Sometimes there are days when you really crave a great cup of tea and something indulgent to nibble on at the same time. Save these recipes for the next time you have one of those days!
Chocolate peppermint slice
This is finger-licking good. And, coincidentally, it's perfect with tea or coffee. The trick is to find high-quality peppermint extract. I bought organic extract from Taste Nature in High St.
If you haven't tried any Nibl recipes so far, give this one a go. It's a crowd-pleaser. And it's gluten- and dairy-free, but not flavour-free, so you have everyone's needs covered.
Makes 25+ pieces
Base
1 1/2 cups raw almonds
1 1/2 cups currants
1/2 cup shredded coconut cup ground
1/4 flaxseed/linseed (see note)
1/2 cup cacao or cocoa powder
1/2-1 tsp quality peppermint extract
2 Tbsp coconut oil, melteddash of lime juice (or orange juice)
Icing/frosting
1/2 cup coconut oil
1/4 cup pure maple syrup
1/2 Tbsp cashew butter (optional)
3/4 cup cacao or cocoa powder, sifted
1/2 tsp cinnamon
2 Tbsp shredded coconut (for garnish)
Method
Base
Place the almonds in a large bowl and cover generously with filtered water. Cover, leave to soak overnight and drain well, discarding the soaking water.
Place the currants in a large bowl and cover with filtered water. Cover, leave to soak for at least two hours (or overnight) and drain well, reserving the soaking water.
Line a slice tray (18cm x 28cm) with baking paper.
Place nuts and coconut in food processor and process into fine crumbs. Add currants and remainder of base ingredients and process until they are the consistency of biscuit mixture. Add a little of the water used to soak fruit if too dry (the mixture should hold together when pressed). Taste-test and add more peppermint extract if needed. Press firmly into lined slice tray and leave in fridge for an hour to set.
Icing/frosting
Gently melt coconut oil, maple syrup and cashew butter together over hot water. Place sifted cacao/cocoa powder and cinnamon in blender, pour in oil/syrup mixture and mix in blender on low speed until glossy and smooth (icing can also be mixed with a bowl and spoon).
Spread icing over slice, garnishing with additional coconut. Place in fridge to set for approximately 30 minutes. Once icing is firm, remove slice from tray and cut into small squares.
Store in fridge or freezer.
Note: Grind flaxseed/linseed in a coffee grinder or mini-blender. Alternatively, health food stores sell LSC (linseed, sunflower and chia) powder, which can be used in place of the above.
Rosemary, ginger and orange tisane
If you have fresh herbs growing in your garden, it's ridiculously easy to make your own herb tea (the fancy name for this is ''tisane''). This particular combination is both warming and refreshing. At the most recent Nibl workshop we had a pot of this on the go at all times. People loved it so much that they just kept getting up and replenishing the teapot themselves. Too easy!
Serves 2
2 small sprigs of fresh rosemary3-4 strips of fresh orange peel (preferably organic) 3-4 thin slices of fresh gingerhoney or stevia to sweeten (optional)
Method
Place the rosemary (including stems), orange peel and ginger in a teapot and cover with 2 cups boiled water. Allow to steep for at least 5 minutes.
Strain and pour into 2 cups/mugs and sweeten to taste. Garnish with additional orange peel if desired.
For a video demonstration of the chocolate peppermint slice recipe (and others), keep your eye on www.nibl.co.nz in the next few weeks. This will be of particular interest if you'd like to see just how many things can go wrong in the kitchen, especially when filming for the first time.
By Nicola Brown.
