Cranberry Orange Scones
2 cups all-purpose organic flour
2 Tablespoons Barlean’s Forti-Flax
2 1/2 Tablespoons raw sugar
1 Tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 Tablespoons cold organic butter
3 Tablespoons Barlean’s Coconut Oil (solid)
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 egg
1 Tablespoon milk
1 Tablespoon honey or agave nectar
In a large bowl, combine the flour, Barlean’s Forti-Flax,
2 ½ Tablespoons sugar, orange peel, baking powder, salt
and baking soda. Cut in butter and Barlean’s Coconut Oil
until the mixture resembles coarse crumbs; set aside.
In a small bowl, combine the cranberries, orange juice,
cream and egg. Add to flour mixture and stir until a soft
dough forms. On a floured surface, gently knead 6 – 8
times. Pat dough into an 8 inch circle. Cut into 8 wedges.
Separate wedges and place on an ungreased baking
sheet. Mix milk and honey in small bowl and brush over
scones. Bake at 400° for 12-15 minutes or until lightly
browned. Remove to a wire rack. Optional: Mix 2 Tablespoons
Barlean’s Coconut Oil with 2 Tablespoons
honey or agave for scone spread.
Yield: 10 delicious scones.
Healthy Cocoa Nuggets
½ Cup Date Paste (or pitted dates with 2 Tbs water,
blended until smooth)
½ Cup Almond Butter
¾ Cup Unsweetened Cocoa Powder
3 Tbs. Agave Nectar or Honey
1/3 Cup Rolled Oats
¼ Cup Barlean’s Forti Flax
2 Scoops Barlean’s Greens
3 Tbs Barlean’s Coconut Oil
6 Tbs Barlean’s Olive Leaf Complex
Mix all ingredients together in a large bowl then pour
onto a wax paper. Roll into a “log”. Place in freezer for
2-3 hours then slice into ½ inch slices and coat with
crushed walnuts or dried coconut.
Makes about 20.
Sweet Potato Enchiladas
1 Large Free Range Chicken Breast
1 Medium Onion
2 Tbs Barlean’s Coconut Oil
1 Medium Sweet Potato
2 Tbs Barlean’s Forti Flax
5 Corn Tortillas
1 Cup Cheddar Cheese
1/2 Cup Monterrey Jack Cheese
1 Cup Enchilada or Mole Sauce
Preheat oven to 400 degrees, oil an 8×8 baking dish with
Barlean’s Coconut Oil. Boil sweet potato
(whole-skin on) until soft. Peel and discard potato skin.
In a small bowl mash remaining potato along with
Barlean’s Forti Flax and set aside.
Slice chicken in five strips, lengthwise. Peel and thinly slice
onion. Fry chicken and onion in Barlean’s Coconut Oil
until thoroughly cooked and set aside.
Heat five corn tortillas until soft in a pan or tortilla griddle,
drop a little Coconut oil onto the cooking surface.
Spread mashed sweet potato on tortilla, add one chicken
strip with sauted onion. Roll up and place in oiled baking dish.
Repeat using all tortillas. Pour sauce over Enchiladas, top with cheese.
Bake for 10 minutes @350 ° or until cheese melts.
