What’s the next tea trend on the horizon? My vote is rooibos (pronounced roi‘-bas). After sampling some extraordinary rooibos at an uber-upscale tea party, there’s definitely a place on your healthy beverage list for this red-colored herbal tea made from the leaves of the South African native rooibos bush.
Tea & Heart Health Connection
Here’s another reason you should sip some rooibos. A study published in the Journal of Ethnopharmacology made a connection between rooibos tea and heart health. Study participants lowered their triglyceride levels – aka the bad LDL cholesterol – and raised their good HDL levels by drinking 6 cups daily for six weeks. We know. That’s a lot of tea drinking, but adding rooibos tea to your morning mix may be a soothing swap for all that coffee.
Rooibos offers health benefits up the wazoo. It’s loaded with antioxidants and essential minerals including copper, iron, potassium, calcium, zinc, manganese, fluoride and magnesium. This lush, red tea is also caffeine-free and may support brain health as we age and boost the immune system.
Rooibos teas come in three main varieties – original, green and flavored – and can be found at most grocery stores, organic markets, and specialty tea sellers.
Brew up a cup, add a dash of stevia, honey or your favorite organic sweetener, a splash of almond or coconut milk, and voila! Pair with the tea cookie recipe below and you’ll have just what you need to relax and restore on a beautiful fall day.
We found the perfect tasty companion for that hot cup of rooibos tea. And it’s gluten-free! Check out this and more awesome recipes at www.anediblemosaic.com.
Toasted Coconut Almond Biscotti
Yields about 30 cookies
- 3/4 cup unsweetened, shredded coconut
- 1/2 cup slivered almonds
- 1/2 cup almond meal/flour
- Yellow cornmeal, 1/2 cup
- 3 tablespoons coconut flour
- 1/4 teaspoon baking powder
- Baking soda, 1/4 teaspoon
- 1/4 teaspoon salt
- 3 packets stevia
- 3 tablespoons coconut oil, slightly softened
- Honey, 3 tablespoons
- 4 large eggs, divided
- 2 tablespoons milk (any kind you like)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoons almond extract
- 8 oz .white chocolate chips
- Preheat oven to 350F and line a half-sheet pan with parchment paper or a silpat liner.
- Toast shredded coconut and slivered almonds in a dry skillet over medium-low heat until golden, about 3 to 5 minutes, stirring constantly. Once toasted, transfer to a bowl (the coconut will scorch if left in the hot skillet).
- Whisk together the almond meal/flour, cornmeal, coconut flour, baking powder, baking soda, salt, and stevia in a medium bowl. In a separate large bowl, whisk together the coconut oil and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients (including the toasted coconut/almond mixture) into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
- Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie.
- Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325F.
- Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
- Cool the cookies completely, then melt the white chocolate in the microwave or a double boiler. Dip the cookies in the chocolate and let the chocolate harden before serving.