Five Spice Mixed Nuts

Five Spice Mixed Nuts
Print Recipe
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    60 minutes 1+ hours
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    60 minutes 1+ hours
    Five Spice Mixed Nuts
    Print Recipe
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      60 minutes 1+ hours
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      60 minutes 1+ hours
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
      2. In a large bowl toss together nuts.
      3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
      4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
      5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

      Toasted Bran Muffins

      Toasted Bran Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Toasted Bran Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: muffins
          Instructions
          1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
          2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
          3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
          4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
          5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
          6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
          Recipe Notes

          -it is highly recommended to weigh dry ingredients.

          -when scooping the batter, the muffin cups will be very full.

          -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

          Pink Peppercorn Cherry Biscotti

          Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
          Pink Peppercorn Cherry Biscotti
          Print Recipe
          Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
            Pink Peppercorn Cherry Biscotti
            Print Recipe
            Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉. Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating before adding the next. Beat in vanilla.
              2. In a small bowl combine flour, baking powder, salt and peppercorns. Add to butter and egg mixture, beating until combined. Stir in dried cherries.
              3. Line a large baking sheet with parchment paper. Divided dough into two. Shape each portion into a long flat log approximately 2 1/2"x 9 1/2"x1" high. Whisk egg white with a tbsp of water and brush over each log. Bake for 30 minutes, remove from oven and allow to cool for 10-15 minutes. Reduce oven temperature to 300℉. Cut each log into 3/4" slices and lay each piece flat on the baking sheet. Bake for 10 minutes, turn over each piece and bake for an additional 10 minutes.
              4. Remove from oven and allow to cool. Melt white chocolate and drizzle over each piece.