Bai Superfood Berry Scones

My favorite berries inspired me to make these superfood berry scones! It’s strawberry season, and you can find beautifully ripe ones at your local farmers market. I love eating goji berries and mulberries as well, and they have a very subtle flavor, so they mix perfectly with the sweet strawberries and tart lemon glaze.

I sweetened this recipe with raw honey, and used low-fat organic Greek yogurt and butter to make these scones buttery and moist. The Bai5 Molokai Coconut adds the perfect hint of coconut. These scones came out super moist, fluffy, and delicious! The lemon glaze on top paired with the sweet strawberries tastes so refreshing!

I usually add Goji berries and mulberries to my oatmeal’s, acai bowls, or eat them in trail mixes. Why do I love these berries so much?

Goji berries have been used in traditional Chinese medicine for thousands of years and are extremely high in antioxidants.  Similar to the benefits you get from eating other berries, Goji berries are loaded with beta-carotene, which helps promote healthy skin. Goji berries have also been known to help boost the immune system and protect the eyes — talk about a super fruit. And like other berries, Goji berries are also an excellent source of vitamin C and can reduce tough cold symptoms.

Mulberries are a great source of protein, vitamin C and K, fiber, and iron. Additionally, mulberries are a great source of the antioxidant resveratrol. Research published by the University of Texas Health Science Center credits resveratrol for positive effects on age and longevity. Mulberries also contain alkaloids that activate and stimulate the immune system.  

Indulge in these superfood scones, and add try this healthy twist on a classic! Hope you enjoy! 



Ingredients:

  •  1 1/2 Cups oat flour
  • ¼ cup & 1 Tbsp. all purpose flour (I used gluten-free)
  •  ¼ cup raw honey
  • 1 Tbsp. baking powder
  • 5 Tbsp. unsalted butter, cold, cut into chunks
  • 6 Tbsp. Goji berries
  • ¼ cup mulberries
  • 2 Tbsp. Bai5 Molokai Coconut
  • 1 cup low-fat plain Greek yogurt
  • 1 cup sliced strawberries

Lemon glaze

  • 3 Tbsp. honey
  • 3 Tbsp. low-fat Greek yogurt
  •  ½ lemon juice and zest (add more lemon if needed)


Instructions:

 1.    Heat oven to 400’F. Coat baking sheet with butter and flour.

2.    In a food processor, pulse together flours sugar, and baking powder.

3.    Add butter; pulse until butter creates small crumbs, about 8 times.

4.    Add goji berries, mulberries, Bai5 Molokai Coconut, and 1 cup of yogurt; pulse until just combined.

5.    Flour hands and transfer dough onto prepared sheet and pat into 8-inch disk.

6.    Press strawberries into top od dough. Bake scones until tops are browned.

7.    Cool for 10 minutes. Cute into 8 wedges.

8.    In saucepan over low heat, whisk together the ingredients to make the lemon glaze. Add more lemon juice or zest if needed.

9.    Drizzle glaze over scones and serve immediately. Enjoy!





 

Bai5 Ipanema Pomegranate Hot Chocolate with Whipped Cream

Well a girls gotta survive this brutal winter somehow, right? Hot chocolate and winter are a match made in heaven, and I decided that Bai5 Ipanema Pomegranate and dark chocolate would go together just as well, and man was I right! I mean dark chocolate anything is good in my books...

I always opt for using high quality dark chocolate 72% or more. I also added cocao powder, for a boost of superfood nutrients and added chocolate flavor, can't hurt right? Again, I sweetened this recipe with an all-natural sweetener, maple syrup. The dark chocolate and cocao powder can be quite bitter, but the maple syrup and Bai5 Ipanema Pomegranate balance out this hot chocolate perfectly.

There are a variety of health benefits form eating dark chocolate as well. Not as sinful as you originally thought, huh? Disclaimer: everything in moderation. Dark chocolate and pure cocao are extremely high in antioxidants, one in particular,  resveratrol, which has been demonstrated to protect the heart from heart disease. Dark chocolate and cocao are also high in iron and magnesium, so you may want to think twice next time you are crave chocolate, because your body may be trying to tell you something.

Oh and it gets better…I even whipped up a dairy-free but heavenly whipped cream!! It came out tasting like vanilla ice cream, I almost ate the entire jar…And guess what it's made out of…almond milk!

Ok now heres the best part, the recipe. I'll let it speak for itself. Hope you find an excuse to curl with this hot chocolate to keep you warm!

Ingredients:

Makes 2 servings

Pomegranate Hot Chocolate:

Whipped Cream:

  • 1/2 cup unsweetened almond milk
  • 1/2 cup almond oil (or other oil that isn't overpowering)
  • 1 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. xantham gum (optional)
  • Ice (optional)

Directions:

Pomegranate Hot Chocolate:

1. On low heat whisk all ingredients together in saucepan and mix until chocolate is completely melted and mixture has begun to boil.

Whipped Cream:

1. Place all ingredients in a high speed blender or food processor, if using a vitamin, start on low speed and then gradually to high speed.

2. Blend until desired consistency is reached, it won't get too thick without the anthem gum. If serving immediately add a few ice cubes to cool down.

3. I didn't have xantham gum, so I placed my mixture in the freezer for about and hour and then scooped a dollop for on top of the hot chocolate, and it was perfect!