Posts tagged ‘Honey’

Pfeffernüsse Cookies

To end our Thanksgiving meal, we enjoyed both kuchen and pfeffernüsse cookies. Here’s how I adapted the recipe for our family’s dietary needs. These can be just a tad bit spicy if you get a bite with fresh ground pepper. Yummy!

  • 2 cups all-purpose flour
  • 1 cup whole spelt flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3 TBSP vegetable shortening
  • 1 cup honey
  • 1 large egg (we also made these with egg replacer once, and they were very soft and yummy)
  • 1 tsp cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • confectioner’s sugar for rolling (optional)

 

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Mix the dry ingredients together in a bowl.
  3. In another bowl, beat the shortening and honey together until light and fluffy, about 2-3 minutes. Add egg, then lower mixer speed and gradually mix in the dry, beating just until blended. Let the dough chill for about 10 minutes to firm up.
  4. Scoop tablespoon-sized balls and roll into balls. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. When cookies are still lightly warm, roll in confectioner’s sugar to completely coat the cookies, if you’d like. Store in an airtight container. Sometimes cookies with spices taste best around 3 days after baking, when the flavors have settled.

November 26, 2016 at 10:27 pm Leave a comment

Honey-Kissed Baklava Muffins

I am happy. That is all. Many thanks to the Edible Perspective. The only changes I made from the original recipe were swapping margarine for butter and using store-bought buckwheat flour instead of making it fresh.

Muffins:

  • 1/2 cup gluten-free oat flour
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 2 1/2 tablespoons ground flax meal
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup + 1 tablespoon unsweetened applesauce
  • 1/4 cup + 2 tablespoons unsweetened almond milk, or soy, 2%, etc.
  • 1/2 cup clover honey
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons dairy-free margarine, melted and slightly cooled

Filling:

  • 1 1/4 cups chopped unsalted pistachios and walnuts
  • 3 tablespoons clover honey
  • 2 tablespoons diary-free margarine, melted
  • 1 1/4 teaspoon cinnamon

Topping:

  • Honey to drizzle, about 1 teaspoon per muffin
  • 1/3 cup chopped unsalted pistachios and walnuts
  • 2 tablespoons dairy-free margarine, melted and slightly cooled
  1. Preheat your oven to 350* F and line 1-2 standard muffin tins with 12-16 liners. (I ended up putting my extra dough into a small 4×4 inch baking dish.)
  2. In a large bowl stir together the oat flour, buckwheat flour, almond meal, flax, cinnamon, powder, soda, and salt. In another bowl whisk together the eggs. Then whisk in the applesauce, milk, honey, and vanilla until fully combined. Wait to add the margarine.
  3. In another bowl stir all of the “filling” ingredients together until fully incorporated. Set aside.
  4. Whisk in the 1/4 cup melted butter to the wet ingredients then pour the wet into the dry and stir or whisk until just combined [when you no longer see dry flour]. Fold in the nut mixture and portion into muffin liners about 3/4 the way full.
  5. Bake muffins for 17-22 minutes and test with a toothpick for doneness [slightly moist, not sticky]. Let muffins cool for about 7-10 minutes.  Keeping muffins in their liners drizzle a small amount of honey over each muffin, then a sprinkle of nuts, then another small drizzle of honey, and then about 1/2 teaspoon melted margarine over each.  Let fully cool.  Muffins will firm and hold together once cooled.

August 25, 2016 at 6:39 pm Leave a comment


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