Linden Nut Coffee RecipeOrigin: America Period: Traditional |
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It's amazing the uses you can put certain plants to. This recipe requires linden nutlets after they are fully ripe and have fallen from the trees. It will take you several days to collect enough and you will have to be quick before rabbits, squirrels and other animals get them. The resultant grounds are like a cross between chocolate and coffee and make an interesting alternative to coffee as a drink. They can also be used as a chocolate substitute in cakes (if you can get enough) Ingredients:500g Linden nuts (with the flying bracts removed) 
Linden Nut Coffee Preparation:Method:Remove the stalks and 'helicopter' bracts from the nuts and scatter the nuts themselves on a baking tray. Remove any that are infested by insects or have been bored into. Place in an oven pre-heated to about 150°C and roast for about 20 minutes, or until completely dry and a dark brown, like coffee beans. Store in an air-tight jar until needed (the whole nutlets store better than the powder). When ready to drink or use, grind in a coffee grinder (as you would for coffee) and make and infusion. If using in cake making then grind the powder slightly finer than usual and use instead of cocoa or carob powder. |
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