Inside HBC

Pumpkin Muffins

These moist pumpkin muffins just might be my favorite recipe using GWF Baking Mix.  They are perfect for breakfast, a midday snack or a lovely dessert after a light meal.  Dress it up with sour cream and pomegranate seeds if you omit the cranberries.  Mmmmmm.

• 1 egg (sweet)
• 1 cup pumpkin puree (sweet)
• 1/2 cup cream or half and half (sweet)
• 1/2 cup melted butter or light oil (sweet)
• 1/2 tsp vanilla (sweet)
• 2 cups of GWF baking mix (sweet, salty)
• 1/2 tsp cinnamon (pungent, bitter)
• 1/2 tsp ground cloves (pungent)
• 1/4 tsp ground nutmeg (pungent)
• 1 cup fresh cranberries (optional) (sour)

1. Heat oven to 375 degrees.  Beat the egg gently in a large bowl. Mix in the pumpkin puree, cream, and vanilla. While stirring, slowly add cooled, melted butter or oil. Mix well.
2. In a separate bowl, combine all dry ingredients, then add to the pumpkin mixture, stirring just until combined. Fold in the cranberries.
3. Fill lightly oiled cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.

GWF baking mix is available at the Heavenly Bodies Clinic and our online store!

Chocolate-Pistachio Biscotti

These little biscotti cookies are great with an early morning coffee or crumbled on some yogurt and raspberries for dessert.  However you enjoy them, remember they are full of protein, not sugar.

• 1 cup GWF Baking Mix (sweet, salty)
• 1/3 cup cocoa powder (bitter)
• 2 eggs (sweet)
• 20 drops of stevia liquid (sweet)
• 1 tsp vanilla (sweet)
• 1/4 cup canola (or other light) oil (sweet)
• 1/2 cup pistachio nuts (sweet, salty, sour, bitter)
• 1/2 cup dark chocolate chips (sweet, bitter)
• 1/4 cup chopped crystallized ginger candy (optional) (pungent, sweet)

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a medium bowl, blend together the GWF baking mix with the cocoa powder and set aside.
2. In the large bowl of an electric mixer, beat the eggs, then add stevia liquid and beat until frothy.  Mix in vanilla and oil.
3. With the mixer on low, add the cocoa baking mix and combine well.  Add nuts, chocolate and ginger and mix (it may be easier to use a spatula at this point to mix).
4. With moistened hands, shape the dough into 2 9-inch logs about 2 inches in width.  Bake until set, about 15 minutes.  Remove from oven and let cool for about 10 minutes.  Reduce heat to 325.
5. Transferred cooled logs to cutting board and slice (serrated knife works well) into 16 slices each, about 1/2-inch thick.  Return to baking sheet/parchment paper and bake for another 10 minutes on each side.  Cool for 5 minutes on the baking sheet, then move to a cooling rack.  Store in an airtight container for up to 1 week.

GWF baking mix is available at the Heavenly Bodies Clinic or our online store!

Berry Tart

Summer time means berries, and here’s a new berry recipe that will delight your taste buds.  We offered a sampling to our clients at the Women Only Sauna Night this month and it was a hit.  I hope you like to, too.

For the crust:

• 2 cups GWF Baking Mix (sweet, salty)
• 1 1/2 sticks of cold butter, cut into small pieces (sweet)
• 1/4 cup ice water

For the filling:

• 2 cups of blueberries (sweet, sour)
• 1 cup of raspberries (sweet, sour)
• 1 cup of blackberries (sweet, bitter)
• Zest of 1 lemon (bitter)
• Juice from 1/2 lemon (about 2 TBS) (sour)
• 1 tsp arrowroot powder

1. To make the crust, place GWF Baking Mix in a food processor.  Add butter and mix until the pieces are about pea sized.  Quickly add the water and mix until a dough forms.  Wrap in plastic and refrigerate for an hour (or overnight).
2. Preheat the oven to 375 degrees. Mix filling ingredients in a medium bowl and set aside.
3. Roll the dough out onto a large piece of parchment paper until about 1/4 or 1/8 inch thick.  Transfer, parchment paper and all, onto a large cookie sheet.  Place berry mixture in the center leaving about 1 inch of dough uncovered around the edges.  Gently fold the edges up and over the berries so they don’t escape as it bakes.
4. Bake in the center of the oven for about 45 minutes, or until the berries start to bubble.  Remove from the oven, and cool for about 1 hour before serving. To finish it off, add whipped cream and chopped fresh basil (optional).

* You can purchase GWF Baking Mix from the Heavenly Bodies Clinic or order it from our website.