Lose the Fat, Keep the Flavor

Growing up I’ve always seemed to change recipes around to make them lower in fat. Recipes that were too rich or heavy in fat and oil did not sit well with me (I had difficulty digesting them). When I came across recipes I wanted to make, I chose to keep the flavor component but decided to cut down on the calories and fat. My taste testers…well I had to appeal to my older brothers appetites without them being aware of any recipe modifications. In the end, I think many of the dishes turned out pretty well.

If you have a recipe you would like modified or suggestions to make it healthier, let me know!

Here’s a recipe that became a favorite the first time I made it. I try to opt for different flours instead of the usual all-purpose flour or whole wheat. This recipe is called Scottish Scones from Pillsbury: The Complete Book of Baking.

Here is my modified version. Barley flour was used instead of white flour to increase the fiber content as well as adding more nutrients since it is not refined. Hemp milk provides plenty of beneficial omega’s as well as protein, minerals including calcium and iron as well as Vitamins A, D, and the B vitamins.


  • 1 1/2 cups barley flour
  • 3/4 cups rolled oats
  • 1/4 firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I always prefer a little bit more than this)
  • 7 tablespoons butter
  • 1/2 cup unsweetened Hemp milk


  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon

Heat oven to 375 degrees F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon; blend well. Using pastry blender or fork, cut in the butter until mixture is crumbly. Add milk all at once, stirring just until moistened.

On floured surface, gently knead dough five or six times. Place on greased cookie sheet; press into 6-inch circle, about 1-inch thick. Brush top of dough with melted butter and in a small bowl combine sugar and cinnamon; sprinkle over top. Cut down into 8 wedges.

Bake for 20 to 30 minutes or until golden brown.


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