I love Chai Tea more than any other hot beverage (even green tea). There is something so comforting about this drink and once you throw in some steamed milk (almond milk is my first choice) it turns into a frothy, rich, delicious treat. I was recently in Colorado and while I was there I drank my weight in Bhakti Chai Tea. Have you ever had it? I literally would go to these amazing local coffee shops in every town we stopped in to get myself a Bhakti Chai Tea. There was always a sweet or spicy options or a mix of both. Of course I went for spicy, because if you know me then you know I love ginger. I like ginger in my dressing, pickled with my sushi, steeped in my green tea, or just raw and all by itself! I’m a weirdo, but the fact that ginger has all these amazing health benefits only adds to my obsession with this delicious root. If you follow my personal Instagram then you know that this past week I discovered Iced Bhakti Chai at my local Earth Fare store! I’m literally over the moon excited about this and I’ve been drinking it nonstop. So I guess it’s safe to say I have a Chai obsession and I’m totally okay with it. In addition to my Chai obsession..and ginger obsession… I’m also kind of obsessed with scones. I love making them and I love eating them. I’ll be sharing some more scone recipes (including my mom’s favorite scones that I make) next month.
I know I haven’t posted any new recipes on here in well over a month, but life has been crazy and finding time to bake between my two jobs has been challenging. I’ve been working on this particular recipe for a little while because I wanted it to be just right. I ended up making two different versions: regular and vegan Bhakti Chai Version. I’ll post the latter version separately following this post. Whichever recipe you decide to make you will not be disappointed these scones are sweet, spicy, flaky, but still incredibly moist and rich. I hope you enjoy them as much as I do!
Chai Spiced Scones with White Chocolate and Almonds
- 1 cup organic whole grain pastry flour
- 1 cup spelt flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp cloves
- dash of nutmeg
- 8 tbsp cold butter
- (1) 3.5 oz of white chocolate chopped (I love using Green & Black’s Organic White Chocolate) or 1/2 cup of white chocolate chips
- 1/3 cup of chopped almonds
- 2/3 cup unsweetened almond milk
- 1 egg
- 1/2 tsp pure vanilla extract
- 3 tbsp coconut sugar
- Preheat oven to 375 F. Cover a baking sheet with parchment paper.
- Mix flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg in a medium size bowl.
- Cut butter into small cubes and add to dry ingredients. Next you want to cut your butter into your flour mixture by either taking a fork or two knives and incorporating the butter into the flour until it’s a sand like consistency (I usually have some bigger chunks of butter remaining in my flour and it’s definitely not going to ruin your scones if you do).
- Fold in the white chocolate and almonds.
- In a separate bowl, mix almond milk, egg, vanilla, and sugar.
- Pour wet ingredients into dry ingredients and mix until incorporated.
- Turn out dough onto your baking sheet covered with parchment paper.
- Shape dough into a large circle with about a 1/2 an inch thickness. Cut your dough into 8 triangles but keep them together in their circle. By keeping your scones together they will puff up nicely (see photos below for reference).
- Bake for 15-20 minutes or until golden on the edges. I usually take mine out after 19 minutes with my oven.
- Allow time to cool and enjoy.
Green and Black’s White Chocolate is the absolute best!
Love the colors of the all the Chai Spices!
Dough is cut and ready to bake.
Chai Spiced Scones are ready to eat. Enjoy!
I think it’s funny that all the things I hated when I was a kid, like mushrooms, blueberries, and carrot cake…are now some of my favorite things. When I was little, I thought carrots in a cake was some nasty trick grown ups played on kids. Of course, I was a kid and I knew nothing because I was obviously wrong. There is nothing nasty about Carrot Cake, especially this one! I have to admit there is more sugar in this recipe than I would like, but you’re not eating the whole cake all by yourself in one sitting. So make this delicious sweet treat for a birthday celebration or a party – your family and friends will absolutely love it!!
Pineapple Carrot Cake (makes a 3 layer cake, serves roughly 12)
- 1 cup spelt flour
- 1 cup white whole wheat flour
- 2 tsp baking soda
- 2 tsp cinnamon
- a dash or two of ground nutmeg
- a dash or two of ground cloves
- 1-1/2 cups coconut oil
- 1 cup coconut sugar
- 4 eggs
- 3 tbsp molasses
- 2 tbsp maple syrup
- 2 cups chopped pineapple (use fresh if you can it’s so much better)
- 3 cups shredded carrots
Cream Cheese Frosting Ingredients:
- (2) 8 oz. packages of cream cheese (I always use organic)
- 1 cup plain greek yogurt
- 1 cup powdered sugar or less (I did this in increments of 1/4 of a cup and tasted after each one to see if I wanted it to be sweeter. I ultimately only used 3/4 cup and it was plenty sweet to me).
- 1 tsp vanilla
- Preheat oven to 350 F. Grease and flour 3 cake pans. I sprayed my pans with coconut oil and dusted with a little white whole wheat flour.
- Mix all dry ingredients: flours, baking soda, cinnamon, nutmeg, and clove.
- In a mixing bowl, mix together coconut oil, sugar, eggs, molasses, and maple syrup.
- Shred carrots by hand or using a food processor, add to wet ingredients.
- Chop pineapple and add to wet ingredients.
- Add 1/3 of dry ingredients at a time to wet ingredients until everything is incorporated.
- Split cake mix between 3 cake pans and bake for 20-25 minutes or until a toothpick inserted into cakes comes out clean.
- For the frosting, using a mixer, mix together the cream cheese, greek yogurt, and vanilla. Slowly add in 1/4 cup of powdered sugar at a time and decide how sweet you would like it to taste.
- Once the cakes have cooled, ice between each layer before icing the entire cake!
Do you like Nutella? Then make this, right now! It’s such a simple, easy recipe, and the end result is so perfect. Not only do you get the rich hazelnut flavor that makes Nutella amazing, it’s also healthy and a great alternative to the Nutella brand.
I made my spread with a little texture, which added the perfect crunch to every bite. I love Nutella so much and for the most part the brand Nutella doesn’t have the worst ingredients possible, but there are 2 ingredients that I specifically question and would rather not consume if I can help it, those are Palm Oil and Vanillin. Both of these ingredients are questionable in my book. You can find a couple of interesting articles from this time last year that shed some light on the Palm Oil industry here and here. Then there is Vanillin, which is not the same as Vanilla, Vanillin is a byproduct of the pulp and wood industry – doesn’t that sound yummy. You can read more about it here and here. When it comes down to it, this homemade Nutella only has 5 ingredients, all of which are good for you.
- 2 cups raw hazelnuts
- 1-1/2 tbsp pure vanilla extract
- 1/4 unsweetened cocoa powder or raw cacao powder
- 6 tbsp pure maple syrup
- 1/2 cup almond or soy milk
- Preheat oven to 350 F. Cover a baking sheet with parchment paper and place the raw hazelnuts on top.
- Toast the hazelnuts for 10 minutes. Remove from oven and let cool for a few minutes.
- Remove the skin of the hazelnuts using a kitchen towel or paper towel.
- Using your food processor or blender, blend the hazelnuts to your desired consistency.
- Next, add in the remaining ingredients to your blender or food processor.
- Blend until you’re happy with what you have. Of course, feel free to taste test at this point.
- If you would like your Nutella to be smoother, add one teaspoon of coconut oil and blend some more.
How do you like to eat your nutella? I love mine with strawberries, bananas, and raspberries. Of course if you want to take your Nutella a step further you can make some super yummy, low sugar, Nutella brownies.
- 1 cup homemade Nutella
- 2 eggs
- 1/2 cup of almond flour
- Preheat oven to 350 F. Spray an 8 x 8 with nonstick spray or coconut oil spray.
- Using a stand mixer, mix eggs together starting at a low speed and increasing to medium-high. Whisk until the eggs are a light yellow color (about 6-8 minutes).
- Warm your homemade Nutella slightly and add a little bit at a time to the beaten eggs.
- Add almond flour and incorporate all the ingredients.
- Bake for 25-30 minutes, check doneness by placing a toothpick through the center of the brownies. If the toothpick comes out clean then take the brownies out of the oven.
- Set aside to cool and enjoy! The original recipe for the brownies can be found here.