Notes about Recipes in this book

• Strawberry oat scones

  • Christine on June 18, 2015

    These scones are incredibly good! My only substitution was white whole wheat flour instead of whole wheat pastry flour. Since fresh strawberries are so juicy and delicate, I was nervous about how well they would mix into the batter -- it was a bit messy, but the end result was absolutely delicious. A new favorite scone recipe I would definitely make again. I can't wait to try more recipes from this book!

  • Christine on September 24, 2015

    Made this a second time with a glut of fresh strawberries. I was out of cream, so attempted with milk instead -- I am happy to report that there was no noticeable difference. A fantastic recipe.

• Blueberry yogurt muffins

  • Frogcake on August 11, 2017

    Good muffins! I used about half a cup of sour cream and half a cup of yogurt instead of full cup of yogurt. As well, I sprinkled a bit of millet and coconut palm sugar on top for added taste and texture. Have made these with Red Fife flour and raspberries also.

• Buttermilk biscuits

  • Rutabaga on October 09, 2016

    These biscuits have a lovely tender, slightly sandy texture, perhaps because kamut is related to semolina. The flavor of kamut is a little different from other flours I've used, although it's hard to place exactly how. With that said, I think I would like these biscuits best with half kamut and half what flour.