Cranberry Quinoa Scone Bites

I think my parents could probably attest to the fact that I was THEE pickiest eater when I was a kid. Actually, the pickiest eater until I went away to school and started cooking for myself, discovering everything I'd been missing out on.

I distinctly recall a few pretty extreme episodes where I was not allowed to leave the dining room table until my plate was clean. Doesn't seem that complicated until you factor in my stubbornness. I was pretty much willing to sit there until I died, staring at the heap of (fill in the blank with about anything other than pizza- with no veggies- or a PB&J).

Despite how delicious these little baby scone bites look and taste, I never would've touched them when I was a kid had I found out they had quinoa in them. Not because I had any reason to believe I wouldn't like quinoa, just because the name is odd. Quinoa (keen-wah) is not that scary. It's a super grain, is a great source of protein and fiber and has many other heath benefits. <- This is me giving you an excuse to have an extra one. Check out the ingredients list. You won't even have to feel bad!

Cranberry Quinoa Scone Bites

Makes 3 dozen | 20 minutes prep time

Ingredients:

• 1 1/2 c. whole wheat flour
• 1/2 c. arrowroot starch*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. coconut oil, room temp
• 2 tbsp. maple syrup
• 1/4 c. honey
• 1/4 c. dark brown sugar
• 2 eggs
• 1 tsp. almond extract
• 1 c. quinoa, prepared according to package directions
• 1 1/4 c. old-fashioned oats
• 1 c. dried cranberries, finely chopped
• 1/2 c. shredded coconut
• 1/2 c. chopped pecans

Instructions:

Preheat oven to 375F.

In a medium mixing bowl, whisk together whole wheat flour, arrowroot starch, baking powder and baking soda.

Beat coconut oil, brown sugar, maple syrup and honey in a large bowl for about 3 minutes. Add eggs and almond extract. Beat for an additional 2 minutes. Beat in flour mixture 1/2 cup at a time. Stir in quinoa, oats, cranberries, oats and pecans.

Using a cookie scoop, place dough onto parchment lined baking sheets an inch apart. 

Bake scone bites until golden brown, 10-12 minutes. Allow to cool completely and store in an airtight container. Enjoy!

*Can be substituted for an extra 1/2 c. whole wheat flour. I like the texture and flavor the arrowroot start gives these but a little extra flour works just dandy.

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Ginger Peach Slice

Summer is a season happily welcomed by most. Me? Well, since the luxury of  "summer break" is no longer a reality, I find myself wishing for turning leaves, football and pumpkin spice flavored lattes a little prematurely by most standards of normal. I'm all about a sweatshirt, jeans and a warm beverage in hand. Sometimes you just can't win 'em all.Let's talk about the great things about fall, shall we?

SCHOOL SUPPLIES. Ugh. I'm not even in school anymore. I still love 'em. When I was a kid, EVERY class was color-coordinated. Every crayon (in the box of 24 that insisted I needed because 12 colors just wouldn't do) had my initials carefully scribed on it. I took school supply shopping pretty seriously. Normally just walking by the school supply section and realizing that yes, indeed, I can still get a pristine box of Crayolas for 25 cents makes me all tingly inside.
AWESOME SMELLING CANDLES. Like all the kinds that make your house smell like you just slaved away over made-from-scratch dominance even though all the effort you had to put into it was lighting a match. Those are nice.
PUMPKIN SPICE LATTES. Because, my life calendar runs parallel to that of a coffee shop, not of a normal calendar and when pumpkin spice returns, that means fall is here (even if it's really only mid-August). For this reason, you can count on me posting something about stores putting Christmas stuff out way too early...until the Ho Ho Mint Mocha comes back at Caribou. Then i'm fine with it.
FOOTBALL. Given. There is a lifestyle change that happens in early September and you'd be hard pressed to find any other way to get me to sit in front of a TV for 3 hours straight.
SWEATSHIRTS. The hooded model. Arguably the most utilitarian article of clothing ever created. It has a hood to keep your noggin warm. It has a roo pouch for hand warming or loot storage. It layers with ease. It's slouchy, it's cozy, it's comfy. It's a winner.
LEAVES. The turning ones, the crunching ones beneath your feet. I love 'em all. Thank you leaves, for making the most beautiful season of the year. :)

And that's my Fall Top 6. Because I couldn't narrow it down to 5. 

Anyhoo, this dessert was my mid-summer attempt at a little taste of fall. 

Ginger Peach Slice

Serves 12
Crust:

• 1/2 c. butter
• 1/4 c. full-flavor molasses
• 1 egg
• 1/2 c. sugar
• 1 tsp. soda
• 1 c. whole wheat flour
• 1/4 tsp. ginger
• pinch of salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves

Directions for crust:

Preheat oven to 375F. Blend butter, sugar and molasses. Add egg and beat well. In a separate moxing bowl, combine all other ingredients. Add 1/2 cup at a time to butter, sugar and molasses mixture. Stir until combined. Press dough into a greased 9x13 baking pan. Bake at 375 for 15 minutes. Cool completely.

Filling:

• 16 oz. cream cheese, softened
• 2/3 c. sugar
• 2 tsp. vanilla
• 2 or 3 fresh peaches, sliced
• cinnamon
• nutmeg

Directions for filling:

With an electric mixer, blend cream cheese and sugar until thoroughly mixed. Add vanilla. Spread evenly over cooled crust. Scatter fresh peach slices on top and sprinkle with cinnamon and nutmeg as desired. Enjoy!

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