Ingredients

• 5 cm fresh ginger root
• 2–3 cm fresh turmeric root
• 1 lime
• A pinch of saffron threads (optional)
• A small handful of fresh mint leaves
• Hot Water

Directions

1. Roughly slice the ginger and turmeric (no need to peel, just rinse well). Cut the lime in half.

2. Place the ginger, turmeric, lime, mint, and saffron into a French Press, a teapot, or a heatproof jug.

3. Pour over hot water (not boiling), then add the French Press lid if using, or cover.

4. Allow to steep for 5–10 minutes.

5. Slowly press the plunger down. You may wish to strain the tea if you aren’t using a French Press.

6. Serve warm.

Serving Tips

You can refill the pot 1–2 times with hot water.

Storage Tips

Consume immediately or sip throughout the day. Discard after 12 hours.

Ingredients

• Brownies
• ⁠2 eggs (at room temperature)
• 3/4 cup or 150g of coconut sugar
• 1 tsp freeze dried coffee or coffee extract
• 1 tsp vanilla extract
• Pinch salt
• 3/4 cup or 80g of cacao powder
• 1/2 cup or 100g of coconut oil
• 2/3 cup or 100g of ground almonds
• 1/2 cup or 40g chopped pecan nuts
• Cookie Dough
• 1 3/4 cups or 200g ground almonds
• 1/2 tsp of bicarbonate of soda
• small pinch of salt
• 1/3 cup or 70g melted coconut oil
• 1/3 cup or 100g of maple syrup
• 1 tbsp of vanilla extract
• 1/3 cup or 90g of dairy-free dark chocolate chips
• 1 tbsp arrowroot powder (optional)

Directions

1. Preheat your oven to 350°F / 175°C (fan oven). Grease and line an 8-inch square or round baking tin with baking paper.

2. Measure out the coconut oil needed for both the brownie base and the cookie dough topping. Place it in a small ovenproof bowl and put it in the oven to melt. Set aside to cool slightly.

3. To make the brownie base, beat the eggs, coconut sugar, coffee, vanilla extract, and a pinch of salt in a mixing bowl until well combined. Measure out the cacao powder into a separate bowl and stir in the coconut oil (for the brownie portion). Add this to the egg mixture and mix until well combined. Fold in the ground almonds until fully incorporated. Pour the batter into the prepared tin, smooth the top, and scatter the chopped pecans evenly over the top.

4. To make the cookie dough topping, mix the ground almonds, bicarbonate of soda, and a pinch of salt in a separate bowl. Add the cooled coconut oil (for the cookie dough portion), maple syrup, and vanilla extract, and stir until well combined. Fold in the dark chocolate chips and arrowroot powder until you have a usable dough. Roll the dough into small balls, flatten them slightly, and arrange evenly over the brownie batter.

5. Bake for 30 minutes, until the top is set but still slightly soft in the centre.

6. Remove from the oven, cool completely at room temperature, then place in the fridge for 1 hour before cutting into squares or slices.

Serving Tips

Pairs well with our Moroccan Spiced Coffee or Peppermint Tea in a French Press.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.