Oom Koos maak Crunchies en dit lyk lekker.

Vandag maak oom Koos vir ons gemmer bier. Kyk as jy gemmer bier maak moet jy dit kan drink en geniet ook. Nou oom Koos leer ons vandag 'n vinnige manier om lekker gemmer bier te maak.

Date Balls Recipe Ingredients - 2 packets Bakers Marie Biscuits - 2 x 250g blocks of pitted dates (500 g total) - 2 eggs - Jumbo - 1/2 block real butter (about 250g if using a 500g block) - 1 packet desiccated coconut Method 1. Crush the Marie Biscuits lightly so they are in small rough pieces — not too fine. You want small chunks, not powder. 2. Lightly beat the eggs and mix them with the biscuit pieces in a large bowl. 3. Chop the pitted dates into smaller pieces for easier melting. 4. In a medium pot on low heat, melt the butter. 5. Add the chopped dates and stir until they soften and form a sticky mixture. 6. Pour the warm butter and date mixture over the biscuit and egg mixture. 7. Mix everything together well until fully combined. 8. Allow the mixture to cool slightly so it is easier to handle. 9. Roll the mixture into small balls using your hands. 10. Roll the balls in the desiccated coconut for extra flavor and texture. 11. Place in the fridge for at least 1–2 hours to firm up. Serving Keep refrigerated and enjoy as a sweet treat with tea or coffee...Or eat just as is. Dadel Balletjies Resep Bestanddele - 2 pakkies Bakers Marie-koekies - 2 x 250g blokke ontpitte dadels (500g totaal) - 2 eiers - 1/2 blok regte botter (ongeveer 250g as dit ’n 500g blok is) - 1 pakkie klapper Metode 1. Breek die Marie-koekies liggies op sodat dit klein growwe stukkies is — nie te fyn nie. Jy wil klein stukkies hê, nie poeier nie. 2. Klits die eiers liggies en meng dit saam met die koekiestukkies in ’n groot bak. 3. Kap die ontpitte dadels in kleiner stukkies sodat dit makliker smelt. 4. Smelt die botter in ’n mediumgrootte pot oor lae hitte. 5. Voeg die gekapte dadels by en roer totdat dit sag word en ’n taai mengsel vorm. 6. Gooi die warm botter- en dadelmengsel oor die koekie- en eiermengsel. 7. Meng alles goed totdat dit heeltemal gemeng is. 8. Laat die mengsel effens afkoel sodat dit makliker is om mee te werk. 9. Rol die mengsel in klein balletjies met jou hande. 10. Rol die balletjies in die klapper vir ekstra geur en tekstuur. 11. Plaas dit vir minstens 1–2 uur in die yskas om ferm te word.

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips: https://elavegan.com/v...

𝗧𝗵𝗶𝘀 𝗺𝗶𝘅𝘁𝘂𝗿𝗲 𝗶𝘀 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹𝗹𝘆 𝘂𝘀𝗲𝗱 𝗳𝗼𝗿 𝗶𝗺𝗺𝘂𝗻𝗲 𝘀𝘂𝗽𝗽𝗼𝗿𝘁 𝗱𝘂𝗿𝗶𝗻𝗴 𝗰𝗼𝗹𝗱 𝗮𝗻𝗱 𝗳𝗹𝘂 𝘀𝗲𝗮𝘀𝗼𝗻. - Prep time: 10–15 minutes - Yield: Approximately 1 cup 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 - Raw Honey: Preferably local or Manuka honey for higher antibacterial activity. - Garlic: Finely minced or crushed. Crushing activates allicin, its primary antimicrobial compound. - Fresh Ginger: Grated. - Lemon: Juiced. - Apple Cider Vinegar (ACV): Raw, with "the mother". - Turmeric powder: To increase absorption, add a pinch of black pepper. - Cayenne pepper (Optional): For a circulation and congestion boost. 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 1. Activate the Garlic: Peel and crush/mince the garlic. Let it rest for a few minutes before mixing to allow the allicin to fully develop. 2. Combine Ingredients: In a clean glass mason jar, stir together the honey, garlic, ginger, lemon juice, ACV, turmeric, and cayenne. 3. Meld: Seal the jar and let it sit at room temperature for at least 24 hours to allow the flavors and compounds to meld. 4. Store: Keep the mixture in the refrigerator. It typically stays fresh for up to 2 weeks.  How to Use - Usage: The mixture can be consumed straight, stirred into warm (not boiling) water, or added to herbal tea. 𝗦𝗮𝗳𝗲𝘁𝘆 & 𝗖𝗼𝗻𝘀𝗶𝗱𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀 - Infant Warning: Never give honey to infants under 12 months old due to the risk of botulism. - Medication Interactions: Garlic and ginger can act as blood thinners; consult a doctor if you are on anticoagulants.