Tea Recipes — Native Strawberry
Serves: 12 Prep Time: 30 Minutes Set Time: Minimum 3 Hours Ingredients: 250g plain sweet biscuits, crushed 125g macadamia nuts, toasted and crushed 50g shredded coconut, toasted 200g salted butter, melted 1½ cups caster sugar 3½ gelatine sheets 500g cream cheese, softened 3 tablespoons Roogenic Native Strawberry Tea, ground 1 tablespoon vanilla extract 600ml cream Method In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined. In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to...
Basic Brewing Instructions Add 1 large teaspoon of Native Strawberry Tea to 500ml of boiling water, allow to brew for 10-15 minutes. Drink tea hot or set aside to chill. The tea leaves can be re-brewed up to 1 more time. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1-2 teaspoon of quality strawberry jam (confiture) per 1 cup of tea, according to taste. Tip: Thinly slice fruit and mix through your batch of Native Strawberry Tea for a natural and delicious punch. SHOP FOR NATIVE STRAWBERRY TEA NOW
Ingredients 2 tablespoons Roogenic Native Strawberry Tea, ground 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g slivered almonds Method Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients and mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR NATIVE STRAWBERRY TEA NOW