1 1/2 cups whole wheat flour 1/2 cup finely chopped parsley (1 whole cup if using
mint extract instead of leaves) 1/2 cup finely chopped mint or 1/4 tsp of extract 1 egg 1/3 cup milk 3 tbsp vegetable oil
The Andes green mint bits were great and I used
mint extract instead of peppermint.
I made one with
mint extract instead of almond, and while they were deliciously amazing, the «truffle» aspect was lost.
I made it with fresh mint but you can use natural
mint extract instead.
Not exact matches
On my last
mint recipe, many of you commented suggesting I use peppermint essential oil
instead of
mint extract or flavoring.
Instead of using cinnamon I used peppermint
extract for a
mint chocolate kick (a personal favourite).
And
instead of just going with a plain chocolate ice cream (which you could also do), I decided to add
mint extract and some cacao nibs for a little crunch.
instead of vanilla i plan on trying
mint, caramel, butterscotch, almond, and maybe even raspberry or orange
extract.
Any tips for using
mint leaves
instead of the
extract?
We had this over a
mint chocolate cake that was quite simple, just the Fragrant citrus cake with cocoa powder
instead of ground almonds, and
mint extract in the place of all the citrus.
For the flavor
instead of
mint extract we are using peppermint essential oil.
I love how you use fresh
mint instead of
extract, I'm sure it makes all the difference in making this taste incredible.