Apricot Pudding or Tarts

apricot-pudding-or-tarts

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
apricot-pudding-or-tarts

Apricot Pudding or Tarts


  • Author: Great Eastern Sun
  • Yield: 3 cups 1x

Ingredients

Scale
  • 1 cup tightly packed dried apricots
  • 2/3 cup filtered or spring water
  • 3 cups apple juice
  • 1 tsp tahini (sesame butter)
  • small pinch sea salt
  • 2 tsp lemon juice
  • 4 tbsp Emperor’s Kitchen Traditional Kuzu  

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.
  • Category: Dessert

Back to Great Eastern Sun’s Healthy Recipes >

SaveSave

SaveSave

SaveSave

Chef Tom’s Pumpkin Spice Muffins

posted in: DESSERTS 0
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chef Tom's Pumpkin Spice Muffins

Chef Tom’s Pumpkin Spice Muffins


  • Author: Chef Tom
  • Yield: 18 muffins 1x

Description

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


Ingredients

Scale

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.
  • Category: Desserts
  • Cuisine: American

Miso Brownies*

miso-brownies

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Brownies*


  • Yield: 1 - 8x8 inch pan 1x

Description

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

 


Ingredients

Scale
  • 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

Back to Great Eastern Sun’s Healthy Recipes >

Frozen Peach Soygurt*

frozen-peach-soygurt

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frozen Peach Soygurt*


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

Ingredients

Scale

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

Back to Great Eastern Sun’s Healthy Recipes >