circulation – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 02 Apr 2018 20:59:08 +0000 en-US hourly 1 Rosemary Remembrance Truffles https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/ https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/#respond Fri, 06 Oct 2017 20:12:55 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2239
truffles for the memorytruffles for the memory
truffle ingredientstruffle ingredients
rosemary remembrance trufflesrosemary remembrance truffles
bite sized deliciousbite sized delicious
Can it be true that when I eat a truffle or two, I feel a pulsing in my forehead? Could it be truly rosemary and her companion herbs cause a brain stimulation? I want to believe and think it’s not a coincidence. I’m doing my own research, 10 out of 10 times this happens. Is that evidence?

Perhaps.

Shakespeare, Hamlet
Act 4, Scene 5
Ophelia: There’s rosemary, that’s for remembrance; pray, love, remember; and there is pansies, that is for thoughts… There’s fennel for you, and columbines, there’s rue for you and here’s some for me; we may call it herb of grace o’ Sundays. O you must wear your rue with a difference. There’s a daisy. I would give you some violets, but they wither’d all when my father died. They say he made a good end. – (sings) “For bonny sweet Robin is all my joy”

Ophelia’s rambling, somewhat confused speech refers to symbolic flower associations all related to the circumstances surrounding her father’s death. She begins with rosemary it seems, not for memories, but because she knows that it along with the other plants she mentions help to relieve pain of the heart. Her reference to remembrance translates to an English funeral tradition where those grieving laid rosemary bunches onto their loved one’s coffins as a symbol that they would never forget.

I’m not sure how the idea that rosemary will help with memory retention or recall became so intertwined with this quote, but tradition and modern science support it. Rosemary’s chemical constituents increase the uptake of cellular oxygen in the brain to support and stimulate memory. Herbalists know it as a vital formula ingredient for mental clarity.

I invite you to do your own experiment. You can easily make these truffles; the hardest part is collecting the herb powders. I promise the research will also be delicious.

Last, as I write this, the current world chaos and constant tragedy pull my heart to sadness over and over. I identify with Ophelia’s madness, despair, and grief. I’m not sure what else there is to say.

Rosemary Remembrance Truffles
A herbal powder blend for mental clarity and remembrance of the heart. This sweetest of herbal medicine making is inspired by Rosemary Gladstar and her basic recipe for herbal balls. Please refer to her many wonderful books and look to them often for the wisdom of a great herbalist.
Servings Prep Time
24balls 20minutes
Servings Prep Time
24balls 20minutes
Ingredients
For herb powder blend
  • 2teaspoons tulsi powder (holy basil)
  • 2teaspoons chaga mushroom powder
  • 1teaspoon bacopa powder
  • 1 teaspoon gotu kola powder
  • 1/2teaspoon rosemary powder
For truffles
  • 1/2cup walnuts, groundfor coating truffles
  • 1/2cup organic tahinisesame seed butter
  • 1/4cup organic raw honey
  • 5 1/2tbsp herbal blend powder
  • 1tbsp goji berries, dried
  • 3tbsp unsweetened cacao powder
Instructions
  1. If using walnut pieces, chop fine. Put nuts into a food processor and pulse for a few seconds at a time until chopped, being careful not to turn to paste. Remove chopped walnuts to a rimmed plate and set aside. If using walnut meal, measure onto plate and set aside.
  2. Measure and mix herb powders together in a small bowl. Sir together gently so as not to disturb powder as it is light and may disperse a bit into the air.
  3. In medium mixing bowl, combine tahini and honey and stir together until smooth.
  4. Add herb powders and mix together to form a thick batter.
  5. Stir in goji berries and cacao powder. Add enough cacao powder so mixture resembles a dough.
  6. Form into 1 teaspoon balls by rolling between your palms and then coat with chopped walnuts.
  7. Store covered and refrigerated. Truffles will keep for 2-3 weeks.
Recipe Notes

* I purchased the powdered herbs for these truffles from Mountain Rose Herbs and Banyan Botanicals.

* Using organic ingredients will make these truffles even more nourishing. If available, use organic tahini, honey, cocoa powder, and herbs.

]]> https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/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

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/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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eating cupcakes

]]> https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/feed/ 0 Choco-Chai Scones https://theherbalbakeshoppe.com/recipe/choco-chai-scones/ https://theherbalbakeshoppe.com/recipe/choco-chai-scones/#respond Fri, 15 Jan 2016 17:25:58 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1397
chai scones with teachai scones with tea
odd shapes for bakingodd shapes for baking
fresh out of the ovenfresh out of the oven
crumbly insidecrumbly inside
plate of sconesplate of scones

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.

Mini cakes inspired by a warming mug of chai tea cravings, something I am cradling often now. Cold is not my friend. My dogs are my warming allies, as are herbs. I amaze at those who wear shorts and flip-flops in 40degree weather. Even more so at my 15year old son who wears basketball shorts, a T-shirt and hoodie all winter long, even with wind chill in the teens. In the rare times when he does feel cold, give him a cup of cinnamon tea mixed with milk and honey and he is good. I am not sure these scones would actually be warming, but the mind association taste of the spices gives a little comfort all the same.

After trying several scone formulas, I am indebted to www.displacedhousewife.com who also has the title “scone lady” as she swears by cake flour and freezing dough prior to baking as two essentials to perfect scones. I am not sure these are perfect but I do think they are the best I have ever made.

Choco-Chai Scones
Pungent strong chai spices mellow when infused in cream. Thus, they impart a subtle flavor to these scones, just enough to know they are there but not to overpower. Scrumptious for breakfast, snack, or dessert preferably with a hot cuppa tea.
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Ingredients
  • 1/2 cup heavy cream
  • 1/2tsp cinnamon
  • 1/4tsp ginger powder
  • 1/4tsp cardamom powder
  • 1/8tsp cloves
  • 1/8tsp black pepper
  • 1 organic egg
  • 2cups + 4 tbsp cake flourcan substitute 2 cups sifted all-purpose flour
  • 1tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100g) organic granulated sugar
  • 1/3cup organic vegetable shortening
  • 1/3cup semisweet chocolate chips
  • 1 egg for coating sconeswith 1 teaspoon heavy cream
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
  1. In small saucepan, warm heavy cream on lowest heat setting just until steam begins to appear and small bubbles form on edge of pan. Remove from heat. Add cinnamon, ginger, cardamom, cloves, and pepper. Cover and steep for 30 minutes
  2. Pour heavy cream through strainer into a glass 1cup measure, pushing with spoon on herbs to extract as much liquid as possible. Add more cream if necessary to measure ½ cup. Refrigerate and allow to cool completely. This may be prepared 24 hours in advance and kept refrigerated.
  3. In small bowl, lightly whisk egg. Add cooled chai infused heavy cream and whisk to blend.
  4. In large flat-bottomed mixing bowl, whisk together cake flour, baking powder, salt, and sugar.
  5. Add vegetable shortening and cut in with pastry blender or two knives until resembles small pea shaped crumbs. Stir in chocolate chips.
  6. Make a small well in the bottom of flour shortening mixture and pour in blended egg and heavy cream. Mix lightly with a fork just until combined. Mixture will be sticky.
  7. With hands, gently gather dough and form into a smooth disc shaped form. Knead approximately 5 times while doing this by pushing with palms of hands, but do not over knead.
  8. Wrap dough in plastic wrap and freeze for at least 30 minutes, longer is ok.
  9. When ready for baking, preheat oven to 350°F and line a cookie sheet with parchment paper.
  10. Remove dough from freezer. Place on a cutting board and with a long, sharp knife cut disc into four equal pieces. Lay pieces flat and cut like a pie into five scones. Place on baking sheet about 1-2 inches apart. (I do not worry about exact shaping when I cut the dough. I think scones are meant to be somewhat irregular in shape and size.)
  11. Beat egg with 1 teaspoon whipping cream and brush each scone liberally using a pastry brush. Sprinkle generously with turbinado or granulated sugar.
  12. Bake for 13-15 minutes. Check after 13 minutes, scones will be done when they turn light brown on tops.
  13. Cool a few minutes on pan and then transfer to wire rack to cool completely. These are very yummy to eat warm though.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic cream, eggs, sugar, vegetable shortening and flour if available.

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]]> https://theherbalbakeshoppe.com/recipe/choco-chai-scones/feed/ 0 Rosemary Chocolate Chip Biscotti https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/ https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/#respond Sat, 26 Sep 2015 20:41:02 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1212
rosemary biscotti ready to eatrosemary biscotti ready to eat
ingredientsingredients
cutting biscotticutting biscotti
biscotti slicesbiscotti slices
rosemary chocolate chip biscottirosemary chocolate chip biscotti

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.

Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.

Rosemary Chocolate Chip Biscotti
The marriage of infusing rosemary in olive oil mellows its punch without losing its herbal benefits. There is no doubt that rosemary touches this biscotti making it savory and sweet, two favorites in the flavor world.
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Ingredients
For biscotti
  • 3cups organic all-purpose flour
  • 2 tsp baking powder
  • 1/4tsp salt
  • 3 organic eggs
  • 1cup organic granulated sugar
  • 1cup rosemary infused oil
  • 1/3cup dried strawberries, chopped to small pieces
  • 2/3cup mini chocolate chips
  • 1tbsp rosemary leaves, chopped(1 sprig)
  • 1tsp vanilla extract
  • turbinado or granulated sugar for sprinkling on biscotti
For rosemary infused oil
  • 1/4cup rosemary leaves removed from stem(4-5 grams)
  • 6oz organic olive oil(180ml)
Instructions
For biscotti
  1. Combine flour, baking powder, and salt in small bowl. Set aside.
  2. In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add rosemary infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
  3. Add dried strawberries, chocolate chips and chopped rosemary, stirring after each addition to incorporate. Stir in vanilla.
  4. Fold in dry ingredients in 3 additions.
  5. Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
  6. When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
  7. With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
  8. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
  9. Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
  10. As biscotti cools, it will become crisper in texture.
For rosemary infused oil
  1. Gently heat olive oil just until warm.
  2. Place rosemary leaves in glass jar with lid, pour warmed olive oil over rosemary and allow to infuse, covered for 14 days.
  3. Alternately, combine rosemary and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
Recipe Notes

*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.

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