Muesli Scones

 These are so good I could die. Seriously. As in I may not even be joking. Maybe not even a little. And they're pretty good for you, as baked goods go.

Muesli is kind of like unbaked granola. It's made with rolled out, dried fruits, and nuts. Then you put it in a bowl and eat it. You can mix it with yogurt or milk, but I personally prefer orange juice. You let it sit for a couple minutes and it gets soft and citrusy... So good. I've even poured cold tea over muesli. That was pretty good too. But these scones don't actually have muesli in them. They just kind of taste like it, what with all the dried fruit and nuts and seeds. And you can switch that up. Put whatever fillings you want in, as long as you get about 1/2 cup of dried fruit, and 1/2 cup nuts and seeds. 

How come I didn't take enough pictures to have one separate this block of text? I may have to remedy that. My kitchen may need another batch of these, soon.

Muesli Scones

makes 15-20 squares. 

adapted from Elana's Pantry

1 cup all-purpose flour

1 cup whole wheat pastry flour or white whole wheat flour

1/2 tsp salt
1/2 tsp baking soda
1/4 cup dried cranberries
1/4 cup dried california apricots, cut into small pieces
1/4 cup sunflower seeds
1/8 cup sesame seeds
1/4 cup pistachios, coarsely chopped
1 large egg
2 tbsps agave syrup

2 tbsps milk

Preheat oven to 350° F.
In a large bowl, whisk together flours, salt and baking soda.
Stir in dried fruit, seeds and nuts.
In a small bowl combine egg and agave, then stir wet ingredients into dry. If, at this point, the dough is not sticking together enough to form a ball with your hands, add 1 tablespoons of milk, or more as needed.
Use hands to shape dough into a square that is about 1" thick, and cut the dough into squares.
Bake on a baking sheet lined with parchment paper for 10-12 minutes, until slightly golden on top. 

Serve.

Apricot Granola

Mmm... granola. My family are self-described crunchy-granola-upper-west-siders. And it's true. We're not hippy-dippy (though at times I veer off to that edge), but we do eat a lot of veggie/vegan organic, local farm-grown food, wear tevas, play ultimate frisbee, and go to world music concerts.
And me? Well, I love granola. I don't really eat cereal with milk. Never have; I don't like how it gets soggy. So, minor freak that I am, I eat cereal with yogurt. Especially granola with yogurt. So, yesterday morning, with a hankering for granola and not enough for a bowl in sight, I pulled up a recipe and conjured my first batch.

Dry, Coated, Baked