Candied Mint Leaves

Candied Mint Leaves

Organising jail breaks tothe North and eating cake for dinner and coating fifteen million mint leaves in icing sugar using a pastry brush. Sometimes life is totally worth living (at least for a while).


1 cup fresh mint leaves

2 tablespoons ground flaxseed

150ml (1/2 cup + 2 tablespoons) water

30g (1/2 cup) icing sugar

In a mixing bowl, stir together ground
flaxseed and water and leave aside to set for about 10 minutes. Gently brush
one of the mint leaves with the flaxseed mixture using a pastry brush, making
sure the leaf is covered in quite a thin layer of mixture. Sprinkle icing sugar
over the leaf with a small spoon or sieve, then gently flick any excess sugar
off. Place the leaf on a rack to dry and repeat the process for all remaining
mint leaves. Allow them to dry until stiff and crisp.

Use to decorate cakes or anything you find
on your way for the prettiest thing ever.

Notes plus a peppermint chocolate
ganache recipe!

For a very pretty cake!

I don’t need to tell you how good the
chocolate+peppermint flavour combination is, do I.

Then listen to this. Get yourself a
chocolate cake. You can usethis recipe for a crazy good one. Or if you feel
very hippy and superfoody, do like me and make a spelt and hemp flour cake with chocolate chips. I KNOW RIGHT. I got hold of a cake mix from
this Italian brand called DnaBio and it takes half a minute to make and it’s yummy.

Well once you have your more or less
hippy chocolate cake, make your:


Place150ml (1/2 cup + 2 tablespoons)
canned coconut milk
on medium heat until it starts simmering, then remove from
the heat, add 100g (1/4 cup + 2 tablespoons) chopped peppermint dark chocolate plus the same amount of chopped plain dark chocolate and stir until
melted and well combined. Or swap the peppermint chocolate with more plain dark
chocolate plus ½ teaspoon peppermint extract.

Once the ganache is cool but not yet
setting, carry on on your way to deliciousness. Pour the ganache over your
chocolate cake whilst it’s still in the tin. Distribute it in an even layer and
leave aside to set.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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