Cinnabutter Trail Mix

Calling all peanut butter lovers! This hodge-podge of textures is great recipe for you. It's salty, sweet, crunchy, and nutty - just what you want in a snack. What makes our trail mix so special is the peanut butter fudge mixture that brings it all together. To make it warm and fragrant we added our Cinnamon Toast Spice. It has all of our cinnamons plus a dash of nutmeg making every crunchy bite memorable. This is perfect for that weekend hike or for movie night. It also makes a great gift for your fellow peanut butter lover.

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Tabil Plantain Chips

At the shop, we are frequently asked, "what spice is underrated?" The Tunisian blend Tabil is our go-to answer. It's a simple blend consisting of caraway, garlic, chile flakes, and coriander. All of the spices get toasted to bring out their nutty, umami notes. We took green (under ripened) plantains to another level by thinly slicing, then frying them until crispy. Once done, we added a mixture of Tabil, salt and a little bit of brown sugar. This snack is addictive and full of flavor. These are delicious with a dip like hummus or as a crunchy topping on rice and beans or a salad. Have fun playing with this blend - it's bold, savory flavor has found its way into most of our daily staples.

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Floral Chia Seed Pudding

This go-to summer breakfast has infinite possibilities. We used chia seeds which are full of protein, antioxidants and fiber. Once they soak overnight in liquid, they plump up and have a tapioca-like texture that is both filling and easy to build on other flavors. Here we brewed some Floral Sonnets tea, adding a touch of honey and some Beet Powder, resulting in the beautiful magenta layer for this parfait. For the royal blue-colored pudding, we used Butterfly Pea Flower with almond milk. The next day build your parfait with the layers by adding seasonal berries and yogurt. This parfait cup will taste of chamomile, ginger and cinnamon, which bring warmth to the tangy yogurt. It's both festive and a great way to start any breakfast!

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Tea Picnic

This post is for those of us who like the crusts cut off. The extra effort and attention that goes into making these beautiful tea sandwiches shows in every detail — the sweet shapes, the colorful combinations and, as always, the thoughtful flavor pairings. Make a platter for friends or a plate for yourself and enjoy a lazy summer picnic while the weather is fine. Since we're taking this picnic over the top, we've suggested some tea pairings as well. You can check out easy methods for cold brewing here!A bold curried egg salad is seasoned with our French inspired Vadouvan Curry, served on whole wheat bread and a cherry tomato topper. The flavor is deep and rich in this toasted blend with cumin, cardamom, mustard seeds, black pepper and fenugreek seeds. With a squeeze of lemon juice and watercress, these sandwiches go great with a malty Indian black tea like our Keemun black tea. For a cooling crunch with spectacular flavor, we seasoned the cucumber sandwich with our Orange Tarragon. This blend has chives, shallots, garlic and black pepper, adding many layers of flavor to the cream cheese spread complimenting the cucumbers. These cucumber sandwiches are anything but boring! Pair them with a cup of Rwandan Green Tea which is a vegetal green tea that will cut through the rich cream cheese and compliment the cooling cucumber. Because no picnic is complete without dessert, we made a sweet finish, open-faced mascarpone sandwiches. The creamy mascarpone gets its speckles from Madagascar vanilla beans that not only smell amazing, but go great with berries and a sprinkle of lemon zest. To finish off our tea picnic we paired a bold cup of Earl Grey with this sandwich. This classic tea is scented with bergamot, a perfect combo with the vanilla bean and sweet blackberries.

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Pink Pepper Cardamom Bars

Rhubarb is a perfect flavor combination with strawberries. To jazz it up, we added spices! Piney Cardamom Seed and lime zest accent and elevate the fruit base. Crunchy walnuts add texture and to the oat crumb topping and Pink Peppercorn give a tingly pop of flavor. These fragrant bars are citrusy and have fruity sour layers, and the spices really bring something new to the table.Rhubarb and strawberries are delightful in these bars, but you can try other fruits and berries too, like raspberries, blackberries or blueberries. The recipe is endlessly adaptable. If you're feeling decadent, top the bars with whipped cream!

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Grandma's Lemon Wedges

You can never have too many lemon bar recipes, but this one is the only one that you need. This was my Grandma's recipe, and the stains on the recipe card are a testament to how often it's been made. Most lemon bars are made too sweet to cut the tartness of the lemon, but the addition of the glaze in this recipe balances out the sweet and tart lemon flavor perfectly. Sometimes I add poppy seeds to the shortbread crust or sprinkle sumac on top just for fun. These can be made in a square pan and cut into bars, but look pretty cut in wedges too. Make these and I'm sure that they will disappear as quickly as they always did in our home.

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Pancakes in the Wild

These pancakes are so good you'll want to enjoy them for more than just breakfast. In our family they began showing up at lunch, and for potlucks and then camping trips so they became "pancakes in the wild". Created by one of the the best Moms we know - here is their story:"Imagine a little boy who never stops moving. Even when standing still he is bouncing. He's a little engine that needs constant fuel and yet is mysteriously never hungry, won’t sit down to eat, and will then melt down from low or spiking blood sugar. Add a couple of diagnoses to that mix and you have my son, age 8.""He loves pancakes, and who doesn’t? One very smart doctor, who was also a mom, advised me to try to hide more nutritious foods inside the foods he likes. Oh, and did I mention he only will eat one food item at a time? Hot dogs, and nothing else, for days. Tortellini, and nothing else, for days.""So pancakes. I started with a regular pancake and little by little, so invisibly he didn’t notice, I morphed that pancake into a tasty bundle of protein and slow burning energy for him. Inflammation inhibits executive function. With this in mind, I started with the Gluten-Free mix to try to reduce any inflammation in the body that wheat might be causing. Next, I doubled the number of eggs. Eggs are brain food and protein! Then I used whole milk for calories, calcium, and more protein — a perfect slow burning fuel. Instead of butter, I opted for coconut oil, another brain food, and most importantly the almond flour. Nuts are rich with good oils and protein. They help hold down those blood sugar spikes that result in crashes.""As a result, I ended up creating a beloved family recipe. My son has been triumphantly devouring these pancakes for the past ten years! I tried more and more almond flour but there comes a point when they become too nutty tasting for him. Try working out your own favorite proportions. You can also thin the batter for a more crepe-like result and spread it with nut butter, apple butter or, best of all, Nutella (my daughter’s favorite)."A few pro tips:- For busy (or lazy LOL) parents, you can mix a big batch and keep in the fridge for several days. Just add a little more liquid each time so the batter softens up and you're good to go!- When you make a batch, make a few extra to have on hand as grab and go snacks for hiking or packing lunchboxes.- And for the campers and picnic-ers, mix the dry ingredients in a bowl with a lid and the wet ingredients in a mason jar and you’re set to go. Put the coconut oil in a tiny mason jar and you can use it to hold any bacon grease (if you go full classic American breakfast).

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Limón-Chile Spiced Fruit

Our Limón-Chile seasoning deserved to be celebrated in its simplest form. With fruit! This seasoning goes great with summer flavors so taking advantage of fruit at its peak was a no brainer. This platter is full of color, flavors and texture. If you look closely at our Limón-Chile you’ll see the gradients of different shades of red peppers. It’s tart and salty making it a perfect compliment for sweet and juicy produce. We’re a long way from the streets of Mexico where you see venders pushing around fruit carts and showering the fruit with chiles and lime, but this platter is sure to add some spice to your fiesta.

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Bulgogi Avocado Toast

Our Bulgogi Spice is a perfect flavor fit with eggs and avocados. A traditional Korean blend used to season grilled steak, it is equally at home here. We never tire of trying spice blends in new ways and this is a great example of how easy it can be. Now a brunch and breakfast staple, Bulgogi Avocado Toast is healthy and easy to make. The spicy tang of this seasoning comes from Korean chile flakes. It is also rich with umami from chive and onion and a little bit sweet from a pinch of brown sugar. The sesame seeds add texture and a nutty finish. Bulgogi Spice is the ideal way to add loads of flavor. Add a bright start to your morning with this dish.

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