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.

Sweet Spiced Kettle Corn

Sweet Spiced Kettle Corn

Serves 2

Ingredients:

• 1/4 C Popcorn kernels (about 4 cups popped)

• 1/4 C Sugar

• 1 Tbs Butter

• 1/4 to 3/4 tsp Teeny Tiny Spice Company Garam Masala

 Instructions:

1. Pop the corn kernels and set aside in a large bowl.

2. In a small saucepan, heat the butter on your stove top over medium heat.

3. Add sugar and spice, mix well, and let the mixture begin to melt as it mixes. 

4. When the mixture is combined well and sugar is no longer clumpy, add 1 Tbs water and stir well. Bring this to a boil and continue to stir until mixture is slightly thick. 

5. Pour the thick syrup over the popped corn and carefully toss to coat. 

6. Pour onto a baking sheet to cool.

Cool Cashew Banana Bars

Cool Cashew Banana Bars

Ingredients:

• 1.5 C Raw cashews

• 3/4 C Almonds (or nuts of choice)

• 10 Pitted dates

• 1 Large ripe banana

• 1/4 C Milk of choice

• 2 Tbs Honey

• 1 Tbs Coconut oil

• 1/2 to 1 tsp Teeny Tiny Spice Chinese Five Spice or Garam Masala

• 1 Small bread pan

 Instructions:

1. Soak cashews and pitted dates each in a small bowl with water for 1 hour.

2. When done soaking, drain, then add cashews to a blender with melted coconut oil, banana, honey, milk, spice, and blend well.

3. In a food processor, chop almonds finely into a coarse powder. Pour into a bowl, then blend the dates to form a chunky paste. 

4. Add date paste to the almond mixture to create a chunky mix that you will scoop into the bottom of your pan to spread and flatten as your crust.

5. Sprad into an even layer, then pour cashew banana mixture over the crust layer and freeze overnight. 

6. Cut and serve cold, or thawed slightly in the fridge. 

Spiced Chocolate Trail Mix Clusters

Spiced Chocolate Trail Mix Clusters

Ingredients:

• 1 C of Mixed nuts

• 1-2 Tbs Chocolate chips

• 2 tsp Oil or ghee

• 1 tsp Honey

• 1 tsp Teeny Tiny Spice Garam Masala or Chocolate Chili

 Instructions:

1. Heat a small frying pan over medium heat and add oil or ghee. 

2. Toss in nuts, and fry gently on low-medium, tossing to coat in oil.

3. After a minute or two, drizzle honey over nuts, tossing to coat.

4. Sprinkle in the spices.

5. Toss to coat and pour hot mix onto a piece of parchment paper.

6. Sprinkle in chocolate chips, and mix with you hands when nuts are cool enough to touch.

7. The chocolate will begin melting and coating the chocolate. 

8. Set the paper with the mix into the freezer to cool, then break into clusters to serve.

Chocolate Covered Figs

Chocolate Covered Figs

Serves 6

Ingredients:

• 6 Dried White Turkish figs

• 1/4 C Dark chocolate chips

• 2-3 Tbs Crushed nuts

• 1/2 tsp Teeny Tiny Spice Garam Masala

 Instructions:

1. Over low heat, melt chocolate chips in a small pan, stirring constantly.

2. Add Garam Masala and mix well.

3. On a plate or small baking sheet lined with a piece of parchment paper, carefully spoon chocolate over each fig, one at a time, "painting" all sides with the melted chocolate. 

4. Sprinkle the chocolate fig with crushed nuts.

5. After finishing all figs, refrigerate until chocolate is firm and enjoy. 

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 Nicecream

Garam Masala Nicecream

Serves 2 - Let's be real, we may just eat this in one serving ;)

Ingredients:

• 2 Bananas sliced

• 1 C Chopped mango

• 1 tsp Coconut sugar, 1 tsp of maple syrup or 1 tsp honey

• 1/4 tsp Garam Masala

 Instructions:

1. Slice and chop banana and mango and freeze in a small storage container overnight. 

2. Blend frozen fruit, spice, and sugar/honey in a high power blender (freeze for a shorter amount of time if using a smaller, lower power blender)

3. Top with dried fruit, nuts, or seeds and enjoy! 

Chocolate Chili Trail Mix

Chocolate Chili Trail Mix

Ingredients:

• 1-2 C Macadamia nuts, almonds, pumpkin seeds, and walnuts

• 2 Tbs Melted butter or ghee

• 1 Tbsp Teeny Tiny Spice Chocolate Chili

• Pinch of Sea Salt

• Optional: Goji Berries

Instructions:

1. Mix all ingredients in a large bowl.

2. Spread it out on a baking sheet and baked at 400℉ for 20 min.

 3. Let cool, then add goij berries or dried fruit of choice.

Credit: @that-paleo-guy

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 Poached Pears

Garam Masala Poached Pears

Ingredients:

• 4 Pears

• 2 Tbs Sugar

• 1 ½ tsp Teeny Tiny Spice Company Garam Masala spice blend

• 1-2 Tbs Butter

• 1 C Red wine

Instructions:

1. Peel and core the pears & slice each one in half, lengthwise.

2. Toss pears with sugar and Garam Masala spice.

3. Heat a pan over medium heat and add butter.

4. Place the pears in the pan, cut side down, and allow to cook for 8 minutes.

5. Pour the red wine over the pears, cover the pan and cook for 15 minutes until the pears are tender.

6. Remove the cover and take pears out of the pan.

7. Reduce the wine until just a couple of tablespoons are left.

8. Plate the pears and pour the wine sauce over them.

9. Serve immediately.

Garam Masala Coconut Milk Rice Pudding

Garam Masala Coconut Milk Rice Pudding

Ingredients:

Combine in a sauce pan:

• 3 C Coconut Milk

• 4 C Cooked Rice

• 1 tsp Teeny Tiny Spice Garam Masala

• 1/2 C Raisins

• Optional: 1 Tbs Grade B maple syrup

Instructions:

1. Bring combined ingredients to a simmer and stir occasionally for 5 minutes until it seems to start thickening.

2. Pour into a bowl or small ramekins and refrigerate until set.

Garam Masala Pumpkin Bread

Garam Masala Pumpkin Bread

A traditional autumn comfort food with a twist, this just might be the best pumpkin bread you have ever tasted. Luckily, this recipe makes 2 loaves, so you will have one to eat the next day after the first one is eaten hot out of the oven!

Ingredients:

Mix together until well blended:

• 1 (15 oz.) Can Pumpkin purée

• 4 Eggs

• 3 C Sugar

• 1 C Oil

• 2/3 C Water

• In a separate bowl, whisk:

• 3 1/2 C Flour

• 1 1/2 tsp Salt

• 2 tsp Baking soda (Sift to avoid lumps)

• 4 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Preheat oven to 350°F.

2. Add dry ingredients into wet and mix well.

3. Butter and flour 2 loaf pans.

4. Bake for about 50 minutes in the preheated oven.

5. The loaves are done when a toothpick inserted in the center comes out clean.

6. Cool for about 10 minutes and de-pan.

Garam Masala Spiced Eggnog

Garam Masala Spiced Eggnog

You can just as easily buy a carton of eggnog at your supermarket and simply add the Garam Masala to spice it up, but homemade eggnog is quite simple if you choose to make it yourself.

Ingredients:

• 6 Whole eggs

• 3 C Whole milk

• 8 Tbs Sugar

• 3 tsp Vanilla extract

• 1 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. In a large bowl, beat eggs using an electric beater or mix in a stand mixer.

2. By turn, add milk and sugar.

3. Continue beating until mixture thickens slightly.

4. Add in vanilla and Garam Masala.

5. Cover with wrap and refrigerate until well-chilled

​​​​​​​Chocolate Chili Hot Cocoa

Chocolate Chili Hot Cocoa

Ingredients:

• 2 Tbs Unsweetened cocoa powder

• 2 Tbs Powdered sugar

• 1/3 C Hot water

• 1 C Milk

• 1/2 – 1 tsp Teeny Tiny Spice Company Chocolate Chili blend

• 1/4 tsp Vanilla

 Instructions:

1. Boil water, vanilla, cocoa powder, powdered sugar and Chocolate Chili in a small saucepan over medium heat.

2. Add milk, stir and heat to just below a boil.

3. Enjoy.

Four Spice Fat Bombs

Four Spice Fat Bombs

Ingredients:

• 1/2 C Nut butter

• 1/2 C Coconut cream (could use coconut oil)

• 1/4 C Chopped nuts (I used almonds)

• 2 tsp Teeny Tiny Spice French Four Spice

• 2 tsp Vanilla extract

Ingredients:

1. Put all ingredients in the food processor, except for the chopped nuts, and blend until smooth.

2. Transfer to a bowl and hand mix in the chopped nuts.

3. Scoop into molds or take a small mellon baller or scoop and sccop them onto a plate or small tray.

4. Chill in freezer for 30 minutes or until solid.

5. Remove from molds/tray and store in a container in the freezer or the refrigerator. These will likely melt if stored at room temp.

Banana Five Spice Chia Pudding

Banana Five Spice Chia Pudding

Ingredients:

• 1 Large ripe banana

• 1 C Milk of choice

• 2 Tbs Chia seeds

• 1 Tbs honey

• 1 1/2 tsp Teeny Tiny Spice Chinese Five Spice

 Instructions:

1. Blend banana, milk, spice, and honey in the blender until well combined.

2. Pour into a jar, then scoop in chia seeds. Close, sealing well, and shake to combine.

3. Refrigerate for a few hours before serving.

Spiced Tahini Cookies

Spiced Tahini Cookies

Ingredients:

• 1 Cup Tahini - Sesame Seed Butter (or nut butter of choice

• 1 Egg

• 1 Pinch Baking powder

• 3 Tbs Coconut sugar, honey, or sugar

• 1-2 tsp Teeny Tiny Spice Company Garam Masala or French Four Spice

• 1 Splash vanilla extract

 Instructions:

1. Preheat oven to 350℉.

2. Combine all ingredients until a thick, slightly wet dough forms.

3. Scoop with a tablespoon onto a baking sheet lined with parchment paper.

4. Bake for 12-15 minutes until done. About 5 minutes through, you can carefully remove them, slightly flatten the scooped dough balls, then continue baking.