The Aromatic Gift of Anise

Join Me in Resolving to Model Tolerance, Understanding, Undiscriminating Love and Charity in the  New Year. 

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Change Begins with Us, and Only We Can Make This a Better World.

 ~*~*~*~*~*~*~*~*~*~*~*~*~

 There’s nothing like baking with Anise during holidays, or making a spice tea that features the delicate flavor of this tiny seed.

Anise is endemic to the Middle East and Mediterranean regions, including Egypt, Greece, Crete, and Turkey. It was cultivated and used by ancient Egyptians, and used in ancient Greece and Rome.anise seeds

Anise, Pimpinella anisum, is a slow-growing annual herb of the parsley family (Apiaceae, formerly Umbelliferae). It is related to other plants prized for their aromatic fruits, commonly called seeds, such as dill, cumin, caraway, and fennel. ”

All through my childhood and into adulthood, Anise Seed tea (Yensoun) was the go-to remedy for an upset tummy, baby colic, sore throats or cramps.  Anise has an anesthetic effect and eases pain.  In the Middle East diluted anise tea is fed to babies for tummy aches.

This year I decided to experiment with making a Gluten-Free version of an Anise flavored tea cake.  For the first time, my initial try was a success!

Brew a cup of English Breakfast Tea, and settle down for a comfort food break with two of these delicious little gems .. a touch of low sugar apricot jam or coconut cream may be added!

Anise Cakes - gluten free

Gluten Free Mini Anise Tea Cakes

  • 3 ozs. Coconut oil or grass-fed unsweetened Butter, softened
  • ¼ c. pure Maple Syrup
  • 3 Omega-3 Eggs
  • 2 Tbs. freshly ground Flax Seeds
  • 2 tsp. finely ground Anise Seed
  • 1 ½ c. organic Oat Flour, gluten free
  • 1 ½ c. Almond Flour
  • 1 tsp. Xanthan Gum
  • 2 tsp. aluminum-free Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 Tbs. Rice or Coconut Milk

Cream coconut oil/butter and sweetener together for about 5 minutes with electric mixer.  Add eggs one at a time.  Add anise and flax seeds and mix.

Blend the flours, Xanthan gum, baking powder and salt together.  Add to egg mixture 1/3 at a time, alternating with milk.

Drop by 1 Tbs. scoop onto parchment-lined and  lightly greased baking sheet, or roll dough into oval-shaped balls.

Bake for 10-12 minutes, until golden. Cook on rack for 10 minutes.

Store in airtight container for 5 days at room temperature. Refrigerate for longer storage.

~ Bon Apetit!

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