The fresh produce we provide for the workshop is beautiful all by itself, but the platters that Josie, my assistant, puts together are works of art.
The oatmeal nut scones are not really very scone-like – but they are tasty, though not super sweet.
2 1/2 cups whole wheat pastry flour
1 cups unbleached white flour
1 1/2 cups rolled oats
1 tablespoon baking soda
1/3 cup dried cranberries
1/3 cup raisins
1 cup slivered almonds
1/2 cup Sucanat
1 3/4 cups almond milk
1/4 cup coconut oil
1 teaspoon vanilla
1 Preheat oven to 375° F. Spray baking sheet with oil.
2 Mix dry ingredients. Mix in coconut oil (or butter), then add soy milk and vanilla and mix until blended.
3 Plop spoonfuls onto prepared baking sheet and bake 15 minutes.
Nutrition (per serving): 121.7 calories; 29% calories from fat; 4.2g total fat; 0.0mg cholesterol; 167.5mg sodium; 102.2mg potassium; 19.3g carbohydrates; 2.2g fiber; 5.6g sugar; 17.1g net carbs; 3.1g protein.
adapted from Kripalu Cookbook