The mixing of two familiar foods less commonly thought of as herbs. Baking can be magic in that way. Walnuts and beets are both examples of culinary style herbalism.
When September comes, it seems like beets are everywhere. Week after week they arrive in my CSA box. Even if I liked beets (regrettably I don’t) how in the world can someone use all of them? In my nutrition frame of mind I know it’s worth trying. So I roast them, peel them and whirl them in the food processor, then store to use later. Frozen in ice cube trays, they can be added to smoothies. Measure 1 cup portions to mix into batters because beets make amazingly moist chocolate cakes. Pickle them and they last forever this way, besides fermented foods are important and my mom loves them. When huge yellow beets appeared a few weeks ago, I felt muffin inspiration. Because beets add sweetness, the actual sugar amount is proportionally low in this batter. My lovely daughter, a vegetable affectionate yet also not a beet lover, avoids sugar. She approved.
Recent studies have linked eating walnuts with improvement in memory. Eating a handful packs nutrients that our brains need like essential fatty acids and antioxidants. Traditional Chinese Medicine doesn’t ignore walnuts, classifying them as yang tonifying herbs that strengthen bones, tendons and vision. TCM also considers walnuts warming for the lungs and mixed with honey can help chronic coughs. Now there’s a yummy kitchen therapy.
| Servings | Prep Time |
| 15muffins | 40minutes |
| Cook Time |
| 25-28minutes |
|
|
- Beet Puree
- 2 large yellow beets or 4-5 small
- 1/2 cup water
- Muffins
- 3/4 cup dates, pitted and cut into 3-4 small pieces
- 1 cup(140g) all-purpose organic flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp fennel seed pound with a mortle and pestle
- 1 egg, organic
- 1/3(75g) cup organic light brown sugar
- 1/4 cup walnut oil can substitute avocado oil or hazelnut oil
- 1 1/2 cup yellow beet puree
- 1 tbsp orange zest, grated
- 1/2 cup walnuts, broken into medium-sized pieces
- Preheat oven to 400°F. Wash beets and cut into quarters. Place in roasting pan with enough water to cover bottom of pan by about ½ inch. Cover with aluminum foil. Roast for 45 minutes until soft. Cool completely.
- Peel beets and cut into medium sized chunks. Place in food processor and blend for 2-3 minutes until pureed, scrape down sides as needed.
- Measure 1½ cups of yellow beet puree. Set aside. Reserve any remaining puree for another use. This can be done up to 2 days in advance keeping pureed beets in refrigerator or they can be frozen to use later.
- Lightly steam dates. Heat a small amount of water in a saucepan. Place dates in a metal strainer over the simmering water for 10 minutes. Lay out on a paper towel to dry, patting to dry completely.
- Preheat oven to 375°F. Prepare a muffin pan with muffin liners.
- Sift together flour, baking soda, salt, and cinnamon. Whisk in fennel seed. Set aside.
- In large bowl, beat egg just to mix. Stir in sugar and then oil until well combined.
- Add pureed beets and orange zest and mix well. Stir in dates.
- Gradually add dry ingredients, stirring with a wooden spoon after each addition only until dry ingredients are moistened. Stir in walnuts.
- Spoon into muffin pan using a ¼ cup measure to fill about 2/3rds full.
- Bake for 25-28 minutes until tops are golden brown and muffins spring back when pressed with a finger.
- Remove from pan immediately to cool on wire rack. Store in covered container.
**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic beets, organic flour, organic sugar, organic eggs, organic walnuts, organic dates, organic orange for zest if available.
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