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 |
|
|
Ingredients
- For hawthorn honey
- 1/2 cup dried hawthorn berries
- 1/2 cup honey
- For hawthorn tea
- 2 tbsp dried hawthorn berries, powdered
- 3/4 cup hot water
- For petit pain
- 1 tbsp chia seeds
- 3 tbsp hawthorn tea
- 2/3 cup (90g) buckwheat flour
- 2 tbsp tapioca flour (starch) can substitute potato starch
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (100g) walnuts
- 1 cup (85g) gluten-free rolled oats
- 2/3 cup plain whole milk yogurt, grass-fed
- 1/3 cup coconut oil, melted and cooled
- 1 cup butternut squash, cooked and cut into pieces can substitute any winter squash
- 1/3 cup hawthorn honey
- 1/2 tsp vanilla extract
- 2 eggs, organic
- 3/4 cup blueberries
- For topping
- 1/3 cup gluten-free rolled oats
- 2 tbsp coconut oil
- 1 tbsp hawthorn honey
Units:
Instructions
For hawthorn honey
- 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.
- 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.
- 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
- 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.
- 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
- Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
- Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
- In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
- 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.
- 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.
- In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
- Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
- Divide batter equally among four mini loaf pans.
- 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
- 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.
- 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
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