What’s the Story, Morning Glory?


Most of us search for a quick, healthy way to start the day, and one of my favorites is a little gem I call a Morning Glory.

What is a Morning Glory? I like to call it a whole-grain scone without the buttery flakes. Made with whole wheat, millet and poppy seeds, the Morning Glory packs a whole-grain punch.

When I made Morning Glories at my shop, Rene-Joule Patisserie, we used eggs in our recipe. Now I have made this recipe Vegan, to replace the egg all I did was use water and flax meal, an easy way to replace eggs in baking and the bonus is nutritious flax!

I hope you enjoy baking Morning Glories for your family and friends. Bake a batch and freeze them so they are a quick grab-and-go breakfast when time is tight.

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Morning Glories

1 tablespoon flax meal
3 tablespoons water
1/2 cup brown sugar
5 tablespoons coconut or expeller pressed canola oil
1/2 teaspoon orange zest
1/2 cup steel cut oats
1/4 cup wheat bran
1 cup whole wheat flour
1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 cup chopped pecans
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup soy milk or other milk alternative
3 tablespoons freshly squeezed orange juice
1/4 cup powdered sugar

Preheat oven to 350 degrees.

Whisk the flax meal, water, sugar and oil together in a bowl. Add the orange zest and all of dry ingredients together in a separate bowl and stir until all ingredients evenly mixed throughout. Slowly add the dry ingredients into the flax, water, sugar and oil, and mix to create a thick dough. Add the soy or milk alternative and mix well.

Using a parchment lined baking pan, scoop dough into desired size and drop the dough onto the baking sheet. Bake for 15-20 minutes, or until the crust is a beautiful golden brown. Cool for a few moments before removing from pan.

Combine the topping ingredients into a small bowl and mix with a fork. Drizzle desired amount over each scone.


Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com

Andrea Charroin
Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.
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