Barley Orange and Spice Scones

Scones are always a welcome addition at our breakfast table, and these in particular received raves from my children.  Made in the true Nourishing Traditions style of pre-soaking the grains to break down phytic acid, these spicy scones incorporate barley flour in addition to the whole wheat; however you can use all whole wheat flour instead.

Mixing the dough for a recipe like this can be a pain since you have to combine a stiff lump of soaked flour with the rest of the ingredients.  I use my Vita Mix, set on the lowest setting, for the task, and many people have good success using food processors.  A word of caution:  If you double the recipe, be careful not to overload your Vita Mix or food processor, and only process one recipe at a time.

Mix together and soak overnight, or for 8-12 hours:

1 cup freshly ground barley flour

1 cup freshly ground whole wheat pastry flour

3/4 cup kefir or yogurt

After the soaking is complete, butter a cookie sheet or baking stone and preheat the oven to 350 degrees.

Mixing the dough:

1 egg

1/4 cup rapadura

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 teaspoons grated orange zest (see tip)

1/2 teaspoon salt

1 teaspoon baking soda

1/4 pound (1 stick) butter, grated or cut into small pieces

Break the soaked flour into small chunks before adding to a Vita Mix or food processor.  Then add the remaining ingredients.  Process on low until just combined.  Drop by rounded tablespoonfulls onto the prepared baking sheet, about 2 inches apart.  Bake for 10-12 minutes or until the centers are firm and tops are golden.

Makes about 8 medium to large scones.

Tip:  I keep a resealable bag of organic orange rinds in my freezer for recipes like this.  It isn’t often that I have organic oranges on hand at the same time I want to make this recipe!

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Lia’s Cauliflower

Cauliflower is one of those vegetables I’d never paid much attention to.  Sure, it’s nutritious, containing some of the same amazing health benefits as broccoli, but boiled cauliflower?  Blah!

After the birth of one of our daughters, my friend Lia made a dinner for our family which included this cauliflower, and my husband, who had never cared for cauliflower before, made certain that I got hold of this recipe.  Cauliflower has become one of our most loved vegetables.  We like it best served with Nourishing Traditions’ Spicy Meatloaf or a simple roasted chicken.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel (See tip)

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings.  Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.

Tip:  I keep a resealable bag full of lemon rinds (leftover from juicing) in the freezer to have on hand for recipes like this.  I actually think they’re easier to grate when they’re frozen.

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Rapadura Carmel Corn

My daughter Emma invented this recipe on movie night last fall, and since it’s similar to a candy recipe, with specific instructions on boiling, I didn’t expect it to work – but it did! Good job, Emma – it’s a real treat! (And I never would have thought of it.)

8 cups popped popcorn

3/4 cup rapadura

6 tablespoons butter

3 tablespoons honey

1/4 teaspoon baking soda

1/4 teaspoon vanilla

Butter 2 9×13 baking pans and preheat the oven to 300 degrees.

Place the popcorn in a large mixing bowl.

In a heavy saucepan mix the butter, honey and rapadura. Cook and stir over medium heat until it boils. Then turn the heat down a little and continue boiling, without stirring, for 5 more minutes.

Remove the pan from heat. Stir in the baking soda and vanilla, and pour the whole mixture over the popcorn, stirring to coat.

Pour the popcorn into the prepared 9×13 pans and bake for 15 minutes. Remove from the pan onto buttered foil to cool. Makes 8 cups.

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