Baking

Teeccino Pumpkin Spice Bread

Pumpkin Spice Bread is a classic sweet fall treat, and our recipe with Teeccino is perfect for chilly autumn and winter days and nights. Enjoy with a hot cup of Teeccino for the ultimate relaxation experience.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Baking
Cuisine: American
Keyword: pumpkin, spicy
Servings: 1 loaf
Calories: 2736kcal

Ingredients

  • 1 3/4 cups whole wheat pastry flour or gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups palm sugar or Swerve sugar replacement
  • 1 1/2 cups organic pumpkin puree
  • 1/2 cup vegetable oil or coconut oil
  • 1/4 cup brewed Teeccino Pumpkin Spice Coffee Make a strong brew with 2 rounded Tbsp Teeccino to 10oz freshly boiled water
  • 1/4 cup roasted pumpkin seeds OPTIONAL
  • 1/2 cup chopped candied ginger OPTIONAL

Instructions

  • Heat oven to 350F. Coat a 9 x 5 loaf pan with butter or oil.
  • Using an electric mixer with a large bowl or a food processor, blend together the eggs, palm sugar, pumpkin puree, and vegetable oil until smooth.
  • Sift together the flour, cinnamon, ginger, cloves, salt, and baking soda.
  • Gradually blend the dry ingredients into the wet pumpkin mix. Don't over mix but make sure all the flour is incorporated.
  • Pour the batter into the loaf pan. By shaking the pan a little, you can even out the batter in the pan.
  • Sprinkle the top with the pumpkin seeds and then gently press them into the batter so they'll stick.
  • Bake until a toothpick comes out mostly clean, so for approximately 65 to 75 minutes.
  • Let cool 10 minutes in the pan. Use a knife to go around the edges of the loaf, then turn the pan upside down. Gently transfer the loaf to a cooling rack or platter and let cool completely.
  • Enjoy a cup of Teeccino Pumpkin Spice with your pumpkin bread!

Nutrition

Calories: 2736kcal | Carbohydrates: 362g | Protein: 52g | Fat: 138g | Saturated Fat: 96g | Cholesterol: 327mg | Sodium: 2873mg | Potassium: 1873mg | Fiber: 36g | Sugar: 144g | Vitamin A: 57669IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 17mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

TeeChia Stuffed Portobello Mushrooms

The fruity flavors in TeeChia combined with cranberries and apples with wild rice and contrasted with the savory notes of the mushrooms in their marinade makes this dish a really festive main course or side dish that tastes both unique and delicious. First created to please vegetarians at Thanksgiving in lieu of turkey, these stuffed mushrooms are both hearty and satisfying to grace your dinner any time of the year.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: party
Servings: 6 mushrooms
Calories: 325kcal

Ingredients

  • 6 portobello mushrooms large, with edges intact

Marinade

  • 1 cup olive oil
  • 1 cup Tamari soy sauce wheat free if you are gluten-free
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Dijon Mustard whole grain (with whole mustard seeds)
  • 8 large garlic cloves peeled
  • 1 tsp Spike popular seasoning found in natural food stores
  • 1 tsp Cayenne

Stuffing

  • 1 cup TeeChia Cinnamon Cranberry
  • 1 cup red wine use leftover red wine like a Chianti or Syrah
  • 1 cup dried red cranberries preferably organic and fruit juice sweetened
  • 1 cup organic apples peeled and diced into small cubes
  • 2 cups cooked wild rice cook with mushroom stock instead of water for extra flavor
  • 1 cup shaved Parmesan cheese for topping

Instructions

  • Preheat oven to 350 F
  • Cook the wild rice by adding 1 cup wild rice to 3 cups mushroom stock or water in a covered sauce pan. If using water, add a pinch of salt. Cook for approximately 45 minutes until all the water is absorbed. If using a pressure cooker, add only 1 cups stock or water to 1 cup of rice and cook at high pressure for 15 minutes.

Preparing the Marinade

  • Mix together in a large mixing bowl the olive oil, tamari, Balsamic vinegar, mustard, spike and cayenne. Press the garlic cloves through a garlic press and add to marinade. Using a wire whisk, blend all the ingredients together until the marinade is fully emulsified and the oil is mixed into all the other ingredients.
  • Wash the mushroom caps to remove any dirt and remove the stems. Dont let the water get the gills wet though as they can become soggy.
  • Put out 2 rectangular Pyrex baking pans for baking the mushrooms.
  • Dip the mushrooms, cap side down, into the marinade until the entire surface is coated. Scoop up some of the marinade into the inner gills and place it in the baking pan, cap side down, gills up. Repeat for each mushroom.
  • Use your fingers or a rubber spatula to spread the marinade around each mushrooms gills and center so that all the inner surface is covered. Spoon any remaining marinade into the center of each mushroom.
  • Bake the mushrooms for 20 minutes.
  • Removed from oven and let sit until the stuffing is ready.

Preparing the Stuffing

  • Mix the TeeChia with the red wine using a wooden spoon until all the TeeChia is wet. Allow it to soak for a few minutes.
  • Pour boiling water over the cranberries just until it covers them in a bowl or measuring cup and let them sit for a few minutes.
  • Saute the diced apples in a flat frying pan at a low temperature, stirring occasionally, until soft.
  • Add the apples and cranberries, including the water they were soaked in, to the TeeChia mixture.
  • Mix with a large spoon until all the ingredients are thoroughly blended together.
  • With a large spoon, scoop a big dollop of stuffing into the center of each mushroom. Spread it around and pat it into a nice mound that completely fills the interior of each mushroom. Repeat for each mushroom.
  • Bake the mushrooms again for 10 minutes.
  • Add the shaved parmesan cheese to the tops of each mushroom and return to the oven for another 5 minutes until the cheese is melted.
  • Serve the mushrooms on a platter. They are very filling so you wont need much else to go with them besides salad and maybe a vegetable. Enjoy!

Nutrition

Calories: 325kcal | Carbohydrates: 41g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2486mg | Potassium: 584mg | Fiber: 4g | Sugar: 20g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino Maple Pecan Coffee Cake

Looking for a delectable treat without any of the guilt? Look no further than this satisfying but surprisingly healthy coffee cake flavored with Teeccino Southern Pecan. (Yes, that's right. We just used healthy and coffee cake in the same sentence!) Within the directions you'll find whole grain, gluten-free and vegan options. This is truly a baked delight that suits all kinds of dietary needs ~ made with low-or-non caloric sweeteners to lighten the calorie load!
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: healthy, maple
Servings: 8 servings
Calories: 582kcal

Ingredients

Cake

  • 2 cups whole wheat pastry flour or gluten-free baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt fine grind
  • 1 cup organic palm sugar low glycemior Swerve Sugar Replacement (non-caloric)
  • 1 cup maple syrup
  • 1 cup grapeseed oil or sunflower seed oil
  • 1 cup brewed Teeccino any nut flavor but Southern Pecan is optimal
  • 1 tsp maple flavor extract Frontier makes a nice one! Optional but delicious
  • 2 eggs dairy version
  • 2 tbsp chia seeds ground (vegan version)
  • 1 cup Greek yogurt or sour cream dairy version
  • 1 cup applesauce unsweetened vegan version
  • 1 cup chopped pecans

Streusel Filling

  • 1 cup organic palm sugar or low glycemior Swerve Sugar
  • 1/4 cup whole wheat pastry flour or gluten-free baking flour
  • 3 tbsp melted butter or vegan butter alternative

Topping

  • 1/4 cup Swerve Confectioners Sugar Replacement
  • 2 tbsp maple syrup

Instructions

Cake Batter

  • Preheat the oven to 350F.
  • Grease a 8 square pan or round bundt cake pan.
  • In a large bowl, sift the flour, baking powder and soda, salt, and sweetener of your choice, together.
  • In a bowl or electric mixer, mix together the maple syrup, oil, brewed Teeccino and maple extract.
  • Add the eggs to the mixer for the dairy version.
  • Vegans: Soak the ground chia seeds in 6 tbsp water. Add the soaked seeds to the liquid.
  • Add the Greek yogurt, sour cream, or applesauce to the liquid and mix thoroughly.
  • Blend in the dry ingredients slowly until thoroughly mixed with the wet.
  • Add the chopped pecans and mix well.

Streusel

  • In a bowl, mix together the sugar of your choice, flour, adn the melted butter or vegan butter alternative.
  • Mix well with a fork.

Assembly

  • Pour half of the batter into the greased pan.
  • Sprinkle half the streusel evenly over the batter.
  • Spread the remaining batter over the streusel.
  • Sprinkle the remaining streusel over the batter.
  • Bake for 35 minutes. Test with a toothpick. if ti doesn't come out clean, bake for 5 minutes more or until the toothpick comes out clean.
  • Transfer to a platter by tipping the cake onto a temporary platter or pan. Then tip it back onto the platter you want to serve it on so the streusel is showing on the top of the cake.

Topping

  • Blend the confectioners sugar with the maple syrup. The topping should be the right consistency to drizzle off of a spoon, so add more maple syrup if necessary.
  • Drizzle ribbons of the topping over the top of the warm cake.

Nutrition

Calories: 582kcal | Carbohydrates: 97g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 574mg | Potassium: 416mg | Fiber: 6g | Sugar: 58g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino Pumpkin Spice Muffins

Because we cant get enough Pumpkin Spice during the fall season, here's a wonderfully delicious recipe for melt-in-your-mouth pumpkin mini-muffins that make a satisfying and nutritious snack any time of day!
Need we say that these muffins go down much better with a mug of Teeccino to accompany them? You cant get more fully immersed in the pumpkin spice season than if you drink Teeccino Pumpkin Spice with these muffins!
Prep Time: 20 minutes
Cook Time: 17 minutes
Cool Time: 5 minutes
Total Time: 42 minutes
Course: Baking
Cuisine: American
Keyword: party, pumpkin, spicy
Servings: 24 mini muffins
Calories: 74kcal

Ingredients

  • 1 cup All-purpose flour or gluten-free flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp Teeccino Pumpkin Spice not brewed, just the loose all-purpose grind
  • 4 tbsp butter unsalted (room temperature)
  • 1/2 cup coconut sugar
  • 1 egg large
  • 1 tbsp coconut oil
  • 1 cup almond milk
  • 1 cup brewed Teeccino Pumpkin Spice brewed double strength
  • 1 cup pumpkin puree canned or fresh
  • 1 cup pumpkin seeds pepitas

Instructions

  • Preheat oven to 350F
  • Grease 24 mini muffin cups or insert paper liners.
  • Sift together flour, baking powder, salt, and Teeccino Pumpkin Spice grounds.
  • In a large bowl, using an electric mixer, cream butter and coconut sugar until fluffy.
  • Beat in egg, coconut oil, almond milk, brewed Teeccino Pumpkin Spice and pumpkin puree until well mixed.
  • Stir in dry ingredients just until combined, do not overmix.
  • Divide batter among cups.
  • Sprinkle each with a few pumpkin seeds.
  • Bake until a totthpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.
  • Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.
  • Serve with a mug of Teeccino Pumpkin Spice.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 137mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1657IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino Vegan Carob Cake

Enjoy this healthy, vegan, guilt-free dessert with a cup of Teeccino. This nutritious cake makes a perfect birthday cake for kids or anyone who wants to avoid chocolate but still enjoy that oh-so-desirable chocolatey flavor from dark roasted carob.
Thanks to Trish Magyar who submitted this recipe in our 2011 Summer Recipe Contest!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Baking
Cuisine: American
Keyword: sweet
Servings: 8 slices
Calories: 345kcal

Ingredients

  • 2 cups whole wheat flour
  • 1 cup white wheat flour
  • 1 cup sorghum flour
  • 1 cup Sucanat, Palm Sugar or Swerve
  • 1 cup carob powder
  • 2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 2/3 cup unsweetened apple sauce
  • 2 tsp vinegar
  • 2 cups cold Teeccino brewed strongly

Instructions

  • Preheat oven to 350F; butter and flour a 9 bundt pan.
  • Mix dry ingredients together.
  • Whisk wet ingredients into dry ingredients very hard for about 1 minute.
  • Immediately pour batter into prepared pan.
  • Bake 35 minutes or until knife tests clean, then cool.

Frosting Option 1

  • Spread strawberry all natural fruit jam over the top and add boysenberries or other berry of your choosing!

Frosting Option 2

  • Blend the thick portion of canned all natural coconut milk or coconut cream with agave nectar or honey to sweeten.

Nutrition

Calories: 345kcal | Carbohydrates: 82g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 281mg | Potassium: 301mg | Fiber: 11g | Sugar: 33g | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!