2 cups raspberries (fresh or frozen) 2 cups water 1 Tbsp floral tea* (dried rose petals, hibiscus, chamomile, etc) 2 cups sugar 2 liters carbonated water

Spices: For regular healing potion: ½ tsp ground ginger For greater healing potion: ¼ tsp ground clove For superior healing potion: ¼ tsp smoked paprika For supreme healing potion: 1/8 tsp ground cayenne pepper

½ tsp pearl dust** For regular healing potion: pink pearl dust For greater healing potion: white pearl dust For superior healing potion: silver pearl dust For supreme healing potion: gold pearl dust

*The floral tea I used in this batch was a combination of hibiscus petals, lemon peel, orange peel, rose hips, and rose petals.

**Pearl dust is a powdered food coloring, made with mica powder, used to decorate pastries. It is shimmery, and not to be confused with color dust, which is powdered food coloring that is not pearlescent. It is also called luster dust in different brands.

Combine raspberries, water, floral tea, and spice over high heat in a large pan. Bring to a boil, then lower to medium heat to maintain a boil for 25 minutes.

Put a fine mesh strainer, or a colander lined with cheesecloth, over a tall bowl or pitcher. Pour the mixture into the strainer and let it slowly strain through gravity, without pressing the mixture.

Eventually, after an hour or more, you should have about 1 ½ cups of syrup.

Remove and reserve 2 cups of carbonated water from its bottle. Add the pearl dust into the bottle, then pour the raspberry syrup into the bottle. Top off any empty space with the reserved carbonated water. Screw on the lid and gently tilt the bottle back and forth to mix it.

#carbonatedwater #cayenne #clove #dairyfree #drink #fairyfeast #ginger #glutenfree #paprika #pearldust #raspberry #sugar #tea #vegan

2 cups warm water or barley tea 3 cups wheat flour 1 cup barley flour 2 tsp dry yeast, or .6 oz fresh yeast 2 tsp molasses, honey, or maple syrup 1 cup rolled barley 1 tsp salt 1 Tbsp oil

Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.

Mix 1 cup water/tea with 1 cup wheat flour, 1 cup barley flour, and ¾ cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.

Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again.

Meanwhile, soak the remaining ¼ cup of rolled barley in 2 Tbsp water or tea.

Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.

Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350° F. Bake (including preheat time) for 50-60 minutes.

#barley #barleyflour #bread #dairyfree #honey #maplesyrup #molasses #oil #salt #tea #vegan #wheatflour #yeast

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

A classic and old-fashioned frosting that's thick and marshmallowy.

½ cup sugar ¼ cup corn syrup 2 Tbsp water 2 egg whites 1 tsp vanilla

Mix sugar, corn syrup and water in a saucepan. Cover, heat to a rolling boil over medium heat. Uncover and keep boiling rapidly until it reaches 242 on a candy thermometer, or it forms a firm ball which holds its shape until pressed when dropped in cold water.

As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form. Variations

Cherry Nut: Stir in ¼ cup candied cherries and ½ cup chopped nuts.

Chocolate Revel: Stir in ½ cup semisweet chocolate chips or 1 ounce of baking chocolate, coarsely grated.

Cocoa: sift ¼ cup cocoa over finished frosting and fold in.

Fruity: Use any fruit juice instead of water.

Honey: Use honey instead of corn syrup.

Lemon: Substitute 1 Tbsp lemon juice for the vanilla and beat in ¼ tsp lemon zest.

Maple Pecan: Stir ¼ tsp maple flavoring and ½ cup chopped pecans into Satiny Beige frosting (below).

Peppermint: stir in 1/3 cup coarsely crushed peppermint candy, or ½ tsp peppermint extract.

Pineapple: Substitute 1 tsp lemon vest for the vanilla, and stir in 1 can (8 ounces) of crushed pineapple, drained.

Pink Mountain: Use maraschino cherry juice instead of water.

Raisin Nut: Stir in ¼ cup chopped raisins and ¼ cup finely chopped nuts.

Satiny Beige: Use packed brown sugar instead of of white sugar and use ½ tsp vanilla instead of 1 tsp

Tea: Use any kind of strongly brewed tea instead of water.

Tutti Frutti: Fold in chopped nuts and dried and candied fruits equal to ¼-½ cup.

#brownsugar #candiedfruit #chocolatechips #cocoa #cornsyrup #dairyfree #dessert #driedfruit #eggwhite #frosting #fruitjuice #glutenfree #honey #lemonjuice #lemonzest #nuts #pecan #pineapple #raisin #sugar #tea #vanilla #vegetarian

2 cups warm herbal tea ¼ cup honey 2 Tbsp yeast 4 cups white wheat flour 1 tsp salt 1-2 Tbsp edible flowers, dried or fresh

Dissolve the honey in the tea and sprinkle the yeast in. When the yeast is foamy, add it to 2 cups flour. Let rise until about doubled.

Add the rest of the flour, the salt, and the flowers. Knead for about 10 minutes, with more flour as necessary.

Coat the bowl and dough with a thin layer of oil and let rise, covered, in a warm place until about doubled again, but not for too long.

Form into a loaf. Spray the inside of your oven or put in a pan of water.

Put loaf in oven while it's preheating to 350° F, and bake for about 1 hour.

Some flowers, like lavender, are available as a culinary herb. Fresh edible flowers can sometimes be found at grocery stores in the refrigerated section with the fresh herbs. Also look for herbal teas that are made with flowers. Small, aromatic seeds such as fennel seeds are a good addition, or seeds from flowers like poppy seeds.

You can also harvest flowers and blossoms from your garden. Not all of them are sweet. I like chive flowers and squash flowers. Be sure you look up your flowers online to see if they are edible.

#bread #dairyfree #fairyfeast #flowers #honey #salt #tea #vegetarian #wheatflour #yeast

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