Ontspan met tee en beskuit

Niks help so goed om bietjie tot verhaal te kom wanneer dinge ietwat op galop begin gaan as om te ontspan met ‘n koppie rooibos saam met ‘n beskuitjie wat jy daarin kan doop nie. Des te beter as die tee ook kalmte bring. Carmién Tea, wat teen die tyd nou al goed bekend is vir hul innoverende teemengsels het daarvoor ook net die regte tee – Calm is ‘n natuurlike rooibos gemeng met ‘n fraksie CBD by en het subtiele geure van grenadella en suurlemoenbalsem. Ek het hierdie tee ook ingespan om ‘n heerlike neuterige beskuit te maak wat mens binne ‘n ommesientjie aanmekaar slaan en wat nie eens eiers of melk inkry nie.

Deluxe nutty wholewheat rusks

These delicious rusks are loaded with nuts and seeds and made with rooibos tea containing CBD (THC free). The rooibos tea adds subtle notes of lemon balm and passionflower to the rusks. The rusks contain no egg or milk, making them suitable for vegetarians and vegans as well.

Makes 60—80 rusks
Preparation time 20 in
Baking time: 50—60 min
Drying time: overnight

375 ml (1½ c) white bread flour
10 ml (2 t) baking powder
5 ml (1 t) bicarbonate of soda
5 ml (1 t) salt
500 ml (2 c) wholewheat flour
250 ml (1 c) oats
160 ml (⅔ c) sugar
125 ml (½ c) sunflower seeds
125 ml (½ c) pumpkin seeds
250 ml (1 c) cranberries
250 ml (1 c) nuts, chopped
250 g coconut oil, melted
375 ml (1½ c) lukewarm Carmién Calm rooibos tea with CBD, passionflower & lemon balm, made with 6 bags
15 ml (1 T) unfiltered apple vinegar

Preheat the oven to 180°C. Spray an oven-roasting pan with spray & cook.
1 Sift the flour, baking powder, and bicarbonate of soda and salt together in a large bowl. Add the rest of the dry ingredients and mix well.
2 Mix together the coconut oil, rooibos tea and vinegar.
3 Add to the dry ingredients and mix well. Turn the dough into the prepared tin and spread evenly.
4 Bake for 50—60 minutes or until a testing skewer comes out clean from the centre of the rusks.
5 Turn out onto a wire rack and leave to cool. Cut into neat fingers and arrange in a single layer onto a baking tray.
6 Dry out in the oven at 90°C until completely dry. Store in an airtight container.
7 Serve with a cup of Carmién’s Calm rooibos tea or Red Mocha rooibos tea.

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