dates – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Fri, 16 Sep 2016 18:09:52 +0000 en-US hourly 1 Walnut Yellow Beet Muffins https://theherbalbakeshoppe.com/recipe/walnut-yellow-beet-muffins/ https://theherbalbakeshoppe.com/recipe/walnut-yellow-beet-muffins/#respond Fri, 16 Sep 2016 18:09:52 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1740
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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.

brain-food

Walnut Yellow Beet Muffins
The shape of a walnut resembles a brain and coincidentally studies link eating walnuts to improved memory. Herbalists call this “the doctrine of signatures” a theory pointing to plants that resemble body parts and how these plants can be used to treat ailments associated with them. Beets may not look like the brain, but they too support it by increasing the oxygen that gets there. One study showed that people drinking one cup of beet juice a day had clearer thinking. Everything we eat matters. Cheers to these muffins.
Servings Prep Time
15muffins 40minutes
Cook Time
25-28minutes
Servings Prep Time
15muffins 40minutes
Cook Time
25-28minutes
Ingredients
Beet Puree
  • 2large yellow beetsor 4-5 small
  • 1/2cup water
Muffins
  • 3/4cup dates, pitted and cut into 3-4 small pieces
  • 1cup(140g) all-purpose organic flour
  • 3/4tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 1tsp fennel seedpound with a mortle and pestle
  • 1 egg, organic
  • 1/3(75g)cup organic light brown sugar
  • 1/4cup walnut oilcan substitute avocado oil or hazelnut oil
  • 1 1/2cup yellow beet puree
  • 1tbsp orange zest, grated
  • 1/2cup walnuts, broken into medium-sized pieces
Instructions
For beet puree
  1. 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.
  2. 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.
  3. 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.
For Muffins
  1. 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.
  2. Preheat oven to 375°F. Prepare a muffin pan with muffin liners.
  3. Sift together flour, baking soda, salt, and cinnamon. Whisk in fennel seed. Set aside.
  4. In large bowl, beat egg just to mix. Stir in sugar and then oil until well combined.
  5. Add pureed beets and orange zest and mix well. Stir in dates.
  6. Gradually add dry ingredients, stirring with a wooden spoon after each addition only until dry ingredients are moistened. Stir in walnuts.
  7. Spoon into muffin pan using a ¼ cup measure to fill about 2/3rds full.
  8. Bake for 25-28 minutes until tops are golden brown and muffins spring back when pressed with a finger.
  9. Remove from pan immediately to cool on wire rack. Store in covered container.
Recipe Notes

**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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