holy basil – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Fri, 16 Mar 2018 16:23:12 +0000 en-US hourly 1 Episode 002: Kitchen Segment — An Invitation to Tea https://theherbalbakeshoppe.com/episode-002-kitchen-segment-an-invitation-to-tea/ Fri, 16 Mar 2018 16:23:12 +0000 https://theherbalbakeshoppe.com/?p=2489
Explore the art and science of kitchen herbalism. Each episode delves into the fascinating world of botanical medicine — how it can enhance our lives and support our well-being. Build your own personal kitchen apothecary, a medicine cabinet stocked with all that is good for your families, friends and yourself.

Big love to you!

On this first kitchen segment of An Herbal Diary, Dina invites you into her kitchen for a discussion on herbal tea preparation. Pull up a stool, come sit and enjoy!

Get the recipe

Herbal Tea Blend ?
Holy basil (Ocimum tenuiflorum)
Linden Flower (Tilia cordata)
Milky oat tops (Avena sativa)
Lemon Verbena (Aloysia citriodora)
Rose petals (Rosa damascena)

Suggested sources for dried herbs:
[Mountain Rose Herbs] [Rosemary’s Garden]

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

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Original music composed by Dylan Rice — singer, songwriter, guitarist.

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Subscribe to my newsletter. Send me a question. Leave a comment on this episode. I would absolutely love to know you better and learn about your own experiences with herbal medicine!

[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Vegan Tulsi Chocolate Chip Cookies https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/#respond Tue, 04 Apr 2017 19:06:49 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1979
gluten free chocolate chip cookiesgluten free chocolate chip cookies
recipe planning with tulsirecipe planning with tulsi
tulsi chocolate chip chickpea flour cookiestulsi chocolate chip chickpea flour cookies

These cookies were inspired by: http://www.valisesetgourmandises.com/vegan-chickpea-flour-chocolate-chip-cookies/#.WN_VyCMrJO0

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

Making these cookies triggered a contemplative moment for me. Of course, people love baking cookies because they taste delicious. But, perhaps more critical, cookies blend up in no time and super easily. Ok, I know that’s no great revelation, but I’ve never truly got that before, like in my soul.

I’ve been baking cakes for my “becoming a better baker project” and they take a lot of time. Cakes also use large amounts of sugar, butter, eggs, and flour. When I took a break from the project and baked these cookies with none of the aforementioned ingredients and in literally under 30 minutes, I experienced an instant cookie love. I felt it in my soul, easy and delicious, not to mention frugal and sustainable, but that also relates to ingredient choices. (Click here if you would like to read more about my project.)

I’ve also decided cookies champion powdered herbs better than any other herb form like tea, syrup, extractions etc. Teas, syrups, honey seem to disrupt batter proportions creating liquid imbalances. Concentrated extractions are added in such small amounts, you may not even know they are there. There may be solutions, but I’m still working them out.

So, two discoveries in one cookie, I like that. Still in progress… uncovering ultimate ways to bake with alternative flours, sweeteners, and moistening ingredients.

Vegan Tulsi Chocolate Chip Cookies
Tulsi, also known as holy basil, is a definite member of the top ten herbs to love. These cookies are a great way to get to know it better. Its flavor is a blend of mellow clove, licorice and citrus with a slight hint of its sweet basil cousin. In India, tulsi’s original home, chickpea flour is a common ingredient in flatbreads. It seems natural to combine them together into a gluten free chocolate chip cookie.
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 2/3cup (165g) garbanzo bean flour, chilledI used Bob's Red Mill
  • 1/4cup (50g) granulated organic sugar
  • 1teaspoon baking soda
  • 1/4tsp salt
  • 1 tablespoon tulsi, powdered
  • 1/3cup coconut oil, melted
  • 1/3cup maple syrup
  • 2teaspoon lime juice
  • 2teaspoon vanilla extract
  • 1/3cup chocolate chips
Instructions
  1. Place garbanzo bean flour in refrigerator to chill for at least 30 minutes. This will help the cookies to keep their shape while they are baking.
  2. Line two baking sheets with parchment paper. Adjust oven racks so rack is in center of oven. Preheat to 350°F.
  3. In large mixing bowl, combine flour, sugar, baking soda, salt and tulsi powder.
  4. Place coconut oil in a medium sized mixing bowl and if hardened, microwave for a few seconds until turns to liquid. Add maple syrup, vanilla extract, and lime juice. Stir to combine.
  5. Pour wet ingredients into dry and mix well with wooden spoon. If batter seems to dry, add a bit more lime juice.
  6. Stir in chocolate chips.
  7. Using a tablespoon to measure batter, roll with hands into balls. Place on baking sheet and press down gently with fingers.
  8. Bake 8-10 minutes, checking after 8 minutes to make sure cookies are not overcooked. They should still be soft and will harden as they cool. Cool on wire racks.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic sugar, flour, coconut oil, maple syrup and lime juice if available.

tulsi powder

]]> https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/feed/ 0 Soothing Herb Blend Mini Crumb Muffins https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/ https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/#respond Thu, 30 Jun 2016 19:44:10 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1639
soothing herb blend crumb muffinssoothing herb blend crumb muffins
muffin samples at marketmuffin samples at market
three blends for salethree blends for sale
blend of linden, lemon balm, rose, tulsiblend of linden, lemon balm, rose, tulsi
muffin bitemuffin bite
soothing herbal tea blendsoothing herbal tea blend
powdered herbspowdered herbs
muffins and herbsmuffins and herbs
three muffins on displaythree muffins on display

Interesting human behavior story…

Last weekend, for the first time ever, I sold jars of herbal blends at a local craft market. I wanted to talk to people, to gather ideas and see what people are interested in so I can be more useful. I sold very few jars, but I did learn from people’s reactions. I had samples of baked treats made with the three herbal blends to show diversity of use besides making tea or taking them in a pill. These mini muffins were one of the samples and I displayed them in a cake stand with a clear cover. There were only a couple of people who asked me about them and when I explained what they were, very few people even took one.

So here is the interesting behavior… In the middle of the day I left my table for a bit to get a much needed iced coffee. As I walked back through the park where the market tables were set up, I saw my table in the distance. I realized that there was a steady stream of people approaching, lifting the lid of the cake stand and taking muffins. When I got back about 75% were gone! Crazy. When no one was there, people were willing to try even though there was no label as to what they were made with, but when I was there explaining, the no thank-you’s were abundant. I’m not sure if this means that the thought of eating dried herbs baked into a muffin was unappealing or if they were just shy or worried they would not like and then be embarrassed to say so. Which ever, I hope you try for yourself. They have a few steps, none of which is hard and are deliciously different.

Although the tea blend is a mix of calming herbs, I am not sure eating in a muffin will do that, maybe a tiny bit. And would you try them if they were a sample at a craft market table? Please leave me a comment below.

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.

Soothing Herb Blend Mini Crumb Muffins
Please don't worry if you don't have all the herbs for the blend, these muffins can be made with any combination such as lemon balm and holy basil or just one single herb. I would be happy to send you the herbal blend, too! Just send me a note at dina@theherbalbakeshoppe.com
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Ingredients
Soothing Herb Blend
  • 1tbsp dried linden flower
  • 1tbsp dried lemon balm
  • 1tbsp dried holy basilalso known as tulsi
  • 1/2tbsp dried rose petalsuse only organic roses if drying yourself
Herb infused honey
  • 6ounces soothing herbal tea blend
  • 8ounces honey
For Crumb topping
  • 1/4cup organic granulated sugar
  • 1/4cup organic light brown sugar
  • 1/2tsp cinnamon
  • 1/8tsp salt
  • 1/4cup unsalted butter melted1/2 stick
  • 2/3cup organic all-purpose flour
For Muffins
  • 2 1/4cup organic all-purpose flour281.25grams
  • 2tsp baking powder
  • 1 tsp baking soda
  • 1/2tsp salt
  • 1tbsp lemon zest, grated
  • 2/3cup organic unsalted butter, melted
  • 2/3cup herb infused honey
  • 3/4cup organic whole milk
Instructions
For herbal blend
  1. Combine all dried herbs, mix to blend. Using a coffee grinder, grind to fine powder.
For herb infused honey
  1. Prepare a double boiler with 1 inch of water in bottom. Bring to gentle boil.
  2. Combine powdered herb blend and honey in top of double boiler. Stir with a wooden chopstick. Cover, Turn heat to lowest setting and gently heat for 6 hours.
  3. Strain honey while still warm using a strainer covered in cheesecloth set over a 1 cup glass measure. You may have slightly less than needed amount of 2/3 cup, add plain honey if needed.
For crumb topping
  1. Preheat over to 375°F. Line small baking sheet with parchment paper.
  2. Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir with a rubber spatula until just moistened.
  3. Spread mixture on lined baking sheet and bake for 15 minutes until dry. Break up with fork into small crumbs if needed. Cool completely before topping muffins.
For muffins
  1. Preheat oven to 400°F.
  2. Line mini muffin pans with mini muffin liners. If you do not have mini muffin pans, these can be made as regular sized muffins.
  3. In large mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In medium mixing bowl, combine cooled melted butter and honey. Whisk to blend. Lightly beat eggs, then add to butter and honey mixture and whisk to blend.
  5. Add milk and whisk to blend well.
  6. Make a well in center of dry ingredients. Pour in wet ingredients and stir gently to combine only until there are no remaining dry spots. Avoid overmixing as much as possible.
  7. Spoon by teaspoonfuls into lined muffin pan to fill 3/4 full. Sprinkle on crumb topping to cover top as much as desired.
  8. Bake for 12 minutes. If using regular sized muffin pan, increase baking time to 18-20 minutes. Test with a toothpick.
  9. Allow to stand in pan for 10 minutes then remove to cool completely on wire racks. These freeze well packed in air-tight containers.
  10. Optional: dust with powdered sugar before serving
Recipe Notes

*I would be happy to send you a sample of the herbal blend to try, just send me a note at dina@theherbalbakeshoppe.com

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic butter, organic milk if available.

blend of linden, lemon balm, rose, tulsi
muffins and herbs

]]> https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/feed/ 0 Tulsi Chocolate Cranberry Bundt Cake https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/ https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/#respond Sun, 27 Dec 2015 19:11:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1368
tulsi chocolate cranberry bundttulsi chocolate cranberry bundt
powdered holy basilpowdered holy basil
cranberriescranberries
bundt right out of ovenbundt right out of oven
slice with tulsislice with tulsi
cake with slicecake with slice

Authenticity.

I am nutritionist by profession, an aspiring herbalist, love the concept of cooking, and dream of being a baker. It makes me happy to have the Herbal Bake Shoppe as a platform to mix all of this together. The baker dream part means I don’t get it right most of the time, but will keep working on that. When I discussed with my herbalist mentor this venture, he suggested it was important to maintain processing the herbs in traditional ways, as teas or tinctures for examples, to get any effect at all. I understand his point and have been working on ways to incorporate herbal water, alcohol, or oil infusions into the recipes I create. This cake is not perfect, but it is timely and uses a widely available herbal tea. The texture is lovely, but the taste not as chocolaty as I imagined, also not as sweet or even enough cranberries. The tulsi flavor comes through making it more like a mild spice cake. I am going to make it again and attempt a better result, but I am posting to ask for your input. What do you think of a mild, not so sweet, touch of sour cranberry chocolate cake? Would you even make a cake using tulsi tea? Do you like the idea of using herbal preparations in baking or is that an extra step you would not take? And specific to this recipe, if you were to bake it, how much cocoa powder would you add; what measure of cranberries? Please leave a comment below and thank you so much for supporting my journey with your input!

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.

Tulsi Chocolate Cranberry Bundt Cake
Tulsi, also known as holy basil, blends sweet and fragrant tones into this not so perfect cake. It could be more chocolaty or packed denser with cranberries, but it's lightness may be just the perfect complement to the sugar of the holidays. Post a comment below to tell me what you think!
Servings Prep Time
12-16slices 20minutes plus 2 hours for rise
Cook Time
40minutes
Servings Prep Time
12-16slices 20minutes plus 2 hours for rise
Cook Time
40minutes
Ingredients
For tulsi tea *
  • 3teaspoons tulsi, dried and powdered3 tea bags
  • 12oz hot water
For glaze
  • ¾cup organic powdered sugar, sifted
  • 1-2tbsp organic whole milk
  • 1tbsp organic unsalted butter, melted and cooled
  • 1/2tsp chocolate extract
For bundt cake
  • 3 1/2 cups organic all-purpose flour
  • 6tbsp cocoa powder (Dagoba)
  • 3/4cup organic granulated sugar
  • 3/4cup organic coconut sugar
  • 1/2tsp salt
  • 2packages active dry yeast
  • 1 1/2cups organic unsalted butter, softened
  • 1cup hot tulsi tea
  • 4 eggs
  • 1cup organic fresh cranberries, cut in half
  • 1/3cup dried cranberries, chopped
  • 1tsp lemon zest, grated
Instructions
For tulsi tea
  1. Tulsi is also known as holy basil. Brew strong tea using 3 tea bags to 12 ounces of hot water or 3 teaspoons dried, powdered tulsi with 12 ounces of water. Steep for 20 minutes. Strain, reserving liquid and pour into small saucepan to keep warm over lowest heat setting
  2. Tea can be prepared up to 48 hours in advance, kept refrigerated and then gently warmed prior to adding to batter.
For Bundt cake
  1. In bowl of electric mixer, combine 1 cup flour, cocoa powder, sugars and salt. Stir well until thoroughly mixed through. Add yeast and stir. Cut butter into large chunks and add to flour mixture with hot tulsi tea. Beat on low for 2 minutes.
  2. Add eggs and additional 1 cup flour, beat this time on high for two minutes more.
  3. Cover mixing bowl with plastic wrap and then damp kitchen towel and allow to rise for 1 hour.
  4. Stir in fresh and dried cranberries, lemon zest, and additional 1½ cups flour. Mix with wooden spoon to create a smooth cake batter.
  5. Recover mixing bowl with plastic wrap and damp kitchen towel and let rise an additional hour.
  6. Preheat oven to 350°F. Spray bundt pan with olive oil cooking spray to thoroughly coat. Pour batter into prepared pan and bake for 40 minutes. Test with toothpick to assure it comes out clean.
  7. Cool on wire rack for 10 minutes then remove from pan and cool completely
  8. Prepare glaze by combining all ingredients, stirring until smooth. Drizzle glaze over cooled cake.
Recipe Notes

Tulsi is also known as Holy Basil or Sacred Basil so may be sold under these names as well.

Using organic ingredients whenever possible will make your baked goods more wholesome and nutritious. For this cake, use organic flour, sugars, butter, eggs, and cranberries if available.

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