carrot – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Thu, 18 Oct 2018 23:58:10 +0000 en-US hourly 1 Burdock Root and Carrot Nut Torte https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/#respond Thu, 18 Oct 2018 23:58:09 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2746
The best part about this cake is hidden inside. Just like the burdock root hiding under the dirt in my garden, under the huge leaves and next to the father plants that grow so tall with so many bur-like flowers. For several years now I have watched burdock growing and tried to figure out when to attempt its digging. Finally, this year, I did. I have to admit it was an underwhelming experience. I expected a much larger root. Still, root it was.

You do not have to grow burdock to make this cake. Burdock root is sold as gobu in Asian markets or farmers markets. But you do need it to be fresh. It looks like a white carrot, which I think is why I decided to try it here in this carrot nut torte. The recipe is inspired by my favorite baker, Maida Heatter from her Book of Great Desserts. I substituted 1/3 of the grated carrots for grated burdock root, changed the lemon juice to orange juice and added vanilla. In Maida’s recipe she glazed the cake. I don’t think it needs it but on the other hand I also think it would be amazing with a frosting cream cheese or just plain vanilla.

I hope you have burdock root to use. If you do, please let me know how you use it in your cooking and especially if you make this cake! xoxo

Burdock Root and Carrot Nut Torte
Burdock root looks like a large white carrot. Perhaps this is why it blends into this carrot nut torte so beautifully. Its subtle earthy notes are ever so slightly present, but each bite offers a bit of extra prebiotic richness that would not be there without it.
Servings Prep Time
12slices 25-30minutes
Cook Time
60minutes
Servings Prep Time
12slices 25-30minutes
Cook Time
60minutes
Ingredients
  • 1 finely grated rind of 1 medium orange
  • 3tablespoons orange juicefresh squeezed from zested orange
  • 2/3cup (5oz) carrots, cut into small chunksabout 2 medium carrots, may use orange or yellow
  • 1/3cup (3oz) burdock root, cut into small chunks1-2 fresh roots, also called gobu
  • 1 1/4cups (6oz) almond mealmay use whole almonds, ground fine in food processor
  • 3/4cup fine, dry bread crumbsmay use gluten-free bread crumbs
  • 1/4teaspoon mace
  • 1teaspoon baking powder
  • 6 organic eggs, separated
  • 1 1/4cups (250g) organic sugar
  • 1teaspoon vanilla extract
  • 1/8teaspoon salt
Instructions
  1. Adjust oven rack one-third up from bottom. Preheat oven to 350 degrees. Butter an 8x3 inch springform cake pan. Line the bottom with parchment paper and butter paper. Dust all over with fine, dry bread crumbs (additional to that in recipe)
  2. Blend orange rind and orange juice in a small bowl. Set aside.
  3. Place carrot and burdock root chunks in the bowl of food processor and process until grated fine.
  4. Combine grated carrots and burdock root with almond meal in a large bowl. Stir and toss with your fingers until well combined.
  5. Place bread crumbs in a small bowl. Add mace and baking powder. Stir to mix. Add to carrot burdock almond mixture and mix thoroughly with a rubber spatula.
  6. Separate eggs, place egg yolks in bowl of electric mixer, reserve egg whites to beat separately. With paddle attachment, beat yolks on high speed for 3 minutes until pale lemon in color.
  7. With mixer running, gradually add 3/4 cup of the sugar. Reserve the remaining 1/4 cup sugar to beat with egg whites. Scrape down sides as needed to combine completely with yolks. Increase mixer speed to high again and beat for 5 minutes until thick.
  8. Stir orange rind, orange juice and vanilla into egg yolk and sugar mixture, then add to carrot, burdock, nut mixture. Mix thoroughly with a rubber spatula.
  9. In clean electric mixer bowl using whisk attachment, beat egg whites with the salt until they hold soft shaped peaks. Turn mixer speed to low and add remaining 1/4 cup sugar. Then beat on high speed until egg whites hold stiff peaks bur are not dry.
  10. Add egg whites in three or four additions to carrot and burdock mixture. Fold in gently after each addition with a rubber spatula only until no egg whites show,
  11. Pour batter into prepared pan. Shake gently to level if needed. Bake 1 hour until a cake tester comes out dry and the top springs back when touched lightly.
  12. Cool in pan on wire racks for 30 minutes. Cut around sides if needed before removing sides of pan. Cover top with a rack and invert, then invert again onto wire rack to cool completely top side up.
  13. This cake is lovely with no glaze but if desired, mix together 1 tablespoon orange juice with 1 cup powdered sugar and then add 1 tablespoon boiling water to pour over cake to glaze.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this cake, use carrots, sugar, eggs, nuts and orange if available.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/feed/ 0 Burdock Root Carrot Cookies https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/#respond Wed, 28 Oct 2015 17:18:22 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1256
plate of cookiesplate of cookies
ingredientsingredients
burdock infusing in honeyburdock infusing in honey
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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.

Burdock Root Carrot Cookies
If I was teaching Scrumptious Nourishment 101, I may begin with these cookies. Two root vegetables mixed into gluten free batter sweetened with honey, no sugar, moist and delicious.
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Ingredients
For cookies
  • 1cup buckwheat flour, sifted
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter4 oz
  • 1 organic egg yolks
  • 1/2cup burdock infused honey
  • 3/4cup organic raw carrots, grated2 medium-large unpeeled carrots
  • 1/2cup old-fashioned oatmeal(not instant)
  • 1/2 cup golden raisins
  • 3/4 cup walnuts, broken to medium pieces2 1/2 ounces
For cream cheese icing
  • 4oz organic cream cheese, room temperature
  • 1/2stick organic unsalted butter, room temperature1/8 cup
  • 1 1/2 cup organic powdered sugar
For burdock root infused honey
  • 1tbsp dried burdock root, powdered
  • 6oz organic honey
Instructions
For cookies
  1. Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
  2. Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
  3. Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer to wire racks with wide spatula to cool completely before icing.
For icing
  1. 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.
  2. Ice cookies when thoroughly cooled. Keep refrigerated after icing.
For burdock root infused honey
  1. In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
  2. 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.
  3. 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.
Recipe Notes

* 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.

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