There’s nothing quite like finding someone who is supportive and inspiring. Andrew is one such fellow. He shares many of my philosophies on food and pushes me to go even further than I might on my own. I loved participating in his October Unprocessed challenge with a video about keeping backyard chickens and am very excited to join his new challenge, January Rules.
Sometimes feeding my family can seem overwhelming, especially since I spend the majority of most afternoons schlepping my kids all over town between appointments, extra-curricular activities and playdates. But having a few guidelines in mind helps me stay focused and make better food choices. Here’s the premise of the January Rules challenge:
- When you eat grains, eat only 100% whole grains.
- Don’t eat high fructose corn syrup.
- Don’t eat hydrogenated oils, trans fats, or anything that’s been deep-fried.
- There’s also an important corollary: Once a week, go ahead and “cheat.” Eat anything you want. (Thank goodness – because every now and again, I just HAVE to have chips or French Fries.)
With just 2 days left of our winter break, I thought I’d spend some of my rainy Saturday making some treats that will ease our kids into their back to school morning routine. I adapted this scone recipe to fit the January Rules challenge, and made a few whole grain substitutions.
Oat Cherry Scones
By Michelle Stern, What’s Cooking with Kids
1/2 cup oat flour
1 cup whole wheat pastry flour
1/2 cup rolled oats (not quick-cooking)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup dried cherries
3 Tablespoons melted butter
1 cup buttermilk
- Preheat the oven to 400 degrees.
- In a large bowl (or the bowl of your stand mixer), combine the flours, oats, baking powder, salt and cherries.
- In a separate bowl, mix together the melted butter, egg and buttermilk.
- Pour the liquids into the dry ingredients and stir until just combined.
- Line a baking sheet with a silpat (silicone baking sheet) or parchment paper.
- Drop the batter onto the baking sheet using a 1/4 cup scoop, leaving several inches between each scone.
- Bake until golden brown, approximately 15 minutes.
Have you made any eating or food related New Year’s resolutions? I’d love to read about them in the comments section below – and then maybe we can hold each other accountable. How ’bout it?
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