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 Pumpkin Apple Butter

Spiced Pumpkin Apple Butter

Serves 2

Ingredients:

• 2 lbs Peeled and sliced apples

• 1/3 C Pumpkin puree

• 1/4 C Water

• 1/4 cup + 2 Tbs (divided) sugar (Use coconut sugar for lower glycemic and paleo options)

• 1 tsp Teeny Tiny Spice Garam Masala (add more when tasting for a stronger flavor)

 Instructions:

1. In a crock pot, cook apples, 1/4 cup sugar, 1/4 cup water and spice for 5 hours.

2. Blend in a large food processor or blender, adding in 1/3 cup pumpkin and another 2 Tbs sugar. Add additional spice if desired.

3. Scrape into a jar and spoon onto anything and EVERYTHING

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! 

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.

Herb and Spice Scrambled Eggs

Herb and Spice Scrambled Eggs

This recipe is so simple, I can hardly call it a recipe, but it might very well change your life. By simply adding your choice of Teeny Tiny Spice blend to your morning eggs, you will never be able to go back to seasoning them with just salt & pepper.

 Ingredients:

• 1-3 Whole Eggs

• 1 Tbs Butter or oil

• A sprinkle – one tsp Teeny Tiny Spice Co. blend of choice

• Salt to taste

Instructions:

1. In a bowl, whisk eggs and spice.

2. Add oil or butter to sauté pan and heat on medium.

3. When pan is hot (but don’t let the oil or butter smoke), add spiced eggs and scramble to desired consistency.

4. Season with salt if desired

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.

Garam Masala Spiced Banana Bread (Gluten Free)

Garam Masala Spiced Banana Bread (Gluten Free)

Ingredients:

• 2 Tbsp Butter

• 4 Lg Eggs

• 3 Tbsp Maple syrup

• 1 tsp Vanilla

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Apple cider vinegar

• ½ C Coconut flour

• ¼ C Quinoa flour

• 1 tsp Baking soda

• ½ tsp Salt

• ½ C Milk

• 3 Lg Ripe bananas

• ¼ C Raisins

 Instructions:

1.  Preheat oven to 350 F. Grease the sides and bottom of a loaf pan, then place a piece ofparchment paper on the bottom.

2.  Cream butter until soft in the bowl of an electric mixer.

3. Add bananas and blend until lumps are gone.

 4. In another bowl, combine eggs, maple syrup, vanilla, vinegar and milk and mix well.

 5. Mix coconut flour, quinoa flour, baking soda, Garam Masala and salt in a separate bowl.

 6. Add the egg mixture and flour mixture to the banana mixture and beat on medium until thoroughly combined.

 7. Mix in the raisins.

 8. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.

 9. Remove from the oven and allow the loaf to cool on a cooling rack for 15 minutes. De-pan the loaf and let cool on a wire rack.

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.

Spicy Italian Veggie Bake

Spicy Italian Veggie Bake

Serves 4

Ingredients:

• 4 Eggs

• 10 oz Chopped Broccoli (half a large crown)

• 7 oz Chopped Roma tomato (about 2)

• 1 Medium Onion, chopped

• 1 tsp Chopped Garlic

• 2 Tbs Teeny Tiny Spice of choice

Suggested Teeny Tiny Spice blends: Hot Italian Spice, Shepherd Herb Mix, British Curry

 Instructions:

1. Preheat oven to 350℉.
2. Mix all chopped vegetables and garlic in a bowl.
3. In a separate bowl, beat 4 eggs, then pour over veggies. 
4. Sprinkle with 1 to 2 Tbs spice and a little salt, then mix well with hands until all veggies are covered.
5. Scoop into a greased casserole dish and bake for about 35 minutes, until cooked through.

Fig, Goat Cheese, and Prosciutto Frittata

Fig, Goat Cheese, and Prosciutto Frittata

Ingredients:

• ½ C Cherry Tomatoes

• 2 Tbs Butter

• 8 Lg Eggs

• 1 C Cream

• 1½ Tbs Teeny Tiny Spice Co. spice blend of choice (Suggestions below)

• 4 oz Dried figs, chopped

• 4 oz Prosciutto, chopped

• 4 oz Chevre, crumbled

Suggested Teeny Tiny Spice blends: Za’atar, Ras el Hanout, Harissa

 Instructions:

Preheat the oven to 400˚ F.

1. Heat a heavy oven-proof pan over medium heat.

2. Add the tomatoes to the pan and cook for 5 minutes, stirring occasionally.

3. While the tomatoes are cooking, whisk together the eggs, cream and spice.

4. When the outside of the tomatoes is slightly charred, add the butter to pan, allow it to melt, and then pour in the spiced egg mixture.

5. Cook for 3 minutes until the eggs begin to firm up around the edge, then sprinkle in the figs, prosciutto and goat cheese.

6. Place in the oven and bake until the center of the frittata is set and cooked through, about 20 minutes.

7. Serve warm or cold with a nice salad.

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.

Zesty Adobo Huevos Rancheros

Zesty Adobo Huevos Rancheros

Ingredients:

• 2 corn tortillas

• 2 eggs

• cooking oil of choice

• 1-2 Tbsp Saucy Lips Foods Zesty Cilantro sauce

• 2-4 Tbsp red salsa or tomato sauce

• 1/4 tsp Teeny Tiny Spice Oaxacan Adobo

• cilantro and avocado to garnish

Instructions:

1. Start by warming your tortillas on the stove top until soft.

2. In a skillet, heat your oil till hot and crack the eggs to fry. Sprinkle with spice and a pinch of salt if desired.

3. Pour salsa or tomato sauce over the tortillas. 

4. When eggs are cooked to your liking (Sunny side up, medium, etc.) carefully remove from the skillet and top the salsa and tortillas. 

5. Drizzle with Zesty Cilantro Sauce, sprinkle with fresh cilantro, top with avocado and dig in!

Spiced Shakshuka

Spiced Shakshuka

Serves 2

Ingredients:

• 1/2 Bell pepper (orange, yellow, green, your choice!)

• 1/2 Onion of choice

• 2 Cloves garlic

• 4 Eggs

• 12 oz Can of tomato sauce

• 1-2 tsp Teeny Tiny Spice of Choice (I used some of our Xinjiang in the sauce, then Za'atar on the eggs as they were finishing)

• Fresh herbs or microgreens to garnish

• Salt to taste

Instructions:

1. Start by chopping the onion, pepper, and garlic into a small dice

2. Preheat the oven to 400℉.

3. Add cooking oil or ghee to an oven safe skillet (cast iron works best) and heat, then add vegetables. Cook over medium heat, sprinkling with salt and stirring occasionally until veggies are softened and mostly cooked.

4. Pour tomato sauce into the pan over the veggies then sprinkle with salt and spice.

5. When sauce has begun to slightly bubble, crack 4 eggs on top of the sauce then place (carefully) into the oven.

6. Bake for 10-12 minutes if you want the egg yolks runny, and 15-20 for more well done eggs. Broil for a minute or two to brown if desired to crisp. 

7. Top with fresh herbs or micro greens.

8. Scoop into bowls or onto a plate. Serve with flatbread, tortillas, or your favorite bread.

Fall Veggie Frittata

Fall Veggie Frittata

Ingredients:

• 12 Eggs

• 1 Small Delicata squash, or squash of choice

• 1/2 Sliced onion

• 2 Handfuls fresh kale

• 1 Small apple

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix or your favorite Teeny Tiny Spice blend

• 1-2 tsp Coconut oil

• 1 tsp Salt

• Fresh Sage (optional)

 Instructions:

1. Preheat oven to 400℉. 

2. Slice Delicata squash in half and scoop out the seeds. Slice onion and dice apple. 

3. Melt coconut oil and coat Delicata squash and onion with oil. 

4. Bake these for about 5-10 minutes till soft. 

5. While baking, crack 12 eggs into a large bowl and mix well, whipping in spice and salt. 

6. Grease a cast iron skillet or pan, then pour half the egg mix in. 

7. Sprinkle in apple pieces and kale. Lay the squash and onion atop the kale and apple, then pour the rest of the egg in. Top with fresh sage, slightly wetting with egg.

8. Bake for 35 minutes. 

9. Slice and enjoy! 

Fig Jam

Fig Jam

Ingredients:

• 1/2 Pound of fresh figs

• 2/3 C Water (divided into 1/3 cups)

• 1/3 C Coconut sugar

• 1 tsp Teeny Tiny Spice Garam Masala

• Juice of half a lemon

 Instructions:

1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.

2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.

3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir. 

4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.

5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.  

N'Oats Breakfast Porridge

N'Oats Breakfast Porridge

Ingredients:

Serves 1

• 1 Banana

• 1 Egg

• 1/2 teaspoon Teeny Tiny Spice Garam Masala Spice Blend

• 3 Tbs Nut milk or diary milk

• 1 Tbs Coconut flour

• Toppings such as nuts, raisins, dried fruit, maple syrup

Instructions: 

1. Blend banana, egg, flour, spice, and milk together in a small food processor or blender.

2. Pour into a well-oiled frying pan in scoops, like you're making pancakes. 

3. Let the batter cook until it looks like they might be ready to flip, flip them, then using a spatula, chop all the batter to combine. Keep cooking, flipping every so often until mixture is cooked and hot, about 3-5 minutes. 

4. Pour the mixture onto your plate and top with maple syrup, ghee, butter, nuts, dried fruit or anything you'd top your oats with.