Cardamom Peach Morning Muffins

cardamom peach morning muffins

cardamom peach morning muffins

It’s peach season, and I got so excited I got twenty pounds of peaches. Now I am (desperately) trying to find a zillion ways to use them up. After grilled peaches, bellinis, and eaten raw, peach muffins came to mind. I thought that the peach flavor would be the star in a muffin that was not too sweet, so I looked up my Hearty Raspberry Muffins. Also, I consulted a peach recipe in my archives to help get a good balance. A tweak here, an addition there, and I had a tasty muffin. If you like a sweeter treat, then drizzle them with a simple sugar glaze made of one part non-dairy milk to three parts organic powdered sugar. Add a pinch or two of cinnamon and cardamom powders to your glaze to spice things up.

To make the recipe vegan, I merely removed the eggs. Muffins can generally get by with enough baking powder. To help combat the dryness at altitude, I added more liquid to my batter. To bump up the peach flavor, some of that liquid was the juice that ran off when I diced my peaches. If you don’t get enough peach juice, then add more milk. The last adjustment was to use up my cardamom simple syrup I had made for another recipe. You can substitute another liquid sweetener, but be sure to add cardamom to your batter.

Cardamom Peach Morning Muffins adapted loosely from Spiced Peach Muffins

1.75 cups all purpose flour
1/4 cup whole bran
1/4 tsp fine sea salt
1.25 tsp baking powder
1/4 tsp ground cinnamon
1/3 cup cardamom simple syrup, or other liquid sweetener
2.5 TBS canola oil
1/4 cup peach juice
1/2 cup non-dairy milk
1 cup peaches, diced but not peeled

Preheat oven to 375F and grease 10 sections of a muffin tin. Whisk together the flour, bran, salt, baking powder, and cinnamon in a large bowl. In a medium bowl, whisk together the simple syrup, oil, peach juice, and milk. Stir the wet ingredients into the dry ingredients. Gently fold in the peaches.

Heap the batter into the muffin tin; the cups will be 3/4 full. Bake the muffins for 18 to 20 minutes, or until they’re golden and risen high. Cool muffins on a wire rack. Store, well-wrapped, on the counter for 3 days; or freeze for up to 3 months.

Until next time, happy baking!

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Apricot Nut Bars

Apricot Nut Bars

Apricot Nut Bars

Today’s recipe had quite the evolution. The initial idea was to make a no-bake bar, but then my hubby said the creation needed more chocolate. My mind wandered to chocolate bark as a topping, with a nod to Mediterranean flavors. What started out as a recipe with few ingredients morphed into a multi-step concoction. When I explained what I was about to construct, hubby’s response was that it didn’t sound simple. I said no-bake, I didn’t say simple …

The experiment began with a raw bar recipe. The changes I made were just from my imagination. I reduced the amount of tahini because the original crust was too oily. I added more chocolate to keep hubby happy. The additional ingredients borrowed loosely from baklava while adding a cardamom syrup for depth. The result was a delicious burst of flavor.

Apricot Nut Bars based on No-Bake Cashew Tahini Bars

1.5 cups raw cashews
1 cup soft, pitted dates, tightly packed
1/3 cup tahini
4.5 ounces vegan dark chocolate, divided
1/2 cup dried apricots, roughly chopped
1/2 cup roasted pistachios, roughly chopped
2 TBS Cardamom Syrup (recipe to follow)

Line an 8” square baking pan with 2 overlapping strips of parchment paper and set aside. Add cashews to a food processor and pulse until mostly broken down. Add dates and tahini and mix until it just comes together. With your hands, press the dough into the prepared pan and smooth it out.

In a double boiler, melt chocolate until smooth and creamy. Use a spatula to spread most of the chocolate over the bars. Sprinkle the apricots over the bars, then add the pistachios on top. Drizzle first the cardamom syrup and then the remaining chocolate over the top of the bars. Place in freezer for an hour. Lift out of the pan by the parchment sling, place on a cutting board, and cut into squares.

cardamom seeds for syrup

cardamom seeds for the syrup

Cardamom Syrup adapted from Spiced Simple Syrup
1/4 cup water
1/4 cup sugar
1/2 tsp cardamom seeds
In a small saucepan over medium heat, combine water and sugar. Bring to a boil, stirring continuously until sugar dissolves. Lower the heat to a simmer and stir in cardamom seeds. Allow to simmer, uncovered, for 15 minutes. Remove from heat and let cool for 15 minutes. Strain through a fine-mesh sieve. Store leftovers in a covered jar in the refrigerator for up to 1 month. You will have extra — I use mine to sweeten tea.

Happy non-baking!

Valentine’s Day Chocolates

Valentine's Day Chocolate

Valentine Day Chocolate

For Valentine’s Day I wanted to give you a box of chocolates. The recipe here includes ginger and cinnamon for spiciness and rose petals for romance. When you add in the chocolate you have an additional superfood to inspire passion and stamina.

The recipe I found was already vegan, but I switched out some of the flavorings to accent heat and passion. It isn’t a baked treat, but instead it is made with chocolate molds so you can choose your favorite meaningful shapes. I found an adorable love birds mold and also added extra rose petals to a floral mold. With love …

Valentine’s Day Chocolates adapted from The Herbal Academy
6 ounces vegan dark chocolate, broken up
1/4 tsp cardamom powder
1/2 tsp cinnamon powder
1 TBS crushed dried rose petals
1 TBS chopped candied ginger
Melt chocolate in a double boiler ensuring that no water gets into the pot with the chocolate. Once chocolate has melted, fold in cardamom, cinnamon, rose petals, and candied ginger. Stir well and remove bowl with chocolate. Pour chocolate mixture into molds, adding extra crushed rose petals to mold first, if desired. Smooth out with a spatula. Keep in fridge until hardened. Once chocolate has set, remove from molds.

Until next time, happy un-baking!

Spiced Tahini Cookies

spiced tahini cookiesRose is my all-time favorite scent. Walking in to a rose garden puts a relaxed smile on my face that lasts for hours. When I saw a cookie recipe that included (gasp!) rosewater, I knew I had to try it. The recipe also included cardamom, another fave of mine, so it had to be good.

The cookies were already vegan and didn’t need adaptation for high altitude, so I had that covered. I did add ginger to give them some zing, and decorated them with sesame seeds for looks and texture. They have a low-glycemic sugar, healthy fats, and lots of calcium making them good for you. So go ahead, have another.

Spiced Tahini Cookies adapted from Cardamom Rose Tahini Cookies
1/4 cup + 2 TBS coconut sugar
1/4 cup + 2 TBS almond flour
1.25 tsp cardamom powder
1/4 tsp ginger powder
1/4 cup + 2 TBS tahini
1 TBS + 1/2 tsp rosewater
1 TBS sesame seeds, for garnish
Preheat oven to 350F. Line a baking sheet with parchment paper. Place coconut sugar, almond flour, cardamom powder, and ginger powder in a bowl and whisk. Add tahini and rosewater and mix well. Form batter into walnut-sized balls. Place cookie balls on prepared baking sheet. Gently press down until they form thick discs. Sprinkle with sesame seeds. Bake for 10-11 minutes, or until slightly brown. Wait until cooled to remove from the baking sheet. Makes 16-18 cookies.

Until next time, happy baking!