudding better than others I've tried.  I made it with macadamia nut milk from Trader Joe's, and just threw fresh raspberries and blackberries on instead of the strawberries.  Keep!  

Granola Pudding Bowls

Granola and Chia Pudding

• 3 cups old-fashioned oats
• ½ cup coarsely chopped skin-on hazelnuts or pecans
• ½ cup skin-on almonds
• ½ cup unsweetened coconut flakes
• ¼ cup raw pumpkin seeds (pepitas)
• ¼ cup raw sunflower seeds
• 1 Tbsp. ground cinnamon
• ½ tsp. kosher salt
• ½ cup honey
• ¼ cup virgin coconut oil
• 1 tsp. vanilla extract
• ½ tsp. flaky sea salt
• 3 cups brewed rooibos tea, cooled
• ¾ cup chia seeds

Assembly

• 4 cups plain Greek yogurt
• 2 tsp. honey
• ½ tsp. vanilla extract
• 4 Tbsp. apricot jam

Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.

Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.

Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.

Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).

Do Ahead: Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

Serves 16 (if you buy more yogurt).

VERDICT:  This takes a little bit of time to assemble in the morning, but I genuinely looked forward to eating it every day, and none of the advance work is difficult at all.  I also had everything to make the granola in the cupboard already (I used pecans instead of hazelnuts)--all I bought was rooibos, yogurt and jam.  I skip the step of adding honey and vanilla to the yogurt and don't miss it at all.  A tiny bit fancy and delicious.  Keep!

Oatmeal Blueberry Muffins

• 1 c. quick oats
• 1 1/4 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 1/2 c. milk
• 1/3 c. vegetable oil
• 1 c. fresh blueberries

Heat oven to 400F.

Combine dry ingredients in a bowl.  Mix egg, milk, and oil into dry ingredients.  Add blueberries into batter.  Fill greased or paper-lined muffin cups with batter 2/3 full.

Bake 18-22 minutes or until golden brown.

Yield: 12 muffins.

VERDICT:  John made these with a Neat Egg, and they are delicious!  They taste like graham crackers.  Keep! (From the side of the oatmeal box.)

Black Rice Pudding

• 200 g black rice
• 1 ripe mango
• 1 lime
• 1 tablespoon blanched hazelnuts
• 1 tablespoon coconut flakes
• 2 ripe bananas
• 200 ml hazelnut milk
• 1 tablespoon vanilla extract
• manuka honey, optional
• 4 heaped tablespoons natural yoghurt
• 2 wrinkly passion fruit

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.

Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.

Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.

Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls.

Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.

Serves 4; 277 calories.

VERDICT:  Good!  Very slightly sweet.  I used regular milk, skipped the coconut, and used thawed frozen raspberries instead of passion fruit; it would probably be even better as written.  From Everyday Super Food.  Keep.

Nutty Parmesan Herb Scones

• 1 cup old-fashioned rolled oats 
• 1/4 cup warm water 
• 1/4 cup extra-virgin olive oil 
• 1 tablespoon brown sugar 
• 2 large eggs 
• 4.5 ounces white whole-wheat flour (about 1 cup) 
• 2/3 cup chopped walnuts, toasted 
• 2 tablespoons ground flaxseed 
• 1 tablespoon chopped fresh thyme 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon black pepper 
• 3 ounces grated Parmesan cheese (about 3/4 cup)

Preheat oven to 350°F.

Combine oats and 1/4 cup water in a large bowl.

Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, nuts, flaxseed, thyme, salt, baking soda, pepper, and cheese. Add flour mixture to oat mixture; toss with a fork until a sticky dough forms. With floured hands, knead dough 2 to 3 times. Divide dough into 12 equal portions, and shape each portion into a 1/4-inch-thick triangle. Place triangles on a baking sheet lined with parchment paper. Bake at 350°F for 16 to 18 minutes or until golden.

Serves 12; 196 calories.

VERDICT:  I made these because I had almost everything on hand, and they seemed like a nice change for breakfast.  They might be delicious if someone else made them, but in my hands, they turned out kind of odd and rubbery--maybe overkneading?  I also only got eight scones--twelve seemed too tiny.  Toss.

Fig & Ginger Oatmeal Scones

• 1 cup oatmeal
• 3/4 cup unbleached flour
• 1/4 cup whole wheat flour 
• 2 tablespoons firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 4 tablespoons unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 1/3 chopped dried figs
• 1/3 cup chopped crystallized ginger
• Milk for brushing the top

Raise an oven rack to its highest position. Preheat the oven to 400 degrees. Line your baking sheet with parchment paper. (If available, stack two baking sheets together.)

In a large bowl combine the oats, unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and pop them into the dry mixture. Mix to coat the droplets of butter. Then, using your fingers, rub the butter into the mixture until coarse crumbs form.

Beat the egg in a small bowl. Beat in the buttermilk. Pour this into the flour mixture. Stir until evenly moist.  Fold in the figs and ginger.

Lightly flour your work surface. Place the dough onto it and knead it (about 4 times should do the trick).

Gather the dough into a ball. Pat it into a disk 3/4 inch thick. Transfer it onto the baking sheet.

Cut the disk into 8 wedges. Lightly brush the wedges with milk and then sprinkle on some oats to “finish” the scones.

Bake 20 minutes, or until golden brown. (I checked my scones at 20 minutes but found them ideal at 25 minutes.)

VERDICT:  I used this recipe to try to recreate the delicious fig-ginger scones at The Dancing Goat Coffeehouse.  The original recipe called for yogurt thinned with milk to replace buttermilk--I just used buttermilk.  I used dried figs, and chopped enough to make 1/3 cup.  The dough was incredibly wet--I had to use a ton of extra flour to get it in kneadable shape.  On the whole, though, they turned out pretty well.  Keep.  From Melissa Rapoport.

Whole Wheat Rhubarb Streusel Muffins

Streusel

• 1/4 cup (31 grams) all-purpose flour
• 1/4 cup (28 grams) white whole wheat flour
• 1 tablespoon (13 grams) granulated sugar
• 3 tablespoons (38 grams) light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 3 tablespoons (42 grams) unsalted butter, melted

Muffin

• 1 large egg
• 1/4 cup (50 grams) light or dark brown sugar
• 3 tablespoons (38 grams) granulated sugar
• 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
• 3/4 cup (177 ml) sour cream
• 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
• 1/2 cup (63 grams) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

VERDICT:  These were very good the day they were made, slightly less good thereafter.  I would also add more rhubarb.  Still, a nice first-rhubarb-of-the-season recipe, with a whiff of healthiness from the whole wheat flour.  Keep.

Almond Coconut Granola

• 3 cups old-fashioned rolled oats
• 2/3 cup sliced almonds
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup hulled green pumpkin seeds or sunflower seeds
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons honey
• 1 cup mixed dried fruits such as raisins, cherries, and apricots

1. Preheat oven to 325°F.
2. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
3. In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
2. VERDICT: Not too sweet--good with yogurt and fruit.  I used green pumpkin seeds, left out the dried fruit and put extra oats in.  Keep.  From Gourmet, 1999.

Banana Bread with Cardamom and Cocoa Nibs

• 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
• 2 large eggs
• 3/4 c. plain (runny) yogurt or buttermilk
• 1/2 c. light and mild olive oil
• 2 c. plus 2 T. (325g) all-purpose flour
• 1 c. soft light brown sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
• 1/2 c. cocoa nibs
• 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!

Winter Squash Muffins with Cranberries

• 1/2 cup old-fashioned rolled oats
• 1 1/2 cups white whole-wheat flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded raw winter squash, such as butternut
• 1/2 cup chopped fresh cranberries or dried cranberries
• 1/2 cup toasted pecans, coarsely chopped (optional)
• 2 large eggs
• 1/2 cup low-fat plain yogurt, regular or Greek
• 3 tablespoons canola oil
• 3 tablespoons pure maple syrup
• 1 small apple, peeled, if desired, and shredded

Preheat oven to 375°F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)

Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).

Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.

Yield: 12 muffins; 161 calories.  (I got 15.)

VERDICT:  These didn't turn out as prettily as the picture--they are oddly greenish, despite not having anything green in them.  They are not bad, though, and they are chock-full of healthy ingredients.  Keep, I suppose.

The best part: I finally broke out the food processor grating disc for the squash, and it was a wonder to behold.  I used it to grate the apple, as well, and threw the cranberries in with the chopping blade while I was at it.  Amazing!

Baked Beans on Toast

• 2 tablespoons olive oil
• 1 onion, finely diced
• Salt and pepper
• 2 cloves garlic, minced
• 28-ounce can chopped tomatoes
• 3 sprigs thyme, leaves picked
• 1 long red chile, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon hot English mustard
• Two 14-ounce cans cannellini beans, rinsed and drained
• 4 thick slices of bread
• finely chopped flat-leaf parsley, to serve

Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion, season with a pinch of salt, and cook over medium heat for 5 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, thyme, chile, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and peper and cook for another 10 minutes.

Toast the bread, place one slice on each plate and serve with the beans on top with a sprinkling of parsley.

Serves 4, but really more.

VERDICT:  The recipe called for pancetta, which I left out to make these vegetarian.  They were still plenty flavorful, with a nice kick from the mustard.  Don't leave off the parsley--it's a nice bit of freshness and texture. I liked it with an egg on top, but it's good without if you're feeling too lazy.  These reheated well for several days of breakfast.  Keep!  From What Katie Ate (thriftily procured at Savers for $2.99!)

Granola Dust

• 10 cups rolled oats
• 8 oz unsalted mixed nuts
• 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
• 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, sultanas, figs
• 3 tablespoons cocoa powder
• 1 tablespoon freshly ground coffee
• Zest of 1 orange

Preheat the oven to 350.

 

Place the oats, nuts, and seeds in your largest roasing pan.  Toss together and roast for about 15 minutes, stirring once.  Take the tray out of the oven and add the dried fruit, cocoa powder, ground coffee and the orange zest.

Blitz the mixture in batches in a food processor until finely ground.  Keep in an airtight container.

 

To serve:

1/2 c. dust with milk or yogurt and fresh fruit

Porridge--1/2 c. dust w/3/4 c. milk, top with fresh fruit

Smoothie--1/2 c. dust, 3/4 c. milk, ripe banana, handful frozen raspberries

Pancakes--2 T. dust, 1 heaping T. self-rising flour, 1 mashed banana, 1 egg

Hot drink--1/4 c. dust, 3/4 c. milk

Serves 32.

VERDICT:  I didn't care so much for this cold, but I have been enjoying it as porridge, heated for about a minute in the microwave, with chopped apples.  Easy and flexible.  Keep.  (From Jamie Oliver's Everyday Super Food.)

 

Baked Carrot Cake Oatmeal

Dry mixture

• 2 cups old-fashioned rolled oats (or any rolled flakes)
• 1 tsp baking powder
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground vanilla or 1/2 tsp vanilla extract
• 1 pinch coarse sea salt
• 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
• a handful raisins

Wet mixture

• 2 organic eggs
• 2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer

• 4 tbsp maple syrup, honey or apple syrup
• 2 tbsp coconut oil, room temperature + extra for greasing the pan
• 1 cup / 180 g walnuts or nuts or your choice
• 3/4 cup / 100 g sunflower seeds or seeds of your choice

Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Serves 6 or so.

VERDICT:  This was not nearly as pretty as the picture on the app.  Also, not as delicious as it sounded.  However, it used up some carrots and made a decent breakfast for a week.  I used olive oil instead of coconut oil.  Best fresh out of the oven.  I'm lukewarm on this one, but keep, I guess.

Pumpkin & Maple-Nut Oatmeal

• 3 cups water
• 3/4 c. canned pumpkin
• 1/2 tsp. salt
• 1 1/2 c. rolled oats
• 1 T. pumpkin pie spice
• 2 T. pecans, chopped
• 2 T. maple syrup

Combine water, pumpkin, and salt in a small saucepan and bring to a boil.  Add oats and pumpkin pie spice.  When mixture starts to bubble again, turn heat down to low.  Cook, stirring occasionally, until oats are cooked and cereal has thickened, about 8 minutes.  Split between two bowls and top with pecans and maple syrup.

Serves 2; 362 calories.

VERDICT:  Warming and filling.  Very generous with the maple syrup and portion size.  Keep.  From Racing Weight Cookbook. 

Whole-Grain Breakfast Bar

• 4.75 ounces whole-wheat flour (about 1 cup)
• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas
• 3/4 cup brown sugar
• 1/4 cup 2% reduced-fat milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 3/4 cup chopped walnuts
• 3/4 cup dried cranberries
• Cooking spray 

Preheat oven to 375°.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl.

Place bananas in a large bowl; mash until smooth. Add sugar and next 5 ingredients (through egg white); stir until combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.

Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.

Yield: 16 bars; 198 calories.

VERDICT:  Like a cross between an oatmeal cookie and cake.  Not bad for breakfast, and seems easily adaptable to whatever you might have around.  Keep.

Currant Rosemary Scones

• 8 tablespoons (4 ounces) chilled, unsalted butter
• 3 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 cup dried currants
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 cups chilled heavy cream, plus more for brushing
• 2 to 3 tablespoons turbinado sugar, for garnish 

Preheat the oven to 425° F.

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder and salt in a large bowl.

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.

Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture.
Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.

At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar to finish; or if freezing, brush with cream and top with turbinado sugar just before baking.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or honey.

Yield: 8 scones.

VERDICT:  A nice flavor combination with an excellent crunchy sugar top.  I think I added too much flour in the kneading process, as they seemed a little dry.  I probably won't make scones much, but keep in mind. 
 

Baked Oatmeal

• 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
• 100 grams (1/2 cup) unrefined cane sugar
• 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
• 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 medium apple, peeled and thinly sliced, or grated
• 800 ml (3 1/3 cups) milk (use non-dairy to make this vegan)
• 1 tablespoon pure vanilla extract

Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.

Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.


Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.

If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.

Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.

Let cool before serving, slightly warm, at room temperature, or cold.  You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.

Serves 8.

VERDICT:  A little tricky to schedule with the overnight refrigeration and long bake, but it keeps really well in the fridge and is good warm or cold.  Sweet and filling.  Keep.  From Quaker Oats via Chocolate and Zucchini.

Blueberry, Oatmeal and Flaxseed Muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries 

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Yield: 24+ muffins.

VERDICT:  I filled the muffin cups as full as humanly possible, and still had batter left over.  (I baked the extra in a ramekin in the microwave as an experiment--surprisingly successful!)  The finished muffins were a teensy bit bland, but that seems like an easy fix, and they were easy, healthy, and adaptable enough (I used half applesauce/half oil) that I can see making them again.  Keep.

Chilled Plum-Oatmeal Pudding

• 1/2 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk
• Pinch of coarse salt
• 2 teaspoons pure maple syrup
• 1 plum, pitted and chopped
• Pinch of ground cinnamon

Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.

Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices. 

 

Serves 1.

 

VERDICT:  The pudding itself is bland, but it's nice with the plums.  You could put anything on it, probably, and it's easy and filling.  Keep.

 

Blueberry-Cucumber Smoothie

• 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
• 1 cup low-fat vanilla yogurt
• 1 cup frozen blueberries
• 1–2 Tbs. honey or agave nectar
• 1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.

 

Serves 4; 102 calories.

 

VERDICT:  Used up the BOGO blueberries and cucumber and was surprisingly good.  Further proof you can throw anything in a smoothie and have it turn out relatively well.  Keep.