hawthorn – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:10:08 +0000 en-US hourly 1 Hawthorn Berry Cupcakes https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/ https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/#respond Mon, 20 Feb 2017 18:18:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1865
cupcake with a berrycupcake with a berry
dried hawthorn berriesdried hawthorn berries
hawthorn berry cupcake ingredientshawthorn berry cupcake ingredients
hawthorn berry cupcakeshawthorn berry cupcakes
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My cookbook addiction has been in full swing lately. Currently, I’m reading cover to cover a new purchase, American Cake by Anne Byrn. This is a food history book as much as a cookbook. So far, I’ve learned the origin of today’s take-for-granted ingredients such as baking powder and gained a new appreciation for my oven imagining how it contrasts to baking a cake in a firepit. Did you know that women actually died from burns while baking? I had no idea. But what I love the most is the dedication to the specialness of baking and how recipes were shared and kept in personal journals long before cookbooks stocked shelves. Resourcefulness is an apparent theme because there were no supermarkets to buy ready to use ingredients. Women churned their own butter, milled their own flours, and raised chickens for eggs. When sugar was scarce, molasses became a go-to sweetener, spices valuable flavoring agents. With utmost respect, as I read these recipes I can’t help but think of my own baking. These impressions unfold a world of potential herbal baking. How easy it seems to substitute an herbal syrup in place of molasses. Using liquid sweeteners in a batter eliminates the butter-sugar creaming step and feels a bit easier. I made these cupcakes before I had this book but I know I will use it as a reference again and again and feel inspired by the history it unfolds.

 

Hawthorn Berry Cupcakes
Baking with syrups is my favorite way to incorporate herbs into baked goods. It’s especially helpful for those herbs that need a little help from the sweetness of the sugar or the honey or the molasses or require some decocting. A dried hawthorn berry adds it’s own sweet and sour twist as well as an extra bit of love.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 1 3/4cup (218.75g) organic all-purpose flour
  • 2 1/2teaspoons baking powder
  • 1/4teaspoon salt
  • 1 organic egg
  • 1/4cup organic whole milk
  • 1teaspoon vanilla extract
  • 1cup hawthorn berry syrupsee below
  • 1/2stick (4oz) organic unsalted butter, melted
  • 1/2tsp orange zest
  • 3/4cup semisweet chocolate chips
For icing
  • 1stick organic unsalted butter, softened
  • 2cups (250g) confectioner's sugar, sifted
  • 4tablespoons hawthorn berry tea
hawthorn berry syrup
  • 1/4cup dried hawthorn berries
  • 16ounces water
  • 1cup (200g) organic light brown sugar
Instructions
For cupcakes
  1. Preheat oven to 350°F. Place 18 cupcake liners in two 12 serving cupcake pans.
  2. Sift together flour, baking powder and salt into small bowl. Set aside.
  3. In large electric mixer bowl fitted with paddle attachment, beat egg with milk and vanilla until just combined.
  4. With mixer set to low speed, add flour in two additions, alternating with hawthorn berry syrup. Blend until combined after each addition, scraping down sides as needed.
  5. Add cooled, melted butter beating until incorporated.
  6. With wooden spoon, stir in orange zest and chocolate chips.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes
  8. Remove from oven and cool for 5 minutes in pan, then transfer each cupcake to wire rack to cool completely. Prepare icing while cupcakes are cooling and ice when completely cool.
For icing
  1. Add sifted sugar to electric mixer and with paddle attachment mix a few seconds to make sure lumps are removed. Add butter and mix until creamy.
  2. With motor running, add hawthorn berry tea in a slow stream. Mix until smooth. Set aside until cupcakes are cooled and ready to ice.
For hawthorn berry syrup
  1. Combine dried hawthorn berries and water in a medium saucepan. Bring to simmer on medium low heat. Reduce to lowest heat and simmer covered with lid slightly ajar for 30 minutes. Cover tightly, remove from heat and steep for 30 minutes more.
  2. Strain through sieve covered with cheesecloth. Measure 1 1/2 cup hawthorn berry tea and return to saucepan. Reserve 4 tablespoons of remaining tea for icing.
  3. To tea in saucepan, add brown sugar and bring to simmer on medium low heat. Continue to simmer on low, stirring until sugar is dissolved.
  4. Reduce heat to lowest setting and simmer for approximately 20 minutes until syrup is slightly thickened. Cool completely before adding to cupcake batter.
Recipe Notes

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and milk if available.

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/feed/ 0 Hawthorn Blueberry Petit Pain https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/ https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/#respond Tue, 01 Mar 2016 02:18:33 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1462
petit slicespetit slices
dried hawthorn berriesdried hawthorn berries
simmering berries with honeysimmering berries with honey
hawthorn honeyhawthorn honey
petit pain slicedpetit pain sliced
dry ingredientsdry ingredients
wet ingredientswet ingredients
fresh out of the ovenfresh out of the oven
petit painpetit pain
looks like a muffinlooks like a muffin
Hawthorn Blueberry Gluten-free Petit Pain
Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Ingredients
For hawthorn honey
  • 1/2cup dried hawthorn berries
  • 1/2cup honey
For hawthorn tea
  • 2tbsp dried hawthorn berries, powdered
  • 3/4cup hot water
For petit pain
  • 1tbsp chia seeds
  • 3tbsp hawthorn tea
  • 2/3cup (90g) buckwheat flour
  • 2tbsp tapioca flour (starch)can substitute potato starch
  • 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1cup (100g) walnuts
  • 1cup (85g) gluten-free rolled oats
  • 2/3cup plain whole milk yogurt, grass-fed
  • 1/3cup coconut oil, melted and cooled
  • 1cup butternut squash, cooked and cut into piecescan substitute any winter squash
  • 1/3cup hawthorn honey
  • 1/2tsp vanilla extract
  • 2 eggs, organic
  • 3/4cup blueberries
For topping
  • 1/3cup gluten-free rolled oats
  • 2tbsp coconut oil
  • 1tbsp hawthorn honey
Instructions
For hawthorn honey
  1. Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.
  2. To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.
  3. While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.
For hawthorn tea
  1. While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.
  2. Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.
For bread
  1. Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
  2. Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
  3. In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
  4. Combine walnuts and rolled oats in food processor and process for 30-40 seconds until resembles coarse flour. Add to flour mixture and whisk until well blended.
  5. Combine yogurt, coconut oil, squash, honey, and vanilla extract in food processor. Process until well blended but mixture does not have to be completely smooth.
  6. In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
  7. Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
  8. Divide batter equally among four mini loaf pans.
  9. Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.
For topping
  1. Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.
  2. Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.
Recipe Notes

hawthorn blueberry petit pain

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