Posted by: lornasass | February 17, 2009


It has been my great privilege to develop recipes for Nature’s Path, the organic food company best known for its wide range of delicious, organic, whole-grain breakfast cereals.

My mandate was to develop recipes for a campaign called “Cereals Beyond the Bowl,” and I had great fun using Nature’s Path cereals in recipes from soup to nuts.  I created lots of whole-grain cakes, muffins, and cookies, but since most of the cereals are only lightly sweetened, it was also easy to encorporate them into savory dishes like a lentil loaf or a curried squash soup.

For these recipes and many others, go to my blog roll and click on Nature’s Path.  Once on the site, click on the Health and Diet Section, then on “Recipes.”

Here is one of my favorites.  If you’re not “into” goji berries, you can substitute raisins, dried currants or cranberries–or chocolate chips.

Orange-Scented Goji Berry Scones

Photo by Lorna Sass, copyright 2009

Photo by Lorna Sass, copyright 2009

1 c. Nature’s Path Organic Millet Rice Cereal
1 1/2 c. wholewheat pastry flour, plus 2 to 3 tbs. more for kneading dough
1/4 c. packed brown sugar
2 tsp.  baking powder
1 tsp. baking soda
1/4 tsp. ground cardamom
1/8 tsp. sea salt
4 oz.(1 stick) cold butter, cut into bits
1/3 c. dried goji berries, coarsely chopped
Zest of 1 large orange
1/4 to 1/3 c. 2% milk

Set oven rack in middle and preheat oven to 425 degrees F.  Line a baking pan with parchment paper or a silpat.

Place Millet Rice cereal in a large bowl and crush flakes into uneven bits with your hands.  Stir in flour, sugar, baking powder, baking soda, cardamom, and salt.

Use a pastry blender or your fingers to work butter into flour until pieces of butter are pea-sized. Stir in goji berries, orange zest, and enough milk to create a dough that sticks together when pressed.

Turn dough onto a generously floured surface.  Knead dough until no longer sticky, sprinkling additional flour on surface as needed.  Shape into a disc 1/2-inch thick. Use a sharp knife to cut into quarters.  Cut each quarter in half.

Transfer scones to prepared pan and bake for 7 minutes.  Rotate pan and continue baking until tops feel firm when gently pressed, 7 to 9 more minutes.

Transfer to a cooling rack.  Eat warm or at room temperature, or freeze in a well-sealed container for up to 3 months.

Makes 8 scones


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