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Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.
Servings 36 brownies
Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.
Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.
PREP TIME:20 Minutes
COOK TIME:18 Minutes
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
Make this delicious Lemonade using our Rose Water
5 cups Water
3 tablespoons Agave Nectar
2 tablespoons Maple Syrup
½ cup Lemon Juice (Fresh Squeezed)
2 tablespoons Levant Rose Water
Add enough vegetable oil to coat the bottom of a disposable aluminum half-size baking pan. Pour a Cup of Levant Popcorn into the pan. Cover loosely with aluminum foil. Fire up your grill to 450 - 500 degrees and place the baking pan on the grill rack. Shake the pan every 20 to 30 seconds with a pair of grilling tongs until you start to hear the kernels pop. Grill the popcorn until the popping stops - 8 to 10 minutes - Remove the baking pan from the grill with a cooking mitt. Season the popcorn to taste with salt, butter, or whatever you like.