Orange Cacao-Chip Scones from Superfoods 24/7

19th February 2016

Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day is the latest plant-based cookbook from Jessica Nadel, creator of Cupcakes and Kale and author of Greens 24/7. Before diving into a superb selection of easy and nutritious recipes, the cookbook starts with a quick guide to superfoods. Incorporating more nutrient-dense whole foods into your diet can benefit everyone and this cookbook makes these ingredients more accessible. A lot of the superfoods used in Superfoods 24/7 are ingredients you probably already enjoy cooking or eating, but these recipes will help you find new ways to incorporate and appreciate them.

Review Superfoods 24/7 Cookbook by Jessica Nadel

The thoughtfully written recipes include nutrition information, prep and cook times, number of servings and a clear label for dishes that are gluten-free or have a gluten-free option. Most recipes use weight measurements, ideal for producing accurate results. Overall this well-written and informative cookbook is an excellent guide to healthy living with delicious and nutritious recipes!

Minty Matcha Nanaimo Bars from Jessica Nadel's cookbook Superfoods 24/7

Photographs from Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day. Photography by Jackie Sobon.

Garlic and Ginger Lentil Soup

Pg 69 Salads and Soups

Garlic Ginger Lentil Soup from Superfoods 24/7 Cookbook by Jessica Nadel

This hearty one pot soup is a quick and simple meal made from easily available ingredients. It’s reminiscent of an Ethiopian stew and with a few added spices you can give it a real Ethiopian kick. Like most hearty soups, it’s great (if not better) leftover. We added a bit of extra salt, red chili flakes, cilantro and a thin drizzle of olive oil to garnish.

Tip: To reduce the preparation time, roughly chop your onion, garlic and ginger and puree with an immersion blender before adding.


Turmeric-Roasted Cauliflower Steaks

Pg 78-9 Sides and Small Bites

Turmeric-Roasted Cauliflower Steaks from Superfoods 24/7 cookbook by Jessica Nadel

The color of this cauliflower is gorgeous with the turmeric spice rub. We wanted a bit more tartness to balance the bitterness of the turmeric so we would suggest using additional lemon juice. We appreciated the author’s tip for washing the cauliflower and guide to applying the spice rub without staining your hands yellow. Be careful when slicing and handling the cauliflower since it tends to be very delicate.


Hemp-Crusted Tofu

Pg 122-3 Entrées

Hemp-Crusted Tofu from Superfoods 24/7 by Jessica Nadel

This super simple Hemp-Crusted Tofu is a great weeknight recipe. Add to a salad, bowl, sandwich or wrap or simply serve with Garlic Chili Collards from the cookbook for a quick and easy meal. We had never used hemp seeds for breading tofu before but it’s a really clever idea. We enjoyed the flavors of the marinade and the crunchiness of the breading. This is also an easy dish to prepare and cook so we’re bound to make this recipe again.


Sweet Potato, Cinnamon and Mango Smoothie

Pg 26 Smoothies and Breakfastx

Sweet Potato, Cinnamon and Mango Smoothie from Superfoods 24/7 by Jessica Nadel

The combination of cooked sweet potato and spices gives this smoothie a lovely autumn-winter pumpkin pie flavor. Pineapple juice and frozen mango provide undertones of a light tropical fruitiness without being overly sweet. This hearty smoothie uses easily available ingredients and has a great seasonal appeal.


Orange Cacao-Chip Scones

Pg 30 Smoothies and Breakfastx

This dangerously good recipe must have been our favorite from the cookbook because we couldn’t stop making these scones. The cacao nibs deliver a nice nuttiness and serve as an unsweetened and superior alternative to chocolate chips. The addition of orange zest packs these scones with a light citrusy zing. These make a great snack anytime of day or a delicious breakfast paired with coffee or tea. They’re soft and fluffy, a bit more like a muffin top than a scone, and the author suggests serving with a Fresh Berry Chia Jam but we love eating them on their own.

Tip: The recipe recommends leaving 2 inches between the scones when you place the dough on the baking sheet. This is ABSOLUTELY necessary because they will expand considerably during baking. Don’t be shy with the orange zest, if you have a little extra leftover you should add it – we like ours citrusy!

Vegan Orange Cacao-Chip Scones from Superfoods 24/7 Cookbook by Jessica Nadel

Orange Cacao-Chip Scones from Superfoods 24/7

Makes 10

Cacao nibs are not sweet like chocolate chips, but their numerous health bene ts— 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, especially served with the Fresh Berry Chia Jam (page 29).

Ingredients

  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (95 g) whole-wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¾ cup (150 g) brown sugar
  • ½ cup (110 g) pure vegetable shortening
  • 1 flax egg (page 17)
  • ¼ cup (60 ml) almond milk
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • ⅓ cup (40 g) cacao nibs

Method

Preheat the oven to 400°F (200°C). In a large bowl, mix together the ours, baking powder, baking soda, sea salt, cinnamon, and sugar. 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 our. With oured hands, scoop up about ¼ cup (60 g) at a time and pat it into a round 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.

Notes

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 brûlée or omelets.

Recipe from Superfoods 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.


US/Canada Giveaway

Thanks to the author, Jessica Nadel, and her publisher, The Experiment, we are giving away one (1) copy of Superfoods 24/7 to one (1) US or Canada based Vegan Miam reader.

Use the Gleam widget below to enter for a chance to win. You can come back everyday for a bonus entry and re-share a tweet.

SuperFoods 24/7 Cookbook Giveaway

Disclosure: The book was kindly provided to us for review. All reviews are our own personal opinions, we have not been compensated to provide any feedback positive or otherwise.

You Might Also Like