Lewtress Kombucha is not only a delicious and refreshing drink, but it can also be used as a key ingredient for many recipes. Here are a selection of our favourite Kombucha recipes which are quick and easy to make. We have enjoyed testing and tasting them and we hope you do too.
Preheat the oven to 180℃
In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking powder and salt, and stir to combine with a fork.
Make three wells in the mixture and to those wells add the Bancha Kombucha, vanilla extract and vegetable oil.
Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
Bake for 30 - 40 minutes or until a toothpick or sharp end of a knife inserted in the centre of the cake comes out clean.
Serve with fresh coconut yoghurt with a few drops of vanilla paste ......yummy!
This was a popular recipe during World War II because of the rationing of ingredients. Named the Wacky Cake in America because the ingredients should never have worked together to make a cake, we have re-named the cake as Chocolate Kombucha Cake because different countries in the world have different ideas of what wacky means. The premise of this chocolate cake is that there is no butter, no eggs and no milk in the cake. Everything is mixed together right in the pan, using only a fork. The Bancha Kombucha makes this cake very light but you can also use any flavour of Lewtress Kombucha from our range. As it contains no dairy, this cake is suitable for vegans.
Herbs and spices to taste:
Garlic cloves can be added during the brewing process or the blending stage
Add honey or maple syrup during the blending stage
Chillies can be added during the brewing process or the blending stage
Turmeric adds a yellow colour if desired; add during the blending stage
Add other herbs during the brewing stage
12 - 24 hours beforehand, soak the mustard seeds in Kombucha. The seeds will soak up most of the liquid and soften, making them easier to process.
Once the seeds are sufficiently soft, strain the seeds and keep the liquid.
Using a small food processor or mortar and pestle, grind the seeds to a paste.
Add the liquid back in to achieve desired consistency. If you want a smooth mustard, pass through a fine sieve.
Taste the mustard and season with salt and sugar or honey. You can add turmeric to enhance the colour, or other spices such as black pepper or ground cloves for something aromatic. The addition of fresh herbs makes for a beautiful mustard - finely chopped tarragon is a classic example.
More Kombucha can be added to give the mustard a thinner consistency. Vinegar can also be added to increase the level of tang.
Use as a condiment, or for a snack serve with vegan coconut cheeses, a strong tangy cheddar, crackers and vine tomatoes.
Combine all ingredients in a bowl. Mix thoroughly. Refrigerate for at least 4 hours prior to using to allow the flavours to meld.
This savoury marinade is a change from some of the barbecue sauces you might be accustomed to. The subtle flavours of Kombucha really bring out the best in the meat, and there is a bit of tenderizing action too! Any of our Lewtress Kombuchas can be added to this recipe. If you don't like hot, cut the red chilli flakes down to ¼ tsp and if you like less salt then just add 1 tsp.
Put the Kombucha, oil, salt, sugar, and a few grinds of black pepper in a large bowl and whisk to combine.
Thinly slice the cucumbers crosswise. Place them in the bowl, add the chives, and toss to combine.
Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to meld. Taste and season with salt and pepper as needed before serving.
This is a great side dish at any time, especially good with barbecues as it is so fresh and easy to make. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Put all the ingredients in a small jar, place the lid on tightly, and shake well to combine. It may need to be shaken again just before being poured over the salad or vegetables.
Serve over a mixed Asian salad, use as a stir fry sauce or spring roll dip.
Combine the Kombucha, sugar and mint. Stir until the sugar dissolves and is fully incorporated.
Mix the sauce with the strawberries.
Marinate 1-2 hours prior to serving. Serve at room temperature, alone or over ice cream.
This is a great fun talking dessert. Tell your guests you are dressing up their dessert with a little culture!
You can replace the sugar with coconut sugar or maple syrup.
In a jug, muddle rosemary and ginger together with a cocktail muddler.
Add Rosehip Kombucha and cranberry juice, mix together gently.
Pour into ice filled glasses.
Garnish with a rosemary sprig, cranberries and a slice of ginger.
If you don't have a muddler use the end of a wooden spoon.
You will need extra sliced ginger and rosemary sprigs for garnish.
If you can't find cranberries, then freeze some cherries and add them as soon as you pour the Mocktail