♫ "I only ate boxes of tangerines. So sweet and juicy!"♫
I love riding my bike through the tangerine groves and taking a break to pick a fresh piece of delicious fruit. There are thousands of them and I wonder if they will all be picked before they fall to the ground. All of the markets are filled with farmers selling boxes of bright orange tangerines for only 5,000 won! Tourists have them sent back home and locals send then to their friends and families overseas. Parents send boxes to the dorms for the floors to enjoy...some of my girls will eat several at a time!
So for cooking class this weekend, I decided to incorporate these locally grown treasures. I am trying to introduce the students to healthy cooking including whole grain and vegan ingredients. So I decided to make tangerine marmalade and whole wheat tangerine chocolate chip scones. We used Halloween shaped cookie cutter which turned out really funny since the scones rose so much. But it made it fun and They were delicious!
Chocolate Chip Tangerine Scones (Vegan and Whole Wheat)
Preparation Time: 10 minutes
Cooking time: 20 minutes
2 1/2 cups almond flour
2 Tablespoon ground flax seeds or chia seeds
1/2 teaspoon salt
1/4 cup coconut oil (or vegan spread)
1 teaspoon baking soda
1 teaspoon baking soda
1/2 cup fresh tangerine juice (or orange juice)
1 teaspoon vanilla
1 Tablespoon agave nectar
1/2 cup cacao nibs or vegan chocolate chips
Zest from one tangerine
Step 1) Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or dust with almond flour.
Step 3) Mix in the chocolate chips.
Step 4) In a separate bowl, mix juice, vanilla, agave and tangerine zest.
Step 4) Gently pat out dough onto parchment paper or a floured surface until it is about 2 cm thick all around. Cut on the diagonal into 12 triangles. Or cut out whatever shapes you want with a cookie cutters. (We did Halloween shapes!) You can also use a cup to make circles. Keep in mind that the scones will rise so the finished product probably won't look like the shape you cut out. But cookie cutter are just so much fun!!!
When they are golden brown on top, remove them from the oven and brush with coconut oil. Serve with tea and tangerine marmalade.
Tangerine Marmalade (vegan)
1/4 cup water or juice (I used fresh tangerine juice)
4 teaspoons agar agar powder
1 teaspoon lemon juice
zest from one or two tangerines
2 Tablespoons (or more if your tangerines are tart) agave syrup
Step 1: Sprinkle the agar agar over the water/juice in a medium saucepan, and let it sit for a couple of minutes.
Step 2: While it sits, zest one or two tangerines and peel the rest. Cut the fruit in half and remove any seeds. Either finely chop the tangerines or pulse in a food processor into the consistency that you want. My first cooking class made it into a fine puree and my second made it very chunky. The kids preferred the puree, but I liked the chunky.
Step 3: Bring the water/juice to a boil, then stir the agar agar and add the chopped fruit, zest, agave, and lemon juice and reduce to a simmer. Cook for 10-15 minutes, until fruit is soft and mixture has thickened and cooked down slightly. If it is not thickening, you can add a little more agar agar. If it tastes too tart you can add more agave or honey.
Step 4: Transfer into small open jars and let it chill in the refrigerator until firm. Once it has cooled, you can screw on the lids.