- Continue Shopping
- Your Cart is Empty
Banana Bread
Homemade Granola Bars
Ingredients
8 ounces old-fashioned rolled oats, about 2 cups
1 1/2 ounces raw sunflower seeds, about 1/2 cup
3 ounces sliced almonds, about 1 cup
1 1/2 ounces wheat germ, about 1/2 cup
6 ounces honey, about 1/2 cup
1 3/4 ounces dark brown sugar, about 1/4 cup packed
1 -ounce unsalted butter, plus extra for pan
2 teaspoons l.c. finns vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit or chocolate chips
Directions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Base recipe courtesy Alton Brown, 2005
Banana Bread Cookies
- Makes 9 sandwich cookies
- Start to Finish: 1 hour (includes cooling time)
Ingredients:
Banana Bread Cookies
2 large very ripe bananas
½ cup pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon l.c. finns pure vanilla extract
2 cups old-fashioned oats
¼ cup brown rice flour
1 teaspoon baking soda
1 teaspoon l.c. finns cinnamon extract
¼ teaspoon kosher salt
Almond-Butter Cocoa Filling
½ cup unsalted almond butter
1 tablespoon cocoa powder
1 tablespoon plus 1 teaspoon pure maple syrup
Directions:
1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside.
2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn’t be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined.
3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets.
4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined.
5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.
Recipe from Purewow.com
Old-Fashioned Strawberry-Rhubarb Crisp
Old-Fashioned Strawberry-Rhubarb Crisp
Filling
- 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cups sugar
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lime juice
- 1 teaspoon l.c. finns Vanilla extract
- 1 Tbsp l.c. finns Hibiscus extract
Topping
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 teaspoon l.c. finns Cinnamon extract
- 3/4 teaspoon salt
- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lime juice and vanilla, and hibiscus to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Cinnamon Extract Tips
- Substitute l.c. finns Cinnamon extract at a 1:2 ratio as the dried spice in your favorite recipes
- if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cinnamon extract
- or, if you are like us and love explosive flavor, use at a 1:1 ratio!
- Supplement the dry cinnamon in any of your favorite recipes for an extra infusion and depth of flavor
- if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cinnamon extract and 1/2 tsp of dried cinnamon
- Some of our families’ favorite ways to use l.c. finns Cinnamon extract are:
- Baked Apples
- Apple pie
- Apple bars
- French toast batter
- Pancake/waffle batter
- Oatmeal
Creamy Rice Pudding
Rice pudding is a quick and tasty dessert that kids love! It’s a great way to use up that all that extra white or brown rice from homemade stir or Chinese take-out.
- 3/4 c – Uncooked rice (or 1-1/2 c cooked rice)
- 2 c – Milk, divided into 1-1/2 c & 1/2 c
- 1/3 c – Sugar
- 1/4 tsp – Salt
- 1 – Egg, beaten
- 2/3 c – Golden Raisins
- 1 tbsp – Butter
- 1/2 tsp – l.c. finns Vanilla extract
- 1/2 tsp – l.c. finns Cinnamon extract or Cardamom extract
1. In medium saucepan, bring 1-1/2 c water to boil. Add rice and stir. Reduce heat, cover and let simmer for 20 minutes.
2. In another saucepan, combine 1-1/2 c of cooked rice and 1-1/2 c milk, sugar and salt. Cook over medium heat until thick and creamy, approximately 15-20 minutes.
3. Stir in remaining 1/2 c milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
4. Remove from heat, stir in butter and Vanilla and Cinnamon/Cardamom Extracts.
5. Serve warm.
Hot Mocha
- 6 tbsp – unsweetened Cocoa Powder
- 2 tbsp – intant coffee ganules or Espresso powder or l.c. finns Coffee extract
- 1/2 c – Sugar
- Pinch – Salt
- 12 oz – Evaporated Milk
- 3 c – Milk
- 1 tsp – l.c. finns Vanilla extract
- 1 c – whipping cream
- Cinnamon Sticks
Ginger Cinnamon Caramels
From theKitchn.com
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt
Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.
© 2024 l.c. finns extracts. Site setup by Posse Media. Powered by Shopify.
