I am a vegan wife and mother to a meat eating family. I will share with you recipes I have tested and changes I am making to encourage my family to lean into a vegan diet.

Posts tagged ‘Rooibos tea’

Tea and Cookies…

Rooibos Tea

I’m not sure when I first heard about Rooibos tea, but I’ve been drinking it for quite a while now.

First, I think you should know how to pronounce the name correctly.  Rooibos is an African word for red bush, and it’s pronounced ROY-boss.

Rooibos is easy to find in bagged or loose varieties.  Most grocery stores carry Celestial Seasoning’s Madagascar Red.

You brew Rooibos the same as ordinary tea.  Pour boiling water over tea bag and let infuse for a few minutes.  The longer it brews, the more antioxidants the tea will contain.

5 Reasons to Drink Rooibos Tea

1.  It eases irritability, headaches, nervous tension and insomnia by soothing the nervous     system.

2.  It relieves stomach cramps in adults and colic in infants.

3.  It treats hay fever, asthma and eczema.

4.  It slows the aging process of skin.

5.  It improves the function of the immune system.

*Naturally caffeine-free. 

So, as you can see there are many benefits of drink this tea, which also has a great flavor.

But what I have also learned is that you can bake with Rooibos tea and still receive all these benefits.

I want to share with you…

Rooibos Tea Cookies

Preheat oven to 375 degrees.

In a bowl combine

2 Tbsp rooibos tea (I used 4 tea bags)

1 cup whole wheat flour (I used Garbanzo and Fava flour because I didn’t have wheat).

1 cup all-purpose flour

1/2 cup granulated sugar

1/2/cup confectioner’s sugar

and 1/2 tsp salt

Add 1 tsp vanilla extract

and 1 cup butter.

Mix on medium until fully combined.  Divide dough in half and place each half on plastic wrap, roll into a log and wrap tightly.

Put in refrigerator to chill for at least half an hour (I popped mine in the freezer for the last ten minutes so they’d hold their shape even better during cutting).

When the dough has chilled, take one roll at a time, remove from plastic and cut into 1/3″ slices.  Line on a cookie sheet or baking stone.

Bake the cookies until they are just starting to brown at the edges, about 10-12 minutes.  Remove  and let cool for 5 minutes before cooling fully on a cooling rack.

These cookies are best after they have cooled because once cooled they are light and crispy.  My hubby and kids loved these cookies.

Perfect for enjoying with tea.

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