Apple Pancakes

2 eggs
1 cup whole wheat flour or whole wheat pastry flour
1 cup water or milk or apple juice
2 Tbls. baking powder
2 Tbls. butter
2 Tbls. honey or brown sugar or maple syrup or molasses
1 apple

Stir together the flour and baking powder. Cut in the butter, then stir in the water and honey. (If using apple juice, omit the honey). Cut the apple into thin slices, removing the core. Stir into the batter.

Each pancake should have about 1/4 cup batter. Cook on a hot, oiled skillet.

Apple Carrot Chew

1 1/2 cups whole wheat flour or whole wheat pastry flour
1/2 cup rolled oats
1/4 tsp. salt
1/4 cup grated carrot, packed down
1/4 cup grated apple, packed down
1/4 cup apple sauce
1/3 cup molasses
1 tsp. lemon juice

Preheat oven to 350 F.

Stir together the flour, salt, and baking powder. Stir in the molasses, grated carrot, grated apple, lemon juice, and applesauce. Mix until there is no more powder; it makes a thick dough.

Oil a 8" square pan and press the dough evenly into it. Bake for 20 minutes. Cut into squares to serve.

Plum Scones

2 cups whole wheat flour or whole wheat pastry flour
1 Tbls baking powder
1 tsp. cardamom
1/2 tsp. salt
3 Tbls. brown sugar or honey
1 Tbls. oil
3 egg whites
1/2 cup yogurt
1 cup chopped plums (fresh, dried, or preserved. If using preserved, omit the sugar/honey)

Preheat oven to 400 F.

Stir together the flour, baking powder, cardamom, salt, and brown sugar/honey. Stir in the oil, then stir in the egg whites. It should be a dry crumbly mixture. Stir in the yogurt and plums together.

Sprinkle flour on your baking sheet. Turn out the dough onto the baking sheet and knead lightly to form it all together. Form into a smooth, thick circle. Brush the top lightly with egg yolk. Cut into 1/8 wedges. Gently pull them apart so they're not touching. Bake for 15 minutes.

Redwall Abbeyscones

From Legend of Luke, these scones are meant to resemble the bricks from which the abbey is built.

1 cup whole wheat flour, whole wheat pastry flour, or white wheat flour
1 cup oats
pinch of salt
1/4 cup butter
2 Tbls. crystallized honey
1/2 cup chopped nuts
1/2 cup preserved cherries with juice (Not cherry jam or pie filling, just canned cherries) or fresh cherries, pitted and mashed
1 Tbls. beet juice, or beet powder, or juice from any red berry, optional
allspice

Preheat oven to 425.

Stir flour, oats, and salt into a bowl. Cut in butter and honey until it resembles breadcrumbs. Add nuts and cherries. Add a few tablesoons more cherry juice if necessary to make a dough, but not too sticky. Beet juice or powder or berry juice may be added if a stronger red color is desired.

Turn onto a floured surface and knead a little until it's cohesive. Place the dough on a baking sheet that is either greased or lined with parchment, and roll or press it into a rectangular shape. Cut it into smaller rectangles. Sprinkle allspice on top.

Bake for 10 minutes.

The batch pictured here didn't turn out very red because canned cherry juice doesn't have a strong color, and I didn't have any of those other colorants on hand. Still delicious, of course.