What goes better with a cup of coffee? Freshly baked scones. These scones are perfectly moist, and crunchy on top.
2 cups spelt flour
7 tbsp organic sugar cane
1 tbsp baking powder
1/2 tsp each salt, cinnamon and nutmeg
1/4 tsp dried ginger
1 large egg
7 tbsp softened butter
1 cup canned pumpkin
3 tbsp milk
1/2 cup dark chocolate chips (optional)
Preheat oven to 425 degrees.
In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger.
In another medium bowl, combing egg, butter, pumpkin and milk. Add the flour mixture to the egg mixture. Stir just until combined. Add chocolate chips if desired.
Place 12 even spoonfuls on a greased baking sheet. Bake for approx. 16 minutes, or until the tops are golden brown.
Sunday, September 25, 2011
Tuesday, September 13, 2011
Slow Cooker Lasagne
We love lasagne! But, when I think of lasagne, I think of it as being a weekend meal because it does take a little bit more time. On a busy weekday however, preparing something like lasagne isn't really an option. That being said, this recipe is a great solution, allowing us to enjoy one of our favourite meals on any day. The smell of the house was fantastic, and the cheese gets all gooey. Is there really anything better?
9 whole wheat lasagne , uncooked
6 cups fresh spinach
1 cup light ricotta
1 ½ cup light cottage cheese
2 cups marinara (either your favourite jarred or homemade)
1 ½ cup shredded mozzarella (I used bocinccini pearls instead – I hate grating!!)
½ cup water
In your slow cooker, spray lightly with olive oil.
Begin layering the lasagne with a large spoonful of the sauce on the bottom. Then add a layer of lasagne noodles (break them up if you need to fit them in). Add some of the ricotta cheese, followed by some of the cottage cheese, and then the spinach. Continue to make about 3 layers (depending on the size of your slowcooker) in the same order; sauce, noodles, ricotta, cottage cheese, spinach. Top with the mozzarella cheese. Add about ½ a cup of water to the slowcooker once your lasagne is layered, to prevent it from burning. Cook on low for about 6 hours. Let it stand for about 15 minutes after it is cooked to allow everything to “settle”, and any excess liquid to be absorbed.
9 whole wheat lasagne , uncooked
6 cups fresh spinach
1 cup light ricotta
1 ½ cup light cottage cheese
2 cups marinara (either your favourite jarred or homemade)
1 ½ cup shredded mozzarella (I used bocinccini pearls instead – I hate grating!!)
½ cup water
In your slow cooker, spray lightly with olive oil.
Begin layering the lasagne with a large spoonful of the sauce on the bottom. Then add a layer of lasagne noodles (break them up if you need to fit them in). Add some of the ricotta cheese, followed by some of the cottage cheese, and then the spinach. Continue to make about 3 layers (depending on the size of your slowcooker) in the same order; sauce, noodles, ricotta, cottage cheese, spinach. Top with the mozzarella cheese. Add about ½ a cup of water to the slowcooker once your lasagne is layered, to prevent it from burning. Cook on low for about 6 hours. Let it stand for about 15 minutes after it is cooked to allow everything to “settle”, and any excess liquid to be absorbed.
Sunday, September 11, 2011
Lemon Poppy Seed Pancakes
If you love pancakes, try these. I tend to get board of just plain pancakes, so I did this one weekend, and was pleasantly surprised at how much we all loved them. This would be great for a brunch with guests, paired with a fruit salad.
8 egg whites
1 1/3 cups light ricotta
1 ½ tbsp organic sugar cane
Zest of 2 lemons
½ cup spelt flour
1 tbsp poppy seeds.
In a large bowl, combine ricotta, sugar, zest and flour.
With an electric mixer, beat egg whites with a pinch of salt until they form stiff peaks. Fold egg whites into the ricotta mixture ¼ at a time. Gently add poppy seeds.
Using medium to high heat on your stove, lightly spray a frying pan with oil or butter. Once the pan is hot, spoon small amounts of the mixture onto the pan, according to the size of pancakes you desire. Flip when the tops of the pancake “bubble” (2-3 minutes). Cook the same amount of time on the other side.
Serve with maple syrup.
8 egg whites
1 1/3 cups light ricotta
1 ½ tbsp organic sugar cane
Zest of 2 lemons
½ cup spelt flour
1 tbsp poppy seeds.
In a large bowl, combine ricotta, sugar, zest and flour.
With an electric mixer, beat egg whites with a pinch of salt until they form stiff peaks. Fold egg whites into the ricotta mixture ¼ at a time. Gently add poppy seeds.
Using medium to high heat on your stove, lightly spray a frying pan with oil or butter. Once the pan is hot, spoon small amounts of the mixture onto the pan, according to the size of pancakes you desire. Flip when the tops of the pancake “bubble” (2-3 minutes). Cook the same amount of time on the other side.
Serve with maple syrup.
Kale Chips
I have heard of these so many times before, but assumed that they wouldn't be something I liked. I was wrong! Within 30 minutes of making these, they have all been devoured! My daughter thinks that they are the best treat, and they are great for satisfying a craving for something salty.
The ingredients for this aren't exact because it really depends on the size of your bunch of kale
1 bunch kale, washed,stems removed and chopped into about 2 inch peices
Olive oil, maybe 1 1/2 tbsp?
Sprinkle of sea salt
Preheat your oven to 375.
Wash and cut kale. Make sure that the kale is fully dried. I found using a salad spinner works best. Also, make sure you remove all the stems and discard. They won't get crispy in the oven, and will just get soggy once you cook them.
Place the kale onto a large cookie sheet. Add olive oil and salt. Mix around with your hands until the kale is evenly coated. Cook for about 20 minutes, or until the kale is crispy.
Wait a few minutes for the kale to cool, and then dig in!
The ingredients for this aren't exact because it really depends on the size of your bunch of kale
1 bunch kale, washed,stems removed and chopped into about 2 inch peices
Olive oil, maybe 1 1/2 tbsp?
Sprinkle of sea salt
Preheat your oven to 375.
Wash and cut kale. Make sure that the kale is fully dried. I found using a salad spinner works best. Also, make sure you remove all the stems and discard. They won't get crispy in the oven, and will just get soggy once you cook them.
Place the kale onto a large cookie sheet. Add olive oil and salt. Mix around with your hands until the kale is evenly coated. Cook for about 20 minutes, or until the kale is crispy.
Wait a few minutes for the kale to cool, and then dig in!
Dark Chocolate Chip Granola Bars
These granola bars are quite crunchy. They are not the chewy type bar that you get in grocery stores.
In our household, we could not get enough of them! They are absolutely delicious! You can always substitute the chocolate chips and coconut for other ingredients, such as seeds, dried fruit etc. Be creative.
2 cups oats
3 tbsp spelt flour
¼ cup shredded unsweetened coconut
½ cup dark chocolate chips
¼ tsp sea salt
¼ cup olive oil
1 tsp vanilla
1/3 cup agave syrup
Preheat oven to 325 F.
In a large bowl, combine oats, flour, coconut, chocolate chips and sea salt. Stir until combined. In a small bowl combine oil vanilla and agave syrup. Mix well.
Combine the wet ingredients with the dry ingredients. Press into a 13x9 pan lined with parchment paper. Bake for 40 minutes. Let cool for about 10 before removing from the pan. Cut and serve.
In our household, we could not get enough of them! They are absolutely delicious! You can always substitute the chocolate chips and coconut for other ingredients, such as seeds, dried fruit etc. Be creative.
2 cups oats
3 tbsp spelt flour
¼ cup shredded unsweetened coconut
½ cup dark chocolate chips
¼ tsp sea salt
¼ cup olive oil
1 tsp vanilla
1/3 cup agave syrup
Preheat oven to 325 F.
In a large bowl, combine oats, flour, coconut, chocolate chips and sea salt. Stir until combined. In a small bowl combine oil vanilla and agave syrup. Mix well.
Combine the wet ingredients with the dry ingredients. Press into a 13x9 pan lined with parchment paper. Bake for 40 minutes. Let cool for about 10 before removing from the pan. Cut and serve.
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