infusion – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Sun, 19 Jan 2020 00:32:22 +0000 en-US hourly 1 Saffron Panna Cotta https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/ https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/#respond Sun, 19 Jan 2020 00:32:20 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=7422
E2BD59C7-9BFE-4DC2-91BF-BC59AD094673_1_105_cE2BD59C7-9BFE-4DC2-91BF-BC59AD094673_1_105_c
32C14FC9-34AC-4C41-8AF7-28930EE4618D_1_105_c32C14FC9-34AC-4C41-8AF7-28930EE4618D_1_105_c
537C06BF-2B37-469E-A10B-D64ADD219549_1_105_c537C06BF-2B37-469E-A10B-D64ADD219549_1_105_c
Saffron Panna Cotta
Servings Prep Time
4-5 45minutes
Servings Prep Time
4-5 45minutes
Ingredients
  • 1/8tsp saffron threads20 threads
  • 1/4cup boiling water
  • 1 1/2tsp unflavored gelatin
  • 1 1/4 cup heavy cream
  • 2tbsp sugar
  • 1/2tsp kosher salt
  • 1/4tsp saffron threads40 threads
  • 3/4 cup coconut milk, whole fat
  • honey
  • coconut flakes
Instructions
  1. Steep 1/8 tsp saffron in 1/4 cup boiling water, covered for 25 minutes. Then refrigerate to chill for 5-10 minutes.
  2. Sprinkle gelatin on top of saffron infused water. Let stand for about 10 minutes until gelatin has softened.
  3. At same time as saffron is steeping in water, combine heavy cream, sugar, Kosher salt and 1/4 tsp saffron in a medium saucepan. Bring just to boiling over medium heat. Cover and remove from heat. Let steep for 30 minutes.
  4. Return heavy cream/saffron mixture to heat and bring back to boil on low heat. Add gelatin/saffron mixture and cook, stirring constantly for 2 minutes until gelatin has dissolved. Again remove from heat and stir in coconut milk.
  5. Fill a large bowl about 1/3rd full with ice water. Place a medium sized bowl in large bowl to slightly submerge it into ice water. Pour panna cotta mixture through a stainer into the submerged bowl making sure the bowl does not tip over. Stir frequently for 5 minutes until cooled and slightly thickened.
  6. Divide into small ramekin dishes (4-5). Refrigerate overnight.
  7. To serve: Fill a small bowl with hot water. Dip each ramekin in for about 10 seconds, Run a thin, small knife around the inside edge of the ramekin to loosen. Place a plate over the top and quickly invert the panna cotta onto the plate. Top with a few drizzles of honey and a sprinkle of coconut flakes.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe use organic heavy cream, sugar, coconut milk if available.

]]> https://theherbalbakeshoppe.com/recipe/saffron-panna-cotta/feed/ 0 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.

Please be in touch!

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”] ]]> Dandelion-infused Focaccia https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/ https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/#respond Wed, 15 Jun 2016 19:19:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1618
topped and plaintopped and plain
dried dandelion leafdried dandelion leaf
after 5 minutes of kneadingafter 5 minutes of kneading
half to each panhalf to each pan
toppingstoppings
focaccia crustfocaccia crust
cutting focacciacutting focaccia
inside focacciainside focaccia

Bread, it has gone from the most basic source of nourishment to whole grain dieting staple to food shunned and the gluten sensitivity enemy, cause of unwanted weight gain and digestion problems. Bread itself may not be as evil as current culture pronounces it, but that which we buy in plastic bags at the supermarket may be. Not because it is bread. The chemical additives, preservatives and flour from wheat sprayed with pesticides seem to me more of a problem than eating a slice of wholesome homemade bread. I wonder if in 10 years we will look back on all the no gluten recommendations and say, as we now say for fat, gluten isn’t really that bad. Making your own bread sounds hard. Truly, controlling the ingredients and mastering some basic techniques is empowering. Use organic flours, replace water with herbal infused tea and control the chemicals by adding none. I am not saying I don’t buy bread, I do. I also think it important to balance the amount of carbohydrate we eat. I avoid eating too much gluten. But demonizing a food seems to make little sense, especially when modern processing is likely the heart of the problem. This lovely focaccia is an easy bread to bake. Personalize it with any topping you like or keep it plain. The dandelion tea can add extra nutrients and may even help our bodies absorb them. Please leave a comment below and tell me what you think about bread, gluten, and adding herbal tea to baking. Can’t wait to hear your thoughts!

Dandelion-Infused Focaccia
There is science behind herbs positively affecting yeast fermentation, translation: making bread with herbal tea can yield a rise that creates texture and taste excellence. The benefit of dandelion tea in this focaccia speaks vitamins and minerals and the addition of bitter, not to be tasted but to help with digestion of a food we have come to shun.
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Ingredients
Dandelion tea
  • 2tbsp dried dandelion leaf6 dandelion leaf tea bags
  • 16ounces boiling water
Focaccia
  • 5 1/2-6cups all-purpose organic flour
  • 2 1/4tsp instant yeastrapid rise is best, but regular yeast is ok also
  • 2tsp salt
  • 1/4cup olive oil + additional for coating pans
  • 2cups dandelion tea
  • 4cloves garlic, chopped
  • 1tbsp parsley, chopped
  • 1/4tsp salt
  • 1/2tsp crushed red pepper flakes
Instructions
For dandelion tea
  1. Prepare strong dandelion tea. Combine dried dandelion leaf with 16oz of hot water in French coffee press or other tea infusion vessel. Steep for 30 minutes.
  2. Strain and reserve dandelion tea. Add a bit of water if needed to measure 2 cups. Set aside to cool.
For focaccia
  1. Measure flour. Begin with 5 cups or 567 grams in a medium bowl. Measure the remaining 1 cup (113grams) into a small bowl and set this aside.
  2. Add yeast and salt to measured 5 cups flour. With a dough cutter or scraper, the plastic ones are easy to manipulate, blend just to mix thoroughly through.
  3. Add olive oil and dandelion tea and blend until dough forms a mass. If it is too sticky and soft, add some of additional flour, a little at a time, cutting in after each addition. When dough begins to hold its shape and pull away from the sides of the bowl, it is ready for kneading.
  4. Turn dough out onto a floured surface for kneading. This dough is very soft, so begin by kneading very gently. With floured hands, fold the dough end farthest away over toward you, then push with the palms of your hands away from you. Turn the dough a quarter turn. Keep board and hands floured and scrape up any dough that sticks to the board with a dough scraper. Knead in this way, folding, pushing, then turning a quarter turn for 5 minutes.
  5. Dough will be smooth, soft, and bounce back when you gently push a finger into it.
  6. Return dough to mixing bowl. Cover with plastic wrap. Allow to rise for 1 hour. Dough will reach top of bowl.
  7. Drizzle lines of olive oil on bottom of two 9 inch pans. Pans can be square or round.
  8. Turn dough out onto a floured board. Cut in half with dough cutter or scraper. Put one half in each pan. Turn over to coat both sides with olive oil. Push fingers into top of dough to spread to edges of pan and create little crevices. Cover with plastic wrap and allow to rise for 20-30 minutes until puffy.
  9. Preheat oven to 425°F.
  10. Prepare topping. Chop garlic and parsley. Mix with salt and red pepper flakes. Sprinkle on top of focaccia. Alternatively, leave loaves plain or create any topping you like.
  11. Bake 25-30 minutes until crust is golden brown and firm. Turn pans after 20 minutes if needed for even browning.
  12. Cool on wire racks or serve warm.
Recipe Notes

* Fresh dandelion leaf can be substituted for dried dandelion leaf, but in larger amounts. If using fresh dandelion leaf, add 1/4 cup chopped to 16 ounces water.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this bread use organic flour, olive oil, garlic, and parsley if available.

toppings
inside focaccia

]]> https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/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.

Shop this post:
dried rose petals
hazelnut flour
coconut flour
organic sugar

 

organic rose petals
plates of cookies

]]> https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/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.

]]> https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/feed/ 0 Turmeric Crescents https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/ https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/#comments Fri, 09 Oct 2015 16:40:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1238
single crescentsingle crescent
proofing yeast with turmericproofing yeast with turmeric
filling and doughfilling and dough
into the oveninto the oven
out of the ovenout of the oven
turmeric crescentsturmeric crescents

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.

Turmeric ranks among the most researched herbs. Recently, GreenMedInfo.org posted an article linking the ingestion of turmeric to the positive impact of 600 diseases, practically lifting this traditional spice to a magical scale. Studies frequently focus on just one component of turmeric, curcumin, as the active source for anti-cancer and anti-inflammatory benefits. The big question is whether curcumin truly is quintessential or are other noncurcumin components equally endowed with medicinal potential. Of the 235 chemical compounds identified in turmeric, curcumin makes up just 2-5% of the plant. Multiple chemically diverse noncurcumin compounds also exhibit strong anti-cancer and anti-inflammatory activity. Additionally, some work synergistically with curcumin to increase its absorption.

 

The point is for maximum benefits keep the whole plant intact, using it as turmeric rather than isolating it into parts such as curcumin. Traditional practice seems to know this. Turmeric has been safely used for centuries as a non-toxic, tolerated food spice. A food dose of turmeric may not be concentrated as a dose from a capsule; however, adding it into daily life whenever possible, even if in small amounts is a win-win. Baking with herbs captures this concept. Eating turmeric in a cake, cookie, bread or sweet roll may not deliver a medicinal dose, but still worthy for ingesting phytochemicals that protect us.

 

These crescents were inspired by a recipe from Maida Heatter, an amazing dessert recipe writer. Her descriptions and encouraging tips continue to influence my baking making it easier, enjoyable and successful. She writes that she loves baking yeast cakes. The smells, hands-on work, the end product cause me to agree. I added turmeric to her nut crescents and changed the filling a bit. The result is a light yellow soft sweet roll with a chewy brittle like filling. These take some time, but are a perfect weekend project and worth every second.

Turmeric Crescents
Sneak in a dose of turmeric anytime of day with a soft, nut-filled crescent. These sweet rolls although a bit time consuming are not difficult, even fun. If the filling oozes out a bit while baking, just break it off as the crescents cool and save for a yummy extra treat.
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Ingredients
For dough
  • 3 organic eggs
  • 1/2cup organic sour cream
  • 1/4tsp turmeric powder
  • 2sticks organic unsalted butter, cold and firm8 oz
  • 1/2cup organic granulated sugar
  • 5 cups organic all-purpose flour, siftedplus 2 Tablespoons
  • 3/4tsp salt
  • 1/4cup turmeric teasee below
  • 2envelopes active dry yeast
  • 1 egg whitefor brushing crescents before baking
For filling
  • 5oz pistachio nuts, shelled5 oz
  • 2 1/2oz dried currants1/2 cup
  • 1 cup granulated sugar
  • 6tbsp organic unsalted butter, melted3/4 stick
  • 1/4cup organic heavy cream
  • 1 tsp turmeric powder
  • 1tsp vanilla extract
For turmeric tea
  • 2tsp turmeric powder
  • 8oz water
Instructions
For turmeric tea
  1. Combine 2 teaspoons dried turmeric powder and 8 ounces of hot water in a French coffee press or other type of vessel to allow for infusing. Steep for 45 minutes, strain and cool until just warm.
For dough
  1. In small bowl, whisk eggs until lightly beaten. Add sour cream and ¼ teaspoon turmeric and whisk until blended. Set aside.
  2. Cut butter into small chunks, approximately ½ inch squares and keep cold in refrigerator until ready to use. Reserve ½ teaspoon sugar from ½ cup measure.
  3. Sift remaining sugar, flour, and salt into a large mixing bowl. Transfer half of this mixture to the bowl of a food processor. Add half of the cold butter chunks and process pulsing for 10-15 quick pulses until resembles coarse crumbs. Transfer to a large bowl and process the remaining flour-sugar mixture and cold butter chunks in the same way. Combine with first processed batch. Set aside.
  4. Warm an 8 ounce glass measuring cup by filling with hot water and allowing to stand for a few minutes. Pour out hot water and measure ¼ cup of warm turmeric tea. Stir in reserved ½ teaspoon sugar. Sprinkle yeast on top, then stir with a knife until yeast dissolves. Let stand until mixture rises to nearly the top of the measuring cup.
  5. Add yeast mixture and egg mixture to flour-butter mixture. Mix thoroughly with wooden spoon.
  6. Turn dough out into a clean work surface to knead. The dough will be sticky so use a dough scraper or large metal spatula to turn it over pushing down on it with the palm of your hand. I knead my dough for a bit first right in the bowl until it comes together. Continue kneading for about 5 minutes. The dough will be smooth, but still sticky. Cut a piece of wax paper about 20 inches long and lay flat on the counter. Transfer the dough to one end and fold the other side of the wax paper over the top of the dough. With your hands flatten the covered dough slightly into a round disc that measures 8 inches in diameter. Slide dough with was paper into a Ziploc bag and refrigerate overnight.
For filling
  1. Place shelled pistachio nuts in food processor and process until finely chopped. In medium bowl combine chopped pistachios, currants, sugar and turmeric. Stir in melted butter. Mix in cream and vanilla extract. Set aside until ready to roll crescents.
For shaping crescents
  1. When ready to shape crescents, lightly butter baking sheets. Twelve crescents will fit on an average sized baking sheet, so this recipe will require four. I only have two cookie sheets, so I made these in two batches.
  2. Remove dough from plastic bag and place it still wrapped in wax paper on a cutting board. Uncover and while still cold, cut dough disc into 8 equal wedges, as if you were cutting a pie. Work with one piece at a time, wrap others in wax paper and keep refrigerated.
  3. To roll one dough wedge, flour your hands and a rolling pin. Press dough wedge into a ball, place on floured work surface and flatten a bit. Roll into a 9-inch round. With long, sharp knife cut into 6 pie shaped wedges.
  4. Place 1 rounded teaspoon of filling at the wide end of each wedge. Roll up from wide end to point to enclose the filling. Place each roll onto the buttered baking sheet point down. Turn ends in to form a crescent shape. Fill each baking sheet with 12 crescents space apart.
  5. Continue to work with each dough wedge in the same way until all crescents are formed.
  6. Cover rolled crescents loosely with wax paper or a cotton napkin and allow to rise at room temperature for 2 hours.
  7. Just prior to baking, preheat oven to 350 degrees Fahrenheit. Beat one egg white until foamy. Gently brush tops of crescents with the white using your fingers or a soft brush.
  8. Bake for 15 minutes until browned. Check on crescents 10 minutes into baking to make sure they are browning evenly and shift baking sheets from front to back if needed.
  9. A bit of the filling may ooze out during baking. As crescents begin to cool, break extra filling off it is too much and does not look right. (keep the filling for a candy-like extra treat)
  10. Transfer the crescents with a metal spatula to wire racks for cooling.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these crescents, use organic flour, sugar, eggs, butter, sour cream, and nuts if available.

**This recipe is prepared over two days. The first day prepare the dough and refrigerate overnight. the second day make filling, shape crescents and bake.

turmeric root powder

***Some of the crescents may not look perfect but they taste just as good.crescent misfits

 

 

]]> https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/feed/ 1 Chamomile Cupcakes https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/ https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/#respond Tue, 07 Jul 2015 22:53:25 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=550
Chamomile CupcakeChamomile Cupcake
Dried ChamomileDried Chamomile
Chamomile Infused MilkChamomile Infused Milk
Chamomile Infused MilkChamomile Infused Milk

Delicate and airy, these are the perfect end of the day sweet morsel to calm the stomach and the mind.

Chamomile Cupcakes
Delicate and airy, these are the perfect end of the day sweet morsel to calm the stomach and the mind.
Servings Prep Time
18 cupcakes 1½hours
Cook Time
20minutes
Servings Prep Time
18 cupcakes 1½hours
Cook Time
20minutes
Ingredients
For chamomile-infused milk
  • 4TBS dried chamomile *
  • 1½cups 2% milk
For cupcakes
  • 1¾cup all-purpose flour
  • 1cup granulated sugar
  • 1tsp baking powder
  • ¼tsp baking soda
  • ¾cup unsalted buttersoftened to room temperature
  • 1 egg
  • 2 egg whites
  • 1TBS vanilla extract
  • ½cup sour cream
  • ⅔cup chamomile-infused milk
For chamomile icing
  • ½cup unsalted buttersoftened to room temperature
  • 3-3½cups powdered sugar, sifted
  • 3TBS chamomile-infused milk
Instructions
For chamomile-infused milk
  1. In a small stainless steel or glass saucepan, combine dried chamomile and 2% milk. Warm over medium low heat slowly just until under boiling, stirring with a small wooden spoon or wooden chopsticks. As milk begins to steam, decrease heat to simmer and cover. Steep for 45 minutes, stirring occasionally and keeping temperature constant at about 200 degrees. It is not necessary to measure the temperature, just make sure that milk does not boil.
  2. Cool in saucepan for 30 minutes, keeping covered and then strain milk into a small bowl pressing on chamomile in strainer to extract as much of the milk as possible.
  3. Cool completely before adding to cupcake batter. May be prepared a day ahead and stored covered in the refrigerator.
  4. The milk will have turned a light yellow color from the chamomile and you will have about 1 cup of milk, which is a bit more than needed for this recipe. Try any extra in coffee or hot chocolate or just drink it, it is really nice tasting, especially if you like chamomile tea.
For cupcakes
  1. Preheat oven to 350 °F and line cupcake pan with 18 liners.
  2. Into large mixing bowl, sift flour, sugar, baking powder, and baking soda. Add softened butter, egg and egg whites, vanilla, sour cream and chamomile-infused milk. With mixer on medium speed, beat until smooth, small lumps may remain which are ok.
  3. Using a ¼ cup measure, pour batter into lined cupcake pan. Bake for 18-20 minutes until cake tester comes out clean.
  4. Cool for 2 minutes in the pan and then remove cupcakes to wire racks to cool completely before icing.
For chamomile icing
  1. For icing, cream softened butter until light and fluffy. Add sifted powdered sugar gradually, 1 cup at a time, mixing after each addition until creamy. Add chamomile-infused milk and mix until incorporated.
  2. Keep icing at room temperature until ready to ice cupcakes. Store iced cupcakes in refrigerator. These cupcakes also freeze well, wrap them individually before freezing.
Recipe Notes

*A note on chamomile for this recipe: I grew chamomile this year but I did not use it for this recipe. You would need to cut a lot of flowers and they are just too pretty in the garden. You certainly can use the fresh flowers though, just dry them before measuring. My first choice is to buy bulk dried chamomile from a small herb farm supplier (see chamomile plant profile). My second choice is to use organic chamomile tea bags. Each tea bag contains 2 grams of chamomile so you would need 4 tea bags. Cut open the bags and remove the chamomile, measure to be sure and then add to saucepan.

]]> https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/feed/ 0 Elderberry Walnut Bread https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/ https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/#respond Tue, 07 Jul 2015 22:52:06 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=548
Elderberry Walnut BreadElderberry Walnut Bread
Elderberry Walnut Bread Sliced LoafElderberry Walnut Bread Sliced Loaf
Elderberry Walnut Bread LoafElderberry Walnut Bread Loaf
Elderberry Infused MilkElderberry Infused Milk
Elderberry Maple SyrupElderberry Maple Syrup

Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.

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.

Elderberry Walnut Bread
Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Ingredients
For elderberry maple syrup
  • ¼cup dried elderberries
  • 2cups water
  • ½cup pure maple syrup
For elderberry infused milk
  • 2tsp dried elderberries
  • ¾cup 1% milk
For bread
  • ¾cup raisins
  • 1cup walnutsbroken into medium-size pieces
  • 1cup oat flour, sifted
  • 2cups all-purpose whole-wheat flour, unsifted
  • ¾tsp baking soda
  • 2½tsp baking powder
  • ¾tsp salt
  • 1½cups 1% milk(includes prepared elderberry infused milk)
  • ½cup elderberry maple syrup
  • 2TBS honey
Instructions
For elderberry maple syrup
  1. This can be done ahead of time and kept in the refrigerator until ready to bake bread.
  2. Combine ¼ cup dried elderberries and 2 cups water in a small saucepan. Bring to simmer over medium low heat. Cover but leave lid slightly ajar to allow steam to escape. Simmer until liquid is reduced by half, for approximately one hour.
  3. Cool for 15 minutes, then strain liquid through a cheesecloth into a 16 ounce glass measuring cup. Press on elderberries in strainer to extract as much liquid as possible. This should make about 1 cup of strong elderberry tea.
  4. Add ½ cup maple syrup, return to saucepan and simmer an additional 20 minutes until slightly thickened. Cool and store in glass jar until ready to use.
For elderberry-infused milk
  1. Combine 2 tablespoons dried elderberries and ¾ cup milk in a small saucepan. Bring just to simmer over low heat, stirring frequently with a wooden spoon or chopstick. When begins to simmer, cover and remove from heat. Allow to steep for 25 minutes and until cool.
  2. Strain liquid into a 16 ounce glass measuring cup, pressing on elderberries in strainer to extract as much of milk as possible. You should have just over a ½ cup of elderberry infused milk, pour in additional milk to reach 1½ cups and set aside until ready to use in batter.
For bread
  1. Adjust rack to middle of oven. Preheat oven to 275 °F. Generously butter a 9 by 5 by 3-inch loaf pan.
  2. Place the raisins in a small bowl and cover with boiling water. Let sit for 5 minutes, then strain and allow to cool.
  3. Break the walnuts into medium size pieces, set aside.
  4. Sift the oat flour, then sift again into a large bowl with the whole-wheat flour, baking soda, baking powder, and salt. Add the milk, elderberry maple syrup, and honey. Mix with large mixing spoon until combined. Stir in raisins and walnuts.
  5. Pour into the prepared loaf pan, smooth the top, and bake for 1 hour and 15 minutes. The loaf should begin to just pull away from the sides of the pan.
  6. Cool in pan on wire rack for 10 minutes. Then cover the pan with a clean, folded kitchen towel and turn it over onto the wire rack. The bread will slide out easily. Remove the pan and flip over so loaf is upright on wire rack. Allow to cool completely on the rack.
]]> https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/feed/ 0 Turmeric Chocolate Nut Truffles https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/ https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/#respond Tue, 07 Jul 2015 22:49:57 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=544
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric PasteTurmeric Paste

A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.

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.

Turmeric Chocolate Nut Truffles
A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Ingredients
For turmeric syrup
  • 1TBS turmeric powder
  • 1cup water
  • ¼cup pure maple syrup
For truffles
  • ½cup pitted dates, packed
  • 1cup brazil nuts
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey’s is also fine
  • additional cocoa powder for coating
  • 3-4TBS turmeric syrup
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
Instructions
For turmeric syrup
  1. Make turmeric syrup by adding turmeric powder and water to a small saucepan. Heat over medium low heat until just begins to boil, stirring constantly to break up any clumps.
  2. Decrease to simmer and continue to cook for approximately 20 minutes, stirring frequently until reduced to ¼ cup paste.
  3. Add maple syrup and cook for 20 minutes more, stirring.
  4. Can be prepared in advance and stored in a small glass jar in the refrigerator. If there is any syrup left from using for truffles, it can be used in cooking to flavor sauces or stews or any way you like, for a sweet and pungent flavor.
For truffles
  1. In a small bowl, cover dates with boiling water and soak for 30 minutes.
  2. Place brazil nuts 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 dates, cocoa powder, turmeric syrup (I use 3 ½ tablespoons), flax seed, vanilla, cinnamon, cayenne, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add more turmeric syrup 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.
]]> https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/feed/ 0 Calendula Corn Muffins https://theherbalbakeshoppe.com/recipe/calendula-corn-muffins/ https://theherbalbakeshoppe.com/recipe/calendula-corn-muffins/#respond Mon, 06 Jul 2015 20:39:52 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=529
Calendula Corn MuffinCalendula Corn Muffin
Calendula InfusedCalendula Infused
Calendula InfusingCalendula Infusing

Calendula and corn: partners in summer and sunshine. Perhaps it is the yellow color, perhaps the seasonal abundance. Finding balance of their flavors took some time though. Beautiful and fragrant, calendula flower petals also taste of bitter almost burnt flavored. I kept trying to cover this up, powdering them, adding sweet balance, and altering baking recipes, but it was always there and the corn muffins just tasted wrong. Then I tested a honey calendula syrup and finally, deliciousness.

Corn is also a fabric of herbal medicine; the part utilized the golden silk. Like calendula, it soothes inflammation and irritation, but has affinity for the urinary tract instead of skin or digestion. These muffins though are made with corn meal and so have nothing to do with that. Still, corn is considered sacred to most Native American cultures. The stories that I know involve the First Woman, mother of the people who laid down on the ground so that corn could grow from her body and feed all of her children. The genetically modified corn of today, used to make food additives like corn syrup and cornstarch seems a far cry from this beautiful belief. We must take back the purity of nourishment by using organic corn whenever possible. I sometimes have trouble finding organic products in my smaller town stores, but virtually, anything is possible. Sources like Thrive Market offer easy access and even Amazon, which is where I bought the organic gluten free corn meal baked in these muffins.

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.

Calendula Corn Muffins
Aenean lacinia bibendum nulla sed consectetur lorem ipsum dolor sit amet consectetur adipiscing elit.
Servings Prep Time
18muffins 1:45hours
Cook Time
30minutes
Servings Prep Time
18muffins 1:45hours
Cook Time
30minutes
Ingredients
Calendula honey syrup
  • 3-4TBS dried calendula petals(for me this weighed 5 grams)
  • 1 ½cups boiling water
  • ½cup organic honey
Muffins
  • 1 ½cups organic yellow cornmealnot stone ground
  • 1cup organic oat flour
  • ½cup organic granulated sugar
  • 1 ½tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • 2 eggs
  • 1cup buttermilk
  • 1cup calendula honey syrup
  • 4TBS organic unsalted buttermelt, cool to room temperature, & stir
Instructions
For calendula honey syrup
  1. Combine calendula petals and hot water in glass jar or French coffee press. Infuse for 1 hour.
  2. Strain and measure 6 oz of infused calendula tea, reserving remaining liquid. Place in small saucepan and bring to gentle simmer over medium low heat.
  3. Cover with lid slightly ajar, reduce heat to low and simmer for approximately 15 minutes until reduced to approximately ½ cup of concentrated tea. Cool for 10 minutes.
  4. Using glass measuring cup, measure ½ cup honey, pour in warm calendula tea to measure 1 cup and mix to dissolve honey in tea. It is ok to add some of reserved tea if there is not enough of the concentrated tea. Cool to room temperature prior to adding to muffins. Syrup can be made 1-2 days ahead of time and kept in the refrigerator until ready to bake muffins.
For Muffins
  1. Preheat oven to 350 °F. Arrange 18 foil-lined muffin liners on large cookie sheet. Prepare calendula honey and cool to room temperature.
  2. Sift cornmeal, flour, sugar, baking powder, baking soda, and salt into large mixing bowl.
  3. In medium sized bowl, lightly whisk eggs. Add calendula honey syrup, buttermilk, and melted, cooled butter. Whisk until combined.
  4. Pour into dry ingredients and mix gently with wooden spoon just to moisten and combine. With a 1/3 cup measure, fill muffin liners with batter.
  5. Bake for 30 minutes.
Recipe Notes

Using organic ingredients in your baked goods makes them all the more nourishing. For these muffins, use organic butter, sugar, flour, cornmeal, eggs and honey if available.

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