9/22/2015

some scones and some news

Yum

Well, it's official. This is green girl eats, Colorado-edition! 

In case you missed my subtle hint from a few weeks ago, here is is: I moved! Or rather, we moved. And fine, maybe it wasn't that subtle. Cute Colin and I tucked Seymour into a crate meant for a 75-pound dog, loaded all of our stuff into a 16-foot moving van (which is amazing for two reasons, 1. that everything we own fits in a 16-foot moving van and 2. that we also have enough stuff to fill a 16-foot moving van. I guess living will do that to you) and hit the road. 


For 34 hours, to be exact. Sure, we spent a few of them sleeping fitfully in parking lots, but most of this time we were behind the wheel, trucking along through Pennsylvania, West Virginia, Ohio, Indiana, Illinois, Missouri, Kansas and, finally, Colorado. Part of me just wanted to quit at the border. That was the point, right? Just to make it there? We have to keep going? 

We kept going. We made it here sometime Monday evening on the 14th (I started to lose track of time by then) and we're here to stay. 


I keep referring to New Jersey as "back home" which I probably will for awhile and I've been trying to write something about this whole process since we decided to go for it in the first place, but I guess you can't force these things. What you can do, however, through writer's block and big change and adapting to a new kitchen, is bake. Here's a pretty slammin' scone recipe I put together back before we traversed the midwest. I had a few blueberries frozen from an overzealous picking trip, but fresh will work, too.


For this recipe, you'll need:

1 cup whole wheat flour
1 cup whole wheat graham flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup coconut oil, solid
¾ cup mashed ripe banana (about 2 medium bananas)
¼ cup almond milk
2 tablespoons maple syrup or honey
½ teaspoon vanilla extract
½ cup blueberries, fresh or frozen


Preheat your oven to 425 degrees. In the bowl of a food processor, pulse together your flours, baking powder, cinnamon and salt until evenly combined, about 10 pulses. Add your coconut oil and pulse another 10 times until you've achieved a coarse dough and there are no visible lumps. Transfer your mixture to a wide bowl. Fold in your blueberries and then form a well in the center of your ingredients.


In a smaller bowl, whisk together your mashed banana, almond milk, maple syrup and vanilla extract. Pour your liquid into the well in your dry ingredients and quickly fold in until your dough comes together. Transfer your dough onto a well-floured surface and quickly shape into a flattened round about 1 to 1 1/12 inches thick.

Using a pastry cutter, cut into triangles and transfer to a parchment lined baking sheet. Bake for about 15 minutes (rotating halfway through) or until lightly browned at the top and on the edges.


The best way I can think to describe these guys is hearty. They're warm and textured and will probably make a perfect breakfast once the mornings start turning cold here. Any excuse to turn the oven on, right?

More food and CO unfolding-as-home news soon! In the meantime, more recipes: