Apple Streusel Bread

Apple Streusel Bread

Ingredients:

For the streusel:

• 1/3  C Packed brown sugar

• 1/3 C Crushed nuts, optional (walnuts or pecans recommended)

• 3 tbsp Butter, melted 

• 1 tsp Teeny Tiny Spice blend of choice

For the batter: 

• 1 1/2 C Apples (peeled, cored, and diced)

• 2/3 C Sugar

• 1/2 C Butter, salted, room temp

• 2 Eggs

• 1 1/2 tsp Vanilla extract

• 1 1/2 C All-purpose flour (for GF, use an all-purpose GF replacement)

• 1 3/4 tsp Baking powder

• 1/2 C Milk

For the glaze:

• 1/2 C Powdered sugar

• 3 tbsp Heavy cream 

(Suggested blends: Garam Masala, Chinese 5 Spice, French Four Spice, Jamaican Jerk)

Instructions: 

Streusel:

1. In a small bowl combine brown sugar, spice, melted butter, and nuts (optional).

Glaze:

1. Combine powdered sugar and cream in a small bowl and save for later.

Batter:

1. Preheat oven to 350 degrees F. 

2. Butter a 5x9 baking pan and line with parchment paper. We recommend a glass pan.

3. In a large bowl, blend butter and sugar. Mix in eggs, vanilla, and milk until combined.

4. Add flour and baking powder and mix until just combined. Fold in apples.

5. Place half of the batter in the baking pan. Sprinkle on half of the streusel evenly. Add the remaining batter and sprinkle the remaining streusel over top.

6. Place in oven and bake 45-50 minutes. Check with a toothpick/skewer for doneness every 5 minutes after 45 minutes. Baking times may vary slightly. 

7. Let cool in the baking pan for 30 minutes, then remove and drizzle with glaze.

Chewy Chinese Five Spice Brownies

Chewy Chinese Five Spice Brownies

Ingredients:

• 1 C Almond Flour

• 2 Tbs Cocoa powder

• ½ tsp Baking powder

• ½ tsp Salt

• 2 tsp Teeny Tiny Spice Co. Chinese Five Spice

• 1 C Chopped walnuts

• ½ C Butter

• 1 1/3 C Chocolate chips

• 4 Egg yolks, beaten

• 4 Egg whites, beaten to stiff peaks

• 1 C Sugar

• 1 Tbs Cointreau 

Instructions:

Preheat Oven to 350°F.

1. Butter a 9” square baking pan and line the bottom with parchment paper.

2. Combine and set aside the almond flour, cocoa powder, baking powder, salt, chopped walnuts and Chinese Five Spice.

3. Over low heat, melt the butter then mix in the chocolate chips, stirring constantly until completely melted.

4. Remove from heat and blend in the egg yolks.

5. In a separate bowl, beat egg whites to stiff peaks, then whip in the sugar and cointreau.

6. Slowly pour the melted chocolate and butter mixture into the egg whites and sugar while beating.

7. Fold the egg white mixture into the dry ingredients, pour into the baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

8. Cool completely before serving.

Crinkle Cookies

Crinkle Cookies

Ingredients:

• 2 C Almond flour

• 1 C Sugar

• 1 Pinch of Salt

• 2 Large Egg whites, beaten to stiff peaks

• Any of the following combinations, 1 tsp spice + 1 Tbsp liquid

French Four Spice and lemon juice

Garam Masala and Kaluah

Chinese Five Spice and Cointreau

• Powdered sugar for dusting, sifted

• 1 tsp Lemon zest for French Four Spice and lemon juice combo

• 1 tsp Orange zest for Garam Masala and Kaluah or Chinese Five Spice and Cointreau combos

Chocolate Crinkle Cookie (GF)

Ingredients:

• 2 C Almond Flour

• 1 C Sugar

• 1/3 C Cocoa powder

• Pinch of Salt

• 4 Egg whites beaten to stiff peaks

• 1 tsp Garam Masala or Chinese Five Spice

• Orange zest

• Powdered sugar for dusting, sifted

Instructions for either cookie:

1. Preheat oven to 350°F.

2. Combine almond flour, sugar, salt, zest and spice.

3. In a separate bowl, beat the egg whites to stiff peaks and then add in whichever liquid you are using, i.e. lemon juice or vanilla or kaluah, etc.

4. Fold the egg white mixture into the dry ingredients until well combined.

5. Use a small cookie scoop to scoop balls of dough onto a parchment lined baking sheet, about 1 inch apart. Gently press each cookie down to about 1/2-1/4".

6. Sift powdered sugar over each cookie.

7. Bake about 13 minutes, until very slightly browned.

8. Try not to eat them all before they cool.

Blackberry Pear Friand

Blackberry Pear Friand

Ingredients:

• 8 oz Blackberries

• 2 Pears, sliced

• ¼ C Sugar

• ½ C Cassava flour

• 1½ C Confectioners sugar

• 1 C Almond flour

• 1/8 tsp Salt

• 2 tsp Teeny Tiny Spice Co. Garam Masala, French Four Spice or Chinese Five Spice

• 1 tsp  Vanilla

• 5 Eggs

• ¾ C Butter, melted

Instructions:

1. Place the berries, pears and sugar in a bowl and set aside for 30 minutes.

2. Preheat the oven to 400° F.

3. Mix together the flour, confectioners sugar, almond four, salt and spice in a large bowl.

4. Whisk together the eggs and vanilla until frothy.

5. Combine the egg mixture and melted butter into the dry ingredients.

6. Pour this batter into a 9x13 parchment lined baking dish and top with the fruit and its juices.

7. Bake for about an hour, until the batter is set and the top is browned. You may need to cover with foil for the last 10 or 15 minutes if it is getting too brown.

8. Cool for 10 minutes before serving or serve cold.

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:

• 1 C Unsalted butter, cubed

• 10 Oz 52% Chocolate, broken into pieces

• 3 ½ Oz 70% Dark chocolate, broken into pieces

• 1 ¼ C Sugar

• 4 Tbs Water

• 5 Eggs, separated

• 2 tsp Teeny Tiny Spice Company Garam Masala

• A pinch of salt

• Confectioner’s sugar for dusting

Instructions:

1. Preheat oven to 325°F.

2. Butter the bottom and sides of an 8” springform pan and line both with parchment paper.

3. Place the butter, spices and all of the chocolate in a stainless steel or other heat-proof bowl.

4. In a pot, heat the sugar and water to boiling, then pour over the chocolate and butter. Stir until chocolate is all melted. Add in the egg yolks, mix well and set aside to cool.

5. Blend the egg whites and pinch of salt until firm but not completely stiff peaks. Fold the egg whites into the chocolate batter 1/3 at a time until fully incorporated.

6. Pour about 2/3 of the batter into the prepared cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean (there will be some crumbs that stick to the toothpick but it should not be runny).

7. Let the cake cool completely, then pour the rest of the batter overtop, smoothing it out to level. Bake for another 25-30 minutes, again, until a toothpick inserted in the center comes out almost clean.

8. Let cool and dust with confectioner’s sugar.  

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.