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What on earth is a rascal you ask? Well, apparently it is a cross between a small biscuit and a scone and just sounds better than a bone or a sciscuit. Regardless of what you want to call them, they sure are yummy and are perfect for breakfast (we had them with a smoothie this morning) or a snack. Obviously you can sub the cherries for cranberries or raisins if you like, I just happen to be on a dried cherry kick these days. If you don’t have Brazil nuts try almonds or pecans instead.

Cherry Rascals

1 cup whole wheat pastry flour

1-1/2 tsp. baking powder

1/4 tsp. salt

4 Tbsp. non dairy margarine (or coconut oil, solid)

1/4 cup brown sugar, packed

1 tsp. lemon zest

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 cup dried cherries

1 flax egg (1 Tbsp. flax meal whisked with 3 Tbsp. warm water)

2 Tbsp. non dairy milk

1/4 cup finely chopped Brazil nuts

In the bowl of your food processor (or blender) combine the flour, baking powder, salt and margarine. Process until mixture has the consistency of bread crumbs. Add the sugar, zest, spices, and dried cherries and process again until combined. Add the flax egg and the milk and process until a soft dough forms. Divide the dough into 6 balls for nice small ones or 4 for more biscuit sized ones. Place these on a prepared baking sheet and flatten slightly then brush with a tad bit of non-dairy milk then sprinkle with the chopped nuts. Bake in a preheated 375 degree oven for about 20 minutes.

adapted from Healthy Cooking for Your Kids

 

 

 

 

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