By Sarah
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You’re going to love these Orange Cacao Vegan Scones from Superfoods 24/7! So delicious—the perfect way to start your day!
Photo credit: Jackie Sobon.
Superfoods 24/7
When I got an email a few months ago asking if I would be interested in joining the book tour for Jess Nadel’s new book Superfoods 24/7 I jumped at the chance. Her popular blog Cupcakes and Kale is filled with great recipes and photos, she has an adorable son who is just about exactly in between the ages of my two boys and I love seeing what other vegan mamas are cooking, AND she runs a vegan taco restaurant. I had to know more.
I’m so glad I was able to participate! Her book is filled with delicious recipes and gorgeous photos from the talented Jackie Sobon of Vegan Yack Attack. The premise of the book is to incorporate superfoods into your everyday life. While some super foods seem really foreign, like maca and goji berries, others are right under your nose at the regular grocery store—sweet potatoes, cinnamon, and strawberries!
The thing that I think I love most about this book is that while each recipe features a healthy super food, the recipes aren’t restrictive. They are down home comfort food—no oil-free this or sugar-free that—and are suitable for kids too. We spent our first week home from vacation making something from the cookbook each night—we were in need of a serious detox from restaurant food—and my boys loved everything we tried, including a salad with raw brussels sprouts. Yes, you read that right. In fact, I had to talk David out of bringing leftovers with him to lunch bunch—I mean, c’mon, he can’t be that kid already!
The layout is great, with easy to follow recipes, and measurements that include both cups/teaspoons etc. and weight! In the beginning of the book Jess gives a quick overview of each of the superfoods she includes and explains why they are good for you. She then includes 4 sample meal plans: for parents, the super busy, the health conscious, and those who love to entertain! Each recipe also includes nutritional information.
So far we have made 1112 (we made Banana Chia Pancakes this morning!) of the recipes in this book (and this list will keep on growing)….
Vietnamese Brussels Sprout and Noodle Salad
Orange Cacao-Chip Scones (recipe below), served with Fresh Berry Chia Jam
Spaghetti and Quinoa “Meatballs”
Herb Crusted Tofu with Cacao Mole and Slaw—I LOVED the breaded tofu. So good!
Sweet Potato Mac ‘n’ Cheese, served with Crispy Roasted Brussels Sprouts
Gnocchi with Roasted Garlic and Kale Purée
Black Bean Hemp Patties, served with a Lucuma Almond-butter Shake***
Banana Chia Pancakes
*** I made modifications to recipes as needed to make them safe for Jonathan’s allergies.
Orange Cacao Vegan Scones
One of my favorite recipes in this book is the Orange Cacao Vegan Scones! They are so delicious, packed with flavor, and a great way to start your day! The little bits of cacao give the perfect crunch and texture!
You guys, I really did my homework for you—12 different recipes! You will love this book. And one of you lucky ducks will win a copy of the book for yourself! Enter below—I’m keeping this one easy peasy—just enter your email address! A winner will be randomly selected on Friday, January 29th at midnight. Or if you don’t want to take chances you can order one right away! And of course, I would love if you would go follow Jess and I on social media too—that way you’ll keep up with more great eats from both of us! Oh….and go make those Orange Cacao Vegan Scones!!!!
Print Recipe
Orange Cacao Vegan Scones
Cacao nibs are not sweet like chocolate chips, but their numerous health benefits—mood-enhancing chemicals, mega magnesium stores, and iron—make up for it. Lighter than a traditional scone, these are perfect for any special breakfast occasion.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, scone
Servings: 10
Calories: 266kcal
Ingredients
For the Scones:
- ¾ cup 95 g all-purpose flour
- ¾ cup 95 g whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¾ cup 150 g brown sugar
- ½ cup 110 g vegan shortening
- ¼ cup 60 ml almond milk (FD note: I used soy milk to keep them nut free)
- 2 Tablespoons orange juice
- 1 Tablespoon orange zest
- 1/3 cups 40 g cacao nibs
For the Flax Egg:
- 1 Tablespoon ground flax seed
- 3 Tablespoons water
Instructions
Preheat the oven to 400°F (200°C). In a large bowl, mix together the dry ingredients. Cube the shortening and cut it into the flour mixture using two forks or a pastry cutter.
Add the flax egg and mix lightly, followed by the milk, orange juice, and zest. Mix until the dry ingredients are just incorporated, then gently fold in the cacao nibs.
The dough will be very sticky, but if it’s too sticky to work with, add another tablespoon or two of flour. With floured hands, scoop up about 1?3 cup at a time and pat it into a round, flattening it just a little as you transfer it to a parchment-lined baking sheet. Leave 2 inches (5 cm) between each one as they will spread out as they bake. Bake for 12 to 15 minutes, then remove from the oven and leave to cool.
For the Flax Egg:
To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the “egg” is ready for use in baked goods such as muffins, pancakes, and quick breads. It’s not so good as a direct replacement for eggs in crème brulee or omelets.
Notes
Recipe fromSuperfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.theexperimentpublishing.com
