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Masala Chai Muffins with Cranberry Blossom Honey Butter (GF & DF)

Hello, Honey Butter Chai Muffins!

Monette of @thesecretgf created the perfect breakfast muffin for any morning where there might be a little chill in the air.  This recipe proves that baking with tea is as simple as infusing it into a liquid and/or a fat component to transfer its complex flavors. We love to consider tea as not only a beverage, but as an ingredient to enhance cookies, muffins or cakes!  And, as the pièce de resistance, our Cranberry Blossom Honey from the cranberry bogs of Wisconsin is simply whipped with butter for an extra treat. Enjoy!

 

Masala Chai Spiced Muffins

 

Ingredients:

½ c almond milk

½ c coconut oil

1 T Masala Chai Tea

1 c all-purpose GF flour blend

1 c oat flour

2 t xanthan gum (reduce to 1 tsp if your flour blend lists this as an ingredient)

½ t salt

1 t baking soda

1 c agave

3 eggs

¼ c butter (Use Earth Balance to make it dairy free)

3 T Cranberry Blossom Honey

Procedure:

  1. Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.
  2. In a small saucepan, add the almond milk, coconut oil and tea. Keep at a low heat, stirring occasionally for 20 minutes to infuse the tea into the milk and oil.
  3. While the tea is infusing, combine the dry ingredients (flours, xanthan gum, salt, baking soda) in a medium mixing bowl.
  4. Once the tea has infused for 20 minutes, pour the almond milk and oil mixture into your mixing bowl through a fine mesh strainer to catch the tea leaves. Discard the leaves.
  5. Add the agave and eggs to the mixing bowl and whisk until everything is combined and you have a smooth batter.
  6. Divide the batter in the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. When done, take out of the oven and wait until the muffins are cool enough to handle, then remove them from the muffin tin to finish cooling on a wire rack.
  8. Meanwhile, prepare the honey butter by using an electric beater to whip together the honey and butter.

Blueberry Power Oatmeal with Wildflower Honey

Blueberry Oatmeal with Wildflower Honey

 

We love to hear about the creative ways our customers incorporate the natural raw sweetener honey into their daily lives.  Here is a delicious recipe from @collegefitlifestyle that adds maca energy and healthy Omega-3's to a traditional oatmeal breakfast.  Begin your summer mornings with power and natural energy!

Ingredients:

- 3/4 cup of oatmeal - 1 cup of homemade almond milk 
- 1 tablespoon of chia seeds
- 1 teaspoon of flax seeds
- 1 teaspoon of maca powder
- splash of vanilla
- 1 teaspoon of Saratoga Wildflower Honey
- 1/4 cup of blueberries
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Directions:

• Boil almond milk in a pot over the stove
• Add in oatmeal mixed with seeds & powder 
• Once the consistency of the oatmeal thickens, stir in the honey, add the splash of vanilla, and fold in the blueberries 
•Let cook, serve in a bowl, and enjoy!
Thank you to our contributing recipe developer @collegefitlifestyle

Pumpkin Spice Honey Cookies GF

Simple, gluten free cookies to whip up for that craving of fall!

Ingredients: 

2 c gluten free flour
1 t baking soda
pinch of salt
1 1/2 t cinnamon
1/2 c butter, just softened
1/2 c + 2 T brown sugar
1/4 c Pumpkin Spice Honey
1 egg
1 c canned pumpkin purée
1/3 c milk
1 t vanilla extract


Glaze Ingredients:

1 cup sugar (confectioner's)
1 t milk

2 t Pumpkin Spice Honey
1/4 t vanilla extract
pinch of cinnamon

*optional walnut garnish

Procedure:

1. In a medium mixing bowl combine gluten-free flour, salt, baking soda, & cinnamon.
2. In a separate mixing bowl, cream butter & sugar until light and fluffy. Add honey, egg, pumpkin puree, milk, & vanilla. Beat until blended.
3. Slowly add the dry ingredients to the wet ingredients and stir until combined.
4. Drop cookies into generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in
preheated oven to 350°.
5. While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and honey in a medium bowl until smooth and glossy.
6. Cool cookies for 1 to 2 minutes. Spoon or brush the glaze on cookies. This makes a few over two dozen cookies.

Wild Salmon in Genmai Cha Broth (GF)

This is our version of ochazuke;  a simple, traditional Japanese dish made of rice, green tea or dashi, and salmon.  We decided to make it with Japanese green tea (of course!) because it is so quick to brew up and acts as an instant, flavorful broth. The tea we chose for the broth, Genmai Cha, is a flavorful blend of sencha green tea and toasted rice.  It has a wonderful, nutty depth imparted from the toasted rice and a vegetal, bright complexity from the fresh green tea.  This dish is so quick to prepare that it just may become a weekday staple.

Wild Salmon in Genmai Cha Broth

Serves: 4

Time: 1 hr

Ingredients:

4 c cooked rice of choice, following package instructions
3 t Genmai Cha Tea
1 meyer lemon, sliced thinly and quartered
2 stalks of scallions, sliced thinly
1/2 jalapeno, sliced thinly
2 c sliced mushrooms (cremini, shiitake, oyster)
4 salmon filets
1 T toasted black sesame seeds
sea salt
2 T butter
1 T extra virgin olive oil (we love Saratoga Olive Oil's Arbequina)
tamari or soy sauce to finish

Procedure:

  1. Cook your rice of choice following the package instructions.
  2. While the rice cooks, prepare the scallions, meyer lemon, and jalapeño for garnishing the dish. Heat a sauté pan 1 T of butter and a drizzle of oil.  Add in the mushrooms and do not touch until caramelized. Turn.  Season with salt and set aside.
  3. Prepare the tea:  Bring a pot of water to a boil.  Allow to cool to 180° and submerge the tea in 16 oz of water for 4 minutes. Strain and reserve your tea broth.
  4. Cook the salmon:  Heat a sauté pan on medium heat.  Add in the 1 T butter and a drizzle of olive oil. When the olive oil foams place the salmon skin side down and do not disturb the fish. Sear the fish until the crust is golden brown (about 4 minutes). Season with sea salt and then flip. Remove the pan from the heat and allow the fish to continue cooking another 5 minutes.
  5. In a bowl, plate a scoop of rice and top with the seared salmon. Scatter the jalapeño, lemons, mushrooms, scallions, and pour the genmai cha broth around the bowl. Finish with black sesame seeds and tamari or soy sauce. Enjoy!

 

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Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr

Ingredients:

5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms

Procedure:

    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
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