Caramel Walnut Shortbread Rooibos Tisane - WS
This green Rooibos blend brews to an amber cup with a nutty, buttery taste and deep caramel overtones. A delectable brew that needs no sweeteners.
When I asked Jim for his feedback on this blend he gave it to me along with this "4 out of 4 people recommend this. I know usually it's 4 out 5 but we didn't like the 5th person's comments so we threw his results out and him in the quarry". I think this caffeine free blend might be just what Jim needs this afternoon!
Ingredients: Organic green rooibos, natural and artificial flavor, safflower petals, and orange blossoms.
This flavoring does not contain any allergens.
Brew tea at 212º - steep for 5 minutes.
BANANA BREAD with CARAMEL WALNUT SHORTBREAD ROOIBOS
Makes one large loaf or 8 mini loaves
Ingredients:
1/2 cup butter (1 stick)
2 Tbsp Caramel Walnut Shortbread herbal tisane
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2)
1 tsp vanilla extract
1 cup Whole Wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)
Melt the butter in a small saucepan on the stove over low heat. Add the Caramel Walnut Shortbread tisane, cover and steep for at least 8 minutes. Strain the butter into a measuring glass. If there is less than 1/2 cup, add a little more butter to make 1/2 cup. Refrigerate for a half hour to solidify a little.
Preheat oven to 350F. Cream the tea butter and sugar together. Add the eggs, bananas and vanilla and blend. In a separate bowl, mix the dry ingredients (flours, salt, soda, cinnamon) together and add to the banana mixture. Blend until smooth. Fold in the walnuts and chocolate chips. Pour batter into a greased loaf pan and bake for 60 minutes. You can also use mini loaf pans, check for doneness at 30 minutes.
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