Revolutionary Cranberry Orange Sunflower seeds Scones Baking with Organic India Psyllium Husk #momsmeet

These revolutionary scones are free of flour! No cutting butter into these! They are rich and rustic, studded with sunflower seeds.
 

 

And the best part? They dirty one dish and are super easy to mix together... because I'd rather eat scones then clean up after them.

 

Full of healthy fats and fiber, these babies will power up your morning.

 

To make these, you will need a secret ingredient which we call Psyllium Husk by Organic India. Using this helps the batter stick together. Psyllium Husk is available from Organic India and right now, you can use code kiwi20 for 20% off your purchase.

Psyllium husk is an interesting ingredient. It makes you poop like Superman - soaks up water in your gut and increases bowel movement. It's great for digestive health; it can help get things moving but doesn't create flatulence!

This soaking and sticking characteristic of psyllium husk helps these scones to stick together. For another recipe using psyllium, check out my Granola Bread. The great thing about these scones is a lot of ingredients are interchangeable (besides psyllium husk and chia seeds). You can use loosely chopped walnuts or more coconut for sunflower seeds, exchange craisins for figs or raisins, add cinnamon or nutmeg, and use coconut milk instead of orange juice.

 

The batter needs to sit at least two hours so I suggest mixing them the night before then forming them in the morning (it's easier than playdough!) before you bake.

These scones are part of a review that Moms Meet, find out more here and Organic India sponsored. I'll be reviewing the tea in the next blog post.

Meanwhile enjoy these! Sweet eating, my friends.

 

 

Revolutionary Cranberry Orange Sunflower Seed Scones

1 cup oats
2/3 cup sunflower seeds
1/3 cup shredded coconut, unsweetened
1/3 cup chia seeds
2 TB whole psyllium husk
3 TB sunflower seed oil
3 TB maple syrup
1/3 cup craisins
1 cup fresh squeezed orange juice
Orange zest

1. Combine all dry ingredients in bowl.
2. Mix in orange juice with a spatula until the dough starts to stick together and you can form a ball (some it may be a little loose).
3. Let sit at least 2 hours or overnight.
4. Bake at 350 degrees on parchment covered tray for 20 minutes then flip for another 15 or until edges start to brown.

These scones are part of a review that Moms Meet and Organic India sponsored. I received this psyllium husk for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media LLC or the manufacturer of this product.

Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Double Chocolate Black Bean Cookies with Sesame

I can't take credit for these delicious and healthy cookies. I used the base from Sarah Britton's Black Bean Chocolate Chili Cookies and did my own take on her recipe. I wasn't even planning to post this until my sister begged me too. Well, begging might be exaggerating - I mean I'm not that cruel. For my take, I used chocolate chips and less sweetener, I passed on the cherries and cayenne (but that would make a delicious addition). Instead, I generously sprinkled sesame seeds over half the batch.

{Pin this}

Sesame seeds are a wondrous little seed. You can see them featured in my bone-building chocolate sesame melts. Sesame is one of the most calcium-rich foods, teaspoon for teaspoon. It's also loaded with trace minerals such as magnesium. Eating magnesium with calcium is important as it acts as a "'glue' that binds calcium to bone’s protein matrix, creating strong, dense bones. (Spry). Eating one ounce a day of sesame seeds can help provide 28% (based on a 2,000 calories diet) of the calcium needed daily (Nutrition Data.com). When incorporated into the diet, these little wonders of joy can help provide a good base to building strong, healthy bones (or mantaining them).

I love sesame seeds sprinkled on eggs, rice, soup, cooked greens and baked goods! Of course, these are optional (hense why I photographed half of them without). You can buy them from your local grocery store in the bulk section or Mountain Rose Herbs sells organic sesame seeds for an amazing price of $4 for one pound.

Black Beans are a great source of iron, protein and fiber. You can read more about this understated superfood on Sarah B's post.

Besides these wonderful nutritients, the cookies are relatively inexpensive and quite easy to prepare. No bowls are dirtied. Only the food processor!

Also if you don't want to turn on your oven (and you haven't used eggs in the batter), this batter makes a wonderful dip for apples or spread on sweet crackers. Or just eaten by the spoonful *wink wink*.

{Pin this}

All in all, these fudgy cookies are a great treat or snack for anyone! Being vegan and void of most allergens.

Doubling the recipe is a good idea so you have enough to share!

Double Chocolate Black Bean Cookies with Sesame Seeds (or brownie dip if you prefer not to bake it)

(This recipe is inspired by my bone-building chocolate sesame melts and mainly by Sarah B's black bean chocolate chili cookies).

1 1/2 cup cooked black beans (or one 15 oz can, drained and rinsed well)
2 Tb coconut oil
1/3 cup + 2 Tb cocoa powder
1/2 tsp course sea salt
1/4 cup maple syrup (or you can use same amount of non-dairy milk with liquid stevia equivalent)
1 1/2 tsp vanilla extract
2 Tb chia seeds (or 2 Tb ground flax seed or Sarah says you can use 2 eggs)

1/2 heaping cup chocolate chips or 1/2 cup mini chocolate chips

1. Preheat oven to 375.
2. In food processor, add beans and coconut oil. Process until smooth.
3. Add remaining ingredients (except for sesame seeds) and process until smooth (about a minute). Wait a few minutes for it to thicken and the chia to expand.
4. Scoop heaping tablespoonfuls onto stoneware or parchment lined tray and flatten with fingers or fork.
5. Bake for 15 minutes. Let cool for at least ten minutes before removing from pan.

Makes ten or so unless you eat a lot of the batter like we did.