Dress up your holiday dinner table with this scone recipe from Tejari. (All images ©Tejari)
By Jennifer Mckee
‘Tis the season for pumpkin spice. But not just any concoction. Tejari‘s pumpkin spice products are like no other—this vegan and organic protein qualifies as its own superfood, jam-packed with fruits and spices. It has everything that’s good for you and no added sugars, preservatives or flavors.
The holidays are the perfect time to cook with Tejari: those around the dinner table will feel less weighed down and even have a spring to their step, thanks to the blend’s mood (and immune)-boosting properties. Best yet, it’s delicious! Try your hand at these recipes:
Cranberry Spice Pumpkin Scones (yields 8 scones)
2 cups AP flour
2 tbsp. Tejari Organic Pumpkin Spice Blend
1/3 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 tbsp. heavy cream, plus extra for brushing
1 large egg
1 tsp. vanilla extract
Zest of an orange
1 stick butter, frozen
1 heaping cup cranberries, frozen
For Glaze:
1/4 cup plain, lowfat yogurt
2 tbsp. orange juice
1 tbsp. Tejari Organic Pumpkin Spice Blend
Preheat oven to 400 and line a sheet pan with parchment paper. In a medium bowl, whisk together flour, Tejari Organic Pumpkin Spice Blend, sugar, baking powder and salt. Set aside. In a separate bowl, whisk cream, egg, vanilla extract and orange zest to combine. Using a box grater, grate the stick of frozen butter into the bowl with the flour. Toss to combine with a fork, blending in butter until only pea-sized pieces remain.
Pour wet ingredients into the bowl, add the cranberries and gently fold everything together using a rubber spatula. The mixture should be moistened, but not over blended. Transfer dough onto your parchment lined sheet pan and shape into an 8-inch disk. Brush the top with a bit of cream and transfer to your fridge and chill for at least 20 minutes.
Once dough has chilled, remove and cut into 8 wedges, like a pie. Separate scones roughly 2” apart and bake for 18-23 minutes, until nicely golden brown. While scones are in the oven, whisk the yogurt, orange juice and Tejari Organic Pumpkin Spice Blend together in a small bowl. Cover and chill until needed. Remove scones from oven and allow to cool at least 15-20 minutes. Just before serving, drizzle yogurt glaze on top and enjoy!
Winter Squash & Sage Flatbread (yields 2 flatbreads)
1 delicata or kabocha squash
1/4 cup olive oil, divided
1/2 tsp. kosher salt
1/4 tsp. paprika, plus more for finishing
1 bunch of fresh sage, divided
4 oz. goat cheese
2 tbsp. Tejari Organic Pumpkin Spice Blend
2 whole wheat naan flatbreads
1/4 cup hazelnuts, halved
Preheat oven to 400. Wash, dry and halve squash lengthwise then scoop out the seeds with a spoon. Cut prepped squash into thin half-moon slices; if using delicata or kabocha there is no need to peel. Arrange slices on a parchment lined sheet pan and toss with 2 tablespoons olive oil, salt, paprika and a few sage leaves. Roast in oven until soft, 20-30 minutes, flipping over half way during cooking.
Meanwhile, mix the goat cheese and Tejari Organic Pumpkin Spice Blend in a small bowl to blend thoroughly. Set aside until ready to use. Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat. Add 10-12 sage leaves to the hot oil and fry until they just turn crisp, remove before leaves turn brown. Let rest on a paper towel lined plate.
To assemble, take one round of flatbread and brush with olive oil. Spread half of the goat cheese mixture on top, leaving a border of crust exposed. Top with a few roasted squash slices and hazelnut halves. Drizzle lightly with olive oil and sprinkle with paprika. Repeat with the second flatbread. Bake on a parchment lined sheet pan in oven until warmed through, about 5 minutes. Remove from oven, top with crispy sage leaves and a sprinkle of crunchy sea salt and serve warm.
No-Bake Pumpkin Spice Latte Protein Balls (yields 15-18 two-bite cookie balls)
1 1⁄2 cups old-fashioned rolled oats
1/3 cup creamy almond butter
1/3 cup pumpkin puree
2 tbsp. honey or date syrup
1 tsp. instant espresso
2 tbsp. boiling water
1/4 cup Tejari Pumpkin Protein Powder
2 tbsp. flaxseed meal
1 tbsp. chia seeds
2 tbsp. pumpkin seeds
3 tbsp. mini dark chocolate chips
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/8 tsp. salt
In mixing bowl, combine almond butter, pumpkin puree, honey, espresso, vanilla extract and stir together. Add the remaining dry ingredients, and mix altogether until fully combined. Use cookie scoop to portion out mixture and roll into balls using your hands. Store in an airtight container in the fridge for a week or freeze for longer.
Pumpkin Dark-Chocolate Peanut Butter Cups (yields 12 peanut butter cups)
7 oz. dark chocolate, chopped
1 tbsp. coconut oil
1/4 cup smooth peanut butter
2 tbsp. Tejari Organic Pumpkin Spice Blend
1 tbsp. raw honey
Line a mini muffin pan with foil cups and set aside. To temper chocolate, place roughly 2/3 of the chopped chocolate into a microwave safe bowl. Add the coconut oil and microwave on 50 percent power for 45 seconds. Remove and stir to combine. Repeat in 30 second increments, stirring in between, until chocolate is completely melted. Remove from microwave and gradually stir in the remaining 1/3 of the chopped chocolate until shiny and smooth.
Using a spoon, drizzle about a teaspoon melted chocolate to the bottom of each foil cup. Use the back of the spoon to gently push chocolate slightly up the sides of each liner. Transfer to the refrigerator to firm up, about 10 minutes. Meanwhile, mix peanut butter, Tejari Organic Pumpkin Spice and honey until thoroughly blended. Mix will have the texture of dough. Divide into 12 equal portions and roll each into a plump disk, about the size of a quarter.
Once firm, remove chocolate and place a disk of peanut butter mixture in center of each cup, pressing down to make sure the top stays flat. Pour melted chocolate on top until just covered. You may need to heat back up in 10 second increments until remelted. Let peanut butter cups setup in the fridge until firm, about 30 minutes.These tasty treats are best served at room temperature, but should be stored in the fridge and will last a week—if they make it that long!
