Baking

Recipes

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!
Recipes

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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Recipes

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
Recipes

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!
Recipes

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!
Recipes

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!
Recipes

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.
Recipes

Teeccino Banana Oat Scones

Thanks to wellness blogger, Kris Britton, here is a delicious wheat and sugar-free scone recipe made with Teeccino. Kris hails from British Columbia where she turned her health and life around after discovering she had food allergies. Although she eats a mostly vegan, raw diet, she loves to bake. She wisely avoids sugar and has sweetened these scones with dates, an ingredient we love in Teeccino’s Mediterranean flavors too. Using only vegan ingredients and avoiding wheat and gluten by using gluten-free oats, her Teeccino Banana Oat Scones are heart healthy and perfect to enjoy with a warm mug of Teeccino!
Course: Baking

Equipment

  • https://teeccino.com/product/french-roast-herbal-coffee-alternative/

Ingredients

  • 1 cup quick oats certified gluten free
  • 3/4 cup brown rice flour
  • 1 ripe banana
  • 4 Medjool dates
  • 1/3 cup boiling water
  • 1 tbsp olive oil
  • 3/4 tsp Teeccino French Roast or Dandelion Dark Roast
  • 1/2 tsp cinnamon powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Instructions

  • Preheat oven to 350 degrees
  • Chop dates, remove pits, and soak them in 1/3 cup boiling water for 5 minutes
  • Mix all dry ingredients in a mixing bowl
  • Blend or mash the dates into a paste with the water
  • Blend or mix together date paste, mashed bananas and olive oil
  • Combine wet with dry and fold together
  • Drop tablespoons of dough onto a parchment lined cookie sheet
  • Bake for 21 minutes. Makes 6 scones.
Recipes

Teeccino Banana Nut Bread

This recipe is a great way to use things that you would probably otherwise toss out or compost. Instead of pouring out your cold 1/2 cup of Teeccino, and throwing away those two brown bananas in your fruit bowl, make a delicious treat! This recipe works great with any flavor of Teeccino, but our favorites for this recipe would be: Southern Pecan, Caramel Nut, or Hazelnut. Just imagine warm Teeccino Banana Nut Bread, right out of the oven, with a pat of melting butter, and crunchy roasted almonds.
Course: Baking

Equipment

  • https://teeccino.com/product/southern-pecan-11-oz-bag/

Ingredients

  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 beaten eggs
  • 2 cups ripe banana pulp
  • 1/2 cup brewed Teeccino
  • 2 cups whole wheat flour
  • 1/2 cup Teeccino grounds after brewing
  • 1 teaspoon baking soda
  • 1/2 cup ground roasted almonds grind in a coffee grinder. Roasted walnuts, pecans, or hazelnuts will substitute nicely.

Instructions

  • Preheat oven to 350° and grease a loaf pan.
  • Mix the first five ingredients at high speed in an electric mixer.
  • Mix the dry ingredients together in a bowl, and slowly add them to the wet mixture at a medium low speed.
  • Fold in the 1/2 cup roasted nuts and pour batter into the greased loaf pan.
  • Bake for approximately one hour, or until a toothpick comes out clean from the center.
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Recipes

Teeccino Pumpernickel Bread

I’ve heard from several Teeccino fans including a commercial bakery that Teeccino makes fabulous pumpernickel bread! You can use both brewed Teeccino and the wet Teeccino grounds in this recipe. I’m told that a bakery in Wisconsin that serves Teeccino saves all their wet grounds to add to their muffins. Why Not? Teeccino is made from yummy ingredients like carob, dates, figs and almonds that are great to eat.
Course: Baking

Equipment

  • https://teeccino.com/product/chocolate-mint-11-oz-bag/

Ingredients

  • 1 1/4 Water hot
  • 2 Tbsp Java Teeccino
  • 1/4 Sucanat or brown sugar
  • 1/4 Blackstrap Molasses
  • 3 Tbsp Almond Oil or any mild-tasting veg oil such as canola, corn, or safflower
  • 2 Unbleached All-Purpose Flour
  • 1 100 % Whole Grain Rye Flour
  • 1 100 % White Whole Wheat Flour
  • 2 Tbsp Cocoa Powder unsweetened
  • 1 Tbsp Vital Wheat Gluten see note 1
  • 2 tsp Sea Salt unrefined
  • 1/4 tsp Vietnamese/Saigon Cinnamon ground (optional)
  • 2 tsp Yeast active dry
  • add toward the end of knead cycle
  • 1 Tbsp Caraway Seeds whole (optional, see note 2)

Instructions

  • Add hot water to the Teeccino and set aside to infuse and cool while measuring dry ingredients.
  • Dry ingredients are measured first, and then sifted together to evenly distribute and break up any large lumps in the cocoa.
  • Separate grounds from the liquid, using a fine-mesh strainer. Add enough water to bring the amount of Teeccino infusion back up to 1 1/4 cups measured liquid. Save grounds for later use.
  • Add wet and dry ingredients in the order listed above, including the Teeccino grounds, or as suggested by bread maker manufacturer and bake as instructed. (see note 3)

Notes

1. May need to add an extra Tbsp of gluten depending on brand of all-purpose flour.
2. My preference is to add the caraway seeds toward the end of the knead cycle. The Zo has an “Add” indicator and will sound a reminder beep for the first 30 seconds
3. Bread machine brands vary in terms of cycles, baking times, temperatures and crust color. This recipe performs beautifully with the “basic” (3:30) cycle and “light” crust setting in the Zojirushi BBCC-V20.