Baking mix

My Helper

Sometimes we do quick and easy around here....but mostly we try to eliminate those processed foods. One of the easier ways for me to do this is to make a large batch of biscuit/pancake/waffle mix and keep it (in an oatmeal container) in the refrigerator for easy access. 

  
I made the batch in the picture with mostly whole-wheat flour. The boys didn't bat an eye, but I really didn't like it (I just don't like 100% whole wheat flavor.) I'll try it with Kamut flour next time.

Large Batch Baking Mix

3 cups whole wheat flour 
1 3/4 cups white flour
1/4 cup cold milled flax
6 tablespoons baking powder
2 tablespoons sugar (I used Sucanat**)
1 teaspoon salt
1 cup unsalted butter, slightly softened


Mix all in Food Processor until mix is pebbly. Refrigerate for up to 5 weeks.

Directions for mix:

 Biscuits: 

Mix together 1/3 cup of milk for every 1 cup of mix. Bake @ 450ºF  (410 convection) for 10 min.

Note: Add any additional ingredients you wish such as cheese or herbs before adding the milk.

 1 cup of mix will yield about 6 biscuits.

Pancakes: 

Mix 2 cups of mix with 1 cup milk and 2 eggs. 

  

**Sucanat is essentially pure dried sugar cane juice  While it is a sugar,  vitamins, minerals, and molasses are not displaced during the processing of the product. 

Healthy(ish) Scones

My boys love scones (and so do I) so I thought I'd oil my rusty baking skillz and bake some scones. Since Mr. Dude does all the baking around here, the boys were overjoyed and surprised when I presented these giant, healthy-ish scones to go with lunch.

 Other than the butter I didn't feel bad that they were eating all this sconey-goodness!

Lady J’s Scone recipe

2 cups flour: I use ½ cup white; 1 cup whole wheat and ½ cup Kamut flour*

½ tsp. nutmeg (I double when using predominantly wheat flours)

2 tsp. sugar

½ tsp. salt

2 tsp. baking powder

½ tsp. baking soda

8 TBS softened butter

¾ cup buttermilk (see photo)

1 egg- beaten

Combine all ingredients. Knead sparingly on lightly floured surface. Press dough into a circle 3/4” thick and cut into 8 pie wedges. Sprinkle tops with raw sugar and place on lightly greased sheet

Bake at 400/ (375 convection) 12 minutes

 

* I use Bob’s Red Mill brand. Kamut flour is a form of durum wheat originated in Egypt. It is considered to be less allergenic than common wheat and contains a unique type of gluten that is said to be easier to digest than common wheat gluten.

 Kamut is more nutritious than regular wheat due to a higher protein and potassium content. It has a rich "buttery" taste which makes it a good substitute for white or whole wheat flour.

Nutrition Facts

Serving Size: 1/4 cup (34 g)

Calories 110 Calories from Fat 0 Total Fat 0 g 0% Sodium 0 mg 0%

Total Carbohydrate 24 g 8% Dietary Fiber 4 g 16% Protein 4 g Iron 4%

Summer is off to a great start...so far we have a few things crossed off our list:

Tae Kwan Do

Ian showing directional kicks

planting a veggie garden

homework goals

reading goals

Starting a 2nd Spanish group

zoo trips

Bike riding

Swimming Lessons

Park Rec activities


One thing we started here is Mr. Piggy Meals

Mr. Pigg visits at dinner at helps keep little piggies in-line. If someone happens to lunge across the table for second helping I cheer place Mr. Pigg in front of them quietly letting them know how to correct their behavior.
At first, it nearly back-fired. Everyone wanted Mr. Pigg to be in front of them. They were being gross on purpose!
Then Ian started sobbing that he didn't want to be the pig. So I took one for the team and burped and had the pig infront of me. The older two were openly guffawing. Momma burped!
The next night it was a little less fun...especially when Dawson had to help load the dishwasher.
And finally, they big ones learned that if they ate their dinner quickly, they stood less a chance of ending up with the pig...because they were done and they ate with good manners.
It's working...I'm pleased.