Wednesday, October 1, 2008
All right. So I don't have school today, thank God. I have an eye doctor's appointment because my eyes are getting worse. I need to get a new prescription and some new contacts. Maybe I'll even walk out with some new glasses. I have no idea haha I love my glasses already- they are leopard print. But anyway, I'll prob hit up the gym today and do some yoga. Yoga is my new favorite activity. I feel so "in touch" with my body and its movements. The corpse pose is my absolute favorite! We just lay there for 5 minutes at the end of class while the weight machines are banging on the floor above. I completely zone out everything and everyone from my mind and just concentrate on my breathing. Geez, I feel like I'm in a yoga class right now just talking about it haha
Aside from yoga, I still cook and bake a lot... but that goes without saying. My recipe for today is Pumpkin Date Scones. I got the base of the recipe from the "eat me, delicious" blog and changed it up a bit. They really are amazing scones, and I've never been a fan of scones. They don't really look like the triangular scones you see in bakeries, but that's because they are homemade! haha and because I don't care what my food looks like, just as long as it's yummy. These are very moist and the dates taste great with the pumpkin. It smells like pumpkin pie is baking in the house. Mine were done in 20 minutes and that might be because I halved the recipe to get 6. This is the full recipe for 12 scones.
Here's the recipe:
8 oz dates, chopped
1 tbsp spelt flour (or whole wheat)
1 cup canned pumpkin puree
2 tbsp ground flaxseeds
1/3 cup almond milk
1/3 cup canola oil
1/4 cup brown rice syrup
2 cups ground oat flour
1/4 cup spelt flour (you could use all oat flour, whole wheat flour, or a mixture)
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmet
1/4 tsp sea salt
1/2 cup walnuts, chopped
Preheat oven to 350F and prepare two baking sheets with parchment paper or sprayed with canola oil.
Combine dates and 1 tbsp spelt flour. Toss the dates to coat with the flour and set aside.
In a large bowl, whisk the flaxseeds and milk together. Whisk in the pumpkin, canola oil, and brown rice syrup. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the pumpkin mixture until the ingredients are just moistened. The dough will be thick and sticky. Fold in the chopped dates and walnuts.
Use a 1/2 cup measureing cup to scoop out dough onto a baking sheet, leaving about 3 inches of space between each scone. Gently pat down the tops of scones. Bake for 18-22, or until firm. Transfer from baking sheets to cooling rack to complete the cooling process.