This wonderful baking with tea recipe is brought to you from the test kitchens of guest blogger Rachel Kahn of Loveself Gluten Free Wellness as part of a baking series hosted at the Verdant Tea Tasting Room & Tea Bar.  Designed to be easy, delicious and accessible to all, these recipes make it easy to bake with tea even for those avoiding gluten or cutting back on excess sugar.

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This simple recipe uses our Hibiscus Berry Rose herbal blend a sweet treat that requires absolutely no baking!  Perfect for coconut lovers and a guilt-free pleasures for those avoiding gluten and sugar, these smart little cookies pair well with a hot mug of Bai Mu Dan White Tea.



Custard Ingredients:

1 cup almond meal
1 ½ cups shredded coconut (reserving ¼)
3/4 cup ground raw pumpkin seeds (reserving ¼)
1/3 cup coconut flour
½ tsp sea salt
1 tablespoon vanilla
1/3 cup coconut oil
½ cup raw honey
2 tablespoons ground Hibiscus Berry Rose (reserving 1Tbls)
¼ cup fresh lemon juice
zest of one lemon (approx 1 Tbls)

First, grind Hibiscus Berry Rose using a blender, mortar and pestle or food processor.  Stone milling (often using for milling your own flour) or a spice grinder will usually work well for grinding tea and herbals, but the goji berries in this blend can stick in the mill – take care!

Once ground, combine the herbal tea in a bowl with the rest of the dry ingredients.
On low heat, gently melt the honey and coconut oil until combined. Then drizzle the honey and oil into dry ingredients, continually stirring (a food processor or mixer works well).  Then, add lemon, vanilla, and zest.

Shape the mixture into small balls.  Roll into shredded coconut and remaining ground pumpkin seeds and hibiscus. Press on to plate to create a cookie shape.

Refrigerate for at least one hour before serving. Store in fridge between yummy bites.

Makes approximately 24 cookies.

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