Baking

Teeccino Pumpkin Spice Bread

Course: Baking

Equipment

  • https://teeccino.com/product/pumpkin-spice-11-oz-bag/
  • https://teeccino.com/product/pumpkin-spice-herbal-coffee-5-lb-bag/
  • https://teeccino.com/product/pumpkin-spice-herbal-coffee-tea-bags/
  • https://teeccino.com/product/pumpkin-spice-trial-size-packet/

Ingredients

  • 1 3/4 cups whole wheat pasty 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 purée
  • 1/2 cup vegetable 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 350°F. 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 purée, 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 pllatter and let cool completely.
  • Enjoy a cup of Teeccino Pumpkin Spice with your pumpkin bread!

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.
Course: Baking

Ingredients

  • 6 large Portobello mushrooms with their edges intact

Marinade:

  • ¾ cup olive oil
  • ¼ 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 a popular seasoning found in natural food stores
  • ¼ tsp cayenne

Stuffing:

  • 1 cup TeeChia Cinnamon Cranberry
  • ¾ cup red wine use leftover red wine like a Chianti or Syrah
  • ¾ cup dried red cranberries preferably organic and fruit juice sweetened
  • 1 cup organic apples peeled and diced into small cubes
  • 2 ½ cups cooked wild rice cook with mushroom stock instead of water for extra flavor
  • ½ 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 ½ 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. Don’t 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 mushroom’s 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.
  • Sauté 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.
  • ith 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 won’t need much else to go with them besides salad and maybe a vegetable. Enjoy!

Vanilla Cranberry Apple Muffin

Here’s a breakfast meal in a nutritious yet deliciously scrumptious muffin! With all of TeeChia’s super seeds made flavorful with apples, cranberries and Teeccino French Vanilla, you’ll be amazed that eating this nutrient dense can taste this good ~ not to mention filling. No need to add lots of extra ingredients because they’re all in TeeChia to begin with. Of course, we do recommend some extra dried cranberries to produce more fruity bites. The applesauce in this recipe not only enhances TeeChia’s apple nuggets but also keeps these muffins really moist and chewy. For a sweet treat, we used our favorite non-caloric sweetener, Swerve®, to make a vanilla icing that adds an extra sweetness on top of the muffins. By also using Swerve to sweeten the muffins themselves, we guarantee that you won’t get a sugar rush but you will get nutrients to boost your energy the way nature intended. Eat to your contentment knowing that every bite is good for you!
Course: Baking

Equipment

  • https://teeccino.com/product/french-vanilla-11-oz-bag/
  • https://teeccino.com/product/teechia-cranberry-apple-6-servings/

Ingredients

Dry:

  • 1 cup TeeChia Cranberry Apple
  • 3/4 cup whole wheat or gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/4 tsp sea salt fine
  • 3/4 cup dried cranberries

Wet:

  • 1 cup applesauce organic
  • 1/2 cup brewed Teeccino French Vanilla
  • 1 large egg or 1 Tbsp ground chia seeds soaked in 3 Tbsp water
  • 4 Tbsp butter melted or vegan margarine
  • 1/3 cup Swerve sugar replacement granular
  • 1 tsp vanilla extract

Icing:

  • 1 Tbsp Teeccino French Vanilla
  • 1/2 tsp vanilla extract
  • 4 Tbsp Swerve Confectioners Sugar Replacement

Instructions

  • Preheat oven to 375º.
  • Grease a muffin pan with oil or butter.
  • Sift the flour, baking powder, baking soda, cinnamon and salt together into a bowl.
  • Add TeeChia to the dry mixture.
  • In a large bowl, whisk the wet ingredients together until the egg is thoroughly blended.
  • Blend the wet ingredients into the dry ingredients until the batter is smooth.
  • Stir the cranberries into the batter and mix well.
  • Spoon the batter into the muffin tins. Fill each muffin holder to the top of the rim.
  • Bake 20 minutes until a toothpick comes out clean.
  • Mix together the icing ingredients. The icing should be able to dribble off of a spoon. Adjust the sugar to liquid ratio to achieve the desired texture.
  • Remove the muffins from the pan and place on a platter.
  • Dribble the icing over the top of the muffins.

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!
Course: Baking

Equipment

  • https://teeccino.com/product/dandelion-root-herbal-tea-caramel-nut-herbal-coffee-tea-bags/
  • https://teeccino.com/product/hazelnut-11-oz-bag/
  • https://teeccino.com/product/southern-pecan-11-oz-bag/
  • https://teeccino.com/product/southern-pecan-herbal-coffee-tea-bags/

Ingredients

Cake:

  • 2 cups whole wheat pastry flour or gluten-free baking flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt fine grind
  • ½ cup organic palm sugar low glycemior Swerve® Sugar Replacement (non-caloric
  • ½ cup maple syrup
  • ½ cup grapeseed or sunflower seed oil
  • ¼ cup brewed Teeccino any nut flavor but Southern Pecan is optimum
  • 1 tsp maple flavor extract Frontier makes a nice one!
  • 2 eggs dairy version
  • 2 tbsp chia seeds ground (vegan version)
  • 1 cup Greek yogurt or sour cream dairy version
  • ¾ cup applesauce unsweetened vegan version
  • ¾ cup chopped pecans

Streusel Filling:

  • ½ cup organic palm sugar (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 350º
  • 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 (optional but really delicious!)
  • 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, and 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 it 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 tto drizzle off of a spoon so add more maple syrup if necessary.
  • Drizzle ribbons of the topping over the top of the warm cake.

Notes

Warm Chai Pancake Muffins

These make ahead Warm Chai Pancake Muffins from Taryn of Joy Filled Eats are melt in your mouth yummy! Using our new Dandelion Red Chai, she created this easy and delicious muffin recipe that has a rich and roasted earthy depth of flavor from a classic group of stimulating spices that you find in our Dandelion Red Chai. These muffins will cloak you in cinnamon-y warmth and make you start your day off with a smile.
Course: Baking

Equipment

  • https://teeccino.com/product/dandelion-red-chai-10-oz-bag/
  • https://teeccino.com/product/dandelion-red-chai-tea-bags/

Ingredients

Batter Ingredients:

  • 4 eggs
  • 1 cup cottage cheese 4% fat works best
  • 4 oz cream cheese softened
  • 1 cup Trim Healthy Mama Baking Blend or equal parts almond flour, coconut flour, and ground golden flax
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***

Glaze Ingredients:

  • 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend, finely ground
  • 1 tbsp melted butter
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***

Instructions

  • Preheat oven to 35Put paper liners into 18 holes of 2 regular sized muffin tins and spray with cooking spray.
  • Put the cottage cheese in the food processor or blender and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
  • Divide the batter between the prepared muffin tins. Bake for 22-24 minutes until they are no longer jiggly and are golden brown around the edges. Let cool. The muffins will sink a little making an indent to hold the glaze.
  • To prepare the glaze stir together the ingredients. Divide the glaze between the cooled muffins. Store in the fridge.
  • You can eat these cold or at room temperature but I prefer to microwave them for 20-30 seconds so the glaze melts and drips down the sides. It reminds me of pancake syrup on hot pancakes.
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Blueberry Banana TeeChia Muffins

These nutritiously filling muffins make a healthy and fulfilling breakfast or a hearty snack for the middle of the day. Made without oil or flour, enjoy these Blueberry Banana TeeChia Muffins without the guilt of fatty and oily baked goods. Use gluten free rolled oats for a 100% gluten free version!
Course: Baking

Equipment

  • https://teeccino.com/product/teechia-blueberry-date-6-servings-2/

Ingredients

  • 1 cup of TeeChia Blueberry Date
  • 1 cup of gluten free rolled oats
  • 1 tsp vanilla extract
  • 1 cup pureed banana we used about two large bananas
  • 1 1/2 cup almond milk
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup fresh blueberries
  • 5-6 dates optional, we used Mejdool dates
  • 1 scoop protein powder optional, we used blueberry whey
  • 2 tbsp coconut sugar optional
  • 1/2 tbsp cinnamon optional
  • 1/4 cup sliced almonds optional

Instructions

  • Preheat oven to 350 degrees.
  • Add oats and TeeChia (oats can be blended for finer texturto a bowl
  • Add baking powder and salt
  • Add pureed banana, milk and vanilla to the oat mixture and mix
  • Fold in blueberries and optional protein powder
  • Pour into muffin tin (don’t worry about filling them too high, they won’t puff up like regular muffins)
  • Bake for 20 to 25 minutes
  • Let muffins cool in pan until they are cool enough to touch
  • Remove from pan and let cool
  • Enjoy!

Optional Topping:

  • Combine coconut palm sugar and cinnamon
  • Sprinkle mixture over muffins and sprinkle optional crushed almond slices on top before baking

TeeChia Blueberry Date Quickbread

Sweet and full of fiber, you can enjoy this simple and delicious quickbread as a snack or even as a healthier alternative for dessert! Created to be eaten at any time of the day, this quickbread is complimented by the flavors of blueberry, pomegranate, orange and vanilla. Due to the TeeChia in this recipe, you’ll get that satisifed sensation of fullness quickly so you won’t overeat. You’ll be hooked once you try this nutritious treat! Created by Caroline MacDougall with inspiration from her ancient copy of The Tassajara Cookbook.
Course: Baking

Equipment

  • https://teeccino.com/product/teechia-blueberry-date-6-servings-2/

Ingredients

  • 6 tbsp butter softened
  • 1/2 cup brown sugar *optional: coconut sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 2 tbsp orange zest grated fresh orange peel
  • 1 cup TeeChia Blueberry Date
  • 1 cup Pom pomegranate juice
  • 1/2 cup dried blueberries
  • 1 cup whole wheat pastry flour or gluten-free baking flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup walnuts

Instructions

  • Soak the TeeChia in the pomegranate juice. Mix well and let stand till juice is absorbed.
  • Cream butter and sugar together with a hand or standing mixer till creamy and fluffy.
  • Add the egg and beat well till very creamy and light.
  • Add the vanilla and orange zest. Beat again until silky.
  • Add the moist TeeChia mixture. Mix well.
  • Mix the flour with the baking powder, baking soda and salt together.
  • Add to the TeeChia batter and mix until just combined.
  • Gently fold in the walnuts and blueberries.
  • Grease a 8x5x3-inch loaf pan and pour the batter in it.
  • Bake at 325º for 50-60 minutes (when a toothpick inserted in the middle comes out clean).
  • Let cool before slicing. Enjoy!

TeeChia Chia Cranberry Quickbread

TeeChia Chai Cranberry Bread satisfies that craving for sweetness without the excess sugar. Enjoy it as an afternoon snack with a warm glass of Teeccino or surprise your dinner party with this delicious dessert! Simple, easy to bake and can even be eaten as a cake! Created by Lys Gabriella Poet, celebrity Belgian chef, whose culinary endeavors have brought tasting pleasure to many people’s lives.
Course: Baking

Equipment

  • https://teeccino.com/product/maya-chai-11-oz-bag/
  • https://teeccino.com/product/maya-chai-herbal-coffee-5-lb-bag/
  • https://teeccino.com/product/maya-chai-herbal-coffee-trial-size-packet/
  • https://teeccino.com/product/maya-chai-herbal-coffee-tea-bags/

Ingredients

  • 6 tbsp butter softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1/2 cup buttermilk
  • 1 cup TeeChia Cinnamon Cranberry
  • 1 cup brewed Teeccino Chai 2 tbsp Teeccino Chai brewed with 2 cups water in a drip coffee maker or 10 oz boilng water in a French press pot
  • 1/2 cup dried cranberries
  • 1 cup whole wheat pastry flour or gluten-free baking flour
  • 1/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 cup almonds chopped

Teeccino Glaze (optional)

  • 3 Tbsp Teeccino Chai
  • 1/3 cup hot boiling water
  • 1/2 cup sugar powdered
  • 6 tablespoons butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp cardamom

Instructions

  • Soak the TeeChia and the cranberries in the Teeccino Chai and mix well.
  • Let stand until all of the liquid is absorbed.
  • Cream the butter and sugar together with a hand or standing mixer till creamy and fluffy.
  • Add the egg and beat well again.
  • Add the vanilla and the buttermilk. Beat again until silky.
  • Add the moist TeeChia mixture to the egg batter. Mix well.
  • Mix the flour with the baking powder, baking soda, salt and the spices together.
  • Add the dry flour to the the TeeChia batter and mix until just combined.
  • Gently fold in the chopped almonds.
  • Grease a 8x5x3-inch loaf pan and pour the batter in it.
  • Bake at 350º for 50 minutes (when a toothpick inserted in the middle comes out clean).

Optional

  • While the bread bakes, make the Teeccino glaze:
  • Pour 1/3 cup hot boiling water over 3 tablespoons Teeccino Chai.
  • Steep for 10 minutes.
  • Strain through afine metal sieve into a saucepan.
  • Add the sugar, butter, vanilla and spices to the Teeccino Chai.
  • Heat and stir until the butter melts and the mixture is smooth.

Notes

Poke holes in the top of the quickbread while it is still warm and pour the glaze into the holes and over the top and sides. The glaze makes this quickbread more festive and sweet. It can be used as a cake! So delicious it is well worth the extra effort!

Teeccino Pumpkin Spice Muffins

Because we can’t 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 satifying 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 can’t get more fully immersed in the pumpkin spice season than if you drink Teeccino Pumpkin Spice with these muffins!
Course: Baking

Equipment

  • https://teeccino.com/product/pumpkin-spice-11-oz-bag/
  • https://teeccino.com/product/pumpkin-spice-trial-size-packet/
  • https://teeccino.com/product/pumpkin-spice-herbal-coffee-5-lb-bag/
  • https://teeccino.com/product/pumpkin-spice-herbal-coffee-tea-bags/

Ingredients

  • 1 ½ Cups – All-purpose flour or gluten-free flour
  • 2 tsp – Baking powder
  • ½ tsp – Salt
  • 1 tsp – Teeccino Pumpkin Spice not brewed, just the loose all-pupose grind
  • 4 Tbs – Butter unsalted (room temperature)
  • 1/2 Cup – Coconut sugar
  • 1 – Egg large
  • 1 Tbs – Coconut oil
  • ¼ Cup – Almond milk
  • ¼ Cup – Brewed Teeccino Pumpkin Spice brew double strength
  • ½ Cup – Pumpkin puree canned or fresh
  • ¼ Cup – Pumpkin seeds pepitas

Instructions

  • Preheat oven to 350ºF.
  • 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 toothpick 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!

Teeccino Vegan Carob Cake

Enjoy this heatlhy, vegan, guilt-free dessert with a cup of Teeccino. Made with unrefined Sucanat sugar and high antioxidant sorghum flour, 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!
Course: Baking

Equipment

  • https://teeccino.com/product/maca-chocolate-11-oz-bag/
  • https://teeccino.com/product/mocha-chicory-herbal-coffee-11oz/

Ingredients

  • 2 cups whole wheat flour
  • ½ cup white wheat flour
  • ½ cup sorghum flour
  • ½ cup Sucanat (brand namsugar
  • ½ 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 350°; butter and flour a 9″ bundt pan.
  • Mix dry ingredients together.
  • Wisk 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, cool.
  • Two frosting options: 1) Spread strawberry all natural fruit jam over the top and and sprinkle with shredded coconut. 2) Blend the thick portion of canned all natural coconut milk or coconut cream with agave nectar or honey to sweeten.