Decorate your holiday table with Tejari's scones recipe. (All pictures © Tejari)

'This is the season of pumpkin spice. But not just any mixture. Tejari's pumpkin spice products are different-this vegan and organic protein is its own superfood stuffed with fruits and spices. It contains everything that is good for you, and no added sugar, preservatives or flavors.

Holidays are the best time to cook with Tejari: due to the mixed emotional (and immune) enhancing properties, people at the table will feel less heavy and can even take the first step. The best, it's delicious! Try these recipes:

Cranberry Spiced Pumpkin Scones (8 scones are produced)

2 cups AP flour and 2 tablespoons. Tejari Organic Pumpkin Spice Mix 1/3 cup granulated sugar 1 tablespoon. 1/2 tsp baking powder. Add 2 tablespoons to 1/2 cup of salt. Heavy cream, plus the extra cost of brushing 1 large egg and 1 teaspoon. Vanilla extract orange flavor 1 stick butter, frozen 1 cup full of cranberries, frozen

1/4 cup plain low-fat yogurt with 2 tablespoons. 1 tablespoon of orange juice. Tejari Organic Pumpkin Spice Blend  

Preheat the oven to 400 degrees and line the pan with parchment paper. In a medium bowl, whisk together flour, Tejari Organic Pumpkin Spice Mix, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the cream, eggs, vanilla extract, and orange zest. Using a cassette grater, grind the frozen butter sticks into a bowl of flour. Stir the mixture with a fork and add the butter until only pea-sized pieces are left.

Pour the wet ingredients into a bowl, add the cranberries, and gently fold everything together with a rubber spatula. The mixture should be moistened, but do not overmix. Transfer the dough to a pan lined with parchment paper and shape it into an 8-inch disc. Brush the top with a little cream, then transfer to the refrigerator to chill for at least 20 minutes.

Once the dough has cooled, remove and cut into 8 wedges, like a pie. Separate the scones about 2 inches and bake for 18-23 minutes, until golden brown. While the scones are in the oven, combine the yogurt, orange juice, and Tejari organic pumpkin spice in a small bowl. Cover and cool until needed. Remove the scones from the oven and let cool for at least 15-20 minutes. Just before serving, pour yogurt glaze on top and enjoy!

Butternut squash and sage flatbread (produces 2 flatbreads)

1 cooked or kabocha pumpkin 1/4 cup olive oil, divided into 1/2 teaspoon. 1/4 teaspoon of coarse salt. Chili powder, plus more to complete 1 bunch of fresh sage, divide into 4 ounces. 2 tablespoons of goat cheese. Tejari Organic Pumpkin Spice Mix 2 whole wheat naan 1/4 cup hazelnuts, halved

Preheat the oven to 400 degrees. Wash, dry and cut the pumpkin in half lengthwise, then scoop out the seeds with a spoon. Cut the prepared pumpkin into half-moon-shaped slices; if you are using cooked food or kaboka, you do not need to peel it. Place the slices on a pan lined with parchment paper and add 2 tablespoons of olive oil, salt, chili powder, and a few sage leaves. Bake in the oven until tender, 20-30 minutes, turning halfway during cooking.

At the same time, mix goat cheese and Tejari organic pumpkin spice in a small bowl and mix well. Set aside until ready to use. Heat the remaining 2 tablespoons of olive oil in a small wok over medium heat. Add 10-12 sage leaves to hot oil, fry them until they become crispy, and remove them before the leaves turn brown. Rest on a plate lined with paper towels.

When assembling, take a round of flatbread and brush with olive oil. Spread half of the goat cheese mixture on top, exposing the edges of the crust. Put some roasted pumpkin slices and hazelnut halves on top. Drizzle lightly with olive oil and sprinkle with chili powder. Repeat with the second flatbread. Bake on a parchment-lined pan in the oven until heated through, about 5 minutes. Take it out of the oven, top with crispy sage leaves and sprinkle with crunchy sea salt, and serve while hot.

Unbaked pumpkin spice latte protein balls (yield 15-18 biscuit balls with two bites)

1 1⁄2 cup old-fashioned oatmeal 1/3 cup creamy almond butter 1/3 cup pumpkin puree 2 tablespoons. 1 teaspoon of honey or date syrup. 2 tablespoons of instant espresso. 1/4 cup of boiling water 2 tablespoons of Tejari pumpkin protein powder. 1 tablespoon of flaxseed powder. 2 tablespoons of chia seeds. 3 tablespoons of pumpkin seeds. 1 teaspoon of mini dark chocolate chips. 3/4 teaspoon of vanilla extract. 1/8 teaspoon of cinnamon. Salt

In a mixing bowl, mix almond butter, pumpkin puree, honey, espresso, and vanilla extract, and mix well. Add the remaining dry ingredients and mix thoroughly until fully combined. Use a biscuit spoon to separate the mixture and roll it into balls with your hands. Store in an airtight container in the refrigerator for a week or freeze for longer.

Pumpkin dark chocolate peanut butter cups (can make 12 peanut butter cups)

7 ounces. Dark chocolate, chopped 1 tbsp. 1/4 cup of coconut oil and 2 tablespoons of smooth peanut butter. Tejari Organic Pumpkin Spice Mix 1 tablespoon. Raw honey

Spread aluminum foil cups on a mini muffin pan and set aside. To temper the chocolate, put about 2/3 of the chopped chocolate in a microwave safe bowl. Add coconut oil and microwave for 45 seconds at 50% power. Remove and stir to mix. Repeat in 30 second increments, stirring in between, until the chocolate is completely melted. Remove from the microwave and gradually add the remaining 1/3 of the chopped chocolate until it is shiny and smooth.

Using a spoon, drizzle about one teaspoon of melted chocolate on the bottom of each foil cup. Use the back of the spoon to gently push the chocolate onto the sides of each lining. Transfer to the refrigerator to harden, about 10 minutes. At the same time, mix peanut butter, Tejari organic pumpkin spice, and honey until they are completely combined. The mix will have the texture of a dough. Divide into 12 equal parts and roll each part into a plump disc, about a quarter of the size.

Once it hardens, remove the chocolate, place a plate of peanut butter mixture in the center of each cup and press down to make sure the top is flat. Pour melted chocolate on top until just covered. You may need to heat in increments of 10 seconds until it re-melts. Put the peanut butter cup in the refrigerator until it hardens, about 30 minutes. These delicacies are best eaten at room temperature, but they should be stored in the refrigerator and can be kept for a week-if they last that long!

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