Tasty Recipes Using Barlean's Products by Kristy Meck
March 10, 2010 at 13:08 by Barlean's
Enter Recipe Here
Cranberry Orange Scones 2 c all-purpose organic flour 2 Tbsp Barlean’s Forti-Flax 2 1/2 Tbsp raw sugar 1 Tbsp grated orange peel 2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 3 Tbsp cold organic butter 3 Tbsp Barlean’s Organic Virgin Coconut Oil (solid) 1 c dried cranberries 1/4 c orange juice 1/4 c half-and-half cream 1 egg 1 Tbsp milk 1 Tbsp honey or agave nectar
In a large bowl, combine the flour, Barlean’s Forti-Flax, 2 ½ Tbsp sugar, orange peel, baking powder, salt and baking soda. Cut in butter and Barlean’s Organic Virgin 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 un-greased 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 Tbsp Barlean’s Organic Virgin Coconut Oil with 2 Tbsp honey or agave for scone spread.
Yield: 10 delicious scones.
Healthy Cocoa Nuggets ½ c date paste (or pitted dates with 2 Tbsp water, blended until smooth) ½ c almond butter ¾ c unsweetened cocoa powder 3 Tbsp agave nectar or honey 1/3 c rolled oats ¼ c Barlean’s Forti Flax 2 scoops Barlean’s Organic Greens 3 Tbsp Barlean’s Organic Virgin Coconut Oil 6 Tbsp Barlean’s Olive Leaf Complex
Mix all ingredients together in a large bowl, then pour onto 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 Tbsp Barlean’s Organic Virgin Coconut Oil 1 medium sweet potato 2 Tbsp Barlean’s Forti-Flax 5 corn tortillas 1 c cheddar cheese 1/2 c Monterrey Jack cheese 1 c enchilada or mole sauce
Preheat oven to 400 degrees, oil an 8x8 baking dish with Barlean’s Organic Virgin 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 Organic Virgin 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 sauteed 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.