quick bread – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:09:05 +0000 en-US hourly 1 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 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
petit pain slicedpetit pain sliced
dry ingredientsdry ingredients
wet ingredientswet ingredients
fresh out of the ovenfresh out of the oven
petit painpetit pain
looks like a muffinlooks like a muffin
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

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