The Kitchen Garten

Backyard Gardening and Garden Fresh Recipes

whole grain

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Pumpkin Scones with Cinnamon Glaze

Pumpkin scones with cinnamon glaze… what else could announce that fall baking season is officially here? When the temperatures drop, I’m much more inclined to heat up the oven and roll out the dough. And who doesn’t love the smell of freshly baked anything wafting through the house? Especially if it’s pumpkin! And these pumpkin scones with a sweet cinnamon glaze are crumbly and tender, just like a scone should be, but with the added health bonus of being whole grain!

whole grain pumpkin scones with cinnamon glaze

Fall Baking Season

Fall baking season is here, and I am experiencing a little hiccup this year with our 20 year old wall oven deciding to go on the fritz. I have to heat it to 500 in order to bake at 350, and it seems it’s too expensive to fix, so now we’re in the market. On a side note, have you ever priced a wall oven?! Aye, caramba! I could buy a pretty sweet range for the price of one wall oven. I digress. affiliate link policy

Whole Grain Pumpkin Scones with Cinnamon Glaze

Like many of my other recipes here at The Kitchen Garten, this scone recipe calls for whole wheat flour. I specifically use soft whole wheat flour (also known as whole wheat pastry flour), and you can read more about that in my whole grains post. Basically, I mill my own whole grain flour, which sounds much more difficult than it really is. There are these wonderful electric mills (I have a Wonder Mill) that take all of the work out of milling wheat (or any other grain). If you don’t have access to freshly milled flour, then use what you can get your hands on at the grocery store, no worries!

Scones are known to be tender and slightly crumbly, and their subtle sweetness isn’t overpowering like a cookie or cake. In fact, making scones reminds me a lot of how my Granny made her biscuits. A course butter/flour mixture is the base, and other ingredients are added in after. These particular scones, much like my Lemon Glazed Scones, are kept moist with Greek yogurt and lightly sweetened with honey. Now, onto the ingredients!

Cinnamon Glazed Pumpkin Scones

Whole Wheat Flour

Baking Powder

Baking Soda

Honey

Salt (I use mineral salt)

Greek Yogurt

Vanilla Extract (Make your own!)

Pumpkin Puree

Pumpkin Pie Spice

Butter, cold

Powdered sugar

Cinnamon

Milk

 

 

The Whole Grain Pumpkin Scone How-To

  1. Preheat oven to 350 degrees. Begin by combining flour, baking soda, baking powder, pumpkin pie spice, and salt in bowl. Whisk to combine. Add cold butter, cut into chunks, and use your hands to create a crumbly flour mix.  Whole Grain Pumpkin scones with cinnamon glaze
  2. In a smaller bowl, combine yogurt, honey, pumpkin puree, and vanilla. Stir to combine. whole grain pumpkin scones with cinnamon glaze
  3. Add yogurt mixture to flour mix and stir to combine. Then use hands to fold over dough until all the flour is incorporated.whole grain pumpkin scones with cinnamon glaze
  4. For larger scones, place dough on baking sheet and spread into a large circle using your hands. For smaller scones, divide dough in half and make two smaller circles. Use a butter knife or dough scraper to cut scones circles into 8 pieces. whole grain pumpkin scones with cinnamon glaze
  5. Bake scones for 15-20 minutes or until golden brown on top. While the pumpkin scones are baking, prepare the cinnamon glaze. Combine powdered sugar, 1/2 tbsp pumpkin puree, cinnamon, and milk in a bowl. Stir with a whisk until a smooth consistency forms. Set aside. whole grain pumpkin scones with cinnamon glaze
  6. Place scones on cooling rack with a sheet of wax paper beneath. Once the pumpkin scones have cooled slightly, use a spoon to drizzle on the cinnamon glaze. Serve immediately and enjoy! whole grain pumpkin scones with cinnamon glaze

These delicious scones were a hit with the kids (and the four friends they had over at the time!). They’d be a delicious breakfast or tea time snack, and of course, they’re perfect for the fall and winter. I’d love to know if you have given them a try or what your favorite flavor is for scones. Have a great week!

Yield: 8

Whole Grain Pumpkin Scones

Whole Grain Pumpkin Scones

Delicate pumpkin scones drizzled in cinnamon glaze are a tasty breakfast or tea time snack! And since they're whole grain, eat these knowing you're making a healthy choice!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Pumpkin Scones

  • 2 cups soft whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 tbsp cold butter
  • 1/4 cup honey
  • 1 tsp pumpkin pie spice
  • 1/4 cup Greek yogurt
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract

Cinnamon Glaze

  • 3/4 cup Powdered Sugar
  • 1/2 tsp Cinnamon
  • 1 tbsp milk
  • 1/2 tbsp pumpkin puree

Instructions

  1. Preheat oven to 350 degrees. Begin by combining flour, baking soda, baking powder, pumpkin pie spice, and salt in bowl. Whisk to combine. Add cold butter, cut into chunks, and use your hands to create a crumbly flour mix. 
  2. In a smaller bowl, combine yogurt, honey, pumpkin puree, and vanilla. Stir to combine. 
  3. Add yogurt mixture to flour mix and stir to combine. Then use hands to fold over dough until all the flour is incorporated.
  4. For larger scones, place dough on baking sheet and spread into a large circle using your hands. For smaller scones, divide dough in half and make two smaller circles. Use a butter knife or dough scraper to cut scones circles into 8 pieces. 
  5. Bake scones for 15-20 minutes or until golden brown on top. While the pumpkin scones are baking, prepare the cinnamon glaze. Combine powdered sugar, 1/2 tbsp pumpkin puree, cinnamon, and milk in a bowl. Stir with a whisk until a smooth consistency forms. Set aside. 
  6. Place scones on cooling rack with a sheet of wax paper beneath. Once the pumpkin scones have cooled slightly, use a spoon to drizzle on the cinnamon glaze. Serve immediately and enjoy! 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 204 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 263mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 5g
© Courtney
Category: Breads

Other fall recipes to enjoy

Welcome fall with all the warm flavors of pumpkin and cinnamon!

Chocolate Chip Banana Bread

 

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Chocolate Chip Banana Bread

Banana bread, an American staple, because what else would you make with those bananas quickly darkening in the fruit bowl? While not an ancient recipe by any stretch of the imagination, banana bread has been loved by Americans since the Great Depression. And while my chocolate chip banana bread isn’t what the housewives of the 1930’s were making, it’s still a cultural connection to the American past.

chocolate chip banana bread

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The History of Banana Bread

By the 1930’s bananas were commonly found in American kitchens and so was baking powder, a new and readily available leavener. Quick breads gained popularity, because you didn’t have wait for yeast to rise. And you probably remember from history class that the 1930’s put American in the dark period of the Great Depression. No food would go to waste, including black bananas.

Thus the banana bread loaf was born. King Arthur Flour published a wonderful article on the history of banana bread, and the writer went through and baked recipes from each decade from the 30’s to now. It’s amazing how different each one is, and how each recipe is affected by the economy of the time. You can grab a slice of chocolate chip banana bread and read it here.

Chocolate Chip Banana Bread

Just like bakers in the 1930’s, I’m not willing to let dark bananas go to waste. They are moist and sweet, the perfect addition to a quick bread loaf. Add to that freshly ground whole wheat flour and dark or semi-sweet chocolate chips, and you have a winner that still packs nutritional goodness. I love when chocolate meets health food, ha!

Here’s what you’ll need for Chocolate Chip Banana Bread:

1 2/3 cups whole wheat flour (soft wheat, spelt, etc.) (Mill your own, or buy it here.)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp mineral salt (or fine kosher)

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1/4 cup oil (I use coconut)

1/2 cup turbinado sugar

1 tsp vanilla extract

1 egg

3 bananas, mashed

3/4 cup dark or semi-sweet chocolate chips

chocolate chip banana bread

 

Banana Bread Recipe

  1. Preheat oven to 350 degrees. Combine dry ingredients (flour, baking powder, baking soda, spices, and salt) in a large bowl. Whisk to combine.                                               chocolate chip banana bread
  2. In a medium sized bowl, combine oil, egg, and sugar. Whisk to combine. Stir in vanilla and mashed banana. Add wet mixture to flour mixture and stir just until combined.         chocolate chip banana bread
  3. Add the chocolate chips, and gently fold into the batter. Spoon batter into prepared loaf pan, and even out the top.                                                                                             chocolate chip banana bread
  4. Bake loaf in oven until golden brown and cracked on top, about 45 minutes. Let cool in the pan for at least five minutes, then remove to a wire cooling rack. Slice and serve warm.                                                                                                                                                                                                                                                                        chocolate chip banana bread

 

This banana bread is the perfect breakfast with a hot cup of coffee or a fabulous gift for a new neighbor. Enjoy the goodness of whole grains and the rich chocolate-banana combination. And if the loaf happens to survive more than a few days, slice it up and use it for french toast!

I’d love to know if you grew up eating banana bread, and if so, what made that recipe unique? Have a great week and happy baking (and gardening)!

Other whole grain recipes:

Pumpkin Scones with Cinnamon Glaze

Whole Grain Baguettes

Chocolate Chip Pumpkin Muffins

Yield: 1

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Whole grain flour, moist bananas, and rich chocolate chips come together in this delicious banana bread loaf.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 2/3 cups soft wheat flour
  • 2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp mineral salt
  • 1 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup Oil, I used coconut
  • 1/2 cup turbinado sugar
  • 1 tsp vanilla extract
  • 3 bananas, mashed
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees. Combine dry ingredients (flour, baking powder, baking soda, spices, and salt) in a large bowl. Whisk to combine.       
  2. In a medium sized bowl, combine oil, egg, and sugar. Whisk to combine. Stir in vanilla and mashed banana. Add wet mixture to flour mixture and stir just until combined.   
  3. Add the chocolate chips, and gently fold into the batter. Spoon batter into prepared loaf pan, and even out the top.             
  4. Bake loaf in oven until golden brown and cracked on top, about 45 minutes. Let cool in the pan for at least five minutes, then remove to a wire cooling rack. Slice and serve warm.     
© Courtney

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Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice. It takes on a life of its own as soon as the first fall leaf drops. And I’m pretty sure I’ve been in line at an over-priced coffee chain waiting for my steaming hot cup of fall. I’m not sure what it is about the cinnamon goodness that creates such a stir, but I’m a fan. And this pumpkin spice oatmeal cream pie recipe is the perfect way to celebrate the coming of fall!

oatmeal cream pie with white cream piped in the center

Fall is by far my favorite season, even as an avid gardener (check out our fall garden). Here in the south, gardening is still alive and well in the fall. I can comfortably garden without being soaked in sweat or having to wake up at the crack of dawn to avoid the heat. In fact, I’ve planted my first pumpkin patch this year, and it is growing beautifully. The first blossoms appeared this week, and I am so pumped for picking pumpkins! (And do you know how easy it is to make your own homemade Pumpkin Puree in just 3 minutes? Yes!)

Pumpkin spice meme
Source: http://knowyourmeme.com/photos/1029936-pumpkin-spice-latte

Oatmeal Cream Pie

Even though fall is technically not here for another two weeks, I wanted to get a small taste. And it just so happened some friends of ours recently had a sweet baby boy, and I thought this would be the perfect treat to go alongside the lasagna dinner we were taking over. My friend is a big fan of seasonal flavors, so I hoped this would be a hit. And it was! affiliate link policy

Two freshly baked pumpkin spice oatmeal cookies with hints of pumpkin and fall spices held together by creamy buttercream frosting. It’s like eating fall, and I’m in love. And the oatmeal basically makes these pumpkin spice oatmeal cream pies healthy, right? Whole grains are always a good idea. The classic Little Debbie, cute though she may be, doesn’t compare to oatmeal cream pies made at home. You can control the amount of spice and frosting between the cookies. So slather it on there if you want, or go thin and smooth if you don’t want to be overwhelmed by frosting. Not to mention, when you make these at home, you avoid the long list of ingredients I have difficulty pronouncing. But I digress…

Pumpkin Spice Oatmeal Cream Pies Ingredients

1/2 cup unsalted butter

1/3 cup dark brown sugar

1/3 cup sugar

1/3 cup pumpkin puree

1 egg

1 tsp vanilla

1 1/2 cups soft white wheat flour (or all purpose)

3/4 cup oats

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

pinch of nutmeg and cloves

Frosting:

2 sticks unsalted butter

3-4 cups powdered sugar

1/4 cup half and half or cream

1 1/2 tsp vanilla extract

Pumpkin Spice Oatmeal Cream Pie Recipe

  1. Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugars together for one minute on medium speed. Add in pumpkin, egg, and vanilla, mixing after each addition.   butter, sugar, and brown sugar in bowl
  2. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, and spices. Whisk together. Gradually add flour mixture to butter mixture. Mix just until combined.           batter mix in silver bowl
  3. On a cookie sheet, scoop out tablespoon size dough portions and bake 10-12 minutes or until edges are lightly browned. Let cookies cool on pan for 2-3 minutes. Then move to cooling rack.                                                                                                                                                                                                                                                                                           pumpkin spice cream pies cooling on black rack
  4. While cookies are baking and cooling, make your buttercream frosting. Cream butter in a mixing bowl. Gradually add in sugar and cream, alternating. Finally, add in vanilla and mix until incorporated. For easy frosting application, place a large star tip on a decorating bag and fold over the edge of a glass. Fill your frosting bag up, and you’re ready to go!    frosting in piping back sitting in a tall glass
  5. Once cookies are cooled, use your frosting bag and gently squeeze a good amount of frosting over the surface of the cookie.                                                                                          cream piped onto pumpkin spiced oatmeal cookie
  6. Place another cookie on top and voila! You’re done! Feel free to skip the bag and tip step and simply spread your frosting thickly on the cookie. But I find the bag and tip to make applying the frosting easier.                                                                                                                                                                                                                                                                   pumpkin spice cream pies sitting on white plate

And there you have it! A taste of fall perfect for dessert with a hot cup of coffee or as a quick sweet snack for little hands. Hopefully as our pumpkins grow in the garden, we’ll have a good supply of fresh pumpkin to use in these creamy spiced treats. I hope you’re enjoying cooler temperatures with fall on its way.

I’d love to know what your favorite pumpkin recipe is! I’m always looking for new ways to use it in the kitchen. Have a great week, and happy gardening!

Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies are the perfect fall dessert. Whole Grain spiced oatmeal cookies with creamy buttercream in the middle is a winner every time!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1/2 cup butter, unsalted
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup pureed pumpkin
  • 1 egg
  • 1 tsp Vanilla
  • 1 1/2 cup soft white wheat flour or all purpose
  • 3/4 cup oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 pinch nutmeg and cloves
  • 1 cup butter, unsalted
  • 3-4 cups Powdered Sugar
  • 1/4 cup half and half or cream
  • 1 tsp Vanilla

Instructions

    1. Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugars together for one minute on medium speed. Add in pumpkin, egg, and vanilla, mixing after each addition. 
    2. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, and spices. Whisk together. Gradually add flour mixture to butter mixture. Mix just until combined. 
    3. On a cookie sheet, scoop out tablespoon size dough portions and bake 10-12 minutes or until edges are lightly browned. Let cookies cool on pan for 2-3 minutes. Then move to cooling rack. 
    4. While cookies are baking and cooling, make your buttercream frosting. Cream butter in a mixing bowl. Gradually add in sugar and cream, alternating. Finally, add in vanilla and mix until incorporated. For easy frosting application, place a large star tip on a decorating bag and fold over the edge of a glass. Fill your frosting bag up, and you're ready to go!
    5. Once cookies are cooled, use your frosting bag and gently squeeze a good amount of frosting over the surface of the cookie. 
    6. Place another cookie on top and voila! You're done! Feel free to skip the bag and tip step and simply spread your frosting thickly on the cookie, but I find the bag and tip to make applying the frosting easier. 
[wpurp-searchable-recipe]Pumpkin Spice Oatmeal Cream Pies – Two pumpkin spiced oatmeal cookies held together with sweet vanilla buttercream frosting. – butter, unsalted, brown sugar, granulated sugar, pureed pumpkin, egg, Vanilla, soft white wheat flour (or all purpose), oatmeal, baking powder, Baking Soda, Salt, Cinnamon, nutmeg and cloves, Frosting: butter, unsalted, Powdered Sugar, half and half (or cream), Vanilla, , Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugars together for one minute on medium speed. Add in pumpkin, egg, and vanilla, mixing after each addition. ; In a separate bowl, combine flour, oats, baking powder, baking soda, salt, and spices. Whisk together. Gradually add flour mixture to butter mixture. Mix just until combined. ; On a cookie sheet, scoop out tablespoon size dough portions and bake 10-12 minutes or until edges are lightly browned. Let cookies cool on pan for 2-3 minutes. Then move to cooling rack. ; While cookies are baking and cooling, make your buttercream frosting. Cream butter in a mixing bowl. Gradually add in sugar and cream, alternating. Finally, add in vanilla and mix until incorporated. For easy frosting application, place a large star tip on a decorating bag and fold over the edge of a glass. Fill your frosting bag up, and you're ready to go!; Once cookies are cooled, use your frosting bag and gently squeeze a good amount of frosting over the surface of the cookie. ; Place another cookie on top and voila! You're done! Feel free to skip the bag and tip step and simply spread your frosting thickly on the cookie, but I find the bag and tip to make applying the frosting easier. ; ; – – Dessert – Dessert – Kid-Friendly – Recipes – cookie – fall – pumpkin[/wpurp-searchable-recipe]

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No-Knead Whole Grain Baguette

In the world of bread, the humble baguette can’t be beat. The versatility of this crusty, yet soft, thin loaf could pair up with any weeknight (or weekend) dinner. French dip in the crockpot? Cut large pieces of this whole grain baguette recipe as your roll. Going lighter with a salad loaded with veggies and protein? How about some crisp toasted baguette slices or croutons? Name any soup under the sun, and I’ll guarantee you this whole grain baguette recipe could go alongside.

whole grain baguette baked in a baguette pan

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And for as simple and tasty as no knead baguettes are, I don’t hear of many people making them. Maybe it’s the strange looking pan that they’re baked on? But that’s actually not needed (just nice to have for a rounded loaf). Or perhaps the French name gives people the impression that it’s difficult. Either way, I’m here to tell you that baguettes, even this whole grain baguette recipe, don’t have to be hard to make. In fact, it’s as easy as mixing five ingredients in a bowl, letting them sit, and eventually shaping that dough into two loaves. Slide in oven. Boom. Done.

Whole Grain Baguette Recipe

Around here, I do like to use freshly ground whole wheat flour when I can. This recipe can be made using all whole wheat flour or part. As you would expect, this can lead to a heavier baguette. If that’s your thing, go for it. In the case of this whole grain baguette recipe, I do use a little unbleached flour to lighten them up and give a bit more crunch to the crust. Whatever you decide (all whole wheat, some, or none) this recipe is delicious! The original recipe was given to me by a friend, and back then I just used all-purpose flour. I’ve grown in my whole-grain ways though, and now I use one part all-purpose to three parts whole-wheat. You can even throw in some Italian herbs and parmesan for a little variation.

The whole grain baguette recipe makes two baguettes. One for now, one for later. Or two for now, none for later. Your choice. Once these loaves come out of the oven at our house, kids (and the husband) come out of the woodwork. Butter slathered chunks are inhaled and loaf one ends up as an appetizer. So, I’m not going to judge how many loaves your family eats in one day.

And while I use a baguette pan here, it’s not required.  A baguette pan helps give your baguettes that curved shaped on the bottom, and the pan itself has tiny holes throughout for an all-over crunchy crust to the bread. However, I have made this recipe on a regular sheet pan, and it has turned out just fine.

Whole Wheat Baguette Ingredients

3 cups whole wheat flour (freshly ground, if possible. I use a Wonder Mill.)

1 cup unbleached all purpose flour (I love King Arthur)

2 teaspoons salt

1 tablespoon yeast

2 cups warm water

The How-to

  1. Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, measure flour and salt into a large bowl and whisk to combine.                                                                                                                                                                                                                                                                       whole wheat and all purpose flour with whisk in a bowl
  2. Stir in yeast/water mixture and reserved cup of warm water. Mix well. The dough may be wetter than a typical bread dough, but that’s okay.                                                                   whole grain baguette dough in white bowl
  3. Cover your dough with a clean cloth and let rise for 4 hours. I usually let my dough sit covered in the microwave, since there’s no draft and it tends to be a bit warmer than the rest of the kitchen. Disclaimer: the microwave isn’t on, so if you need to warm something up, simply take your dough out, warm your food, and put it back when you’re finished using it.  After four hours, take dough out of bowl and place on a lightly floured surface. Lightly flour the top of the dough, so it’s easier to cut and shape.                                           whole grain baguette dough shaped in baking mat
  4. Using a dough cutter or butter knife, divide dough in half. Then gently shape dough into two thin loaves. They don’t have to be perfect, so no worries! Place your loaves on an oiled baguette pan (if you have one), or a large cookie sheet. Cover the loaves again with the kitchen cloth while you preheat the oven to 450 degrees. You can also place a small pan of water on the bottom rack of the oven; this creates a moister baking environment and a crisper crust. (I usually use my smallest pyrex baking pan half full of water for this.)    whole grain baguette dough on baguette pan
  5. Once the oven is heated, remove kitchen cloth from the loaves and use a sharp paring knife to cut small slits across the top of your loaves. This will give your loaf extra room to rise in the oven.                                                                                                                                                                                                                                                                                      whole grain baguette loaf sliced by pink knife
  6. Finally, place your loaves in the oven and bake for 20-25 minutes, until they are golden brown on top. (For an extra crispy top crust, you can lightly spray the tops of your loaves with water every five minutes during baking.) Remove from oven and let cool for several minutes on the pan; then place them on a wire rack to finish cooling.                                        baked no knead whole grain baguette on baguette pan

 

What you’ll have are two delicious loaves that go with almost any dinner, lunch, or appetizer. They’re super simple to make, and with only five ingredients (one of which is water). They’re much healthier than the store bought variety that has an endless list of ingredients. If you only need one loaf, wrap the other loaf in foil after it’s cooled, and freeze it.  Simply pull the frozen loaf out when you need it and heat in a 400 degree oven for 25 minutes (keep the foil on while heating in the oven).

Other Whole Grain Recipes:

Whole Grain Peanut Butter Bars

Double Chocolate Beet Muffins

Skillet Peach Cobbler 

I’d love to know what your favorite way to use a baguette! We’re pretty simple with butter, but bruschetta is always fun too. Let me know your favorite treat with these crispy loaves. Have a great week!

No-Knead Whole Wheat Baguette

No-Knead Whole Wheat Baguette

This no-knead whole grain baguette is quick and easy to make and a family favorite. Say goodbye to processed bread and hello to easy whole grain goodness!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 3 cups whole wheat flour
  • 1 cup unbleached all purpose flour
  • 2 teaspoons Salt
  • 1 tablespoon yeast
  • 2 cups warm water

Instructions

    1. Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, measure flour and salt into a large bowl and whisk to combine.
    2. Stir in yeast/water mixture and reserved cup of warm water. Mix well. The dough may be wetter than a typical bread dough, but that's okay.
    3. Cover your dough with a clean cloth and let rise for 4 hours. After four hours, take dough out of bowl and place on a lightly floured surface. Lightly flour the top of the dough, so it's easier to cut and shape.
    4. Using a pastry cutter or butter knife, divide dough in half. Then gently shape dough into two thin loaves. They don't have to be perfect, so no worries! Place your loaves on an oiled baguette pan (if you have one), or a large cookie sheet. Cover the loaves again with the kitchen cloth while you preheat the oven to 450 degrees. You can also place a small pan of water on the bottom rack of the oven; this creates a moister baking environment and a crisper crust. (I usually use my smallest pyrex baking pan half full of water for this.)
    5. Once the oven is heated, remove kitchen cloth from the loaves and use a sharp paring knife to cut small slits across the top of your loaves. This will give your loaf extra room to rise in the oven.
    6. Finally, place your loaves in the oven and bake for 20-25 minutes, until they are golden brown on top. (For an extra crispy top crust, you can lightly spray the tops of your loaves with water every five minutes during baking.) Remove from oven and let cool for several minutes on the pan; then place them on a wire rack to finish cooling.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 143 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 355mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 4g Sugar: 0g Sugar Alcohols: 0g Protein: 5g

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Whole Grain Cinnamon Raisin Bread

Sweet cinnamon goodness! That’s really what I should have titled this post because this cinnamon raisin bread recipe is simply delicious. A filling and healthful whole wheat dough with a sweet secret hiding in the curves within. While this bread mimics the cinnamon rolls that my family loves so much, it’s much less time consuming, and creates two loaves in one batch. One loaf is ready to eat while the other can be quickly frozen to take out another time.

cinnamon raisin pin

Whole Grain Cinnamon Raisin Bread Recipe

The delicious whole grain cinnamon raisin bread is a quick and easy breakfast for crazy school mornings, a special Saturday treat when it’s dipped for French toast, or a sweet Christmas morning loaf drizzled with vanilla glaze. The possibilities truly are endless, and I know it will become a staple in your home as well. affiliate link policy

There’s nothing incredibly special about the bread dough itself. In fact, you can use your favorite everyday bread dough recipe if you have one. This whole grain dough is unbelievably versatile; I use it for rolls, buns, and most rolled breads. (I do have a favorite whole wheat cinnamon roll recipe I’ll share later!) The more uses for a recipe, the more I love it!

You’ll also notice that I make my bread dough in a bread machine, but if you don’t have that option available, no worries. I’ll show you how to create the dough without one. For machine users, you’ll only be taking your bread through the dough cycle anyway. The baking is done in regular loaf pans in the oven.

Cinnamon Bread Recipe (Makes 2 Loaves)

  1. For Bread Machine users, place water, oil, egg, and honey in machine loaf pan. Then add flour, gluten, and salt. Create a well in the top of the dry ingredients and add yeast. Set machine to dough cycle and start. (Skip ahead to step 3.)
  2. For Non-Bread Machine users, combine warm water and yeast in small bowl; let sit for 5 minutes. While yeast dissolves, combine flour, gluten, and salt in a large mixing bowl. Set aside. Mix egg, oil, and honey in a small bowl. Create a well in the center of the flour mixture and add egg mixture and yeast mixture. Mix until a soft dough forms and pulls away from the side of the bowl. (Add more flour, a little at a time, if dough is too wet.) Once dough comes together, knead for 10 minutes either by hand or with a dough hook on a mixer. (Here’s a great video on how to knead dough by hand.) Place kneaded dough in greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 45 minutes. (I use our above-range microwave for rising dough since it’s not drafty and stays pretty cozy.)
  3. Take dough out of bread pan or bowl and place on lightly floured surface. Divide dough in half. Working with one half at a time, roll dough out into a 12×8 in. rectangle. Use a spreader to place a thin layer of softened butter over the rolled out dough. Use a spoon to sprinkle and spread brown sugar on the dough, followed by cinnamon, then finally raisins. Cinnamon Raisin Bread dough rolled out with raisins sprinkled on top
  4. Time to roll! Remember that your dough is going to rise again, so you want to roll your loaf as tightly as possible. Along the 8 inch sides, fold dough over 1/2 an inch or so to create an edge, then begin rolling the long (12 in.) side of your dough tightly, like a burrito. It’s okay if some of the sugar is falling out, this makes for a lovely, sweet crunch on the bottom of your loaf. Cinnamon Raisin Bread dough rolled up
  5. Roll until you reach the end of the dough, then pinch the end of the dough to the roll itself. This seals the cinnamony-raisin goodness inside. And this will be on the bottom of your loaf, so no one will be the wiser. Cinnamon Raisin Bread dough rolled and pinched
  6. Place rolled loaf seam-side down in an buttered bread pan and roll your second loaf. Once both loaves are in pans, place in a warm spot and allow to rise for 40 minutes. (Set a timer for 30 minutes, and begin preheating your oven while they’re finishing their rise.)
  7. Bake loaves at 350 degrees for 25-30 minutes. The tops will be deep golden brown. Cool in pans for 5 minutes, then remove from pans and cool completely on a wire rack. Try to restrain yourself from eating immediately, since burned mouths are certainly not fun!Two slices of Cinnamon Raisin Bread on a white plate

This is a perfect loaf to share with a neighbor or friend, and since the recipe makes two, you can be generous! Want to change things up? Here are some easy variations:

  • Use canned pumpkin (or homemade pumpkin puree) instead of butter for a pumpkin cinnamon loaf.
  • Substitute cranberries and walnuts for the raisins.
  • Substitute semi-sweet chocolate chips and omit the cinnamon for a sweet treat loaf.
Yield: 2 loaves

Whole Grain Cinnamon Raisin Bread

Whole Grain Cinnamon Raisin Bread

This whole grain cinnamon raisin bread is full of rich brown sugar, spices, and plump raisins.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1/3 cup Oil we use coconut
  • 1 egg
  • 1/4 cup honey or maple syrup
  • 4 1/2 cups whole wheat flour
  • 1 tsp gluten
  • 2 tsp Salt
  • 1 tbsp yeast
  • 1-2 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup raisins

Instructions

    1. For Bread Machine users, place water, oil, egg, and honey in machine loaf pan. Then add flour, gluten, and salt. Create a well in the top of the dry ingredients and add yeast. Set machine to dough cycle and start. (Skip ahead to step 3.)
    2. For Non-Bread Machine users, combine warm water and yeast in small bowl; let sit for 5 minutes. While yeast dissolves, combine flour, gluten, and salt in a large mixing bowl. Set aside. Mix egg, oil, and honey in a small bowl. Create a well in the center of the flour mixture and add egg mixture and yeast mixture. Mix until a soft dough forms and pulls away from the side of the bowl. (Add more flour, a little at a time, if dough is too wet.) Once dough comes together, knead for 10 minutes either by hand or with a dough hook on a mixer. (Here's a great video on how to knead dough by hand.) Place kneaded dough in greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 45 minutes. (I use our above-range microwave for rising dough since it's not drafty and stays pretty cozy.)
    3. Take dough out of bread pan or bowl and place on lightly floured surface. Divide dough in half. Working with one half at a time, roll dough out into a 12x8 in. rectangle. Use a spreader to place a thin layer of softened butter over the rolled out dough. Use a spoon to sprinkle and spread brown sugar on the dough, followed by cinnamon, then finally raisins.
    4. Time to roll! Remember that your dough is going to rise again, so you want to roll your loaf as tightly as possible. On the 8 inch sides, fold dough over 1/2 an inch or so, then begin rolling the long side of your dough tightly, like a burrito. It's okay if some of the sugar is falling out, this makes for a lovely, sweet crunch on the bottom of your loaf.
    5. Roll until you reach the end of the dough, then pinch the end of the dough to the roll itself. This seals the cinnamony-raisin goodness inside. And this will be on the bottom of your loaf, so no one will be the wiser.
    6. Place rolled loaf seam-side down in an oiled bread pan and roll your second loaf. Once both loaves are in pans, place in a warm spot and allow to rise for 40 minutes. (Set a timer for 30 minutes, and begin preheating your oven while they're finishing their rise.)
    7. Bake loaves at 350 degrees for 25-30 minutes. The tops will be deep golden brown. Cool in pans for 5 minutes, then remove from pans and cool completely on a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 340 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 21mg Sodium: 435mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 6g Sugar: 21g Sugar Alcohols: 0g Protein: 7g

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[wpurp-searchable-recipe]Whole Grain Cinnamon Raisin Bread – A hearty and sweet loaf that works perfectly sliced, toasted, dressed up for French toast, or drizzled with glaze. – warm water, Oil (we use coconut), egg, honey (or maple syrup), whole wheat flour, gluten, Salt, yeast, butter, softened, brown sugar, raisins, , For Bread Machine users, place water, oil, egg, and honey in machine loaf pan. Then add flour, gluten, and salt. Create a well in the top of the dry ingredients and add yeast. Set machine to dough cycle and start. (Skip ahead to step 3.); For Non-Bread Machine users, combine warm water and yeast in small bowl; let sit for 5 minutes. While yeast dissolves, combine flour, gluten, and salt in a large mixing bowl. Set aside. Mix egg, oil, and honey in a small bowl. Create a well in the center of the flour mixture and add egg mixture and yeast mixture. Mix until a soft dough forms and pulls away from the side of the bowl. (Add more flour, a little at a time, if dough is too wet.) Once dough comes together, knead for 10 minutes either by hand or with a dough hook on a mixer. (Here's a great video on how to knead dough by hand.) Place kneaded dough in greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 45 minutes. (I use our above-range microwave for rising dough since it's not drafty and stays pretty cozy.); Take dough out of bread pan or bowl and place on lightly floured surface. Divide dough in half. Working with one half at a time, roll dough out into a 12×8 in. rectangle. Use a spreader to place a thin layer of softened butter over the rolled out dough. Use a spoon to sprinkle and spread brown sugar on the dough, followed by cinnamon, then finally raisins. ; Time to roll! Remember that your dough is going to rise again, so you want to roll your loaf as tightly as possible. On the 8 inch sides, fold dough over 1/2 an inch or so, then begin rolling the long side of your dough tightly, like a burrito. It's okay if some of the sugar is falling out, this makes for a lovely, sweet crunch on the bottom of your loaf. ; Roll until you reach the end of the dough, then pinch the end of the dough to the roll itself. This seals the cinnamony-raisin goodness inside. And this will be on the bottom of your loaf, so no one will be the wiser. ; Place rolled loaf seam-side down in an oiled bread pan and roll your second loaf. Once both loaves are in pans, place in a warm spot and allow to rise for 40 minutes. (Set a timer for 30 minutes, and begin preheating your oven while they're finishing their rise.); Bake loaves at 350 degrees for 25-30 minutes. The tops will be deep golden brown. Cool in pans for 5 minutes, then remove from pans and cool completely on a wire rack.; ; – – Breakfast – Breads – Kid-Friendly – baking – bread – whole grain[/wpurp-searchable-recipe]

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Pumpkin Chocolate Chip Muffins

 

Oh, the beauty of whole grain pumpkin chocolate chip muffins! When you hear “whole grain” do you immediately imagine chewing a dry and crusty piece of cardboard? It’s totally fine if you do, but despite sounding like a late-night infomercial… you don’t have to endure that any longer!!! When done right, whole wheat, and any whole grains for that matter, are absolutely delicious. Even my Wonder Bread-loving husband can attest to that. These healthy pumpkin chocolate chip muffins are sure to please the pickiest eater. 

Pumpkin chocolate chip muffins

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Love those whole grains!

If you’ve stopped by the blog before, you may have noticed I love, love, love whole grains. I mean, if I’m going to eat fresh peark cake or peach cobbler, I want all the fiber that goes with whole grains, so I can feel better about that fat slice for dessert. Our family started eating whole grains eight years ago, when a friend did a mini bread workshop at her house. She went through the merits of not only eating whole grains, but also of milling those grains at home. Say what?? True story. We have a grain mill bought second-hand, and it has withstood massive amounts of grain milling since we’ve owned it.

I won’t go into all the details in this post, but freshly ground whole grains are more nutrient dense. (And they taste phenomenal, not heavy and bland like store-bought whole wheat items.) Flour begins to break down nutritionally within 24-48 hours after milling. I’m not sure how long the bag of whole wheat flour has been sitting at the grocery store, but I know it wasn’t milled 24 hours ago. Most of the education I’ve received about whole grains has come from the awesome folks at The Bread Beckers.  I’ve heard them speak on several occasions, and I recently bought Sue Becker’s new Home Ground Flour book, and it totally rocks. Whole wheat pepperoni pizza roll anyone? My kids love it. I digress.

Pumpkin Chocolate Chip Muffins

These healthy chocolate chip pumpkin muffins are an adaptation from a recipe I found eons ago on Moneysavingmom.com. We weren’t using whole grains at the time, but after we made the switch, I tried to convert as many recipes as I could. I obviously wanted to adapt it to be 100% whole wheat, as well as use less sugar and oil. The original recipe called for a whole cup of oil, yikes!

Ingredients for Pumpkin Chocolate Chip Muffins

The Recipe

  1. Preheat oven to 400 degrees. Combine eggs (beaten), sugar, pumpkin, oil, and applesauce in large bowl and stir until smooth. 
  2. Add dry ingredients and mix until there are no flour “pockets” left. Do not over mix. Fold in chocolate chips. 
  3. Spoon batter into greased or lined muffin cups. Bake 18-20 minutes. Allow to cool for several minutes in pan, then finish cooling on a rack. 
  4. Store in airtight container and/or freeze to enjoy at a later time.

Over the years, this recipe has become one of our favorites, even after all things pumpkin and fall have faded. You can even substitute sweet potato for the pumpkin when needed, and they’re delicious! So welcome in the fall season this year with these tasty and healthy muffins!

If you can’t eat them all in a few days, put the extra in the freezer and pull them out as needed. 30 seconds in the microwave gets them warm and steamy. The perfect accompaniment to a fresh cup of coffee. Enjoy!

Yield: 24 muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These whole grain pumpkin chocolate chip muffins are easy to make and a nutritional powerhouse. They're also kid-friendly and a delicious fall treat!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 eggs
  • 1 cup Sugar
  • 1 16 oz can pureed pumpkin
  • 1/2 cup Oil (we use coconut)
  • 1 cup unsweetened applesauce
  • 3 1/2 cups whole wheat pastry flour
  • 2 tsp Baking Soda
  • 2 tsp baking powder aluminum-free
  • 1 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp Salt
  • 1 pkg semi-sweet chocolate chips

Instructions

    1. Preheat oven to 400 degrees. Combine eggs (beaten), sugar, pumpkin, oil, and applesauce in large bowl and stir until smooth.
    2. Add dry ingredients and mix until there are no flour "pockets" left. Do not over mix. Fold in chocolate chips.
    3. Spoon batter into greased or lined muffin cups. Bake 18-20 minutes. Allow to cool for several minutes in pan, then finish cooling on a rack.
    4. Store in airtight container and/or freeze to enjoy at a later time.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 226 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 268mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 6g
[wpurp-searchable-recipe]Pumpkin Chocolate Chip Muffins – A wholesome breakfast, snack, or anytime treat full of pumpkin, spice, and everything nice. – eggs, Sugar, pureed pumpkin, Oil ((we use coconut)), unsweetened applesauce, whole wheat pastry flour, Baking Soda, baking powder (aluminum-free), Cinnamon, nutmeg, Salt, semi-sweet chocolate chips, , Preheat oven to 400 degrees. Combine eggs (beaten), sugar, pumpkin, oil, and applesauce in large bowl and stir until smooth. ; Add dry ingredients and mix until there are no flour "pockets" left. Do not over mix. Fold in chocolate chips.; Spoon batter into greased or lined muffin cups. Bake 18-20 minutes. Allow to cool for several minutes in pan, then finish cooling on a rack. ; Store in airtight container and/or freeze to enjoy at a later time. ; ; – – Breakfast – Breads – Kid-Friendly – Recipes – baking – muffin – pumpkin – recipe – whole grain[/wpurp-searchable-recipe]

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Skillet Peach Cobbler (whole grain!)

What’s more American than apple pie?? Cobbler, and not the kind that fixes shoes. In fact, I may argue that the humble fruit cobbler is even older and more ingrained in our culture than pie… because let’s face it, even back in the day, not everyone had the time to make a crust. Am I right? According to What’s Cooking America? the cobbler began as the early European settlers attempted to recreate their favorite puddings from the homeland. Without the ingredients they would have normally had on hand, these culinary pioneers had to improvise, and the cobbler (or crumble, buckle, crisp.. the list of names goes on) was born.

peach cobbler pin

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Whole Grain Peach Cobbler

Here in the south, the traditional cobbler has a biscuit-like “crust” and is full of whatever fruit happens to be in season. And while the south can be a bit notorious for artery-clogging fare (fried chicken and biscuits anyone?), I was thrilled to run across a more healthful take on this southern classic. Garden and Gun magazine recently interviewed southern chef Virginia Willis, and she shared her desire to see more healthful ingredients in traditional southern cooking. Can I get an amen?

Can’t a gal have a fruit-laden bowl of biscuity delicousness without using a pile of processed ingredients? (I’m looking at you store-bought flour.) Chef Willis shared her own recipe for blueberry cobbler that is amazing (with a greek yogurt topping instead of whipped cream). Her inspiration led me to create a spiced whole grain peach cobbler that would wow a dinner party (and my 3 kids) and be full of real food. (Need more info on whole grains?)

Cast Iron Skillet Peach Cobbler

What about the fruit? For me, peaches reign as the cobbler fruit of choice. My Granny is famous (in our family anyway) for her jars of spiced peaches. Those peeled golden orbs of deliciousness soak in a clove-spiced sugar bath until ready to be eaten. (I’ve never actually watched her make them because I don’t even WANT to know how much sugar is one jar. Ignorance is bliss.) I wanted to create a cobbler that was both whole grain like Chef Willis but also hinted at those spiced peaches from Granny’s kitchen. The cast iron skillet is optional, but the cobbler was really made for it.  You can keep it simple and eat it warm out of the oven plain, or feel free to dollop on freshly whipped cream (lightly sweetened, of course).

I hope you enjoy this new take on a southern classic!

Skillet Peach Cobbler Recipe:

  1. Slice 3-4 ripe peaches and set aside.                                                                                                                                                                                                                                sliced peaches on a wooden cutting board
  2. Preheat oven to 350 degrees. Place butter and coconut oil (or all coconut oil for vegan option) in 10-inch cast iron skillet. Put skillet in oven while it heats to melt oil/butter.                                                                                                                                                                                                                                                                               butter in a cast iron skillet
  3. While skillet is heating up, combine flour, baking powder, cinnamon, cloves, and salt in a large bowl. Whisk to combine. Add milk, syrup, and vanilla extract. Stir to combine. Remove skillet from oven and pour oil/butter mixture into your batter. Stir once more.                                                                                                                                  hot butter in skillet
  4. Pour batter into warm skillet and place fruit on top.                                                                                                                                                                                                         unbaked peach cobbler
  5. Bake 30-35 minutes until the edges are golden brown and the center is cooked through. Cool slightly (so you don’t burn your tongue with over zealous cobbler testing). Serve with lightly sweetened whipped cream (or whipped coconut cream for vegan option).                                                                                                                                               peach cobbler in a cast iron skillet

Enjoy the freshness of seasonal fruit and whole grains! And if you’re able to create this in cast iron, you’ll feel like the cooks of years gone by. Have a great week, and I’d love to know your favorite type of fruit cobbler! Leave a comment and let me know!

Other Whole Grain Recipes:

Pumpkin Chocolate Chip Muffins

Chocolate Chip Banana Bread 

No Knead Whole Grain Baguette

Yield: 6 servings

Skillet Peach Cobbler (whole grain!)

Skillet Peach Cobbler (whole grain!)

This whole grain peach cobbler is full of nutritious whole grains and ripe, juicy peaches. It's a family favorite!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 cups peaches, sliced
  • 1/4 cup unsalted butter
  • 1/4 cup coconut oil
  • 1 cup soft wheat flour (whole wheat pastry flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 pinch cloves
  • 3/4 cup milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Instructions

    1. Slice ripe peaches and set aside.
    2. Preheat oven to 350 degrees. Place butter and oil in cast iron skillet and place in preheating oven to melt.
    3. In large bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk to combine. Add milk, maple syrup, and vanilla. Stir to combine.
    4. Pour batter into skillet; top with sliced fruit. Bake 30-35 minutes until edges are golden brown and center is fully cooked. Serve warm and enjoy!

Notes

For additional sweetness, serve with vanilla ice cream or sweetened whipped cream.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 354 Total Fat: 18g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 336mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 4g
© Courtney
Category: Dessert Recipes
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Fresh Pear Cake (and it’s whole grain!)

This fresh pear cake recipe is the perfect way to use up extra pears, no matter what type. Rich whole grains and cinnamon, cloves, and nutmeg give this fall dessert a spice cake flavor that is a crowd pleaser! Perfect for dessert or even as breakfast, this fresh pear cake is a winner winner!

pear-cake-pin

Fresh Pear Cake

Fresh food is definitely the best; there’s no question about that. But sometimes I do find myself struggling with ideas of what to do with certain fruits and veggies. Yes, many can be eaten raw, and that’s actually pretty fabulous for you, but in the case of the fresh pears that grow around here, they’re usually too hard to be simply picked and eaten, though our kids have definitely tried this technique on multiple occasions. They do eventually soften up, but for the most part, folks around here “put up” or preserve this specific type of pear. For cooking and baking, these crisp and firm pears really can’t be beat.pears

Our normal supply of pears comes from an old tree at my husband’s grandmother’s home just outside of town. The tree is usually so weighed down with pears that the branches break under the weight, so two years ago the tree received a serious pruning, and we weren’t able to get any pears this past year. But hopes are high that this year the pears will return! affiliate link policy

Since I don’t have a lot of free time to put up pears (and since the last time I did it we had canned pears for two years…) I like to use these babies in homemade pear cake. This sweet and cinnamon-spiced cake has the slight crust of a pound cake, but chunks of moist and delicious pear to balance it out. My mom has been making this cake for as long as I can remember, and though she’s an excellent cook, she’ll tell you baking is not her gift. Despite her baking humility, my mom’s pear cake (and coconut cake) are always a fan-favorite at her house, and now the pear cake tradition has passed on to our house as well.

Whole Grain Cake

Over the last few years, I’ve been making some changes to the original recipe to create a “healthier” version, including using whole wheat pastry flour and substituting some of the oil for applesauce. The substitutions have been a success, and the result is a delicious cake that I totally let my kids eat for breakfast the next day, because let’s not get started on the amount of sugar in most processed breakfast foods. I digress. So here’s the low down on how to make this super simple cake.

Ingredients for Fresh Pear Cake

3 cups Whole wheat pastry flour (all purpose can also be used)

4-5 cups chopped pears

1 1/2 cups Sugar (we like an unrefined sugar)

1 tsp salt

1 tsp Cinnamon

1/2 tsp Cloves

1 tsp Nutmeg

1 tsp Ginger

1 1/2 tsp Baking Soda

2 Eggs

1/3 cup Oil (I like coconut oil) 

1/3 cup applesauce (or pear sauce!)

1 cup nuts (optional)

How to Make Fresh Pear Cake

  1. Dice pears, you can even have smaller helpers do this with a kid’s knife. chopping pears
  2. Place pears in bowl with sugar and let sit for at least an hour. This will cause the pears to create their own “juice.”juicy pears
  3. While pears are juicing, combine flour, salt, baking soda, and spices and whisk to combine. Then add eggs, oil, and applesauce to pears and combine with the dry ingredients. Stir until just combined. Stir in nuts if using. pear cake batter
  4. Pour into a bundt pan and bake at 325 for an hour and 10 minutes. Cool in pan for 10 minutes, then remove from pan to finish cooling.pear cake

This cake is delicious served slightly warm, and while you can serve it with a dollop of whipped cream or a scoop of ice cream, it really needs no extras. It’s a simple and delicious cake that isn’t loaded with junk, so just tell yourself you’re eating health food and enjoy every bite.

Fresh Pear Cake (and it's whole grain!)

Fresh Pear Cake (and it's whole grain!)

This whole grain pear cake is the perfect fall dessert with all of the flavors of fresh pear, cinnamon, cloves, and nutmeg.

Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 4-5 cups Pears
  • 1 1/2 cups Sugar
  • 1/3 cup Oil
  • 1/3 cup applesauce
  • 3 cups Whole Wheat Flour (or all purpose)
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1 tsp Nutmeg
  • 1 tsp Ginger
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 eggs

Instructions

    1. Dice pears, you can even have smaller helpers do this with a kid’s knife.
    2.  Place pears in bowl with sugar and let sit for at least an hour. This will cause the pears to create their own “juice.”
    3. While pears are juicing, combine flour, salt, baking soda, and spices and whisk to combine. Then add eggs, oil, and applesauce to pears and combine with the dry ingredients. Stir until just combined. 
    4. Pour into a bundt pan and bake at 325 for an hour and 10 minutes. Cool in pan for 10 minutes, then remove from pan to finish cooling.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 415 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 31mg Sodium: 367mg Carbohydrates: 86g Net Carbohydrates: 0g Fiber: 11g Sugar: 51g Sugar Alcohols: 0g Protein: 6g

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Easy Scones with Zesty Lemon Glaze

Tea time isn’t exactly an American tradition. In fact, where I live, if you ask for tea, it comes ice cold and sugary sweet. But over the last few years a sweet friend of mine, who is clearly more refined than I am, has hosted several “teas”. This usually marks the start of a new season of Downton Abbey. (I know it’s over now, and I don’t want to talk about it.) The beautiful spread of delicate tea cups, piping hot earl gray tea, cucumber sandwiches, clotted cream, and of course, scones was enough to make anyone consider themselves British for the evening.  Thus the inspiration for these whole grain scones with lemon glaze. Brilliant!

lemon glazed scones

Lemon Scones with Greek Yogurt

The little gardeners have been listening to The Chronicles of Narnia as their bedtime reading for the past few months. We started in the beginning with The Magician’s Nephew and are now in the final book, The Last Battle. It’s an incredible series, and my husband and I looked forward to bedtime reading as much as the kids did. (The hubs even asked one night for “just one more chapter!”)

In The Lion, the Witch, and the Wardrobe, sweet Lucy meets a faun called Mr. Tumnus in her first trip into the land of Narnia. They strike up an immediate friendship over a tea of cake, jam, and toast with sardines. Clearly her parents never reinforced the whole “don’t talk to strangers, and certainly don’t go to their home five minutes after you meet them” rule. But thankfully, everything turns out just fine.

To mark the end of our Narnia journey, we decided to host a little Tea with Mr. Tumnus party with a few other homeschooling friends. The kids were thrilled to use real tea cups with saucers, tiny “silver” forks and spoons, and to have treats like pear cake, lemon glazed scones, and turkish delight. (Turkish delight is also from The Lion, the Witch, and the Wardrobe, and I was able to order a small box from Amazon. It is essentially a square gummy-type candy coated in powdered sugar.) A fun time was had by all, including the moms, since we got to chat and enjoy scones and tea as well.

Whole Grain Scones with Lemon Glaze

If you’ve never had scones and are wondering what they are, they’re a bread (can be sweet or savory) with a slight crumbly texture and usually in a triangular shape. I decided to create a simple and slightly sweet whole wheat scone with a zesty lemon glaze to brighten up the taste. Lemons are such a versatile fruit, and these scones could even be left plain and served with cream or homemade lemon curd! The possibilities are endless. And I used greek yogurt in the scones to lighten them up and keep them from being too dry. 

Lemon Scones with Greek Yogurt Ingredients:

  • 2 cups soft whole wheat flour (any whole grain flour will do)
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 tbsp Sugar or honey
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp milk I used unsweetened cashew
  • 1 tsp Vanilla
  • 4 tbsp cold butter cubed
  • 3/4 cup Powdered Sugar
  • 1/2 lemon, zested
  • 1/2 lemon, juiced

Whole Grain Lemon Scones Recipe:

Preheat oven to 425 degrees. Combine soft whole wheat flour (or all-purpose or regular whole wheat in a pinch) in a bowl along with the baking powder, baking soda, salt, and sugar. Whisk to combine. Add in cubed butter and use a pastry cutter or fork to mix in. You want the mixture to look crumbly with no big chunks of butter.                                      lemon scones dry ingredients in a bowl

In a separate bowl, combine Greek yogurt and milk. Add to the flour mixture. Stir just until combined. Your dough should be all together in a ball. But if it’s too crumbly, and not coming together, add more milk a tablespoon at a time.                                                                                                                                                                                                         lemon half with greek yogurt in measuring cup

Place your scone dough on a parchment lined baking sheet. Form it into a flattened round shape about one inch thick. (I divided my dough and did two rounds since kids were going to be eating these. This made perfect sized scones for little hands.)                                                                                                                                                                          scone batter on parchment paper

Bake for 15-20 minutes or until golden brown on the edges and on top. Remove from oven and let cool on sheet for several minutes. Move to a wire rack to cool completely.        fresh baked lemon scones on cooling rack

While cooling, make the lemon glaze. Combine powdered sugar, lemon zest, and lemon juice in small bowl. Stir until smooth and thin enough to drizzle. If you need to thicken your glaze, add more sugar. If you need to thin it, use more lemon juice (or milk for a less lemony taste). Place a sheet of wax paper under your wire rack, and drizzle the lemon glaze on top of each scone. (The wax paper makes clean up a breeze.)                                                                                                                                                                                glazed scones

Serve these whole grain yogurt scones with tea, coffee, or your beverage of choice. And don’t forget to lift your pinky! Enjoy!

Other Whole Grain Recipes to Enjoy:

Pumpkin Spice Oatmeal Pies

No Knead Whole Grain Baguette

Chocolate Chip Banana Bread

Yield: 8

Easy Scones with Zesty Lemon Glaze

Easy Scones with Zesty Lemon Glaze

A slightly sweet scone with a zesty lemon glaze! A perfect treat for breakfast or for any tea time.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 cups soft whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 tbsp Sugar, or honey
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp milk, I used unsweetened cashew
  • 1 tsp Vanilla
  • 4 tbsp cold butter, cubed
  • 3/4 cup Powdered Sugar
  • 1/2 lemon, zested
  • 1/2 lemon, juiced

Instructions

  1. Preheat oven to 425 degrees. Place parchment paper on a baking sheet.
  2. Combine flour, baking powder, baking soda, salt, and sugar in a bowl. Cut in butter with a pastry blender or a fork until the mix resembles coarse crumbles.
  3. Combine yogurt and milk. Add to flour mixture, stirring just until combined. Dough should hold together. (Add milk, a tablespoon at a time, if dough is too dry.)
  4. Place dough on parchment paper and shape/flatten into one large circle, or create two smaller circles. Use a pastry cutter or butter knife to cut dough into 8 equal pieces.
  5. Place in oven and bake for 15-20 minutes or until golden brown. Remove from oven and cool for several minutes on pan, then move scones to a cooling rack.
  6. While scones are cooling, make glaze. Place powdered sugar in a small bowl, zest lemon into powdered sugar and stir. Juice half a lemon into the sugar and stir. If glaze needs to be thickened, add more powdered sugar. If you'd like a thinner glaze, add more lemon juice or a splash of milk.
  7. Place a sheet of wax paper under cooling rack and drizzle lemon glaze on top of cooled scones. Serve for your next family breakfast or tea time. Enjoy!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no added cost to you. Thank you!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 155 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 178mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 4g
© Courtney
Category: Breads

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Whole Grain Peanut Butter Bars

Who doesn’t love the combination of creamy peanut butter with the richness of chocolate? And as a bonus these peanut butter bars are made with whole grain flour, so they’re basically a health food, right? Check out this whole grain peanut butter bar recipe and impress your friends and family with your healthy baking prowess!

peanut butter bar pin

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Whole Grain Peanut Butter Bars

While our kitchen garden isn’t quite big enough for growing grain, I still love to use it as much as I can when baking. I first began milling my own grain five years ago, and the contraption that sits on my counter and does this grinding is called a Whisper Mill. But, to be honest, there’s nothing “whispery” about it. The sound is equivalent to that of a small lumber mill running in your kitchen, but it surely does get the job done in no-time-flat. There’s something rewarding in watching grain turn into flour before your very eyes (my youngest child is obsessed with watching the grain go through the hopper… the hoppa!), and the breads that are created with this freshly milled flour are pretty amazing.

My friend Gayla, who graciously taught me how to make bread, rolls, and tortillas, (and has been a beacon of wisdom for parenting advice) also passed down this recipe full of peanut buttery goodness and sprinkled with chocolate chips. What’s not to love when both peanut butter and chocolate are involved, and it’s whole grain?? Let’s just call it health food and eat the whole pan!

Why whole grain?

While eating the entire pan of these whole grain peanut butter bars may not be the greatest idea, there’s still loads of health benefits to eating whole grains (fiber, anyone??), and even those with gluten intolerances could try this recipe with gluten-free grains. I typically use How to Grow a Vegetable Garden Series later this week. Enjoy!

Yield: 12

Whole Grain Peanut Butter Bars

Whole Grain Peanut Butter Bars

Soft, chewy peanut butter bars with chocolate chips that are made with healthy whole grain flour.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup Butter, (1 stick)
  • 1 1/4 cup sucanat or raw sugar, (sub. brown sugar if needed)
  • 2 eggs
  • 1 cup soft white wheat flour, (freshly ground if possible)
  • 1/2 tsp Salt
  • 1 1/2 tsp baking powder
  • 1 tsp Vanilla
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Melt butter and peanut butter in pot over medium-low heat. Remove from heat once melted.
  2. Combine egg, dry ingredients (except chocolate chips), and melted butters. Mix well.
  3. Pour batter into a greased 9x13 pan. Scatter chocolate chips on top of batter. Bake 18-20 minutes.
  4. Let cool in pan 15 minutes; cut and serve. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no added cost to you. Thank you!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 307 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 51mg Sodium: 288mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 5g
© Courtney
Category: Dessert

Other Recipes to Enjoy:

Pumpkin Scones with Cinnamon Glaze

Pomegranate Spinach Salad

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Knowing how to dry fresh basil is an easy way to preserve this popular herb. Dried basil is a delicious way to flavor meals, and you'll know exactly where your basil came from!

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