This is a weekend favorite around our house. It is fairly versatile and we often use the recipe as more of a guideline. You can add fresh or dried fruit, and even try different types of flours depending on your preferences. In the scones pictured, we used Tropic of Ginger Granola and frozen blueberries. With a full scoop of Mila, we figure each scone has about 300 mg of Omega-3s along with added fiber and protein from the granola and Mila. Another combination we tried this fall was adding pumpkin puree, nutmeg and clove–it was a hit!

Preheat the oven to 425°F.

Sift together into a large bowl:
2 cups spelt flour
1 tablespoon baking powder
1/3 cup coconut sugar
1⁄2 teaspoon salt
½ teaspoon cinnamon
2 tablespoons Mila
Cut in, using a pastry blender or 2 knives, until the size of small peas:
6 tablespoons cold unsalted butter
Stir in:
½ cup Nana’s All Natural Granola
3/4 cup half and half/or buttermilk
½ cup fresh or frozen berries
Mix with spatula until moistened. Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an un-greased baking sheet. Sprinkle with:
sugar/cinnamon
Bake until golden, about 15 minutes. Serve warm or at room temperature. Makes 8 to 12 scones

Preheat the oven to 425°F.
Sift together into a large bowl:
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/3 cup sugar
1⁄2 teaspoon salt
½ teaspoon cinnamon
2 tablespoons ground flax seed (optional)
Cut in, using a pastry blender or 2 knives, until the size of small peas:
6 tablespoons cold unsalted butter
Stir in:
½ cup Nana’s BerryLuscious Granola
3/4 cup half and half/or buttermilk
½ cup fresh or frozen berries
Mix with spatula until moistened. Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an ungreased baking sheet. Sprinkle with:
sugar/cinnamon
Bake until golden, about 15 minutes. Serve warm or at room temperature. Makes 8 to 12 scones

1 cup flour

1 cup firmly packed dark brown sugar

1/2 cup rolled oats

1/2 Nana’s granola (any flavor)

1/3 cup chopped nuts (optional)

1/2-3/4 cup butter

• Cut butter into flour until crumbly
• Mix in brown sugar, oats, granola, and nuts
• Sprinkle topping over pie or fruit crisp
• Bake at 350 for 45 minutes or until golden brown on top

Makes enough for two pies or one large fruit crisp.

1. Sift together in a large mixing bowl 1 1/2 cups flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 cup granulated sugar, 1/2 tsp. cinnamon.
2. Melt 1/2 cup butter in a saucepan over low heat. Once the butter has melted remove from heat.
3. Preheat oven to 350.
4. Beat one egg with an egg beater (I just whisk it). Add 1/4 cup milk, 1/2 cup vegetable oil, the melted butter, and 1 TBL molasses to the egg.
5. Add the egg and milk mixture to the flour mixture. Stir well.
6. Stir in 1/2 cup raisins, 1/2 cup broken walnuts and 1 3/4 cup Nana’s All Natural Granola (any blend)
7. Drop the batter , one spoonful at a time onto ungreased cookie sheets and bake 9-12 minutes until the edges are brown.
8.. Remove the cookies with a spatula and let cool on wire rack. Makes about 3 dozen.

*** Also try dried cranberries and or chocolate chips, some dried unsweetened coconut and a little nutmeg or maple syrup instead of molasses.

Enjoy!

Grand Cran’–features plump tasty cranberries blended with the finest organic rolled oats, pecans, organic pumpkin seeds, and organic sunflower seeds. But we don’t stop there; we add hemp seeds which add a delicious buttery flavor. It is sweetened with maple syrup, and flavored with spices of cinnamon and clove.

Flying Oats and Nuts– a delicious blend of almonds, walnuts, oats, and seeds (sunflower, pumpkin & flax), delicately sweetened with maple syrup and flavored with a touch of spices.

Berry Luscious (No nuts)–features plump, tasty sun dried fruit: cranberries, blueberries, raspberries, and cherries. Crafted with the finest ingredients, this irresistible blend of oats, berries, and seeds is packed with nutritional value!