If flavors could get married, I would stand up as a witness to the Chocolate and Orange nuptials. They’re such a classy pair, don’t you think!? One of my favorite resources for flavor pairing is The Flavor Thesaurus. It would make an amazing addition to any kitchen or a gift for the serious cooks in your life!

As I get further along into my pregnancy I’ve been paying more and more attention to the quality of foods that I’m eating. I’m trying to approach labor and delivery like a big athletic event which means paying close attention to training and nutrition. I’ve been curbing my recent habit of gluten-free toast and opting for more nutrient-dense foods for breakfast. If I really want a carbO-licious carrier for some Kerrygold butter then I’ll make some of my simple pancakes OR something like these delicious scones.

Chocolate Orange Scones

1  1/4 c. almond meal
2 eggs
2 Tbsp. honey
1 tsp. vanilla
1 tsp. apple cider vinegar
1/2 tsp. baking soda

1 c. almond meal
2/3 c. tapioca starch

1 orange, zested
1/4 c. cacao nibs or enjoy life mini chocolate chips

1. Preheat oven to 350.
2. In a bowl, combine 1 1/4 c. almond meal, eggs, honey, and vanilla until well mixed.
3. Add baking soda and apple cider vinegar on top of the batter so it fizzes and then fold into the batter.
4. Add remaining cup of almond meal and starch and stir until combined.
5. Fold in zest and chocolate pieces.
6. Using a large scoop or 1/4 c. form scones onto parchment and bake for 16-20 mins or until tops begin to crack.