Spiced Banana Pecan Muffins (GF)

Spiced Banana Pecan Muffins

Makes 12 muffins

Ingredients:

• 3 Ripe bananas

• 3 Eggs

• ½ C Pecan butter (or other nut butter)

• ¼ C Maple Syrup

• 1 tsp Vanilla extract

• ¼ C Coconut flour

• 1 tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Baking soda

• ½ tsp Baking powder

• ½ C Chopped pecans

• ½ C Chocolate Chips

• Pinch of salt

Instructions:

1. Preheat oven to 350°F.

2. Grease a muffin tin with butter

3. Mash bananas well with a fork or use a stand mixer to beat well.

4. Add the eggs, maple syrup, vanilla and pecan butter and beat until smooth.

5. Combine all dry ingredients in a separate bowl (Except the nuts and chocolate chips).

6. Add the wet to dry and mix well.

7. Add the chocolate chips and chopped nuts to batter and mix until well combined.

8. Fill each muffin tin about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

9. Cool for 5 minutes before de-panning the muffins.

Coconut Cowboy Cookies

Coconut Cowboy Cookies

Ingredients:

• 1 C Sugar

• ½ C Brown Sugar

• 1 ½ C Cassava flour

• ½ tsp Xanthan gum

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 ½ tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp salt

• 8 Oz Chocolate chips

• 1/4 C Raisins

• 1 ½ C Coconut chips

• 10 Tbs Butter, softened

• 2 Eggs

• 1 tsp Vanilla

Instructions:

1. Preheat the oven to 325°F.

2. Cream the butter and sugar together. Add the eggs and vanilla and mix well.

3. Combine the flour, xantan gum, baking powder, baking soda, Garam Masala and salt in a medium bowl.

4. Mix the butter mixture into the flour mixture and blend until smooth.

5. Add in the coconut chips, raisins and chocolate chips and mix well.

6. Drop Tbs sized balls of dough onto a parchment lined cookie sheet about an inch apart.  Push each one gently down to flatten.

7. Bake for about 12 minutes or until golden brown.

8. Cool on a cooling rack.

Herbed Keto Bread

Herbed Keto Bread

Ingredients:

• 1 1/2C Almond Flour

• 4 Tbs Butter, softened

• 6 Eggs

• 3 tsp Baking powder

• 1 Tbs MCT Oil

• 1-2 tsp Teeny Tiny Spice of choice (See suggested blends below)

• A pinch of salt

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix , Montréal Seasoning, French Four Spice, Za’atar

Instructions:

1. Preheat oven to 400ºF

2. Grease a 9”x 5” loaf pan with butter.

3. Lightly beat the eggs in the bowl of a stand mixer or with a hand mixer.

4. Combine all dry ingredients in a separate bowl.

5. Add the dry ingredients, the MCT oil and the softened butter to the eggs and blend until you have a smooth batter.

6. Pour batter into the prepared pan and bake for 25 minutes or until a clean toothpick inserted in the center comes out clean.

7. Remove from oven and cool on a cooling rack for about 10 minutes before de-panning.

Spiced Chewy Chocolate Cookies

Spiced Chewy Chocolate Cookies

Ingredients:

• 2 ¾ C Almond Flour

• 1 ¾ C Sugar

• ¼ C + 1 Tbs Confectioner’s sugar, sifted

• ½ C Dark cacao powder, sifted

• 1 tsp Clementine zest

• 1 ½ tsp Teeny Tiny Spice Company® Chinese Five Spice OR Chocolate Chili OR Garam Masala OR French Four Spice

• ¼ tsp Salt

• 1 tsp Vanilla extract

• 2 Egg whites

Instructions:

1. In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.

2. With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.

3. Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.

4. Once the dough is chilled, preheat oven to 375°F.  If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.

5. Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.

Garam Masala Fig Thumbprint Cookies

Garam Masala Fig Thumbprint Cookies

Ingredients:

• 1 ¾ C Almond flour

• 1 Tbs Coconut flour

• ½ tsp Baking powder

• ½ C butter, softened

• ½ C Confectioners sugar

• 1 Egg yok

• 1 tsp Almond extract

• 1 tsp Teeny Tiny Spice Garam Masala

• Fig jam (or raspberry, blueberry, strawberry…)

Instructions:

1. Preheat oven to 325.

2. Place a piece of parchment paper on a baking sheet.

3. In the bowl of a stand mixer, beat the butter and confectioner’s sugar until light and fluffy, then beat in the egg yolk and almond extract.

4. Mix together the almond flour, coconut flour, Garam Masala and baking powder and add to butter mixture.

5. Form into 1 inch balls and place about 2 inches apart on the baking sheet. Gently press each ball to about ½ inch high. With your thumb, press an indentation into the center of each cookie.

6. Spoon about ½ tsp of jam into the center of each cookie and bake for 10-12 minutes. They are done when they are just slightly brown around the edges.

Savory Cheese Dates

Savory Cheese Dates

Makes about 1 dozen

Ingredients:

• 1 Dozen pitted dates

• 1 Dozen pecans, walnut halves, or almonds 

• 1 C Cassava flour or white flour

• 1 C Finely shredded cheese

• 1/4 C Ghee or fat of choice

• 1/4 C Water

• Pinch of salt

• 1 Tbs Rosemary, finely minced 

• 1 tsp Teeny Tiny Spice Perfection Spice or WhoopAss (for spicy nuts) or 1 tsp Teeny Tiny Spice (for an herby crust)

 Instructions:

1. Preheat your oven to 400℉. 

2. If you're opting for spicy, add your nuts to a skillet with a tiny bit of cooking oil on medium heat. Sprinkle with a pinch of Perfection Spice Rub or WhoopAss and toast on low for a few minutes. If you're not adding spice, you can leave these un-toasted or toast without spice for a few moments for a nuttier flavor.

3. When nuts have cooled, stuff your dates each with a nut. 

4. In a bowl, combine flour, rosemary, cheese, salt, and if using, Shepherd Herb Mix. A tablespoon at a time, add in the melted ghee or butter and water, mixing as you add them to form a dough that's slightly crumbly yet still holds together when you form it into a ball.

5. Divide the dough into 12 equal pieces. Form each into a ball, then flatten. Fill each with a date and wrap the dough around each, working to cover any cracks and ensuring the thickness is even all around. Roll them between your hands to smooth.

4. Bake at 400℉ on a baking sheet lined with parchment paper, flipping halfway through, for about 20 minutes. Serve warm, or slightly heat before serving. 

Spiced Custard

Spiced Custard

Ingredients:

• 1 Can of full fat coconut milk

• 4 Eggs

• 2-3 Tbs Raw honey or maple syrup

• 2 tsp Vanilla

• 1 tsp Teeny Tiny Spice Company Garam Masala

Directions:

1. Preheat oven to 325ºF.

2. Boil about 2 cups of water.

3. In another pot, heat the coconut milk and honey on medium heat.

4. In a bowl, whisk the vanilla, Garam masala and eggs.

5. Once the milk/honey is heated, add it to the egg mixture and mix well.

6. Place 4 ramekins in a baking dish and fill the baking dish to half full with the hot water.

7. Pour the custard mixture into the ramekins.

8. Bake for 25-35 minutes or until the custard feels set.

9. Serve warm or refrigerate for at least 2 hours to chill.  

French Four Spice Mini Scones

French Four Spice Mini Scones

Ingredients:

• 1 1/4 C Almond flour

• 1/4 C Melted butter

• 1/4 C Coconut sugar

• 1 Tbs Maple syrup

• 1 Egg

• 1-2 tsp Teeny Tiny Spice French Four Spice

• 1 tsp Vanilla extract

• 1 Pinch Baking powder

For optional glaze:

• 1/4 C Coconut butter

• Almond milk

• Maple syrup

 Instructions:

1. Preheat oven to 350℉.

2. Melt butter and add to a bowl with sugar and spice. Add half the flour, then the egg, then the rest of the flour, mixing well.

3. Add maple syrup, vanilla, and baking powder and mix until fully combined. 

4. Scoop by the tablespoon onto a baking sheet lined with parchment paper.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan and slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones before serving.

Gluten Free Spiced Apple and Oat Bars

Gluten Free Spiced Apple and Oat Bars

Serves 9-12

Ingredients:

• 2 C Oats

• 1 C Almond flour

• 1 C Milk or water

• 2 Eggs

• 1/4 Cup Sugar (Add 2-4 more Tbs if you want it a bit sweeter!)

• 3 Tbs Butter

• 1-2 tsp Teeny Tiny Spice Company Garam Masala

• 1 Medium/large apple, finely diced

• 1 Pinch Baking powder

• 1 tsp Vanilla extract

 Instructions:

1. Preheat oven to 350℉. 

2. In a small skillet, heat butter until melted and let the pan cool. Add sugar and eggs, mixing well. 

3. In a large bowl, mix oats with the diced apples. 

4. Pour butter, sugar, and egg mixture into the oats and apples, mixing well. 

5. Stir in spice, baking powder, vanilla and flour. 

6. Add liquid (slowly, as to not over saturate) and stir well. If the mixture is too dry, add another egg. 

7. Pour mixture into a greased dish and bake for about 30 minutes until golden brown and set. Let cool before cutting.

Spiced Pecan Pie Bars

Spiced Pecan Pie Bars

Makes 12

Ingredients:

• 1 1/2 C Almond flour

• 1 C Pecan halves

• 15 Medjool dates (pitted)

• 1 Egg

• 2 Tbs Ghee or butter

• 2 Tbs Honey

• 1 Tbs Coconut sugar (optional)

• 2 tsp Teeny Tiny Spice Company Garam Masala

• Pinch of baking powder

• A few drops of vanilla extract or vanilla bean

 Instructions:

1. Start by pitting the dates and placing a pan of water (about 3 cups) on to boil.

2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.

3. To make the crust, preheat oven to 350℉, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.

4. Melt 1 Tbs ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour mixture

5. Combine well until a sticky dough forms.

6. With your hands, form a dough ball and place on a piece of parchment paper. Flatten like a pizza.

7. Roll out until the crust is even in thickness, about 10 inches across in size.

8. Bake on a baking sheet lined with parchment paper for 15 minutes. Set aside to cool.

9. In a small food processor, combine the soaked dates with 2 Tbs water and blend until a paste forms.

10. Carefully spread the paste onto the crust in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest ;)

11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a Tbs of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 Tbs honey.

12. Flip to coat and let cook for about a minute, being careful not to burn. Turn off heat, allow to slightly cool, then place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.  ]

Garam Masala Sweet Buns

Garam Masala Sweet Buns

Ingredients:

• 3 Eggs

• 3/4 C Coconut flour

• 3 Tbs Honey

• 3 Tbs Coconut oil

• 2 tsp Garam Masala

• 1 tsp Baking powder

• Juice from half a lemon

• Small handful of pistachios

• Small handful of raisins or currants

For the simple glaze:

• 2 Tbs Coconut oil

• 1 Tbs Honey

• Additional dried fruit and nuts, chopped

 Instructions:

1. Preheat oven to 350℉ and line a baking sheet with parchment paper.

2. In a large bowl, whisk eggs with juice of half an orange. 

3. Melt coconut oil on low on the stove top and stir into the egg and orange juice mix. 

4. Slowly add baking powder, Garam Masala and coconut flour and mix well.

5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but that’s okay.

6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.

7. Bake for 30 minutes, until done.

8. To ice the buns, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. Pour an additional drizzle over the topping to secure more.

Enjoy! 

Garam Masala Ginger Scones

Garam Masala Ginger Scones

Ingredients:

• 2 C All-purpose flour (Cassava for gluten free)

• 1 Tbs Baking powder

• 3 Tbs Sugar (Plus a little more for glazing)

• 1/2 tsp Salt

• 3 1/2 tsp Teeny Tiny Spice Company. Garam Masala

• 5 Tbs Cold butter

• 1/2 C Chopped crystallized ginger

• 1 C Heavy cream

 Instructions:

1. Preheat oven to 425º F and line a cookie sheet with parchment paper.

2. Place flour, baking powder, sugar, salt and Garam Masala in a large bowl and whisk together. Alternatively, place in food processor and process with six 1-sec pulses.

3. Add cubed cold butter and rub in with cool fingertips until mixture resembles breadcrumbs. If using food processor, process with multiple 1-sec pulses.

4. Add chopped crystallized ginger and quickly mix in or pulse.

5. Stir in heavy cream until the dough begins to form.

6. Transfer the dough to a floured board and knead slightly by hand until it comes together into a rough, slightly sticky ball, about 5-10 seconds.

7. Roll dough out to 3/4 inch thick and use a round cutter to cut out circles. Alternatively, free form dough into a large, round circle and cut scones into eight wedges and place on parchment paper.

8. Brush tops of scones with heavy cream and sprinkle with sugar.

9. Bake at 425º F for 15-17 minutes until tops are light brown.

Chili Truffles

Chili Truffles

Ingredients:

• 3/4 C Cocoa powder, sifted

• 1/2 C Maple syrup

• 4 oz Unsweetened chocolate

• 1/2 C Cocoa butter

• 1 Tbsp Teeny Tiny Spice Co. Chocolate Chili

 Instructions:

1. Add sifted cocoa powder, Chocolate Chili, maple syrup and cocoa butter to a double boiler (you can just place the pan with the mixture on top of another pan containing water if you do not have a double boiler).

2. Stir until melted and combined well.

3. Pour into chocolate molds or a bowl and refrigerate about one hour. At this point, you can shape it into little balls or egg-shapes - whatever you like. Eat them plain or roll them in cinnamon powder, cocoa powder or topping of your choice to decorate. This is a great opportunity to play with your food!

Persian Lemon Pound Cake

Persian Lemon Pound Cake

Ingredients:

• 1 C Unsalted Butter, softened to room temperature

• 2 Tbsp Teeny Tiny Spice Company Persian Adwiya

• 1 C Sugar

• 1½ C Flour (Cassava flour for gluten free)

• 1 tsp Baking Powder

• 4 Eggs

• 2 tsp Vanilla Extract

• ¼ C Lemon Juice

Instructions:

1. Cream together the butter, Persian Adwiya, and sugar in a mixer with a whisk and set aside for 30 minutes to allow the flavors to bloom.

2. Preheat the oven to 350°F.

3. Butter a medium sized loaf pan and line with parchment paper.

4. In a bowl, combine the flour and baking powder.

5. Beat in one egg at a time to the butter mixture.

6. Mix in the vanilla and lemon juice.

7. Add in the flour, ½ cup at a time, mixing until smooth.

8. Pour into the prepared pan and bake for 65 to 70 minutes, until the loaf is raised a bit in the center and/or a tester comes out dry when inserted into the middle.

9. Cool for 15 minutes, run a knife around the sides of the pan, and de-pan.

Enjoy!

Garam Masala Molasses Cookies

Garam Masala Molasses Cookies

This is a delicious cookie, similar to a traditional ginger or molasses cookie but with a much more complex flavor. These cookies are so good, we recommend making a double batch.

Ingredients:

Combine in a bowl:

• 1 C Sugar

• 3/4 C Oil

• 1 Egg

• 1/4 C Molasses

In a separate bowl, mix:

• 2 C Flour, sifted

• 1 tsp Cinnamon

• 1 tsp Salt

• 3 tsp Baking soda

• 3 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Add wet ingredients to dry ingredients and mix until well blended.

2. Form teaspoon-sized rounded balls and place them on a cookie sheet lined with parchment.

3. Bake for 8 minutes at 350ºF.

4. Eat them hot out of the oven or allow to cool, if you can wait that long to eat them.

Chocolate Chili Brownies

Chocolate Chili Brownies

This is our favorite brownie recipe with our Teeny Tiny Spice Company Chocolate Chili as an addition. You can use any basic brownie recipe and then add 2 tbs. of Chocolate Chili. That’s all there is to it, and these are sure to delight your senses and warm you from the inside out.

Ingredients:

• 1 3/4 Sticks unsalted butter

• 1/2 C plus 2 Tbsp bittersweet chocolate chips

• 1 1/4 C Granulated sugar

• 4 Lg Eggs

• 1 tsp Pure vanilla extract

• 1/2 C + 2 Tbs Unbleached flour

• Pinch Salt

• 2 Tbsp Teeny Tiny Spice Company Chocolate Chili

Instructions:

1. Grease a 9×9” inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350ºF.

2. Melt butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

3. Cream sugar, eggs and vanilla. Add cooled chocolate mixture and mix until well blended.

4. Measure the flour, salt and Chocolate Chili, then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of the dry ingredients remains.

5. Spread batter evenly in prepared pan and bake 33 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from oven and cool on rack for one hour before serving.

Garam Masala Pumpkin Pie

Garam Masala Pumpkin Pie

What can make your home feel more cozy and welcoming than a crackling fire in the fireplace and the aroma of cinnamon, clove, nutmeg and ginger emanating from your freshly baked pumpkin pie? In ancient Ayurvedic texts, Garam Masala was said to be made with the spices that warm your body. This pumpkin pie is sure to warm your body and soul.

Ingredients:

• 2 C Pumpkin purée

• 3 Beaten Eggs

• 1 1/4 C Half & half

• 1 tsp Vanilla extract

• 3/4 C Brown sugar

• 1/2 tsp Salt

• 1 1/2 Tbs Teeny Tiny Spice Company Garam Masala

• 9″ Pie crust round

 Instructions:

1. Preheat oven to 350℉.

2. Place pie crust dough round into a 9″ pie plate. Trim edges to extend about a 1/2″ over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

3. Cut a large circle of parchment and fit it into the pie shell, extending over the edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350℉. Remove weights and parchment and bake 10-15 minutes more until golden brown. Cool completely on a wire rack.

5. Place pumpkin into a large bowl.

6. In a separate bowl, beat eggs well. Beat in half and half , vanilla extract, brown sugar, salt and Garam Masala until thoroughly blended. Add in the pumpkin mixture and mix well.

7. Pour pumpkin mixture into the pie shell and place in center oven rack. Bake 30-40 minutes until the filling is firm.

8. Cool completely on a wire rack and serve!

Spiced Pumpkin & White Chocolate Chip Cookies

Spiced Pumpkin & White Chocolate Chip Cookies

Ingredients:

• 2½ C Flour

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ C Butter

• ½ C Brown sugar

• 1 C Pumpkin purée

• 1 Egg

• 1 tsp Vanilla

• 1½ C White chocolate chips

• ½ tsp Salt

Instructions:

1. Preheat oven to 350°.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and Garam Masala.

3. Cream the butter and sugars together.

4. Mix in the pumpkin, eggs and vanilla.

5. Add dry ingredients into the wet ingredients and mix until well blended.

6. Stir in the white chocolate chips.

7. Chill for 30 minutes.

8. Drop the spoonfuls of dough onto a cookie sheet lined with parchment paper.

9. Bake for 10-12 minutes and let cool on the cookie sheet or eat warm out of the oven.

Garam Masala Apple Pie

Garam Masala Apple Pie

Ingredients:

• 6-8 Apples

• 3 Tbs Butter

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• Pinch Salt

• 1/4 C + 2 Tbs Sugar

• 1 or 2 Pie crusts

Instructions:

1. Preheat oven to 425℉.

2. Peel & core apples. Cut into 1″ chunks.

3. Place apples in saucepan & cook over medium heat until they begin to sizzle.

4. Add butter to apples; toss until they are glazed.

5. Cover saucepan for 5-7 min. until apples are soft outside and crunchy inside when poked with a fork.

6. Turn off heat.

7. Stir in sugar, Garam Masala and salt.

8. Pour filling into prepared pie crust. Cover with a second pie crust or lattice if desired. If using a top crust, cut slits to let steam escape & crimp edges of pie with a fork.

9. Bake 45-50 minutes or until crust is golden brown.

10. Remove from oven & cool completely (about 1 hour).

If you wish to serve the pie warm, reheat in a 350℉ oven for 15 minutes.

Garam Masala Zucchini Bread

Garam Masala Zucchini Bread

Ingredients:

• 3 Eggs

• 1 C Olive oil

• 2 C Sugar

• 2 C Zucchini, grated

• 2 tsp Vanilla extract

• 3 C All-purpose flour

• 1 Tbsp + 2 tsp Teeny Tiny Spice Company Garam Masala

• 1 tsp Baking soda

• 1/4 tsp Baking powder

• 1 tsp Salt

• 1/2 C Chopped nuts, optional

Instructions:

1.    Preheat oven to 325° F.

2.    Grease and flour two 8″ x 4″ loaf pans.

3.    In a large bowl, beat the eggs until light and frothy.

4.    Mix in the oil and sugar.

5.   Stir in zucchini and vanilla.

6.    Combine flour, Garam Masala baking soda, baking powder (look out for lumps!), salt and nuts.

 7.     Stir the dry ingredients into the egg mixture.

 8.    Divide the batter between the two prepared loaf pans.

 9.    Bake for 60 to 70 minutes or until done. Loaf will spring back when gently pressed on the top with a finger.