Cinnamon Flax Scones

Cinnamon Flax Scones

Last Thursday during Life Group, while everyone else was watching LOST (blah!) my little friend Lilli and I decided to make a “cooking project”.   I decided that I wanted to use the milled flax seed I bought at the grocery store several months ago because up until then I hadn’t found a use for it.  A quick Google search came up this recipe for cinnamon flax scones at Bob’s Red Mill.

INGREDIENTS:

• 1-3/4 cups White Flour, Unbleached
• 1/4 cup Milled Flax seed
• 1/3 cup Sugar (plus more for sprinkles)
• 1/2 tsp. Baking Soda
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1-1/2 tsp. Cinnamon
• 1/3 cup Light butter
• 3/4 cup Fat Free Buttermilk
• 1/3 cup Raisins

DIRECTIONS:

Thoroughly mix flour, milled flax seed, sugar, baking soda, baking powder, salt and cinnamon. Cut butter into dry ingredients until a pea-sized, mealy texture is formed. Add FF buttermilk. Do not over mix.

Place dough on floured breadboard with raisins. Knead 5 to 7 times to incorporate the raisins. Roll until dough is 1/2 inch thick. Cut into triangles 2 inches wide by 4 inches long. Place on an ungreased baking sheet. Bake at 350 degrees for approximately 12 minutes or until done.  Be careful not to over bake or they will be dry!

Serves:  16

WWP:  2

Lilli was so proud of “her” creation.  She told me her favorite part was when I let her use the pasty tool to fold in the butter.  Oh, what fun.

Scones before the bake.  Originally I started with 8 scones, but after they bake they were huge I cut them in half again to make 16.

Into the oven they go!

One of the best things about cooking with a kid is that they love doing the dishes.  I put Lilli right to work, careful to spread several towels on the floor underneath her.

Lilli so proud of herself.

Granola French Toast

Granola French Toast

adapted from Rachael Ray magazine

INGREDIENTS:

• Light Whole Wheat Bread ( I used Country Kitchen Light)
• 1/4c. Egg beaters
• 1/4c. Light granola (I used Back to Nature Cranberry Pecan)
• Cinnamon
• Pam cooking spray
• Sugar free strawberry preserves (optional)
• Sugar free honey (optional)

DIRECTIONS:

1. Grind granola in a food processor until fine (to make two pieces of Granola French Toast I used 1/4c. of granola).

2. Beat 1/4c. egg beaters with 1 tsp of cinnamon.

3. Roll bread in egg mixture and then in ground granola.

4. Heat large skillet to medium low. Spray with Pam cooking spray and cook until light brown on each side.

5. Transfer to plate and enjoy!

6. Top with toppings or whatever you like (toppings not included in Point count). I like to use Sugar Free honey and Sugar Free Strawberry Preserves.

WWP: 4 PTS (for 2)

Serves: 1

A love affair with Ellie K. and her Smoothies

Ellie Krieger has got to be one of my favorite Food Network personalities.  She not only makes healthy food, but it’s delicious and easy.  My husband bought me her new cookbook The Food You Crave for Valentine’s Day this year and I haven’t put it down since.  I can’t say the same for many of the other cookbooks on my shelf.  Oh look, here is part of my shelf now…

Buy the green one!  It’s Great!

This morning I flipped to dog-eared page 18, Blueberry Blast Smoothies.  Hallelujah, Praise the Lord!   We ate all our blueberries earlier in the week, so I substituted strawberries and added a little flax seed and it turned out amazing!  Let me walk you through it…

Gather ingredients:  FF yogurt, FF milk, Frozen Strawberries and Flax Seeds (optional), oh and honey!  I always forget the honey!

Add 1/2c. FF yogurt and 1/2c. of FF milk to the blender

Add 1 rounded cup of Frozen strawberries

Measure out 1 tsp. of Flax seeds.  Aren’t they pretty?

Add them to the blender

1 tbsp. honey

Blend until smooth.  I let it run about a minute.

See the flaxies in it?

Enjoy!

Recipe makes 1 serving (appox. 12oz)

Each serving is 3 pts/4pts with optional flax seeds