blueberry – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Fri, 22 Sep 2017 17:22:54 +0000 en-US hourly 1 Basil Berry Tart https://theherbalbakeshoppe.com/recipe/basil-berry-tart/ https://theherbalbakeshoppe.com/recipe/basil-berry-tart/#respond Fri, 22 Sep 2017 17:22:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2184
fresh out of the ovenfresh out of the oven
two dozen basil leavestwo dozen basil leaves
basil sugarbasil sugar
slice of berry tartslice of berry tart
tart pastry and fillingtart pastry and filling
filling ingredientsfilling ingredients
basil sugar first, fruit on topbasil sugar first, fruit on top
basil subtle baked inbasil subtle baked in
basil berry tartbasil berry tart

There’s no question that fresh herbs call to me, maybe they do to you, too. To call it a fatal attraction is far too severe, but there’s a risky element to growing or buying fresh herbs that feels a bit similar. First, there’s the lure of aroma, flavor, nature’s greenness, inspiration. But then comes the pressure. Questions come up on how to use an abundant garden harvest or a prolific potted window plant or even a far too large bunch for sale in the supermarket.

This year I received beautiful, lush basil bunches in my CSA box for three weeks in a row. I didn’t want to waste a single leaf. My family are nor lovers of pesto, tomato sauce, or mozzarella salads. I made some but as time when on thought about preserving, which holds challenges of its own. I dried some, but then turned to basil sugar and basil salt. Both salt and sugar when blended with fresh herbs will absorb a good amount of the plant’s moisture. After combining almost equal parts of the herb and salt or sugar in a food processor or spice grinder, allow the mixture to dry for a while. This blend will last in the refrigerator for much longer than a fresh herb would last and can be substituted for salt or sugar almost anywhere the flavors make sense.

Basil Berry Tart
My CSA box inspired this uniquely flavored tart. For three weeks, it included huge bunches of beautiful basil just asking to be used in different ways. So, I made basil sugar. Herbal sugars and herbal salts are an easy, amazing trick to add botanicals to all kinds of cooking and baking.
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Ingredients
for pastry
  • 1cup (140g) all-purpose organic flour
  • 2tablespoons granulated organic sugar
  • 1/2cup plus 2 tablespoons organic unsalted butter
  • 1tbsp white vinegar
for basil sugar
  • 2dozen large basil leaves
  • 1/2cup (100g) granulated organic sugar
for berry filling
  • 2tablespoons all-purpose organic flour
  • 1teaspoon cinnamon
  • 1 pinch kosher salt
  • 1cup strawberries, trimmed and sliced
  • 2cups blueberries
  • 9drops Angostura Bitters
Instructions
For basil sugar
  1. Basil sugar can be prepared one to two days ahead and stored, covered in refrigerator.
  2. Wash basil leaves and lay on paper towels to dry, patting off excess water. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces.
  3. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces. Mix together in a small bowl with ½ cup sugar, tossing with fingers to coat basil. Place back in food processor and pulse until basil and sugar are completely incorporated. Remove from food processor, set aside or refrigerate until ready to use.
For tart
  1. Adjust oven so rack is one third up from bottom. Preheat to 390°F. Butter a 8-inch tart pan.
  2. Place all pastry ingredients into food processor and pulse just until mixture comes together about 20 seconds.
  3. Measure out 3 tablespoons and set aside in small bowl to reserve for tart topping. Press the remainder of pastry dough into the prepared tart pan until evenly covering bottom and sides.
  4. In large mixing bowl, combine basil sugar, flour, cinnamon, and Kosher salt.
  5. Spread approximately three-quarters of sugar/flour mixture onto pastry dough.
  6. Add strawberries, blueberries, and Angostura bitters to remaining sugar/flour mixture. Toss gently until well combined and spoon into tart pan.
  7. Crumble the reserved pastry dough all over top of berries.
  8. Bake for 40 minutes until pastry dough topping is golden and berries are bubbling.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this tart, use organic flour, sugar, butter, and fruit if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-berry-tart/feed/ 0 Flax Seed Blueberry and Nectarine Cobbler https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/ https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/#respond Sun, 31 Jul 2016 18:25:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1694
flax blueberry nectarine cobblerflax blueberry nectarine cobbler
ground flax mealground flax meal
blueberries + nectarinesblueberries + nectarines
ready for the ovenready for the oven
golden brown toppinggolden brown topping
cobbler for twocobbler for two

Flax seeds, a source of omega 3 fatty acids and fiber, instantly transform your kitchen into an herbal apothecary. They contain a high percentage of mucilage, best for helping with dryness. Dry coughs, sore irritated throats, dry skin, gastritis, and constipation are all times when extra flax seeds are beneficial.

But do you think of flax as a plant? I really didn’t until I received flax seeds in the herbal garden seed starter set I ordered from Mountain Rose Herbs. They looked identical to what I buy in supermarkets, but never thought of as seeds to plant. I did plant them, though, and they grew into these lovely tall, but delicate stalks with lavender flowers. I still lean toward convenience and used ground flax meal for this cobbler. Truly, though, it is best to grind flax from the seeds just prior to using to maximize their freshness.

Flax Seed Blueberry and Nectarine Cobbler
Adding flax seeds to fruit desserts, like this cobbler, brings culinary herbal medicine to a high degree of delicious.
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Ingredients
  • 4 1/2cups (500g) blueberries
  • 1medium nectarine, sliced into chunks (150g)
  • 1/2cup (1 stick) organic unsalted butter
  • 1cup (150g) spelt flour
  • 1cup (200g) organic brown sugar
  • 3tbsp ground flax seed
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 2tsp vanilla extract
  • 1cup buttermilk
Instructions
  1. Wash blueberries and lay out on paper towels to dry. Peel nectarine and cut into bite sized chunks.
  2. Preheat oven to 350°F. While oven is preheating, place butter in a 13”x9” baking dish. Put baking dish with butter into oven for about 5 minutes until butter is melted. Remove from baking dish from oven and set aside. Continue to preheat oven.
  3. In medium mixing bowl, combine spelt flour, brown sugar, ground flax seeds, baking powder, baking soda, salt and cinnamon. Whisk together to combine and break up any lumps with your fingers.
  4. Add vanilla and buttermilk. Whisk to combine.
  5. Spoon batter evenly into baking dish on top of melted butter. Do not stir or mix.
  6. Place blueberries on top of batter to completely cover. Place nectarine chunks evenly over blueberries. Do not stir or mix fruit into batter.
  7. Bake uncovered for 45 minutes until crust is golden brown.
  8. Cool 10 minutes. This cobbler is best warm. It can be stored in the refrigerator and warmed in low oven or microwave prior to serving.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this cobbler, use organic flour, brown sugar, butter, and fruit if available.

flax blueberry nectarine cobbler

]]> https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/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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