Bhakti Chai Granola Cookies

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Originally these cookies started off as Bhakti Chai Oatmeal Cookies, but then they kind of turned into more of a granola bar shaped like a cookie. These granola cookies are filled with loads of chai spice and crunchy pecan nuts. They’re the perfect pick me up in the middle of the day when you’re starting to get that sluggish feeling. I hope you enjoy!

Bhakti Chai Granola Cookies

Ingredients:

  • 1/4 cup organic unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup date caramel sauce*
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/4 cup Bhakti Chai Tea**
  • 3/4 cup spelt flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • pinch of ground nutmeg
  • 1-1/2 cups rolled oats
  • 1/2 cup chopped pecans
  • candied ginger for garnish

* Caramel sauce recipe can be found by clicking here. If you do not have dates on hand feel free to substitute with unsweetened applesauce. The resulting cookie will be more moist and it’s actually another version of this cookie that I really enjoy.

**Bhakti chai is one of my favorite drinks, it’s filled with lots of fresh pressed ginger – making it spicy and delicious. You can locate where their products are sold by clicking  here.

Directions: 

  • Preheat oven to 350F and line a cookie sheet with parchment paper.
  • Cream together butter and sugar for a few minutes in a stand mixer using a paddle attachment.
  • Add date caramel sauce, egg, vanilla, and Bhakti Chai tea concentrate to creamed butter and sugar.
  • In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and nutmeg.
  • Add flour mixture to wet ingredients and mix until combined.
  • Lastly, stir in the oats and chopped pecans.
  • Using a 1/4 cup cookie scoop or measuring cup, scoop cookies on to tray. Once scooped press down on each cookie and place a piece of candied ginger on top. Put cookie sheet in the fridge for 30 mins to an hour.
  • After the cookie dough has had time to chill bake for 10-12 minutes or until the edges are golden.

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This entry was posted in Cookies.

Raspberry Chia Seed Jam

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This might just be the easiest and healthiest jam recipe you could possibly make. I have a thing for raspberry jam. It might be the reason why I fell in love with Linzer cookies from Palombo’s on Arthur Ave. in Little Italy of Bronx, NY. Of course, when I wasn’t downing Linzers I was most definitely having an affair with a Cannoli or two (they’re my ultimate dessert weakness). Now raspberry jam or any type of preserves is usually filled with loads of added sugar, natural flavors (aka beaver anal glands – feel free to google) and loads of other not so good for you ingredients. So do yourself a favor and make this delicious fruit spread and with the addition of chia seeds it’s sure to add an extra punch of nutrients to your day.

Here are some interesting facts about Chia seeds:

  1. Chia seeds are related to mint and come from the plant Salvia Hispanica, which grows natively in South America.
  2. “Chia” is the ancient Mayan word for “strength.”
  3. 1 ounce of chia seeds contains 11g of fiber, 4g of protein, 9g of fat (5 of which are Omega-3s), Calcium, Manganese, Magnesium, Phosphorus, Zinc, Vitamin B3, Potassium, Vitamin B1, and Vitamin B2.
  4. Chia seeds are a whole grain food making them gluten free.
  5. They’re loaded with antioxidants, which in turn fights the production of free radicals. Free radicals damage molecules in cells and contribute to aging and diseases like cancer.
  6. They can help you lose weight! Well this is still up for debate, but the high fiber content does help to make you feel full for longer.

The best part about this jam recipe, besides the fact that it’s delicious, is that you can substitute the raspberries for a berry of your choice. I can’t wait to make it with blackberries and strawberries. I hope you enjoy!

Raspberry Chia Seed Jam

Ingredients: 

  • 3 cups fresh raspberries (you can also use frozen)
  • 3 tbsp pure maple syrup
  • 2 tbsp chia seeds
  • 1/2 tsp pure vanilla extract

Directions:

  • In a medium saucepan stir together raspberries, maple syrup, and chia seeds.
  • Bring to a boil and reduce heat to medium. Simmer for about 10-15 minutes while stirring often until the raspberries break down and the mixture thickens to your liking.
  • Remove from heat and stir in vanilla.
  • Enjoy immediately or transfer to a jar and store in the fridge.

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Porter Gingerbread Cake

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I hope the new year is treating you well. I have lots to catch up on with this blog starting with a holiday cake. Is it too late to share a holiday cake recipe? Well I don’t think so. Gingerbread should be eaten all year round, especially if you add a nice porter or stout to the mix. This cake is so moist, rich, and filled with loads of ginger – it’s the perfect mix of sweet and spice. I hope you enjoy.

Ingredients:

  • 2/3 cup of porter or stout beer (your choice).
  • 1/2 tsp baking soda
  • 2/3 cup molasses
  • 1/3 cup honey
  • 1/3 cup dark brown sugar
  • 1 cup all purpose flour
  • 1/2 cup spelt flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp + 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 2 large eggs
  • 1/3 cup coconut oil
  • 1 tbsp grated fresh ginger

Directions:

  • Preheat oven to 350 F. Butter and flour an 8″ cake pan.
  • In a medium size saucepan over medium heat, bring beer to a boil. Once boiling remove from heat and add baking soda. When the foaming subsides add molasses, honey, and brown sugar.
  • In a separate bowl mix together AP and spelt flour, baking powder, salt and spices.
  • Add eggs, coconut oil, grated ginger to beer mixture.
  • Add beer to flour mix in 3 parts – whisk after each addition.
  • Bake for 32 min or until a toothpick inserted comes out clean.
  • Once cake has cooled feel free to top with a butter cream frosting (I’m still experimenting with alternative frosting recipes) find a good recipe: here
  • Top frosted cake with some candied ginger if you like.

 

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