Apricot Pudding or Tarts

apricot-pudding-or-tarts

This tasty Apricot Pudding is sweetened with apple juice and thickened with our Emperor’s Kitchen Organic Authentic Kuzu. You can also use this recipe to make Apricot Tarts, yum!

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Apricot Pudding or Tarts

apricot-pudding-or-tarts
  • Author: Great Eastern Sun
  • Yield: 3 cups 1x
  • Category: Dessert
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Ingredients

Instructions

  1. Combine apricots, water, and 1 cup of the apple juice in a saucepan. Bring to a boil, lower heat, and simmer, covered, about 20 minutes.
  2. Remove from heat and pour the liquid remaining in the pot into a measuring cup and add enough apple juice to equal 2½ cups fruit juice.
  3. Place the cooked fruit, fruit juice, and tahini in a blender and puree.
  4. Return to pot and add the salt and lemon juice.
  5. Dissolve the kuzu in 3 Tbsp cold water, add to pot, and bring to a simmer over medium heat while stirring constantly. Simmer over low heat for 1-2 minutes, then pour into custard cups or prebaked and cooled tart shells.

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Chef Tom’s Pumpkin Spice Muffins

posted in: DESSERTS 0
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Chef Tom’s Pumpkin Spice Muffins

Chef Tom's Pumpkin Spice Muffins

If you love pumpkin or winter squash ~ you will love Chef Tom’s Spice Muffins!

  • Author: Chef Tom
  • Yield: 18 muffins 1x
  • Category: Desserts
  • Cuisine: American
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Ingredients

DRY INGREDIENTS

  • 1½ cup unbleached white flour
  • 1 cup whole wheat pastry
  • ½ cup cornmeal
  • 2½ tsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon, ground
  • ¼ tsp ginger, ground
  • ¼ tsp nutmeg, ground

WET INGREDIENTS

Instructions

1. Preheat oven to 350° 2. In large bowl, mix dry ingredients together. 3. In a 4 cup measuring cup or medium bowl, mix wet ingredients together with a whisk, blender or spoon. 4. Pour wet ingredients into dry ingredients, mix well with a whisk or spoon until well blended.  5. Fill muffin tin lined with unbleached paper baking cups (for easy removal and clean up) or oiled muffin pan filling about three quarters full. 

6. Sprinkle with organic raw, hulled pumpkin seeds 7. Bake for 25-30 minutes. Remove from oven, cool and enjoy!

Notes

  • Add ½ cup chopped walnuts or pecans to mixed batter before baking. 
  • Add ½ cup chocolate or carob chips to batter before baking.
  • Use same recipe to make two 9-inch pumpkin cakes. Add about 5 more minutes to baking time.

Miso Brownies*

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Miso Brownies*

Miso Master Organic Sweet White Miso adds a salty, buttery undertones that magnify the richness of chocolate in these exotic brownies.

 

  • Yield: 1 - 8x8 inch pan 1x
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Ingredients

  • 14 Tbsp. plus more for baking pan unsalted butter
  • 7 ounces dark (64%) chocolate
  • 3 Tbsp plus 1 tsp Miso Master Organic Sweet White Miso
  • 1 cups plus 2 Tbsp confectioners’ sugar
  • 5 Tbsp all-purpose flour
  • 8 tsp cocoa powder
  • 4 large eggs

Instructions

  1. Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with butter and set aside.
  2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Bring water in pot to a steady simmer over medium heat. Melt chocolate, butter and miso together. In a medium bowl, whisk together sugar, flour and cocoa power. Gradually whisk dry ingredients into melted chocolate mixture. Remove batter from heat and whisk in eggs one at a time.
  3. Pour batter into pan and bake until a cake tester comes out clean, 35-40 minutes.

Notes

*adapted from The Wall St. Journal, May 2014

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Frozen Peach Soygurt*

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Frozen Peach Soygurt*

  • Author: Louise Hagler
  • Yield: 5 Cups 1x
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Ingredients

Instructions

  1. Blend all the ingredients together until smooth.
  2. Pour into an ice cream maker and run for about 20 minutes, until frozen.
  3. Serve immediately or store in the freezer.

Notes

*from Miso Cookery by Louise Hagler

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