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Last updated: June 9th, 2024

 

RECIPES USING ORGANIC NON-GMO INGREDIENTS,
CLARIFIED BUTTER AND MAPLE SUGAR

Ideas, preparation and design © WiseTeaGarden.com.


Complement your cup of tea or hand-roasted coffee with a homemade quick-and-easy baked treat. All our recipes are made with the use of organic clarified butter and organic maple sugar » or organic cane sugar ». To fry or grease a baking dish we would recommend Organic Virgin Coconut Oil » or Organic Ghee (Clarified Butter). Quality and freshness of ingredients matters.

Organic Ghee is easy to make from any organic butter (cow milk): Put butter into a pan, melt and then boil it on a low heat for approx 1 hour, removing white foam from time to time. As soon as there will be almost no foam, remove from heat and pour into a glass jar.
 
ORGANIC CLIRIFIED BUTTER

ORGANIC CLIRIFIED BUTTER
© Wise Tea Garden®

 

ORGANIC EASY CINNAMON BUNS

ORGANIC EASY CINNAMON BUNS
© Wise Tea Garden®

  ORGANIC EASY CINNAMON BUNS
© WiseTeaGarden.com.


Ingredients to make 12 buns:
Dough:
250 ml - Organic Whole Milk (Non-Homo) - warm (slightly warmer than room temperature)
80 g - Organic Ghee or Unsalted Butter » - softened
1 - Large organic egg - beaten
50 g - Organic Golden Cane Sugar »
10 g - Fine Celtic Salt » or your favourite
15 g - Active dry yeast »
950 g (approx.) - Organic Unbleached Hard Bread flour »
Extra: 1 tablespoon of organic sesame oil or butter/ghee to grease a 9 x12 " baking sheet.

Filling:
175 g - Organic Brown Sugar »
30 g - Organic Cinnamon Powder »
80 g - Organic Unsalted Butter » softened

1. Place ingredients for dough and 500g of Hard Bread flour in a mixing bowl. Beat the mixture on a medium speed using an electric mixer for 3 minutes.
2. Continue adding more flour by 125g at a time: mix using a wooden spoon and then knead with hands. Make a very stiff dough. Turn it out onto a slightly dusted with flour surface and knead well for about 10-12 minutes until the dough is smooth and elastic. (Dust work surface with more flour from time to time if necessary.) Cover with a tea towel and let it rest for 5-6 min.
3. Make filling: Combine softened butter, brown sugar and cinnamon. Mix well.
4. Dust work surface with flour and roll out dough into an approx 40 x 30 cm rectangle. Spread filling over the dough and roll up the rectangle more or less tightly from long side.
5. Cut the roll into 12 slices of approx 7.5-8 cm wide each.
6. Grease 9 x 12" baking sheet with sesame oil. Put slices seam-side down in the baking sheet so that the filling will be inside each slice but not touching the bottom of the sheet.
7. Cover securely with a food wrap. Let it stand in a warm place without draughts for 1 hour. Put a thick towel under the bottom of the baking sheet.
9. Preheat convection oven to 380℉. Bake on the middle rack, for approx. 20 min or until golden copper in colour. Cool 1-2 minutes, then put on a plate.

 

ORGANIC LEMON-RASPBERRY CUPCAKES

ORGANIC LEMON-RASPBERRY CUPCAKES © Wise Tea Garden®

  ORGANIC LEMON-RASPBERRY CUPCAKES
© WiseTeaGarden.com.


Ingredients to make a dozen:
Cupcakes:
175 g - Organic Ghee or Unsalted Butter, softened at room temperature
125 g - Organic Granulated Maple Sugar »
2 - Large Organic Brown Eggs
625 g - Organic All-Purpose Flour »
10 g - Organic Baking powder »
15 g - Organic Ginger powder »
15 g - Organic Cardamom powder »
2 g - Celtic salt
250 ml - Organic Whole Milk

Frosting:
50 g - Organic Unsalted Butter, softened
250 g - Organic Golden Cane sugar », finely powdered
50 ml - Organic Lemon juice, freshly squeezed
100 g - Freeze-Dried Raspberries », finely crushed.
1. Preheat convection oven to 350°F. Line a 12-cup baking muffin pan with baking cups.
2. Cream butter and beat with sugar until fluffy. Stir in egg yolks, one at a time, and beat until smooth and creamy.
4. In a separate bowl, blend all dry ingredients: flour, baking powder, spices, salt.
5. Add dry blend into to butter mixture in three additions, alternating with milk. Beat until smooth.
6. With electric mixture, beat egg whites until stiff but not dry. Gently fold into the batter.
7. Divide batter among backing cups. Bake approx 25 min or until cupcakes spring back when lightly touched. They shouldn't be gloden in colour, but lightly golden.
8. Most important: Cool completely.
9. Make frosting: Mix powdered sugar with lemon juice. Add to softened butter, beat until creamy thick.
10. Remove cupcakes from backing cups. Ice with frosting. Sprinkle crushed freeze-dried raspberries on the tops. 2. Using a fork, beat butter with maple sugar until smooth.

 

ORGANIC GINGER COOKIES

ORGANIC GINGER COOKIES © Wise Tea Garden®

  ORGANIC GINGER COOKIES
© WiseTeaGarden.com.


Ingredients to make a dozen:
60 g - Organic Ghee or Unsalted Butter
125 g - Organic Brown Sugar »
200 g - Organic Molasses »
1 - Large Organic Brown Eggs
350 g - Organic All-Purpose Flour »
15 g - Organic Baking powder »
10 g - Organic Baking soda »
30 g - Organic Ginger powder »
30 g - Organic Cardamom powder »
15 g - Organic Nutmeg powder »
15 g - Organic Clove Bud powder /optional
5 g - Celtic salt
60 ml - Organic Whole Milk

1. On low heat, warm molasses with brown sugar until sugar dissolved. Add butter and spices. Mix until butter dissolved. Remove from heat and let the mixture cool infusing the spices for 15 min.
2. Beat egg with milk until just combined, pour into the butter mixture. Mix until smooth.
3. In a separate bowl, blend flour with baking powder, baking soda and salt.
4. Add dry blend to butter mixture. Beat until smooth. The dough will be very sticky.
5. Cover with food wrap, put into the fridge for 24 hours.
6. Preheat convection oven to 390°F. Grease two 11quot; x 15" baking sheets with butter. (Or one baking sheet: After first 6 cookies are baked, clean it and butter for the second batch of cookies).
7. Make golf-size balls from the dough, and flatten them into discs of approx. 1.5 cm height (if too sticky flatten right on the baking sheet). Should be 2 cm room around each disc. (Usually 6 cookies can be baked on one 11quot; x 15" baking sheet).
8. Bake for 10-12 min, or until the top of each cookie is dry and slightly cracked. Cool for 2-3 min in the baking sheet, then put on a rack to completely cool.

 

ORGANIC ONION BUNS

ORGANIC ONION BUNS
© Wise Tea Garden®

  ORGANIC GOURMET ONION BUNS
WITH THYME AND CHIA SEEDS

© WiseTeaGarden.com.


Ingredients to make 12 buns:
Dough:
30 g - Active dry yeast »
50 g - Organic Granulated Maple Sugar »
30 g - Organic Golden Cane Sugar »
15 g - Fine Celtic Salt or your favourite
1.2 kg (approx.) - Organic Unbleached Hard Bread flour »
375 ml - Warm water (around 43℃)
4 - Large Organic eggs *As fresh as possible, otherwise the buns will be flat unless baked in bun cups.
30 g - Organic Black Chia Seeds or Poppy Seeds
125 g - Organic Ghee, melted and cooled to more or less room temperature.

Extra: 1 tablespoon of organic melted ghee or sesame oil to butter a mixing bowl, and 2 tablespoons
to butter a 16" pizza pan.


Onions:
- a half of Large Organic sweet onion (red or white), thinly sliced
- 2 cloves of Large Organic garlic, minced
30 g -
Organic Air-Dried Thyme Leaves »
15 g - Organic Air-Dried Sage Leaf Rubbed »
- Salt and ground black pepper to taste
- 1 tablespoon of Organic Ghee or sesame oil to fry.
Glaze: 1 Organic egg white and 15ml water room temperature.

1. Place dry yeast, sugars (maple and gloden cane), salt and 500g Hard Bread flour in a mixing bowl. Mix. Make a well, and add water, 4 eggs and melted (not hot) ghee. Combine using a spoon until no flour on the surface. Then beat the mixture on a medium speed using an electric mixer for 5-6 minutes.
2. Now continue adding more flour using a wooden spoon: first add 500g of All-Purpose flour, combine well, then continue adding Hard Bread flour by 250g at a time until the dough becomes very stiff. Turn dough out onto a work surface and knead it adding more Hard Bread flour until the dough is smooth and not sticky.
3. Butter a large size mixing bowl with melted ghee or sesame oil, add dough turning to coat. Cover tightly with a food wrap and put a tea towel on the top. Let it stand in a warm place without draughts (better on a stove, put a thick towel under the bottom of the bowl) for 1.5 hours until the dough will double in volume.
4. While the dough is getting ready, prepare onions: melt ghee in a skillet over medium heat. Add thinly sliced onion, minced garlic, salt, black pepper, thyme and sage leaves. Partially cover with a lid (to remove moisture from the onion pieces) and cook stirring often until golden in colour. Remove from stove and cool.
5. As soon as dough is ready, punch it down on an unfloured wok surface and knead in onions. Please don't try to wrap onions, just knead in. Important: the onion mixture must not be hot, please cool it a bit til it's at least warm.
6. Divide dough in half, then divide each half into 6 seamless round buns.
7. Butter 16" in diameter round pizza pan or pizza stone (if sticky) with sesame or olive oil. (If you prefer, please definitely bake buns on a parchment paper lined on your favourite type of baking sheets, or in bun cups.) Sparsely place buns on pans leaving approx 3-4 cm room around each bun. Cover with food wrap, put a tea towel on the top, and let rest for 30 min. Preheat convection oven to 380℉.
8. Make a glaze: whisk an egg white with water. Remove cover from the pizza pan with buns and brush all over each bun. Sprinkle slighly each bun with black chia seeds. Bake on the middle rack, for approx. 20 min or until golden copper in colour. Cool a bit and put on a plate.

Notes: • If wish, add chia seeds to the dough as well after beating the dough with electric mixer. • Please don't put the glaze on the buns in advance, but just before the baking. • The fresher the yeast the better: Double check the expire date on the package. We store dry yeast in a fridge.

Storage: Store each bun in a small plastic food-grade pouch or bread wrap so the buns could retain their moisture.
At room temperature and such packaging, they stay fresh for a week.

 

ORGANIC RASPBERRY CARROT CAKE

ORGANIC RASPBERRY CARROT CAKE © Wise Tea Garden®

  ORGANIC RASPBERRY CARROT CAKE
© WiseTeaGarden.com.


Ingredients to make 11" x 7" x 2" Cake:
250 g - Organic Ghee, melted
200 g - Organic Maple Sugar », plus 2 teaspoons to dust the ready-made cake
4 - Large Organic Brown Eggs
60 ml - Chambord Black Raspberry Liquor (or Organic Orange juice, freshly squeezed)
500 g - Organic All-Purpose Flour », plus 1 tablespoon to dust a baking pan
10 g - Organic Baking powder », 2 g - Sea Salt
10 g - Organic Ceylon Cinnamon powder »
15 g - Organic Cardamom powder
125 g - Organic Freeze-Dried Raspberry Crumble »
2 - Organic Large Carrots, peeled and finelly grated
250 g - Organic Raisins
100 g - Organic Walnuts », cruched into small pieces.

Extra: 1 teaspoon of Organic Ghee or Coconut Oil to grease a glass or ceramic baking pan for pies.
1. Preheat convection oven to 385°F. Grease baking pan with organic coconut oil or ghee and then
dust with organic all-purpose flour.
2. Using a fork, beat butter with maple sugar.
3. Add eggs, one at a time. Beat well until smooth. Stir in Chambord Raspberry Liquor (or orange juice).
4. Mix flour with baking powder, salt, powdered spices, and add to the ghee mixture in two additions.
5. Add grated carrots, raisins, crushed walnuts and raspberry crumble. Mix well.
6. Scrape batter into the pan, spread it evenly, and bake for 25-30 minutes or until cake pulls away from the sides of the pan and is brown gold in colour.
6. Cool (10 min) in the pan. Dust with maple sugar. Enjoy with Cardamom Coffee.

 

BLACKBERRY PIE WITH CHIA

BLACKBERRY PIE WITH CHIA
© Wise Tea Garden®

  ORGANIC BLACKBERRY PIE WITH CHIA
© WiseTeaGarden.com.


Ingredients to make 11" x 7" x 2" Pie:
250 g - Organic Ghee, softened at room temperature
100g - Organic Granulated Maple Sugar », plus 1 tablespoon to dust the ready-made pie
2 - Large Organic Brown Eggs
185 g - Organic All-Purpose Flour », plus 1 tablespoon to dust a baking pan
15 g - Organic Baking powder »
125g - Organic Black Chia seeds »
125g - Organic Shredded Coconut »
2 x 170g - Organic Blackberries »
Extra: 1 tablespoon of organic coconut oil or organic ghee to grease a glass or ceramic baking dish for pies.
1. Preheat convection oven to 385°F. Grease baking pan with organic coconut oil or ghee and then dust with organic all-purpose flour. Wash blackberries, strain.
2. Using a fork, beat butter with maple sugar until smooth. Add eggs, one at a time. Beat well.

3. Stir in chia and shredded coconut.
4. Mix flour with baking powder, add to the butter mixture. Combine well.
5. Using a fork, evenly spread the dough in the 11" x 7" x 2" pie pan. Put blackberries on the top making rows and just slightly pushing each berry into the dough. Leave approx. 2 cm room around each berry.
6. Bake approx. 15-20 min until golden. Remove from oven and, while the pie is hot, dust with 1 tablespoon of maple sugar. Cool a bit, for up to 10 minutes.

 

ORGANIC CHEWY COCONUT AND BLUEBERRY PIE

ORGANIC CHEWY COCONUT AND BLUEBERRY PIE © Wise Tea Garden®

  ORGANIC CHEWY COCONUT AND BLUEBERRY PIE
© WiseTeaGarden.com.


Ingredients to make 11" x 7" x 2" Pie:
200 g - Organic Ghee, softened at room temperature
120 g - Organic Granulated Maple Sugar », plus 2 teaspoons to dust the pie
2 - Large Organic Brown Eggs
250 g - Unsweetened Organic Shredded Coconut »
450 g - Organic Frozen Blueberries. Plese don't substitute with fresh blueberries: Fresh ones are more juicy and pie will not have a chewy texture.
80 g - Organic All-Purpose Flour », plus 1 tablespoon to dust a baking pan
100 g - Organic Whole Wheat Cake & Pastry Flour »
5 g - Organic Baking powder »

Extra: 1 teaspoon of Organic Ghee or Coconut Oil to grease a rectangular 11" x 7" x 2 " glass or ceramic baking pan.
1. Preheat convection oven to 385°F. Grease baking pan with organic ghee or coconut oil and then dust with organic all-purpose flour. Wash frozen blueberries in lukewarm water, drain.
2. Using a fork, beat ghee with maple sugar until smooth. Add eggs, one at a time. Mix well until smooth.
3. Add unsweetened shredded coconut and beat the mixture well with a hand mixer on low speed until fluffy and creamy, and is creamy white in colour like a very heavy dairy cream.
4. Mix flour with baking powder, add to the ghee mixture. Combine well.
5. Using a fork, evenly spread the dough in the baking pan. Spread the blueberries evenly on the top anad push them into the dough. The surface of the pie will be a bit bumpy.
6. Bake approx. 20 min until golden. Remove from oven and, while the pie is hot, dust with maple sugar. Turn off heat, and put the dusted pie back into the oven for another 5 minutes.
7. Please cool before cosuming - the pie will have a very pleasant chewy texture. Or eat it hot or warm, the pie will also taste great. Best with Vanilla Coffee.

 

ORGANIC PEAR PIE WITH GROUND HAZELNUTS

ORGANIC PEAR PIE WITH GROUND HAZELNUTS © Wise Tea Garden®

  ORGANIC PEAR PIE WITH GROUND HAZELNUTS
© WiseTeaGarden.com.


Ingredients to make 11" x 7" x 2" Pie:
125 g - Organic Ghee, softened at room temperature
125 g - Organic Granulated Maple Sugar », plus 1-2 tablespoons to dust the pie
2 - Large Organic Brown Eggs
250 g - Hazelnut Meal »
3 Large and Sliced - Organic Bosc or Abbott Fetel Pears (or other not too juicy varieties)
80 g - Organic All-Purpose Flour », plus 1 tablespoon to dust a baking pan
80 g - Organic Whole Wheat Cake & Pastry Flour »
5 g - Organic Baking powder »
5 ml - Organic cinnamon powder and 2 ml - Salt.

Extra: 1 teaspoon of Organic Ghee or Coconut Oil to grease a rectangular 11" x 7" x 2 " glass or ceramic baking pan.
1. Preheat convection oven to 375°F. Grease baking pan with organic ghee or coconut oil and then dust with organic all-purpose flour. Wash pears, cut in quaters, remove seeds, slice each quater along its length making 4 slices per quater.
2. Using a fork, beat ghee with maple sugar until smooth.
3. Add eggs, one at a time. Mix well until smooth. Add Hazelnut meal, cinnamon and salt.
4. Mix flour with baking powder, add to the ghee mixture. Combine well.
5. Using a fork, evenly spread the dough in the baking pan. Push pear slices, skin up, into the dough, close to each other, making rows.
6. Bake approx. 15-20 min until golden. Remove from oven and, while the pie is hot, dust with 1-2 tablespoons of maple sugar. Turn off heat, and put the dusted pie back into the oven for another 5 minutes. Enjoj with any Organic Black Tea.

 

BAKED APPLE DESSERT WITH GOAT FETA CHEESE

BAKED APPLE DESSERT WITH GOAT FETA CHEESE © Wise Tea Garden®

  BAKED APPLE DESSERT WITH GOAT FETA CHEESE
© WiseTeaGarden.com.


Ingredients for make 6 Large Stuffed Apples:
6 large - Organic Apples with soft flesh preferable: Sunrise, Mcintosh or similar. In the recipe, we used Sunrise Apples.
1pk x 200g - Goat Feta Cheese »
125g - Organic Jumbo Raisins » or any other dried fruits/berries.
1 Tablespoon - Organic Maple Syrup » or Maple Sugar.

1. Preheat convectional oven to 385℉.
2. Fill a medium size but deep bowl with distilled water, divide a block of feta cheese into large crumbs and soak them in the bowl for 5-6 minutes or until apples are prepared to be stuffed with cheese (see step 3). The cheese must be completely covered with water.
3. Wash apples, cup tops to make 'lids' approx 2cm height. Using a knife, remove centers of the apples - approx 4-5cm in diameter leaving approx 1cm of apple flesh along the edge, and 3-4cm deep depending on apple size. Put prepared apples into a a 11" x 7" x 2" ceramic or glass baking dish.
4. Discard water from the bowl with soaking cheese. Using a fork, mash cheese to make a texture of mashed potato.
Add Maple Syrup or Maple Sugar. Add raisins, combine.
5. Stuff each apple with feta cheese mixture, cover with apple 'lids'. Bake for approx. 15-20 minutes, or until apples are soft.

 

GOAT FETA FRITTERS

GOAT FETA FRITTERS
© Wise Tea Garden®

  GOAT FETA FRITTERS
© WiseTeaGarden.com.


Ingredients to make 10 fritters:
200g - Goat Feta Cheese »
60-80g - Organic Maple Sugar » or Organic Cane Sugar »
1 - Large Brown Egg
125 g - Organic All-Purpose Flour »
Extra: 2 tablespoon Organic Flour to dust fritters, and 2 table spoons Organic Virgin Coconut Oil to fry.

Note: Please No use of baking powder or baking soda in this recipe as some people wrongly advise. Only feta, sugar, egg, and a bit flour.

1. Fill a medium size but deep bowl with distilled water, divide a block of feta cheese into large crumbs and soak them in the bowl for 5-6 minutes (better for up to 10 min if you wish less salty fritters). The cheese must be completely covered with water.
2. Discard water. Mash feta into as small crumbs as possible (using fingers or masher). Add sugar. Using a fork mash crumbs with sugar. Add an egg and beat well into a paste with tiny inclusions of feta. Add flour, make a tender and just a little sticky dough (please add a bit more flour if necessary so that it can be kneaded easily and not stick much to fingers, but just a little). Please take into account - the main ingredient in this recipe is cheese.
3. Prepare a floured surface: 2 tablespoon of flour would be enough. Dust hands with flour, make small balls (5-6 cm | 2" in diameter), put them on a floured surface and flatten each ball to a small disc turning each side and cover a fritter with flour so it won't stick to the frying pan when you will be frying them.
4. Put 2 Tsp of vigin organic coconut Oil in the frying pan and heat the pan slowly. As soon as oil is hot, put fritters onto the frying pan and fry on a light-medium heat turning sides until golden. Remove onto the plate when cooked.
5. Please let them cool for at least 5 minutes.

 

ORGANIC CRANBERRY CHOCOLATE MUFFINS

ORGANIC CRANBERRY CHOCOLATE MUFFINS © Wise Tea Garden®

  ORGANIC CRANBERRY CHOCOLATE MUFFINS
© WiseTeaGarden.com.


Ingredients to make 12 muffins:
185 ml - Melted organic ghee
2 - Large organic brown eggs
200 ml - Organic Granulated Maple Sugar »
250 ml - Organic orange juice freshly squeezed. Optional: If you have a good quality raw milk, add 50 ml.
1 Tablesp - Zest of 1-2 large organic orange(s)
3 Tablesp - Organic cranberries from cranberry sauce, or organic dried cranberries, or sour cherries cut in half
2 Tablesp - Organic chocolate chips
550 ml - Organic all-purpose flour
15 ml - Organic baking powder
5 ml - Organic cinnamon powder
2 ml - Salt

1. Preheat convection oven to 375°F. Line 12-cup muffin pan with 12 Unbleached-paper large size baking cups.
2. Blend melted ghee with maple sugar. Whisk in eggs, one at a time. Add freshly squeezed orange juice, salt, orange zest, cranberries. Combine well. Add chocolate chips. Mix.

3. Combine flour, baking powder and cinnamon powder in another bowl. Make a well in the dry ingredients and pour lemon water mixture. Using a table spoon, gently blend just until combined. Divide batter between prepared muffin cups. Bake approx. 20-25 min until golden and a wooden stick comes clear from the inside of any muffin.

Notes: In this recipe, we used cooked cranberries from Cranberry Sauce » If not available, please substitute with dried ones or defrosted/fresh/dried sour cherries cut in half.

 

COCONUT MILK MINI BLINIS

COCONUT MILK MINI BLINIS
© Wise Tea Garden®

  ORGANIC COCONUT MILK MINI BLINIS
© WiseTeaGarden.com.


Ingredients to make approx 25-30 mini-blinis:
400ml - Organic Coconut Milk
2 tablespoons - Organic Granulated Maple Sugar »
1 - Large Organic Brown Egg
500g - Organic All-Purpose Flour » Note: Depending on a coconut milk brand, more flour may be required.
Extra: Organic Virgin Coconut Oil or Organic Ghee to fry. Optional: Organic Unsweetened Shredded Coconut.

1. Whisk coconut milk + maple sugar + egg until smooth. Add flour. Whisk well making a heavy-cream consistency dough.
2. Preheat coconut oil or ghee in a frying pan on a medium heat.
3. Lower the heat. With a table spoon, put small amounts of dough into the pan (they will round naturally). Fry each side until golden. Note: It can be a good idea to cook first just one spoon of a dough to check if it thick enough and does not stick to the frying pan - if so, add a bit more flour, mix well. Optional: Sprinkle with shredded unsweetened coconut, or add 1 table spoon to the dough.

 

ORGANIC RASPBERRY PIE

ORGANIC RASPBERRY PIE
© Wise Tea Garden®

  ORGANIC RASPBERRY PIE
© WiseTeaGarden.com.


Ingredients to make 13" x 9" x 2" Pie:
125 g - Organic Ghee softened at room temperature
125 g - Organic Granulated Maple Sugar », plus 2 teaspoons to dust the pie
2 - Large Organic Brown Eggs
125 g - Organic All-Purpose Flour, plus 1 tablespoon to dust a baking pan
10 g - Organic Baking powder
2 x 170g - Organic Fresh Raspberries
Extra: 1 teaspoon of Organic Coconut Oil to grease a rectangular 13" x 9" glass or ceramic baking pan.

1. Preheat convection oven to 415°F. Grease baking pan with organic coconut oil and then dust with organic all-purpose flour. Wash raspberries, strain.
2. Using a fork, beat butter with maple sugar until smooth.
3. Add eggs, one at a time. Mix well until smooth.
4. Mix flour with baking powder, add to the butter mixture. Combine well.
5. Using a fork, evenly spread the dough in baking pan. Put raspberries on the top making rows, very close to each other, and just slightly pushing each berry into the dough.

6. Bake approx. 15-20 min until golden. Remove from oven and, while the pie is hot, dust with maple sugar. It is great to be consumed hot or cold, with Organic Coffee or Organic Maple Black Tea.

 

SWEDISH-STYLE ORGANIC COCONUT COOKIES

SWEDISH-STYLE ORGANIC COCONUT COOKIES
© Wise Tea Garden®

  SWEDISH-STYLE ORGANIC COCONUT COOKIES
© WiseTeaGarden.com.


Ingredients to make 12-15 cookies:
2 - Large Organic Brown Eggs
1 tablesp - Organic Granulated Maple Sugar »
200g - Organic Unsweetened Shredded Coconut »
50g - Melted organic ghee
2g - Salt
Extra: unbleached parchment paper and 1 teaspoon of Organic Coconut Oil or Organic Ghee to grease the paper.

1. Preheat convection oven to 350°F. Line a baking pan with unbleached parchment paper and lightly grease it with organic coconut oil.
2. Melt ghee, put aside.
3. Using a fork, beat eggs with maple sugar until smooth. Add shredded coconut, mix. Add salt and melted ghee. Combine well.
4. Let the mixture sit for approx. 10-15 minutes.
5. Spoon 1 slightly heaped tablebsp onto greased parchment paper and shape each piece into small towers. Bake approx. 10-15 min until golden. Remove from oven and cool. Then remove from the parchment paper.

 

ORGANIC BANANA-APRICOT MUFFINS

ORGANIC BANANA-APRICOT MUFFINS© Wise Tea Garden®

  ORGANIC BANANA-APRICOT MUFFINS
© WiseTeaGarden.com.


Ingredients to make 12 muffins:
4 - Large Frozen Organic Ripened Bananas *Please find instructions below how should be defrosted.
2 - Large Organic Brown Eggs
1 tablesp - Organic Granulated Maple Sugar »
250 ml - Organic Ghee, melted
15 ml - Organic Almond Extract »
15-20 - Organic Sun Dried Apricots, cut in small pieces
325 ml - Organic All-Purpose Flour
15 ml - Organic Baking Powder.

1. Defrost fozen (in the freezer) bananas for up to 10 minutes, then wash with hot water so the peel could be removed easily, but the flesh stays frozen. Cut each peeled banana into thin discs, place in a mixing bowl.
2. Preheat convection oven to 375°F. Put 12 Large unbleached-paper baking cups » in a cavity muffin pan.

3. Using a fork or potato masher, make banana puree, small frozen crumbles are ok. Add maple sugar, beat with banana puree. Beat eggs into the banana mixture, one at a time. Add melted ghee and almond extract. Combine well.
4. Cut dried apricots into small strips or cubes, add to banana mixture. Note: Apricots can definitely be substituted with raisins and any dried fruit cubes or air dried sweet berries.
4. Combine flour and baking powder.Using a spoon, gently stir into banana-apricot mixture just to moisten: slowly move spoon from bottom to top to mix. Do not over-mix. Spoon 1 slightly heaped tablesp into each muffin cup. Bake approx. 15 min until golden and a wooden stick comes clear from the inside of a muffin. The best to enjoy them while they are hot, or please warm in an oven before consuming. Storage: Best to store in a glass conteiner at room temperature, or in a plastic pouches in a fridge after 3rd day of making.

 

 

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