Article: Saffron In The Kitchen
Saffron In The Kitchen
Saffron is at the heart of our rituals—from skincare to the kitchen. Our Brightening Saffron Serum is the ultimate seasonal companion, locking in moisture and restoring balance as the weather shifts. Beyond skincare, saffron elevates any dish. From golden lattes to festive rice, this treasured spice transforms meals and makes fall gatherings unforgettable.
Saffron-Infused Golden Latte
Ingredients
½ cup cashew nuts
½ cup almonds
¼ cup coconut
1 tablespoon turmeric
Honey
Pinch of saffron threads
½ teaspoon vanilla extract
Pepper
Instructions
1. Add cashew nuts, almonds, coconut, and turmeric to a blender. Blend until smooth.
2. In a small bowl, mix honey with a pinch of saffron threads to create saffron honey.
3. Add vanilla extract and a pinch of black pepper to the blender. Blend again.
4. Sweeten to taste with saffron honey, pour into your favorite cup, and garnish with saffron strands.
Saffron Milk Cake (Gluten-Free)
Ingredients
Cake
1 ½ cups almond flour
1 ½ cups brown rice flour
1 ½ tsp baking powder
1 ¼ tsp baking soda
110g Just Eggs (vegan) or unsweetened applesauce
53g almond milk
1 ¼ cups maple syrup
5 dried apricots, chopped (optional)
1 ¼ cups vegan yogurt
½ tsp saffron threads
Saffron Milk
1 cup vanilla plant-based milk
½ cup maple syrup
1 tbsp cornstarch
½ tsp saffron threads
Vegan Whipped Cream
500g vegan heavy cream
40g maple syrup (or date sugar)
1 vanilla bean
Toppings
¼ cup pistachios, chopped
Extra saffron threads, for garnish
Instructions
1. Preheat your oven to 160°C (320°F) and lightly grease your cake molds with olive oil.
2. In a large bowl, sift together almond flour, brown rice flour, baking powder, and baking soda.
3. In another bowl, whisk together Just Eggs (or applesauce), almond milk, vegan yogurt, maple syrup, and saffron threads.
4. Combine the wet and dry ingredients, mixing gently—don’t overmix. Add in the chopped apricots if using.
5. Pour the batter into your prepared molds. Bake for 15–18 minutes, depending on the size of your molds. Start checking after around 10 minutes by inserting a knife or toothpick—if it comes out clean, your cake is ready.
6. Let the cakes cool completely before removing from molds.
For the Saffron Milk: Warm the plant milk, maple syrup, cornstarch, and saffron in a saucepan over medium-low heat, whisking for 3-5 minutes until thickened and fragrant. Cool before serving.
For the Vegan Whipped Cream: Whip together the heavy cream and maple syrup until fluffy. If not using immediately, you can re-whip just before serving.
To Serve: Drizzle cooled cakes with saffron milk, add a dollop of vegan whipped cream, and sprinkle generously with chopped pistachios and extra saffron threads.
Saffron Yellow Rice with Autumn Vegetables
Ingredients
2 cups basmati rice
3 ½ cups water or broth
Pinch of saffron bloomed in 2 tablespoons warm water
1 cup roasted root vegetables (sweet potato, carrots, squash)
¼ cup dried cranberries or cherries
¼ cup toasted almonds or pistachios
Salt and ghee (or olive oil) to taste
1. Rinse rice and cook with water/broth until fluffy.
2. Stir in bloomed saffron and ghee.
3. Gently fold in roasted vegetables, dried fruit, and nuts.
4. Serve as a centerpiece dish for fall feasts.
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