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RECIPES USING ORGANIC NON-GMO INGREDIENTS, CLARIFIED BUTTER AND MAPLE OR CANE 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 Grapeseed Oil » 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 |
Coming soon: Organic Panettone, Mediterranean-style Pizza with Chicken Meat.
ORGANIC NUTRITIOUS PIE |
ORGANIC NUTRITIOUS PIE © WiseTeaGarden.com, posted: March 25th, 2026. Ingredients to make Round 8" Pie: Dough: 200g - Organic Ghee or Unsalted Butter » room temperature 80g - Organic Golden Cane Sugar » 2 - Organic Large Brown Eggs 250g - Organic Chia Seeds 125g - Organic Shredded Coconut » 125g - Air-Dried Pineapple Pieces or Mango Cubes » 125g - Organic Unsweetened Dark Chocolate Chips » 125g - Organic Pine Nuts 80g - Zest of one Large Lemon (or Orange) 250g - Organic Sprouted Whole Wheat flour » 125g - Organic Unbleached All-Purpose flour » 10g - Baking Powder » 30g - Organic Cardamom Powder » Extra: one teaspoon of organic coconut oil to grease 8" round baking pan. |
6-7 - Organic Large Strawberries » cut in quarters (if small - 8-9 berries cut in half)
80g - Organic Brown Turbinado Cane Sugar »
30g - Organic Cinnamon Powder »
Note: instead of strawberries, please use any seasonal berries or fruits.
1. Preheat convection oven to 385℉. Grease 8" round baking pan with coconut oil.
1. Beat butter with cane sugar. Add eggs, one at a time, beat well until smooth.
2. Add shredded coconut, chia seeds and lemon zest. Mix well.
3. Add pineapple pieces, pine nuts, unsweetened dark chocolate chips. Combine.
4. In a separate mixing bowl, combine sprouted and all-purpose flours, baking powder and cardamom powder. Add to butter mixture in two separate additions. Spread the dough into a backing pan.
5. Put strawberry pieces on the top, slightly pushing them down into the dough, in your desirable pattern, sprinkle with brown turbinado cane sugar and dust with cinnamon powder.
6. Bake on the middle rack, for approx. 15-20 min or until browned. Enjoy!
ORGANIC MINI CINNAMON ROLLS |
ORGANIC MINI CINNAMON ROLLS WITH COCONUT FILLING © WiseTeaGarden.com, posted: March 21st, 2026. Ingredients to make 22-24 Rolls: Dough: 125 g - Organic Ghee or Unsalted Butter » 300 ml - Organic Whole Milk 15 g - Active dry yeast » 50 g - Organic Golden Cane Sugar » 10 g - Fine Celtic Salt » or your favourite 675 g (approx.) - Organic Unbleached All-Purpose flour » 15g - Organic Cardamom Powder » Extra: two tablespoons of organic coconut oil or grapeseed oil to grease two 9 x12 " baking sheets. Filling: 125 g - Organic Unsalted Butter » softened 125 g - Organic Brown Cane Sugar » 30 g - Organic Cinnamon Powder » 15g - Organic Cardamom Powder» 125g - Organic Shredded Coconut » |
1. Melt butter, add milk and heat slowly, mixing with the spoon from time to time, until the mixture is warm (45-50℃ / 113-122℉). Turn off burner, but don't remove the butter-milk mixture, leave on the burner to keep it warm.
2. Put dry yeast into a small bowl and dissolve it in 100g of warm butter-milk mixture. Let it sit on the stove for 10-15 min (put a kitchen towel under the bowl).
3. Place all-purpose flour, cane sugar, Celtic salt and cardamom powder in a mixing bowl. Combine well. Add yeast, warm butter-milk mixture. Make dough.
4. Turn it out onto a slightly dusted with all-purpose flour surface and knead for 7-8 minutes until the dough is smooth and elastic. (Dust work surface with more flour from time to time if necessary.) Make a ball, return it to the mixing bowl, cover with a piece of food wrap, put the dough in the oven, turn on oven light, put a kitchen towel under the bowl. Let it rest for 1 hour.
5. Make filling, just before the dough is almost ready and doubled in volume: Combine softened butter, brown cane sugar, cinnamon and cardamom powders. Then add shredded coconut. Mix well.
6. Dust work surface with all-purpose flour, divide dough in half. Roll one half into an approx 45 x 30 cm rectangle. Using a fork, spread a half of filling over the dough, close to the edges too (there will be a thin layer of filling, don't expect it thick), then roll up the rectangle, better a bit tightly, starting from its long side (like you make sushi rolls).
7. Cut the roll into 12 slices of approx 5-6 cm wide. Grease 9 x 12" baking sheet with coconut or grapeseed oil. Put slices seam-side down in the baking sheet so that the filling is not touching the bottom of the sheet - each roll will be standing on its seam-side down. Cover with a food wrap.
8. Repeat steps 4-5 with the second piece of dough.
9. Let the rolls rest in a warm place without draughts for 1 hour. Put a thick kitchen towel under the bottom of each baking sheet.
10. Preheat convection oven to 425℉. Whisk one large brown egg. Brush each roll on its top and sides. Bake on the middle rack, for approx. 20-25 min or until golden copper in colour. Cool a bit (1 min), then put on a plate.
ORGANIC RYE BREAD |
ORGANIC RYE BREAD © WiseTeaGarden.com, posted: March 3rd, 2026. This recipe is adapted from the book 'Fika' by A. Brones & J. Kindvall. We have changed the quantities of ingredients, and used molasses instead of prunes (as per the original recipe), therefore the taste and texture of the bread are pretty different. However the main idea to make a rye choux dough is absolutely exciting and is used unchanged in this recipe. Ingredients to make 2 Loaves: Rye Choux Dough: 650 g - Organic Rye Flour » 650 g - Mineralized distilled water, hot and just boiled Main Dough: 30 g - Active dry yeast » 90 ml (6x15ml) - Warm mineralized distilled water (60-70℃) 200 ml - Organic Molasses » 30 g - Celtic salt » 45 g (4x15g) - Organic Anise seeds » grounded 650 g - Organic All-Purpose Flour » plus 125g to knead the dough. |
Optional: Organic Chia seeds to sprinkle on the top of each loaf.
1. Make Rye Choux Dough: put rye flour in a medium size bowl, pour just boiled (very hot) distilled water onto flour and mix well until more or less smooth. Cover with food wrap first and then with a tea towel. Put it on counter in the spot with no draft to cool, put a thick towel under the bottom of the bowl. Cool for 6-8 hours or until the bowl with the dough is room temperature. As soon as cooled, start to make a main dough.
2. In a small bowl, dissolve dry yeast in warm water and let it sit for 10-15 min.
3. In a large mixing bowl, combine all-purpose flour, Celtic salt, grounded Anise seeds. Make a well, add molasses and yeast mixture. Combine using a spoon, it will take approx. 3-4 min until the dough will have a texture of medium-large crumbles.
4. Dust a work surface with all-purpose flour. Put the white flour mixture onto the work surface. Put cooled Rye Choux Dough in the center of the the white dough mixture and start to knead attaching the white dough to the sticky rye dough. Add a little all-purpose flour at a time so that the dough won't stick to the work surface and your hands.
5. As son as both doughs are combined, continue kneading adding a little all-purpose flour at a time until the dough is smooth but sticky (10-12 minutes). Please don't add extra flour, just a little (approx. 125g total) - enough to knead the dough so it doesn't stick to the work surface and your hands.
6. Slightly butter a large size mixing bowl with grapeseed oil, put dough into the bowl, but not turning it to coat with oil. Only the mixing bowl should be buttered. Cover with a piece of food wrap. Let it stand for 1 hour in a warm place without drafts , better in the oven - turn on the light in it, and put a thick towel under the bottom of the bowl.
7. Butter 9 x 13" baking sheet with grapeseed oil. Divide dough in half. Make approx. 2 x 25cm loaves from each half by rolling it on a cutting board. They will slightly be covered with the grapeseed oil while rolled. Put loaves on the buttered baking sheet, make 'bread cuttings' on the top of each half, sprinkle with chia seed if desired. Cover with food wrap, then put a tea towel on the top, and let them rise in a warm place with no drafts for 1 hour.
8. Preheat convection oven to 395℉. Bake on the middle rack, for 40-45 min or until chocolate brown in colour. Cool completely on a rack before use.
Storage: Store in a bread wrap at room temperature or in fridge, it will last for about a week.
SIMPLY PRUNES IN CHOCOLATE © Wise Tea Garden® |
SIMPLY PRUNES IN CHOCOLATE © WiseTeaGarden.com, posted: March 3rd, 2026. These nutritious chocolate candies are one of the most delicious treats in the Eastern European pantries. Commercially made they are very tasty, but home-made ones taste a bit differently because there is a choice to choose a favourite variety of chocolate and add topping. Ingredients for make 15-20 Candies: 1 x 80g bar - AlterEco 85% Dark Chocolate» or please use your favourite. 15-20 pc - Organic Prunes, pitted 50g* optional- Organic Cane Sugar » 50g - Zest of Organic Orange or/and Lemon. 50g - Organic Brown Turbinado Sugar » 1/2 teaspoon - Organic coconut oil 1. Divide a chocolate bar into squares, put into a small stainless steel pot and melt on the stove burner with 'melt' feature. Or use a fondue pot, or your preferable way to melt. 2. As soon as chocolate will be liquid and smooth, add organic cane sugar if desire, mix and dissolve using a spoon. |
4. Add 7-8 prunes at a time into the melted chocolate mass, cover with chocolate all over the fruit and remove. Put each prune on wax paper or large flat plate. Keep some room around the prunes so that they don't touch each other.
5. Make orange or lemon zest, or both if wish to have two varieties of candies. Sprinkle Brown Turbinado Sugar, just a little, on each candy, and then zest (chocolate must be warm so you could prepare the zest in advance if necessary).
6. Cool at room temperature, uncovered, until the chocolate hardens - usually overnight, 8-10 hours.
ORGANIC SUMMER FRUIT PIE © Wise Tea Garden® |
ORGANIC SUMMER FRUIT PIE © WiseTeaGarden.com. Ingredients to make 8" Round Pie: 200 g - Organic Ghee or butter » softened at room temperature 100 g - Organic Granulated Maple Sugar or Organic Brown Cane Sugar, and plus 1-2 tablesps to dust the pie 2 - Large Organic Brown Eggs 250 g - Organic Shredded Coconut » 6-7 - Organic Apricots (not too ripen but just slightly hard) 100g - Black or Red Currants 100g - Freeze Dried Raspberries » 100g - Pineapple Pieces » 100g - Organic Pecans » roughly cruched 250 g - Organic All-Purpose Flour », plus 1 tablespoon to dust a baking pan 250 g - Organic Whole Wheat Flour » 10 g - Organic Baking powder » 15 g - Organic cinnamon powder, 2 g - Celtic salt » 15 ml - Organic Vanilla Extract » Extra: 1 teaspoon of Coconut Oil to grease a round 8" glass or ceramic baking pan. |
1. Preheat convection oven to 375°F. Grease baking pan with organic coconut oil and then dust with organic all-purpose flour. Wash apricots, cut in quarters and then slice each quarter into 3 slices.
2. Using a fork, beat ghee or butter with maple sugar until smooth.
3. Add eggs, one at a time. Mix well until smooth. Add shredded coconut, salt and vanilla extract.
4. Add one at a time: Currants, pineapple pieces, crushed pecans, freeze dried raspberries. Combine gently.
5. Mix both flours with baking powder, add to the ghee/butter mixture. Combine well.
6. Evenly spread the dough in the baking pan. Push apricots, skin up, into the dough, close to each other, making rows.
7. Dust apricots on the top with cinnamon and maple or brown cane sugar.
8. Bake approx. 15-20 min on the middle rack until brown-golden. Remove from oven, and cool for 10-15 minutes. Enjoy with organic coffee or your favourite herbal tisane.
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 or Organic Cane 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. |
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 © Wise Tea Garden® |
ORGANIC GINGER COOKIES © WiseTeaGarden.com. Ingredients to make a dozen: 60 g - Organic Ghee or Unsalted Butter 125 g - Organic Brown Cane 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. |
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 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 or Organic Cane sugar 30 g - Organic Golden Cane Sugar » 15 g - Fine Celtic Salt or your favourite 1.2 kg (approx.) - Organic Unbleached Hard Bread flour » 500 g - Organic Whole Wheat 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 two cake pans.
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, add water, 4 eggs and cooled 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 Whole Wheat 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. Cool to room temperature.
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 til it's at least warm.
6. Divide dough in half, then divide each half into 6 seamless round buns.
7. Butter two 9 x 13" cake pans 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 © 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 or Organic Cane 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 Coconut Oil to grease a glass or ceramic baking pan for pies. |
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 |
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 or Organic Cane 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. |
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.
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 or Organic Cottage 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. |
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 or Organic Cane 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 Coconut Oil to grease a rectangular 11" x 7" x 2 " glass or ceramic baking pan. |
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 © 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 or Organic Cane 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 Coconut Oil to grease a rectangular 11" x 7" x 2 " glass or ceramic baking pan. |
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. Enjoy with any Organic Black Tea.
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 or Organic Cane 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.
ORGANIC RASPBERRY PIE |
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 or Organic Cane 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 © WiseTeaGarden.com. Ingredients to make 12-15 cookies: 2 - Large Organic Brown Eggs 1 tablesp - Organic Granulated Maple Sugar or Organic Cane 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© 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 or Organic Cane 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.
COTTAGE CHEESE FRITTERS |
ORGANIC COTTAGE CHEESE FRITTERS WITH DRIED CRANBERRIES © WiseTeaGarden.com. Ingredients to make 10 fritters: 500g - Organic Cottage Cheese 80g - Organic Maple Sugar or Organic Cane Sugar » 1 - Large Brown Egg 2 Tspoons - Organic All-Purpose Flour » or Organic Pizza and Pasta Flour for best result. 100g - Organic Dried Cranberries » Extra: 4 tablespoon Organic Flour to dust fritters, and 4 tablespoons Organic Virgin Coconut Oil to fry. Please note: There is No use of baking powder or baking soda in this recipe as some people wrongly advise. Only cottage cheese, sugar, egg, and a bit flour. Dried cranberries are optional, but they add more flavour. 1. Mash cottage cheese with sugar (using fork, fingers or masher). Add an egg and beat well. |
3. Prepare a floured surface: 4 tablespoons of flour should be enough. Wet your hands with water, and make balls of 5-6 cm in diameter, put them on a floured surface and flatten a bit each ball to a disc (of approx 3 cm height) 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 3 tablespoons of vigin organic coconut Oil in the frying pan and heat the pan slowly. As soon as oil is hot, put fritters onto the pan and fry on a light-medium heat turning sides until golden. Remove onto the plate when cooked. Add more coconut oil to a frying pan to cook the second batch of fritters.
5. Please let them cool for at least 5 minutes. Enjoy as is or top with an organic sour cream.
COCONUT MILK MINI BLINIS |
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 or Organic Cane 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 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. |
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