Mood Bar
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Tomasz Zrodlowski from The Immunity inspired by tea challenge
- Sub Category Name
Food
Sweets
- Recipe Source Name
Immunity Inspired by Tea Recipes
- Festivities Name
Autumn
Spring
Summer
Winter
Used Teas
Ingredients
Lemongrass & Spearmint Dilmah Tea Syrup
- 11.5g Dilmah’s Lemongrass and Spearmint Tea
- 500g Water
- 100g Sugar
- 100g Honey
Oatmeal Bar
- 30-40g Oatmeal Flakes
- 40g Protein Powder, vanilla
- 150g Cashews, roasted and unsalted
- 180g mix of Dates, Dried Cranberry, Raisins (or any combination of dried fruits you’d like)
- 80g Peanut Butter
- 15-20g Lemongrass & Spearmint Dilmah Tea Syrup
- A pinch of Salt
Methods and Directions
Lemongrass & Spearmint Dilmah Tea Syrup
- In a pot, bring the water to a boil and, right after reaching boiling point, take it out of the heat source.
- Add the tea into the pot, cover and brew it for seven minutes.
- Then, strain the tea and dissolve 100g of sugar and 100g of Honey in the strained tea.
Oatmeal Bar
- Prepare a blitzer (it must be clean and dry) and a cake mold (20x20cm), and cover it with food wrap.
- Then, blitz oat flakes until they reach your favorite texture.
- Using a spatula, scoop the oat flour onto the bottom of the bowl.
- Next, add the prepared Lemongrass & Spearmint Dilmah Tea Syrup and the rest of the ingredients. Blitz for approx. 30 seconds.
- Using a spatula, scrape the ingredients to the bottom of the bowl and blitz for another 10 seconds
- Place the ingredients in the previously prepared cake mold, smooth the surface with a spatula and leave it in the refrigerator for a minimum of three hours.
- Once cooled completely, cut into bars (approx. 10cm long), and set aside in the refrigerator until served.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/04/2024
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