Boost your immunity with the power of Ginger!
Ginger Tea & Ginger Nut Biscuits
Time 30 mins | Tea Serves 2 Makes 12 Biscuits
- 2.5 cm thinly sliced Ginger
- 1 sprig Mint Leaves (approx. 8 leaves)
- 1/4 tsp Black Pepper
- 2 cups Water
- 1 tbsp Lemon juice
- 1/2 tbsp Maple Syrup
- a few Lemon Slices
Ginger Nut Biscuits
- 3/4 cup Cashews
- 1/4 cup Desiccated Coconut
- 1 tbsp Ginger Powder
- 1 tbsp grated Ginger
- 1 tbsp chopped Uncrystallised Ginger
- 1 tsp Cinnamon
- 1/4 tsp Bi-Carb Soda
- 1 tbsp Lemon Juice
- 2 tbsp melted Coconut Oil
- 2 tbsp Maple Syrup
First preheat the oven to 180°C.
First start by making the Ginger Nut Biscuits. Blend the cashews and coconut till fine, then add the rest of the ingredients and combine well. Place spoonfuls of the mixture onto a lined baking tray and cook for 10 mins. Once cooked leave to cool slightly then transfer them onto a wire rack to cool completely, they will harden as they cool.
To make the Ginger Tea. Put the ginger, mint, pepper and water into a pan and simmer gently for 5 – 10 mins. remove from the heat and stir in the juice and syrup. Pour into cups and add the lemon slices and serve.