Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Glazed Gingerbread Scones - Two Ways


Glazed Gingerbread Scones - Two Ways
By

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients
  • 2 cups (10 oz) all-purpose flour
  • 3 tbsp vegan granulated sugar
  • 1 tbsp baking powder
  • 5 tbsp refined coconut oil, room-temperature
  • ⅓ cup molasses
  • ¼ cup + 3 tbsp vegan soy creamer
  • ¼ cup vegan powdered sugar
  • 1 tbsp vegan soy creamer
Instructions
  1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
  2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
  3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
  4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
  5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 8 scones (8 servings)
https://www.produceonparade.com/produce-on-parade/glazedgingerbreadsconestwoways
Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Easy Breakfast Cookies

These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Produce On Parade - Easy Breakfast Cookies - These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Hi everyone! I know it's been a super long time since we've chatted and I truely am sorry for that. Please forgive me as I've been a little preoccupied of late. The last several months haven't found me cooking a whole lot; mostly just eating fruit which is pretty boring and I confess would make an absolutely terrible blog post, but I've missed you all! If you happen to be at all curious as to what is seriously going on with me that I could have abandoned you for so long, there might be a little confession on my Facebook, Twitter, and Instagram feeds, so be sure to check it out. Eeek

However, things will be picking up here again I hope and I'll be getting back into the cooking/blogging world a little more. One of the things I have been making are these breakfast cookies. Each time I whip up a batch they are different and lend beautifully to substitutions. I use different flours, seeds, nuts, and fruit depending on what I have on hand. I love them so much I figured it was about time I put them up here to share with you all as well! These cookies are so super scrumptious and embarrassingly easy to make. I hope you enjoy them as much as this cookie monster! 

Produce On Parade - Easy Breakfast Cookies - These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Easy Breakfast Cookies

Kathleen Henry @ Produce On Parade

Published 01/04/2017

These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite! NOTES: *If your peanut butter is a bit runny, you may need to add more flour as necessary.

Ingredients

  • ½ cup raw walnuts
  • ½ cup raw pecans
  • 1 ½ cups old-fashioned rolled oats (not the quick-cooking kind)
  • ⅓ cup whole wheat flour (or flour of choice)
  • ½ cup ground flax seed
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ cup peanut or almond butter*
  • 2 tbsp coconut oil, room temperature
  • 1 medium ripe banana
  • ¼ cup agave nectar or maple syrup
  • ¼ cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • ½ tsp maple extract (optional)
  • ½ cup dried cranberries (or blueberries, cherries, etc.)
  • ½ cup vegan semi-sweet chocolate chips
  • 2 tbsp pumpkin seeds (or seeds of choice)

Instructions

  1. In a food processor, process the walnuts and pecans until very fine; transfer to a large mixing bowl and stir in the oats through the salt with a wooden spoon.
  2. Add the peanut butter through the maple extract to the food processor and pulse until smooth; transfer to the mixing bowl along with the cranberries, chocolate chips, and pumpkin seeds. Stir until the dough is just combined; the dough should be somewhat sticky.
  3. Preheat the oven to 375°F and line two cookie sheets with non-stick silicone mats or parchment paper. Drop 12 cookies on each sheet (they shouldn’t spread much) and bake for about 12-14 minutes on the two middle oven racks, switching the sheets places halfway through. The cookies should be golden brown around the edges, but care not to overbake.
  4. Allow the cookies to rest for 5 minutes on the sheets before transferring to a wire cooling rack. Store in an airtight container. I like to put mine in the fridge.

Yield: 24 Cookies

Wintery Quinoa Porridge

Occasionally, throughout the year and to my considerable delight, freezer items will get shuffled or used; revealing bags of wild, Alaskan mountain blueberries that Todd and I picked in autumn.

Like a reticent squirrel, I stash the berries in the back of the freezer, praying they will tide us over until next fall when we'll continue the tradition of picking them all over again. Usually, come August, I realize I have barely touched them and find myself working the blueberries into a many number of dishes. It's similar to my obsession with  hoarding bath luxuries (I don't even take baths!) like the flowery bubbles, salts, and fragrant fizzies. I keep them stowed away "saving" them for a worthy occasion. Alas, they never get used and I end up throwing them away 10 years later when I eventually find the dust-covered derelicts. 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

This will not happen with my blueberries. They will not become freezer-burnt. I shall be better about using them throughout the entirety of the year. I shall deem them worthy of everyday smoothies and oatmeal. Okay, maybe not the smoothies yet...I shall make more pies. I shall celebrate the little buggers, instead of suffocating them with love. 

So, while excavating a bag of the blueberries from the back of the freezer, I also discovered some rhubarb I picked and froze a few months ago. Huzzah! And just like that, this winter-inspired quinoa porridge just fell right into place! 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

You're going to want to save this one for Saturday morning! Oh Saturday...you can't come soon enough.

Did I tell you we finally got snow?! We actually when on a night ski yesterday. Do you night ski too?

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

Wintery Quinoa Porridge

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. NOTES: Feel free to use any combination of nuts and seeds you like. Toasting them is an extra step, but well worth it!

Yield: 4 servings

Ingredients

  • 1 cup quinoa, dry (I like red)
  • 1/2 cup nut/seed mixture, chopped (I used pecans, walnuts, sunflower seeds, and sesame seeds)
  • 3/4 cup non-dairy milk
  • 2 Tbsp. peanut butter
  • 1-2 Tbsp. maple syrup
  • 1 Tbsp. lemon juice
  • 1/2 tsp. alma powder (optional)
  • 1/2 tsp. vanilla extract
  • dash of freshly ground nutmeg
  • small pinch of kosher salt
  • 1 1/2 cups frozen, wild blueberries
  • 1 cup frozen, chopped rhubarb
  • 1/2 pomegranate, seeded (about ½ cup of seeds)

Cooking Directions

  1. Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
  2. Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
  3. Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
  4. Now, add the berries and over low, heat the porridge until the berries are warm.
  5. Serve with an additional splash of non-dairy milk and/or maple syrup.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

Dutch Word of The Day

Porridge --> brij (bray)

Good Deed of The Day

Did you guys see that the very first vegan butcher shop is opening up in Minneapolis?! So cool! If I'm ever in the Twin-Cities...check it out more here