herbal honey – The Herbal Bake Shoppe

Burdock Root Carrot Cookies

Dina Ranade — Wed, 28 Oct 2015 17:18:22 +0000

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.

Herbburdock root
Apothecaryherbal honey
BakingCookie
Special Dietgluten-free
Traditional Usedetoxification, skin irritations

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

Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
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.
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.
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.
Transfer to wire racks with wide spatula to cool completely before icing.

For icing

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.
Ice cookies when thoroughly cooled. Keep refrigerated after icing.

For burdock root infused honey

In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
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.
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.

Lavender Honey Flourless Chocolate Cake

Dina Ranade — Tue, 07 Jul 2015 22:50:41 +0000

Lavender Honey Chocolate Cake Slice

Lavender Honey Chocolate Whole Cake

Making Lavender Honey

Dried Lavender Buds

Lavender Honey

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

Herblavender
Apothecaryherbal honey
BakingCake
Special Dietgluten-free

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

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.
In a food processor or coffee grinder, grind almond meal to a fine powder and set aside.
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.
Dry bottom of pan so no moisture gets into chocolate and transfer melted chocolate to a bowl to cool to room temperature.
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.
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.
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.
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.
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.
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

In a heavy saucepan, cook heavy cream over moderate heat until just warm and a wrinkled skin forms on the top.
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

Place bowl and beater of electric mixer into refrigerator to chill.
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

To remove cake from pan, cover with a wire rack and turn pan over onto the rack. Remove the pan and parchment paper.
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.
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.
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.
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.