October 10, 2014

C&C in the Kitchen

Every now and again we come up with our own recipes, but usually we use our blog as a way to share recipes you might not have come across otherwise.

Today, I am sharing a recipe from our dear friend and Dietitian on a Mission, Katie Kahn. We have known Katie for pretty much our whole lives, and while we see each other rarely, we continue our lifelong friendship through social media, barre3 online, texts and the much too infrequent in person visits.

Here we are many, many years ago in the Wagon Days Parade in Ketchum. Katie K is on the far right and Katie and I are front and center in the matching hats and shirts...in case there was any confusion.

And then here we are just a few years later (6 years ago) at a family friend's wedding.

Katie is not only a Dietitian, but she is also a very busy mother of four. Let's be honest, she's pretty much Super Woman! Her little peach is the same age as the Mini Fashionista, and if those two lived in the same place, they would surely be up to all sorts of fun and trouble together, just like their mamas! I'll keep dreaming (Portland is lovely Katie...hint, hint!).

In the coming weeks you may be hearing more about Katie K, as Katie of C&C is currently participating in her 6 week health reboot.

On to the recipe... for Blueberry-Almond-Oat Scones. I made these little morsels earlier this week and knew immediately I had to share. They are SO delicous and nutritious (as far as scones go), my favorite combination.

I already have plans to try different nut butters and ingredients to make other versions of these tasty treats. Today I am sharing the original recipe. For her Original post and tons of other fabulous recipes, visit Katie's Blog here


3/4 heaping cup oat flour (blend heaping 3/4 cup oats in your food processor until fine and powdery)
1/4 cup raw honey
1/4 cup organic peanut butter (or nut/seed butter of choice)
1 small banana, peeled
1 egg (you can also use a flax 'egg', 1 Tbsp flax meal + 3 Tbsp water, let rest for 5 minutes)
2 Tbsp coconut oil
1 tsp vanilla
2 Tbsp unsweetened shredded coconut, optional
3/4 cup oats
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1 Tbsp each chia seeds and hemp seeds
1/4 cup sesame seeds
1/3 cup slivered almonds
2 Tbsp sunflower seeds
1/2 cup frozen organic blueberries

1. Preheat oven to 350. In your food processor, pulse 3/4 cup of oats until flour-like in consistency (about 1-2 minutes).  Set aside in small bowl.

2. In the empty food processor, add banana, honey, peanut butter. Puree until very smooth. Add the egg and pulse until incorporated. Add the coconut oil and the vanilla and blend well.

3. In a large mixing bowl, combine the oat flour, oats, salt, baking soda, baking powder, chia, hemp, and sesame seeds, and almonds and sunflower seeds. Mix until combined. Fold in the frozen blueberries gently. Let batter rest for 10 minutes.

4. Divide batter into 8 cookie-like portions on a lined baking sheet (I use a Silpat). Bake for about 12 minutes or unit lightly browned. Remove from oven to cool. Scones will keep fresh for 3 days in a sealed container, so freeze what you won't use right away.

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