Did you know, you can continue to reap the benefits from our Digestive Herbs even after you’ve brewed them? Yes – don’t throw out your used teabags; we’ve got a recipe (and many more coming!) for you. Once you’ve brewed your Digestive Herbs teabag, pop it in the fridge in a container. Place these in your chosen recipe (stews, soups, porridges and even smoothies if you wish) and the digestive benefits can continue. Whether you use our Digestive Herbs for leaky gut, SIBO, IBS, food intolerances or just general digestive health – we’re helping you extend the benefits.
Delicious ‘Chocolate Digestive Biscotti’ made with Digestive Herbs. Recipe by the lovely Hannah Kling of @lovelydelites.
“I have been testing out this tea the past few weeks by starting my day and ending my day with 1 cup of @yourtea to help with digestion.
But what’s even cooler, is the second hand uses of these tea bag. Once brewed, the herbs can be used a second time and placed in stews, soups, porridge or in something sweet, like these chocolate biscottis. The added herbs aid in digestion. Enjoy one with your cup or tea, or cup of coffee. The perfect morning treat to start your day”
2 cups almond flour
2 tbsp tapioca
1/4 cup cacao powder
1 tsp baking powder
Pinch of sea salt
2 tbsp coconut oil
1/2 cup maple syrup
1/2 tsp almond extract
1/2 tsp vanilla extract
6 tea bags, previously brewed
Preheat oven to 350F.
In a bowl, combine almond flour, tapioca flour, cacao powder, baking powder and sea salt. mix and set aside. In a separate bowl, combine maple syrup, coconut oil, almond and vanilla extract. Then, add wet to dry and mix with a spatula. Cut open 6 Digestive Hersb tea bags (previously used) and place the herbs into the batter and mix once more. Roll the dough into a ball and cut in half. Then, using your hands form both sections into a log, about 1/2″ thick and place on a baking sheet that’s lined with parchment paper.
Bake for 30 minutes, remove from oven and let cool 10 minutes.
Then, using a serrated knife, slice and place each individual biscotti back on the baking sheet and return to the oven for an additional 15 minutes – flipping halfway through.
Let cool and enjoy.