Baking carrot cake likely popularized during food rationing when savvy women cooked creatively for their families. In wartime especially, scarce sugar, among other ingredients, left bakers exploring substitutes and cleverly they turned to the garden. Carrots are notoriously sweet. About fifteen years ago, when the glycemic index gained influence as a tool for avoiding foods that could increase blood sugar, carrots were targeted creating confusion over the whole concept. How could vegetables be less a healthy choice than sugar? Reality proved the idea silly. Root vegetables are concentrated in carbohydrate because one of their basic functions is nutrient storage to maintain a plant’s life. So, yes, roots are sweet but phytonutrient packed sweet, obviously a stellar choice.
It makes perfect sense to bake with roots. Logic supports decreasing sugar by replacement with root vegetables. It is also a delicious way to elevate fiber, micronutrients and antioxidants. The combination of two sweet roots in these carrot burdock cookies emphasizes my Herbal Bake Shoppe vision. Purposeful baking for good taste, health, and benefit while incorporating herbs and vegetables or fruits. Bringing herbalism into the kitchen, discovering how pleasant it can be to eat plants.
I did not have fresh burdock root, only dried, so I infused it in honey to extract flavor and medicinal good, then mixed it with organic carrots from my CSA (community supported agriculture). Everyone raved about these cookies, which surprised me. But then I was happy.
In Japan, burdock root use parallels common carrots in the US. Some quick facts on burdock root: In Japan it is called gobo. This taproot resembles a long white carrot, but tastes similar to an artichoke. Perhaps the best known preparation of gobo is slicing to slivers and pickling in vinegar eaten as a side for sushi. It is also steamed as a vegetable, shredded or chopped for adding to stews, stir-fries or soups, and sliced into baked chips. A significant source of fiber and potassium, gobo has additional long history of traditional use as an antioxidant, anti-inflammatory, and blood detoxifier. In the US, to purchase fresh gobo or burdock root, farmer’s markets or Asian grocery stores are the best bet. If dried burdock root is the only option make tea or try infusing it in honey to bake a cookie.
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.
| Servings | Prep Time |
| 32cookies | 25minutes |
| Cook Time |
| 15minutes |
|
|
- For cookies
- 1 cup buckwheat flour, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 stick organic unsalted butter 4 oz
- 1 organic egg yolks
- 1/2 cup burdock infused honey
- 3/4 cup organic raw carrots, grated 2 medium-large unpeeled carrots
- 1/2 cup old-fashioned oatmeal (not instant)
- 1/2 cup golden raisins
- 3/4 cup walnuts, broken to medium pieces 2 1/2 ounces
- For cream cheese icing
- 4 oz organic cream cheese, room temperature
- 1/2 stick organic unsalted butter, room temperature 1/8 cup
- 1 1/2 cup organic powdered sugar
- For burdock root infused honey
- 1 tbsp dried burdock root, powdered
- 6 oz organic honey
- Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
- Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
- Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
- Cream butter in electric mixer with paddle attachment on medium speed. Add egg and beat to combine. Beat in burdock infused honey and grated carrots.
- On low speed, gradually add sifted dry ingredients, then oatmeal. Scrape down sides as needed with a rubber spatula. Beat until just combined. With wooden spoon, stir in raisins and walnuts.
- Place by rounded teaspoonfuls onto lined cookie sheets approximately 2 inches apart. Bake for 15 minutes. Reverse cookie sheets top to bottom and front to back to assure even browning. When done, cookies will be golden brown.
- Transfer to wire racks with wide spatula to cool completely before icing.
- In electric mixer or by hand, blend together softened cream cheese and butter. Add powdered sugar and vanilla extract and beat until smooth and creamy.
- Ice cookies when thoroughly cooled. Keep refrigerated after icing.
- In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
- Infuse for 5-10 days either using a yogurt maker to gently heat or allowing to sit in sunlight, stirring daily. Honey and burdock root will separate naturally but combine again when stirred.
- After infusion time is complete, stir well with wooden chopstick or popsicle stick and then strain using a fine strainer. Straining will be easier if honey is lightly warmed. If not using a yogurt maker, place in warm water bath for 15 minutes prior to straining.
* Dried burdock root can be purchased as a powder, but it is better to powder it yourself. A coffee grinder designated for grinding herbs and spices (not coffee) will work perfectly.
** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, honey, cream cheese, powdered sugar and carrots if available.
Leave a Reply