Heart Healthy Bread & Scones

Over the years, I've learned to love the month of February. It is the shortest month of the year, Black History Month, Lent sometimes begins (a segue into my favorite holiday, Easter), and of course, Valentine's Day! February is also American Heart Month, National Cherry Month and International Friend Month. The following recipes are my odes to things I love about February. So please, make food to share with your friends and loved ones while not forgetting to fast and abstain from meat in remembrance of those great African Americans of yesterday and today.

Oatmeal Whole Wheat Quick Bread Adapted from allrecipes.com

1 cup old-fashioned rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 cup milk

  1. Preheat oven to 450 degrees and grind oatmeal in a food processor or blender.

  2. In a large bowl, combine oatmeal, flour, baking powder and salt.

  3. In a separate bowl, dissolve honey in vegetable oil then stir in the milk.

  4. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

  5. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

I have substituted 1/2 cup of bran flakes for the oatmeal to give the bread more fiber (and inadvertently more density)

This bread this thick. Very dense. Whole cold butter is great spread on a warm slice...with a side of peaches and nectarines and low-fat lemon yogurt.
I sliced it up nicely and made great sandwiches out of it too. Hot oven-roasted turkey with whipped pesto butter and cool alfalfa sprouts...
glistening cucumber slices and creamy hummus with swiss cheese...

piquant pimiento cheese with picked jalepenos and crisp butter lettuce...

Wholesome Cherry Oat Scones Adapted from allrecipes.com

1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup Splenda sugar blend for baking OR 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons trans-fat free margarine, cubed
3/4 cup fat-free milk
1 cup fresh pitted cherries , cut in half or 1/2 cup dried cherries*
2 tablespoons milk
  1. Preheat oven to 375 degrees and lightly spray a baking sheet with nonstick cooking spray.

  2. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl.

  3. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended.

  4. Stir the milk into the flour mixture until just combined. Lightly stir in the blueberries.

  5. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet.

  6. Brush tops with 2 tablespoons milk.
    Bake in preheated oven until lightly browned, 20 to 25 minutes.

*the dried cherries may be softened in a cup of hot water for 5 minutes
Morning, noon, or night these scones are pretty good. You can freeze them individually and them pop them in the microwave for 1 minute or so and they're just as yummy and warm as they were when you made them. Wrap them in wax paper or plastic and put them in a plastic bag or air-tight container for up to three days to keep their freshness.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. Nikki, oat bread with no yeast? No hour-and-a-half rising time? Just mix and bake? How can that be???


    I'm going to try this recipe, and the scones, as soon as I can get around a little better. In fact, I've resorted to frozen ww bread dough for our bread since I broke my ankle, and I see your oat bread as our salvation form the "store bought". THANK YOU!!!


  2. Next time I make this bread I might use some yeast, just to see how it turns out. The lack of yeast is what makes it so dense. It really goes to the bottom of your stomach.

  3. Yes, but heavy, dense bread is what my husband wants me to make French Toast out of! I'm making this tomorrow. :)

    Have you ever tried any of the whole wheat versions of no-knead bread that are floating around? I'm making a few loaves of this tomorrow too. Sunday=Bread Baking Day!

  4. Oh! French toast! Do you bake yours or make each piece individually? I haven't heard of a wheat no-knead bread as of late. I'll have to search for some recipes for that one.


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