turmeric – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:22:54 +0000 en-US hourly 1 Turmeric and Blackberry Syrup Brownies https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/ https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/#respond Sun, 29 Jan 2017 18:33:13 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1834
turmeric blackberry blonde browniesturmeric blackberry blonde brownies
turmeric infused butterturmeric infused butter
blackberry turmeric syrupblackberry turmeric syrup
turmeric stained parchmentturmeric stained parchment
plate of blonde browines that look brownplate of blonde browines that look brown

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

I’ve asked myself several times whether to share this obscure and surprising recipe. Vacillating between yes sometimes no, obviously yes won. My hesitation stems from worry that a recipe’s visual merit reigns imperative for food blogging, recipe websites and social sharing. Recipes you can almost taste through your phone or laptop that spark interest and create beautiful food preside as normal.

While visual food culture isn’t actually new, I nevertheless wonder how a beautiful picture assures taste. Obviously it cannot and does not. How can a mouthwatering photo guarantee the recipe will work well and the result will resemble that photo? My own failures have led to my skepticism. I now know of endless filters and edits that can make anything look better. I have experienced the temptation and witnessed the ease to accomplish with no photography experience required.

I also deliberate on perfection. My own imperfect recipes still taste good. Ultimately we bake for the pleasure of others, those we care about. I keep returning to the belief that if people you love eat and enjoy what you make, then that could define perfect. No matter the visual masterpiece.

I made these brownies because I wanted to bake using a delicious blackberry turmeric syrup I had recently concocted. I decided to add more turmeric thinking it blends well with fat. Traditionally in Ayruvedic medicine, turmeric and ghee combine into a restorative remedy. With multitudinous health and wellness benefits why not add turmeric in higher amounts. This recipe uses syrup whisked into melted butter so I infused the butter with turmeric while it was melting. But I added a lot, perhaps too much. The butter turned deep yellow almost orange which differed from adding turmeric to the blackberry syrup, it had not changed that color. I suppose purple covers yellow better and adding yellow to yellow just makes it more yellow. I imagine there is science to this and I wonder how chefs tackle strong color-changing ingredients like turmeric when they create.

Returning to my posting hesitation…these brownies while flawed, taste delicious. Depending on the light, they look either brownish green or greenish yellow, neither all that appealing and certainly not brownie-like. Otherwise, they are soft and cakelike with bites of chocolate, a bit rustic in flavor from buckwheat flour and different but pleasing. Additionally, the turmeric and blackberries transform them into healthy nourishment. But the ultimate outcome came from when my daughter said she loved them.
I wonder…would you try them? Please send me a message and tell me.

Turmeric and Blackberry Syrup Brownies
How visual are you when it comes to food? Is taste more important than eye appeal? Would you eat a brownie that has a bit of a green tint? Do looks matter if this sweet treat has more nutritional impact than an average brownie? I would love to hear your thoughts! Please leave a comment below...
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Ingredients
For blackberry syrup
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
For brownies
  • 10tablespoons organic unsalted butter
  • 1tablespoon turmeric
  • 1cup (125g) buckwheat flour
  • 1 cup (140g) white rice flour
  • 3/4cup (60g) hazelnut flour
  • 1cup (200g), packed organic brown sugar
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/8tsp black pepper
  • 2/3cup turmeric blackberry syrupsee recipe above, may also use store bought blackberry syrup
  • 2 organic eggs, room temperature
  • 2tsp vanilla extract
  • 1/2cup bittersweet chocolate chips
Instructions
For blackberry syrup
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
For brownies
  1. Prepare turmeric infused butter. Combine butter and turmeric in medium saucepan and heat over medium low heat to melt butter. Stir to incorporate turmeric into melted butter. Cover with lid slightly ajar. Reduce heat to low simmer and continue to heat for 10 minutes. Remove from heat. Cover tightly with lid. Steep for 20 minutes until cooled slightly, but still warm. Pour through strainer into a medium bowl. Continue to cool while preparing rest of ingredients.
  2. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Cut paper to a larger size than pan to allow for excess to fold over sides of pan. Spray lightly with cooking spray or grease with a bit of softened butter.
  3. In a large bowl, whisk together buckwheat flour, rice flour, hazelnut flour, brown sugar, baking soda, salt, and black pepper. Set aside.
  4. When turmeric infused butter has cooled, but remains liquid. Whisk in syrup, then eggs one at a time, and vanilla extract.
  5. Pour butter syrup mixture into flour mixture. Add chocolate chips. Using a wooden spoon, gently fold together until completely combined. Do not over mix. Batter will be thick and sticky.
  6. Turn batter into prepared pan and spread evenly, smoothing top.
  7. Back for 18-20 minutes. Center should be just set and still soft. Cool on wire rack for 1 hour. Lift out of pan using parchment paper and allow to cool completely.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies use organic butter, sugar, eggs and blackberries if available.

]]> https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/feed/ 0 Blackberry Turmeric Syrup https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/ https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/#respond Sun, 15 Jan 2017 18:53:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1827

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Syrups, ok they contain sugar and they’re sweet but preparing your own puts you in control over how much to add. After experimenting with honey, I still think sugar (organic) makes the best syrup to use in baking. Honey syrup becomes amazing spoonful eating medicine, but is heat sensitive and more difficult to strain. This turmeric berry combination elevates this syrup high on the nourishing scale. My plans target this syrup for a cake but after tasting it, I had to share it all on its own with other uses. It embodies kitchen herbalism – easy, not time consuming to make, no fancy ingredients, wellness benefit multitudes, not to mention delicious. By the way, you could use less sugar or more turmeric depending on your personal preference. Here are some ideas for using:

Syrup:
Use as substitute for maple syrup or honey
Swirl into yogurt
Top ice cream
Mix into salad dressing
Use to sweeten whipped cream
Drizzle onto vegetables
Stir into coffee or tea to lightly sweeten
Use as ingredient in baked goods!

Berry puree:
Add to yogurt or cottage cheese
Stir into oatmeal at end of cooking.
Make a sauce for meats or chicken
Blend into smoothie or use as topping for smoothie bowl.
Use as topping for ice cream, frozen yogurt, or nice cream

Any more thoughts? Please comment below…

Blackberry Turmeric Syrup
The reasons for making turmeric a daily dose keep increasing. Either as therapy or prevention, turmeric just keeps proving itself. Berries are not far behind. This syrup combines the two wonders into an easy to make and eat way for the medicine to go down.
Prep Time
5minutes
Cook Time
40minutes
Prep Time
5minutes
Cook Time
40minutes
Ingredients
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
Instructions
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this syrup use organic sugar and blackberries if available.

]]> https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/feed/ 0 Turmeric Crescents https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/ https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/#comments Fri, 09 Oct 2015 16:40:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1238
single crescentsingle crescent
proofing yeast with turmericproofing yeast with turmeric
filling and doughfilling and dough
into the oveninto the oven
out of the ovenout of the oven
turmeric crescentsturmeric crescents

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Turmeric ranks among the most researched herbs. Recently, GreenMedInfo.org posted an article linking the ingestion of turmeric to the positive impact of 600 diseases, practically lifting this traditional spice to a magical scale. Studies frequently focus on just one component of turmeric, curcumin, as the active source for anti-cancer and anti-inflammatory benefits. The big question is whether curcumin truly is quintessential or are other noncurcumin components equally endowed with medicinal potential. Of the 235 chemical compounds identified in turmeric, curcumin makes up just 2-5% of the plant. Multiple chemically diverse noncurcumin compounds also exhibit strong anti-cancer and anti-inflammatory activity. Additionally, some work synergistically with curcumin to increase its absorption.

 

The point is for maximum benefits keep the whole plant intact, using it as turmeric rather than isolating it into parts such as curcumin. Traditional practice seems to know this. Turmeric has been safely used for centuries as a non-toxic, tolerated food spice. A food dose of turmeric may not be concentrated as a dose from a capsule; however, adding it into daily life whenever possible, even if in small amounts is a win-win. Baking with herbs captures this concept. Eating turmeric in a cake, cookie, bread or sweet roll may not deliver a medicinal dose, but still worthy for ingesting phytochemicals that protect us.

 

These crescents were inspired by a recipe from Maida Heatter, an amazing dessert recipe writer. Her descriptions and encouraging tips continue to influence my baking making it easier, enjoyable and successful. She writes that she loves baking yeast cakes. The smells, hands-on work, the end product cause me to agree. I added turmeric to her nut crescents and changed the filling a bit. The result is a light yellow soft sweet roll with a chewy brittle like filling. These take some time, but are a perfect weekend project and worth every second.

Turmeric Crescents
Sneak in a dose of turmeric anytime of day with a soft, nut-filled crescent. These sweet rolls although a bit time consuming are not difficult, even fun. If the filling oozes out a bit while baking, just break it off as the crescents cool and save for a yummy extra treat.
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Ingredients
For dough
  • 3 organic eggs
  • 1/2cup organic sour cream
  • 1/4tsp turmeric powder
  • 2sticks organic unsalted butter, cold and firm8 oz
  • 1/2cup organic granulated sugar
  • 5 cups organic all-purpose flour, siftedplus 2 Tablespoons
  • 3/4tsp salt
  • 1/4cup turmeric teasee below
  • 2envelopes active dry yeast
  • 1 egg whitefor brushing crescents before baking
For filling
  • 5oz pistachio nuts, shelled5 oz
  • 2 1/2oz dried currants1/2 cup
  • 1 cup granulated sugar
  • 6tbsp organic unsalted butter, melted3/4 stick
  • 1/4cup organic heavy cream
  • 1 tsp turmeric powder
  • 1tsp vanilla extract
For turmeric tea
  • 2tsp turmeric powder
  • 8oz water
Instructions
For turmeric tea
  1. Combine 2 teaspoons dried turmeric powder and 8 ounces of hot water in a French coffee press or other type of vessel to allow for infusing. Steep for 45 minutes, strain and cool until just warm.
For dough
  1. In small bowl, whisk eggs until lightly beaten. Add sour cream and ¼ teaspoon turmeric and whisk until blended. Set aside.
  2. Cut butter into small chunks, approximately ½ inch squares and keep cold in refrigerator until ready to use. Reserve ½ teaspoon sugar from ½ cup measure.
  3. Sift remaining sugar, flour, and salt into a large mixing bowl. Transfer half of this mixture to the bowl of a food processor. Add half of the cold butter chunks and process pulsing for 10-15 quick pulses until resembles coarse crumbs. Transfer to a large bowl and process the remaining flour-sugar mixture and cold butter chunks in the same way. Combine with first processed batch. Set aside.
  4. Warm an 8 ounce glass measuring cup by filling with hot water and allowing to stand for a few minutes. Pour out hot water and measure ¼ cup of warm turmeric tea. Stir in reserved ½ teaspoon sugar. Sprinkle yeast on top, then stir with a knife until yeast dissolves. Let stand until mixture rises to nearly the top of the measuring cup.
  5. Add yeast mixture and egg mixture to flour-butter mixture. Mix thoroughly with wooden spoon.
  6. Turn dough out into a clean work surface to knead. The dough will be sticky so use a dough scraper or large metal spatula to turn it over pushing down on it with the palm of your hand. I knead my dough for a bit first right in the bowl until it comes together. Continue kneading for about 5 minutes. The dough will be smooth, but still sticky. Cut a piece of wax paper about 20 inches long and lay flat on the counter. Transfer the dough to one end and fold the other side of the wax paper over the top of the dough. With your hands flatten the covered dough slightly into a round disc that measures 8 inches in diameter. Slide dough with was paper into a Ziploc bag and refrigerate overnight.
For filling
  1. Place shelled pistachio nuts in food processor and process until finely chopped. In medium bowl combine chopped pistachios, currants, sugar and turmeric. Stir in melted butter. Mix in cream and vanilla extract. Set aside until ready to roll crescents.
For shaping crescents
  1. When ready to shape crescents, lightly butter baking sheets. Twelve crescents will fit on an average sized baking sheet, so this recipe will require four. I only have two cookie sheets, so I made these in two batches.
  2. Remove dough from plastic bag and place it still wrapped in wax paper on a cutting board. Uncover and while still cold, cut dough disc into 8 equal wedges, as if you were cutting a pie. Work with one piece at a time, wrap others in wax paper and keep refrigerated.
  3. To roll one dough wedge, flour your hands and a rolling pin. Press dough wedge into a ball, place on floured work surface and flatten a bit. Roll into a 9-inch round. With long, sharp knife cut into 6 pie shaped wedges.
  4. Place 1 rounded teaspoon of filling at the wide end of each wedge. Roll up from wide end to point to enclose the filling. Place each roll onto the buttered baking sheet point down. Turn ends in to form a crescent shape. Fill each baking sheet with 12 crescents space apart.
  5. Continue to work with each dough wedge in the same way until all crescents are formed.
  6. Cover rolled crescents loosely with wax paper or a cotton napkin and allow to rise at room temperature for 2 hours.
  7. Just prior to baking, preheat oven to 350 degrees Fahrenheit. Beat one egg white until foamy. Gently brush tops of crescents with the white using your fingers or a soft brush.
  8. Bake for 15 minutes until browned. Check on crescents 10 minutes into baking to make sure they are browning evenly and shift baking sheets from front to back if needed.
  9. A bit of the filling may ooze out during baking. As crescents begin to cool, break extra filling off it is too much and does not look right. (keep the filling for a candy-like extra treat)
  10. Transfer the crescents with a metal spatula to wire racks for cooling.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these crescents, use organic flour, sugar, eggs, butter, sour cream, and nuts if available.

**This recipe is prepared over two days. The first day prepare the dough and refrigerate overnight. the second day make filling, shape crescents and bake.

turmeric root powder

***Some of the crescents may not look perfect but they taste just as good.crescent misfits

 

 

]]> https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/feed/ 1 Turmeric Chocolate Nut Truffles https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/ https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/#respond Tue, 07 Jul 2015 22:49:57 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=544
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric PasteTurmeric Paste

A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Turmeric Chocolate Nut Truffles
A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Ingredients
For turmeric syrup
  • 1TBS turmeric powder
  • 1cup water
  • ¼cup pure maple syrup
For truffles
  • ½cup pitted dates, packed
  • 1cup brazil nuts
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey’s is also fine
  • additional cocoa powder for coating
  • 3-4TBS turmeric syrup
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
Instructions
For turmeric syrup
  1. Make turmeric syrup by adding turmeric powder and water to a small saucepan. Heat over medium low heat until just begins to boil, stirring constantly to break up any clumps.
  2. Decrease to simmer and continue to cook for approximately 20 minutes, stirring frequently until reduced to ¼ cup paste.
  3. Add maple syrup and cook for 20 minutes more, stirring.
  4. Can be prepared in advance and stored in a small glass jar in the refrigerator. If there is any syrup left from using for truffles, it can be used in cooking to flavor sauces or stews or any way you like, for a sweet and pungent flavor.
For truffles
  1. In a small bowl, cover dates with boiling water and soak for 30 minutes.
  2. Place brazil nuts and cashews in a food processor and pulse until they are chopped completely and begin to form a paste. Stir and scrape down sides to make sure that all of the nuts are incorporated.
  3. Add soaked dates, cocoa powder, turmeric syrup (I use 3 ½ tablespoons), flax seed, vanilla, cinnamon, cayenne, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add more turmeric syrup if seems too dry.
  4. Remove from food processor and put into a container with a lid, lined with waxed paper. Cover and freeze for at least 30 minutes, this can stay in the freezer longer though until you are ready to mold into truffles.
  5. Remove from freezer and roll into small balls, and then roll in additional cocoa powder to coat. This will make your hands messy, but will wash right off. Store truffles, covered in the refrigerator.
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