gluten-free – 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 Zucchini Loaf infused with Basil https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/ https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/#respond Sun, 24 Sep 2017 20:26:39 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2229
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two dozen basil leavestwo dozen basil leaves
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Ever wonder why summer produces so much zucchini? If you grow a vegetable garden or, like me, receive a weekly CSA (community supported agriculture) box from a local farm, it seems like a logical question when this vegetable just keeps emerging. My curiosity lead me to explore and here’s what I found:

Zucchini grows in any type of soil, needs no extra attention, and easily pollinates. One plant will produce lots of flowers, which translates to lots of fruit. It also will keep producing more and more as the zucchini is harvested.

Inevitably, if you read food literature, you will see an article giving ideas for what to do with abundant zucchini. This summer, I tested a few new recipes. I listened tp an interview on The Splendid Table podcast with Skye Gyngell, a chef who just released a cookbook titled Spring. She described her Slow-cooked Zucchini with Tarragon as being her restaurant staff’s favorite. Look for the recipe on the Splendid Table’s website and if you don’t already, try listening to this podcast, I think you’ll love it. I also made a few different types of zucchini pancakes or fritters.

I try to love zucchini, but my truth can not be denied. It leaves me feeling meh. However, baking converts zucchini to my favorite vegetable. This zucchini loaf inspired by my self-proclaimed baking mentor, Maida Heatter from Maida Heatter’s Cakes actually inspired me to want more zucchini.

A best friend visiting told me she felt addicted to this zucchini bread like a drug. I’m not sure if that’s good, but I understand and I also would like to believe it’s because of my secret basil addition.

Zucchini Loaf infused with Basil
Favorite ways to use zucchini: Cakes, breads, loaves, muffins!
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Ingredients
  • 12-15leaves fresh basildepending on size of leaves, use 12 if large, 15 if medium
  • 1cup organic olive oil
  • 3cup (342g) organic all-purpose flour, sifted
  • 1/2teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 3teaspoon cinnamon
  • 1pound zucchini (1-2 medium to large), shredded2 packed cups shredded zucchini, do not drain
  • 2 organic eggs
  • 1 1/2cup (300g) organic granulated sugar
  • 1/2cup (100g) organic light brown sugar
  • 1teaspoon vanilla extract
  • 4ounces (1 cup) walnuts, broken to medium pieces
Instructions
For basil infused oil
  1. Making sure basil leaves are thoroughly dry, coarsely chop and combine in small saucepan with olive oil.
  2. Heat oil and basil on medium heat until gentle simmer. Simmer for 2 minutes. Remove from heat, cover and allow to sit for 25 minutes.
  3. Strain oil into a 1 cup glass measuring cup. Add additional olive oil if needed to measure 1 cup. Reserve basil for another use such as adding to sauces or soups.
For zucchini loaf
  1. Adjust an oven rack to one-third up from bottom. Preheat oven to 350°F. Prepare two 9x5x3 inch loaf pans by greasing with butter. Dust pans all over with fine, dry bread crumbs and tap out excess.
  2. In medium bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs just to mix.
  4. Mix in granulated and brown sugars. Then mix in basil infused olive oil and vanilla extract.
  5. Add sifted dry ingredients and stir gently to blend into a thick batter.
  6. Add zucchini with any accumulated liquid and blend with a wooden spoon. Stir in walnuts.
  7. Pour batter into prepared loaf pans and smooth tops. Bake for 1 hour and 30 minutes until toothpick inserted in center comes out clean.
  8. Cool for 15 minutes in pan, then turn out onto wire rack and cool completely. Slice when completely cool using a serrated knife.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this zucchini loaf use organic flour, sugars, eggs, olive oil and zucchini if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/feed/ 0 Cardamom Gluten-Free Banana Bread https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/ https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/#respond Mon, 13 Feb 2017 19:36:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1853

I dwell in an aversion to Valentine’s Day camp. Admitting this feels wrong and unromantic. My disdain isn’t really about the common complaint that love should be celebrated every day rather than just on one or by sending flowers, candy and cards. Without getting too dramatic, it’s more about the pressure to be happy when perhaps I’m not, feeling lonely and let down if I don’t have a valentine, and associated unpleasant memories. But even with these extremely negative thoughts, the idea still holds a tender place in my heart. The New York Times Cooking email that I receive almost daily recommends cooking at home for those you love this year rather than eating out and I love that. Baking inspiration flood social media feeds and websites I follow. Delicious looking chocolate raspberry or red velvet or hibiscus or rose flavored treats spread a kind of love that baking does like nothing else. What is not to love about that? Baking and my children make wonderful sweethearts.

I was working on my own valentine-ish creations but they still need help, so instead I pulled out an old notecard recipe copied from my mom for something I absolutely know will be delicious. I altered this banana bread a bit to make it gluten-free because my daughter likes to eat that way and added more spice to warm it up for extra love twist. There’s no red or pink, but there is chocolate inside and it will be filled with love and made with a warm heart.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. 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.

Cardamom Gluten-Free Banana Bread
Chai spices warm up this banana bread. In addition to cardamom, cinnamon, ginger, cloves, and allspice lend a touch of exotic. A mix of rice and coconut flours make for a moist but light loaf.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
  • 1cup (140g) white rice flour
  • 1/4cup (27.5g) coconut flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2teaspoon cinnamon
  • 1teaspoon cardamom
  • 1/2teaspoon ginger
  • 1/4teaspoon allspice
  • 1/8teaspoon cloves
  • 1/8teaspoon black pepper
  • 1/2cup (1 stick) organic unsalted butter, softened
  • 1/2cup (100g) organic granulated sugar
  • 2 organic eggs
  • 1 1/2cups mashed bananas (4-5)
  • 1/4 cup organic whole milk
  • 1/2cup gluten-free rolled oats
  • 1/2cup chocolate chips, semi-sweet
Instructions
  1. Preheat oven to 350°F. Prepare a 9x5x3 inch loaf pan by greasing with butter.
  2. In medium bowl, whisk together rice flour, coconut flour, baking soda, salt, cinnamon, cardamom, ginger, allspice, cloves, and black pepper. Set aside.
  3. Place softened butter in bowl of electric mixer and with paddle attachment, cream for about 30 seconds. Add sugar and continue to beat until light and fluffy.
  4. Beat in eggs until well combined. Mixture will look chunky.
  5. Add dry ingredients in two additions, alternating with bananas and milk beating after each addition until just incorporated. First add 1/2 dry ingredients, then 1/2 milk, then 1/2 bananas, then repeat.
  6. Remove from electric mixer and stir in oats and chocolate chips with a wooden spoon.
  7. Pour batter into prepared loaf pan and smooth top. Bake for 1 hour until toothpick inserted in center comes out clean.
  8. Cool for at least 10 minutes in pan, then turn out onto wire rack and cool completely.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this banana bread use organic flours, sugar, eggs, butter and milk if available.

cardamom powder

]]> https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
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acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/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
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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

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/feed/ 0 Rose Hazelnut Chocolate-Chip Cookies https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/#respond Tue, 16 Feb 2016 16:56:21 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1443
gluten free rose chocolate chipsgluten free rose chocolate chips
rose petalsrose petals
rose petal tincturerose petal tincture
inside a cookieinside a cookie
plates of cookiesplates of cookies
rose hazelnut chocolate chip cookiesrose hazelnut chocolate chip cookies

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.

Granted, sometimes a recipe needs work. When I mixed together the first batter for these cookies I used almond flour and coconut sugar. I kept thinking that it looked too wet and dark but I hoped that after a short time in the refrigerator, it would bake up fine. As I carried the covered bowl of batter to the refrigerator, I became distracted with something I left on the counter and put the batter bowl down quickly on top of the washing machine, which was churning my Sunday laundry. Note: never do this. In a split second the glass bowl of batter was face down on the floor, shattered in millions of pieces, batter splashed everywhere. I admit, I began to cry as I cleaned it up. After about an hour collecting myself, I began again and in the end I believe it was divine intervention for the first was a batter that should not have been baked. The new one looked much better using organic granulated sugar and hazelnut flour (I did not have almond flour left). The final result these extremely delicate but totally scrumptious chocolate chip morsels, totally gluten-free. Perhaps an egg would have helped them to hold together and I plan to try them that way another day. For now, my children all approved, and that works for me just fine. Possibly the brightening spirits rose petals worked their magic.

Rose Hazelnut Chocolate-Chip Cookies
Roses, known in the realm of herbal medicine as nervines, soothe anxiety, depression and grief. While a bouquet may be common practice, seldom do we take their essence internally. For these cookies, I used a commercially made extract and infusion, which really is no different than adding vanilla extract or vanilla beans soaked in milk. The subtle rose flavor barely peaks through and the result is a very delicate and gluten-free cookie bite, just right for a little heart nourishment.
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Ingredients
  • 1 1/4cup hazelnut flour
  • 1/2cup coconut flour
  • 1/4cup oat flour
  • 1tsp ground flax seed
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • 1pinch kosher salt
  • 1/2cup organic unsalted butter, softened
  • 1/2cup organic granulated sugar
  • 1tsp vanilla extract
  • 1tsp rose petal extract
  • 3/4cup rose infused coconut milk2 tsp dried rose petals + 1 cup organic coconut milk
  • 3/4cup milk chocolate chips
Instructions
  1. Remove any stems or other green parts from rose petals.
  2. Prepare rose infused coconut milk. Combine both liquid and solid portion of coconut milk in small saucepan. Heat on lowest setting, stirring occasionally until all of solid portion has melted and combines with liquid portion. Bring just to simmer. Add rose petals, simmer for 2 minutes, then remove from pot heat, cover and steep for 20 minutes.
  3. Prepare rest of ingredients while rose petals are infusing in coconut milk.
  4. In small mixing bowl, combine hazelnut flour, oat flour, coconut flour, ground flax seed, baking powder, baking soda, and salt. Whisk to thoroughly combine. Set aside.
  5. In large mixing bowl, softened and cream butter. Add sugar and thoroughly mix to combine. Add vanilla extract and rose extract.
  6. After 20 minutes of infusing coconut milk with rose petals, uncover and allow to cool for 10 minutes in pan. Strain through fine sieve or cheesecloth, pressing on rose petals to extract as much liquid as possible.
  7. Measure ¾ cup of infused coconut milk and allow to come to room temperature. Add half of milk to butter and sugar mixture, whisk to blend. Add rest of milk, whisking to combine.
  8. Add half of dry ingredients to wet ingredients and mix with wooden spoon until combined. Add remainder of dry ingredients and mix thoroughly.
  9. Stir in chocolate chips. Cover batter with plastic wrap and refrigerate for at least one hour.
  10. When ready to bake, preheat oven to 350°F. Drop by rounded teaspoons of batter on to cookie sheets approximately one inch apart. Cookies will not spread a lot in baking.
  11. Bake for 10-12 minutes until just beginning to turn brown. Cool on wire racks.
Recipe Notes

*Unsweetened coconut milk is approximately 20% fat. It naturally separates into liquid and solid portions at room temperature. Look for organic brands in BPA-free containers.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, sugar, coconut milk and flours if available.

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]]> https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/feed/ 0 Cardamom Kahlua Gluten-free Cupcakes https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/ https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/#respond Sun, 31 Jan 2016 21:10:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1413
cardamom kahlua cupcakescardamom kahlua cupcakes
plaintain flourplaintain flour
cardamom podscardamom pods
cupcakes out of the ovencupcakes out of the oven
eating cupcakeseating cupcakes

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.

Cardamom Kahlua Gluten-free Cupcakes
In many Asian and Middle Eastern cultures, cardamom coffee represents hospitality, a special way to welcome guests into a home. Cardamom with its warming and healing capabilities seems the perfect beverage blend addition. In these cupcakes, the flavor is subtle, but welcoming all the same.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 3 organic eggs, separated
  • 3/4cup organic granulated sugar
  • 1/2cup organic unsalted butter1 stick
  • 1cup organic brown sugar
  • 2 1/4cup plantain flourcan substitute organic all-purpose flour
  • 1/2cup unsweetened cocoa powderrecommend Dagoba brand
  • 1½ tsp baking soda
  • 3/4cup cardamom coffee, cooled
  • 3/4cup Kahlua
For icing
  • 6tbsp organic unsalted butter, softened
  • 2cup organic powdered sugar, sifted
  • 3tbsp unsweetened cocoa powder
  • 1tbsp Kahlua
  • 1-2tbsp hot cardamom coffee
For cardamom coffee
  • 10oz water
  • 1 1/2scoop ground coffee
  • 1tbsp cardamom powder
Instructions
For cardamom coffee
  1. Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
  1. Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
  2. Separate eggs, reserve yolks. Place egg whites in bowl of electric mixer and beat on high until holds soft peaks. Gradually add granulated sugar, beating after each addition. Continue to beat until holds stiff peaks. Set aside.
  3. In large mixing bowl, cream softened butter with brown sugar until well blended and smooth. Add egg yolks, one at a time, beating well after each addition.
  4. In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
  5. Gradually add dry ingredients to creamed butter, sugar and egg mixture, alternating with cool cardamom coffee and Kahlua. Approximately three additions of each will be needed. Beat well after each addition.
  6. Gently fold beaten egg white sugar mixture into batter.
  7. Using ¼ cup measuring cup, fill cupcake liners. Bake 20-25 minutes until tops begin to puff and form cracks on top. Toothpick test may not come out completely clean.
  8. Cool on wire racks for 5 minutes and then remove cupcakes from pan placing directly on wire rack and cool completely. Ice tops when cool.
For icing
  1. Sift together powdered sugar and unsweetened cocoa powder.
  2. Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
  3. After ½ sugar is added, add Kahlua and hot coffee continue to beat on high. Remove from mixer and beat in remainder of sugar and cocoa powder using a wooden spoon. Beat until smooth, adding additional coffee as needed.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes use organic eggs, sugars and unsalted butter if available.

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cardamom powder
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]]> https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/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
cookie close upcookie close up

 

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.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/feed/ 0 Chrysanthemum Gluten-Free Sugar Cookies https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/ https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/#respond Tue, 07 Jul 2015 22:54:55 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=552
Chrysanthemum CookieChrysanthemum Cookie
Dried Chrysanthemum FlowersDried Chrysanthemum Flowers
Chrysanthemum CookiesChrysanthemum Cookies
Chrysanthemum Cookie BowlChrysanthemum Cookie Bowl

Captivating flowers signify spring, summer, sunshine, and romance. There was a time when people spoke with flowers. If someone presented another a flower or a bouquet, they were communicating a message, a love note, or perhaps a dispatch not so positive. Today flowers still hold meaning, a breath of fresh air or a gift to brighten a gloomy moment, but I am fairly sure there are few people whom actually converse through them.

Many a medicinal plant includes the flower as part used. The white or yellow Chrysanthemum is one and its linguistic meaning is cheerfulness and optimism. My mentor, an acupuncturist and herbalist gave me a small sample of dried chrysanthemum flowers.

In Japan, chrysanthemum tea is a staple and considered to impart longevity and rejuvenation. I thought these flowers would go beautifully in a light and crisp sugar cookie. My son, who rarely relishes what I bake with herbs, admitted that these cookies, also grain free, tasted good and I saw him eating them all on his own. For me, that translates to cheerfulness. And optimism, to faith in myself and my herbal baking. So maybe these delicate flowers were speaking to me from their little container on my counter. I am glad to listen.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. 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.

Chrysanthemum Gluten-Free Sugar Cookies
Crisp edges, a moist center, and sweet; a little bite of cheerful.
Servings
40cookies
Servings
40cookies
Ingredients
For chrysanthemum-infused oil*
  • 2oz dried yellow or white chrysanthemum flowers, powdered**
  • ¼cup walnut oil
For cookies
  • 2¼cup almond flour
  • ½cup coconut flour
  • ½tsp baking soda
  • ½tsp salt
  • 1TBS chrysanthemum, powdered
  • ½cup organic unsalted buttersoftened
  • ¾cup organic granulated sugar
  • ¼cup chrysanthemum-infused walnut oil
  • 2 organic eggs
  • 2tsp vanilla extract
  • 1TBS honey
  • ¾cup white chocolate chips
Instructions
For cookies
  1. Preheat oven to 350 °F. Line 2 baking sheets with parchment paper.
  2. In small bowl, stir together almond flour, coconut flour, baking soda, salt and chrysanthemum powder.
  3. In large bowl of electric mixer on medium speed, cream together butter, chrysanthemum infused walnut oil and sugar for 2 minutes until light and fluffy. Add eggs, vanilla extract and honey. Mix until combined approximately 30 seconds.
  4. Add dry ingredients 1 cup at a time, missing after each addition until flours are completely incorporated. Remove bowl from mixer and stir in white chocolate chips.
  5. Gather dough together with hands and form into a ball, wrap in plastic wrap and refrigerate overnight.
  6. When ready to bake cookies, divide dough into thirds. Work with one third at a time, keeping remainder of dough cold in the refrigerator. With hands, roll dough by the teaspoonful into small balls, place on lined baking sheets and press down gently with palm of hand to form slightly flatten disc.
  7. Bake on middle rack of oven for 10-12 minutes until just starting to turn brown on the edges.
  8. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely.
For chrysanthemum-infused oil
  1. To infuse oil, in a coffee or spice grinder, place dried chrysanthemum flowers and grind to fine powder.
  2. Reserve 1 tablespoon of powder for when cookies are prepared, cover in a small bowl.
  3. Add remainder of powder to walnut oil. Heat gently either in small saucepan, just to simmer. Cover and keep warm for 1-2 hours. Alternately place in yogurt maker for 24-48 hours.
  4. Allow infused oil to cool prior to adding to batter.
Recipe Notes

*Prepare chrysanthemum infused oil 24-48 hours prior to making cookies.

**Alternately you may use chrysanthemum tea bags, open and measure 2 oz of the tea leaves.

Dried chrysanthemum flowers can be purchased online or from Oriental markets. These are not the chrysanthemums that are sold in garden centers or that are grown in pots in autumn. If unable to find, walnut oil… hazelnut oil, coconut oil or avocado oil may be substituted.

]]> https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/feed/ 0 Lavender Honey Flourless Chocolate Cake https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/ https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/#respond Tue, 07 Jul 2015 22:50:41 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=545
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Whole CakeLavender Honey Chocolate Whole Cake
Making Lavender HoneyMaking Lavender Honey
Dried Lavender BudsDried Lavender Buds
Lavender HoneyLavender Honey

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.

When I was in college I obsessively bought cookbooks somewhat because cooking fascinated me and I dreamed of doing it well. I joined a book club that automatically sent a cookbook each month allowing you to send it back or keep it. One month I received Maida Heatter’s Book of Great American Desserts. I did not really want this book as I had never heard of her, but I missed the deadline to send it back, paid for it and it was mine. I had no idea that I had just purchased a baking treasure. Now I realize that there are many possible explanations for baking failures. Of course, the obvious is you did something wrong. But it may also be the recipe. Never ever when I bake from Maida Heatter’s recipes, do they disappoint. Each time they succeed, look right, and are delicious. She is a true master of cookbook writing and I am not the only one who so thinks. She has won many awards. One very smart food blogger dedicated a website to baking through step-by-step many of her cakes, breads, cookies, etc. http://madaboutmaida.blogspot.com/p/about-maida-heatter.html

She is a true inspiration and I hesitate to touch any of her recipes, but as I search for ways to make herbs taste good and incorporate them into life, I keep going back to her books as a guide for I trust them like no other.

The floral lavender addition peaks through the dense, rich flavor of this cake just barely imparting it a bit of mystery. If preparing the lavender honey, plan to make the honey about 2 weeks before making the cake so it is ready when the time comes to bake. (see note below)

Adapted from Maida Heatter’s Cakes (Robert Redford Cake)

Lavender Honey Flourless Chocolate Cake
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Ingredients
For cake
  • 1¼ cup almond meal
  • 12oz semisweet chocolate chips(I used Ghirardelli)
  • 1½sticks organic unsalted butterroom temperature
  • ½cup lavender honey*
  • 1tsp vanilla extract
  • 10 organic eggs, separated
  • ¼tsp salt
For icing
  • ¾cup heavy cream
  • 12oz semisweet chocolate chips
For lavender honey
  • 3TBS dried lavender flower buds
  • 1cup organic honey
  • cheesecloth and kitchen twineoptional
For whipped cream
  • 1cup organic heavy cream
  • 1TBS lavender honey*
  • ½tsp vanilla extract
Instructions
For cake
  1. Adjust rack of oven one third up from bottom. Preheat to 375 °F. Butter pan on bottom and sides, line bottom with a round of parchment paper cut to fit inside pan, then butter paper and dust bottom and sides with a bit of almond meal, shake out excess.
  2. In a food processor or coffee grinder, grind almond meal to a fine powder and set aside.
  3. Place the chocolate chips in the top of a double boiler, add about 2 inches of water to bottom and warm on medium heat to melt chocolate on top. Cover top with a paper towel to absorb any steam, then cover with lid. As chocolate begins to melt, stir and remove from heat. Let stand, stirring occasionally until completely melted.
  4. Dry bottom of pan so no moisture gets into chocolate and transfer melted chocolate to a bowl to cool to room temperature.
  5. In electric mixer, with paddle attachment, beat butter until soft. Gradually add lavender honey, beating until smooth, then add vanilla and beat a few seconds to combine. Then begin to add egg yolks, two or three at a time, beating after each addition. The mixture will look curdled which will go away after other ingredients are added, so just beat until the yolks are mixed into the butter and honey.
  6. Add melted chocolate and beat until mixed through. Scrape sides of bowl with a rubber spatula as needed. Add almond meal and beat to mix. Transfer mixture to a large mixing bowl, the largest you have.
  7. Wash the bowl of the electric mixer well and wipe out with a dash of white vinegar. Now add egg whites and salt to bowl and beat with beater attachment. Beat for approximately 5-7 minutes until just barely stiff, they should stand up straight when the beater is raised.
  8. With a rubber spatula, fold about a quarter of the beaten egg whites into the chocolate mixture. Gently, fold in a second quarter of the egg whites. Continue to add egg whites, gently folding in to just blend the mixtures. This will make a large amount of batter.
  9. Pour the batter into the prepared pan. Bake at 375 °F for 20 minutes, then reduce the oven temperature to 350 °F and bake for an additional 50 minutes (70 minutes total baking time). Test for doneness by inserting a toothpick into the center, it should come out clean.
  10. Turn off the oven and open the door. Let the cake cool in the oven for 15 minutes, then remove it to a wire rack and cool completely. The cake will sink in the center during the cooling.
For Icing
  1. In a heavy saucepan, cook heavy cream over moderate heat until just warm and a wrinkled skin forms on the top.
  2. Add chocolate chips, reduce heat to low and stir with a small wire whisk until smooth. Cool by transferring to a small bowl to stop the cooking and stir occasionally. Icing will slightly thickened.
For whipped cream
  1. Place bowl and beater of electric mixer into refrigerator to chill.
  2. Once cold, add heavy cream, lavender honey and vanilla extract and whip until holds a soft shape but not stiff. Whipped cream can be made ahead, refrigerated and whipped slightly with a wire whisk just before serving.
To Assemble Cake
  1. To remove cake from pan, cover with a wire rack and turn pan over onto the rack. Remove the pan and parchment paper.
  2. Cover cake with another wire rack and turn over again. The cake will most likely not look level on top. With a long, thin, sharp knife trim the top to make level.
  3. Transfer cake to a cake platter or dish. Cut four 10x3 inch strips of wax paper and slide each under one side of the cake to protect the platter from icing as it may drip over the sides of the cake.
  4. Pour the cooled icing over the top of the cake, carefully spreading so that only a small amount drips over the sides of the cake. Spread until top is smooth. Remove the strips of wax paper.
  5. I like to refrigerate the cake so the icing hardens a bit, but you do not have to do this. Serve with big spoonfuls of whipped cream.
Recipe Notes
Lavendar Honey Infusion Methods

Long-Infusion Method
Put lavender into glass jar with lid, pour honey over flowers and stir with a wooden chopstick or popsicle stick. Cover with lid and allow to sit in a cool, dark place for 1-2 weeks. Stir daily with chopstick or popsicle stick. Strain through cheesecloth, squeezing to get as much honey out as possible.

Short Heating Method
Cut 2 pieces of cheesecloth into 6x9 inch rectangles then fold in half, divide lavender into 2 parts and place each in center of folded cheesecloth, fold as a package and tie with kitchen twine. Pour honey into top of double boiler and add lavender packages, tying twine to the handle of the saucepan and cut so none hangs over the edge of pan. Warm 2 inches of water in bottom of pan and lightly simmer for 40 minutes. Do not allow honey to boil or overheat and stir frequently. Remove from heat and allow to cool, remove lavender packets. Squeeze packets to get as much honey out as possible. Alternately, lavender flower buds can be added directly to honey and once heating is finished strained through a cheesecloth prior to cooling.

Lavender Honey Already Prepared
Lavender honey already prepared is available for purchase, it is easy to find online and usually costs $10-$20. I found several options on Amazon and it is also sold in specialty food stores, even Whole Foods.

]]> https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/feed/ 0 Lavender Almond Truffles https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/ https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/#respond Tue, 07 Jul 2015 22:49:25 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=543
Lavender Almond TrufflesLavender Almond Truffles
Lavender Almond Truffles on TrayLavender Almond Truffles on Tray

Using herb powders rolled into bite-sized balls is a brilliant kitchen apothecary tool. Almost any herb can taste good this way. The wisest herbalists use these to acquaint those who are sensitive and discerning of palate, especially children, to a pleasant way of ingesting herbs.

Rosemary Gladstar, an amazing teacher known as the godmother of herbalism, offers the idea of herb balls in the books she has authored. These mix herbal powders into 2 parts nut butter with 1 part sweetener, honey or maple syrup, and are an inspiration to create your own favorite confection. It is true that many herbs are just not appealing to our penchant that leans toward the salty and sweet. They are bitter or sour or overly fragrant. But mix herbal powder with cocoa, peanut butter and honey and the flavor becomes tolerable, even delightful. For me, these also function as a filling and healthy quick breakfast or snack.

If any ingredient in the recipe does not suit your own tastes, feel free to make substitutions, different nuts, maple syrup for honey, or cinnamon instead of ginger. Let your preferences steer you through more eating of herbs.

Lavender Almond Truffles
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Ingredients
  • ½cup figs
  • 1cup almonds
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey's is also fine
  • additional cocoa powder for coating
  • 3TBS honey
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp lavender powder
  • ½tsp ginger
  • pinch of salt
Instructions
  1. In a small bowl, cover figs with boiling water and soak for 30 minutes.
  2. Place almonds and cashews in a food processor and pulse until they are chopped completely and begin to form a paste. Stir and scrape down sides to make sure that all of the nuts are incorporated.
  3. Add soaked figs, cocoa powder, honey, flax seed, vanilla, lavender powder, ginger, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add a bit more honey if seems too dry.
  4. Remove from food processor and put into a container with a lid, lined with waxed paper. Cover and freeze for at least 30 minutes, this can stay in the freezer longer though until you are ready to mold into truffles.
  5. Remove from freezer and roll into small balls, and then roll in additional cocoa powder to coat. This will make your hands messy, but will wash right off. Store truffles, covered in the refrigerator.
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