The Essential Vegetarian

[Guest guest]

Breakfast Gingerbread

Oat-Flour Scones

 

* Exported from MasterCook *

 

Breakfast Gingerbread

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 78

Serving Size : 8 Preparation Time :0:00

Categories : Breads, Quick Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 1/4 cups nonfat buttermilk or plain nonfat yogurt

2 large egg whites

1 cup loosely packed dark brown sugar

1/2 cup molasses

 

Serves 8

Total time: 1 hour.

Time to prepare: About 20 minutes.

Cooking time: 35 minutes.

Refrigeration/freezing: refrigerate up to 4 days. Freeze up to 6 months.

 

Ginqerbread's one of those toss-up things: fine for dessert and

after-school snacks, but even better-I think-for breakfast. Try it lightly

toasted, with yogurt spread and marmalade.

 

Heat the oven to 350 F.

 

In a mixing bowl, combine the flour, baking soda, ginger, nutmeg, and

cinnamon. Mix with a whisk to blend. In a separate bowl, beat together

the buttermilk or yogurt, egg whites, brown sugar, and molasses until the

texture is light and fluffy, about 5 minutes using an electric hand mixer.

 

Gradually (in about 5 additions) beat the buttermilk mixture into the flour

mixture. Pour into a nonstick 8-inch square pan. Bake until golden and

springy to the touch and a toothpick inserted in the center of the

gingerbread comes out clean, about 35 minutes. Let the pan cool on a

cooling rack for 10 to 15 minutes before removing and slicing the

gingerbread. To store, let the gingerbread cool completely on the rack.

Seal it inside a plastic bag, and refrigerate or freeze.

 

Per serving (1 slice), calories 277, protein 8.14g, carbohydrate 62.3g, fat

0g, cholesterol 0.689 mg, sodium 211 mg - 3% calories from fat. Good

source of vitamins b1, b2, b3, b6, calcium, zinc.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Oat-Flour Scones

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 82

Serving Size : 6 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups oat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 cup plus 1 tablespoon nonfat sour cream -- (see Note)

OR reduced-fat sour cream

2 large eggs -- lightly beaten

1 tablespoon barley-malt syrup or honey

 

Makes 6.

Total time: 25 minutes

Time to prepare: 10 minutes.

Cooking time: 15 minutes.

Refrigeration/freezing: refrigerate up to 3 days. Freeze up to 3 months.

 

If you are not baking with oat flour yet, you're in for a treat. Inside

each speck is a substance that mimics, of all things, butter. Since scones

should taste buttery, but we shouldn't eat all that much butter, the oat

flour offers a means to have the flavor without the fat.

 

If you can't find oat flour where you shop, order it by mail or put an

equal amount of old-fashioned rolled oats (not instant) in your food

processor and pulverize.

 

Heat the oven to 350 F.

 

In a medium mixing bowl, combine the oat flour, baking powder, and baking

soda. Stir with a fine whisk or long-tined fork to blend thoroughly.

 

In a separate bowl, beat together the sour cream, eggs, and barley-malt

syrup or honey. Add the sour cream mixture to the flour mixture, and stir

to make a stiff batter.

 

Drop by spoonfuls 2 inches apart onto a nonstick baking sheet. Bake until

lightly browned, about 15 minutes.

 

Let the baking sheet cool on a cooling rack for 10 minutes before removing

the scones. To store, let the scones cool completely on the rack, then

seal them in a plastic bag and refrigerate or freeze.

 

Note: Don't substitute plain yogurt for the sour cream as you might

elsewhere, it's too thin.

 

NOW TRY THIS: Add 2 tablespoons currants to the flour mixture; just before

baking, top each mound of batter with a teaspoon of fruit preserves, or

just before baking, sprinkle each mound 0f batter with cinnamon sugar or

maple sugar.

 

Per serving (1 scone): calories 122, protein 6.18g carbohydrate 18.5g, fat

2.94g. Cholesterol 71mg. Sodium 212 mg. 21% calories from fat. Very

good source of calcium. Good source of vitamin b1.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

schuller