You know us - we love finding creative ways to add our favorite herbal remedies into every day. This moist and fluffy applesauce squares are revved up a few notches with our golden spice blend of Turmeric (Curcuma longa), Cinnamon (Cinnamomum verum or Cassia cinnamomum), Ginger (Zingiber officinale), Nutmeg (Syzygium aromaticum), and Black Pepper (Piper nigrum).
People are crazy about curcumin these days, the identified "active constituent" of Turmeric, but did you know that all the constituents minus curcumin possessed more anti-inflammatory qualities than just curcumin alone? This doesn't surprise us - the power of plants lies in the matrix of 1000s of plant compounds all working together to deliver balanced, effective medicine.
Preheat your oven to 350 F.
Grease and a 9” round cake pan or muffin tins and “flour” with coconut sugar.
In a medium bowl, mix together the first 6 ingredients well. In the same bowl, add the flour, coconut, baking powder, salt, and spices, making sure you evenly mix all the dry ingredients before folding them into the wet (you can definitely do this in 2 bowls, I just find that if you are thorough, there is no need to dirty another bowl).
Using a spatula, add the batter to the muffin tins or cake pan. Sprinkle with more shredded coconut, pumpkin seeds, or chocolate chips - whatever suits your fancy!
Bake for 30 minutes if using a cake pan or 15-18 if using muffin tins.
Remove from the oven and let cool completely before transferring to a storage container to store in the fridge. I love these best right out of the fridge with a dab of Kerrygold butter and sprinkle of sea salt. Or you can top with toasted coconut flakes!
*You can try substituting other sweeteners here or even leave it out all together!
Eileen Brantley & Amy Wright
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