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Category: Whole Wheat

Avocado and Feta Scones

COMMENT

Avocado is natures butter right?

Well, I like to think so!

But, when it comes to baking, you just cant mimic the way butter melts with an avocado. However, I still love this recipe. You don’t get the same flaky texture as scones made with butter, but they are a fun twist on the traditional.

These “scones” are chalked full of scrumptious, healthy ingredients.

Find out where the word avocado originates (you may be surprised) and more interesting avocado facts here.

Avocado and Feta Scones

Ingredients:
  • 2 cups whole wheat flour
  • 2.5 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup whole flax seeds
  • 1/2 large ripe, but still a bit firm Avocado (or more if you like)
  • 1/2 cup feta cheese (heaping), crumbled
  • 2 tablespoons chopped fresh curled parsley
  • 1 finely chopped green onion
  • 2 eggs, lightly beaten with a fork
  • 1/4 cup buttermilk
Directions:
  • Combine flour, baking powder, baking soda, salt, and flax seeds
  • Grate the avocado into the flour mixture (if you are using a very soft one it might be easier to cut it in with a pastry cutter – to the size of small beads)
  • Add the cheese
  • Add the parsley, green onion, eggs and buttermilk
  • Mix, and press together into a disk shape on the counter, cut into 8 wedges
  • Space the wedges out on a greased baking sheet
  • Bake at 350 F for 20 minutes.  Do not over bake.

Better-4-You Biscuits

3 COMMENTS

I love warm flaky biscuits but, sadly, all that flakiness = a lot of butter!

This recipe is a great, super simple alternative if you make biscuits frequently (if not — just enjoy all that butter once in a while).

Biscuits are so great for sopping up gravy/soup and they are delicious toasted for breakfast. They do go stale very fast so freeze what’s left of them the day you bake them.

This recipe calls for buttermilk, a RD’s best friend when it comes to baking. It gives a lot of flavour to baking and tenderizes products but is very low fat.

BUTTERmilk is LOW fat?

Yup!

It is actually the liquid left over from the butter-churning process. It is thick, tangy and has a longer shelf life than regular milk so it is great to keep on hand and use in baking, pancakes, soups, salad dressings, or add to tomato sauce (one of my favorite uses).

For each cup of buttermilk used instead of regular milk in a recipe you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.

1 cup buttermilk can also be replaced with 1 cup regular milk and a tbsp of vinegar or lemon juice (mix and let stand 5 min) or combine 2/3 cup plain yogurt with 1/2 cup 1 percent milk, but the real thing will result in a better product.

Better-4-You Biscuits

Slightly modified from allrecipes.com

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 tablespoon white sugar
  • 3/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup buttermilk
  • 2-3 tbsp flax seed (optional)

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs (or make sure the butter is very cold and grate it in); stir in buttermilk until just moistened.

3. Turn dough out on a lightly floured surface; knead gently 6 to 8 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter (or be ghetto like me and press is out with your fingers and then cut them with a glass ;) ). Place biscuits on an ungreased baking sheet.

4. Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Note: to spice these up experiment with adding different herbs and cheeses

As promised in my previous post, 4 Ingredient *No Knead* Bread. I tried a similar (almost just as easy) recipe that added pureed white beans and 2 cups of whole wheat flour. It bumped up the nutrition and the flavor, I LOVE it! This will definitely be a new staple recipe for me. This combination also makes this bread a source of complete protein, great for vegetarians!

… sadly, this time I didn’t get a house filled with delicious fresh bread smells as my housemates oven is brand new and is burning off that new oven smell every time you turn it on (on the plus side it’s a VERY nice oven)! Even so, the bread turned out great. You can’t taste the beans at all, so if you live with a “bean-hater” as I currently do this is one way to get them to eat ’em!

No Knead Bean Bread

Slightly adapted from: Spilling the Beans

Ingredients:

  • 1 cup or 1/2 a 19 oz can of drained and rinsed white beans (I use white kidney beans)
  • 2 cups whole wheat flour
  • 1 cup all purpose flour, plus more for dusting
  • 1/2 tsp dry active yeast
  • 1 tsp salt

Directions

  • Blend beans with a 1/2 cup of water until smooth.
  • In a large bowl, whisk together the flour, yeast and salt. Add the pureed beans along with 1 cup of water and stir until blended. The dough will be sticky. Cover the bowl with plastic wrap and let it rest on the counter for 18 – 24 hours. The dough is ready when it’s surface is dotted with bubbles.
  • Flour a work surface and place the dough on it. Sprinkle the dough with a little more flour, fold it over onto itself once or twice, then roughly shape it into a ball. Generously coat a cotton towel (preferably a smooth one) with flour. Place the dough on the towel and dust with more flour. Fold the towel over the bread or cover it with another cotton towel and let it sit for another hour or two (mine sat for 2.5 hrs and it was fine).
  • While the bread is resting, preheat the oven to 450 F. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, or ceramic) into the oven as it heats (I just used the inside of a crock pot and used tin foil as a lid). When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and (nicely) flop the dough over into the pot. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.


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