Equipment needed:

• Oven toaster
• Large Ring mold cutter (enough to cut through a slice of bread)
• Small round ramekins / small round llanera / cupcake tin
• Rolling pin

Ingredients:

• 2 cups grated kundol
• 1 cup water
• 1/2 cup HG honey
• 1/3 cup raisins
• Some cinnamon
• 1 orange (get some juice and rind)
• 7 pcs sugar free wheat slices of bread

Procedure:

• In a non-stick pan, simmer a cup of water and add grated kundol. Cook for about a minute or two over low-medium heat.
• Add honey and keep stirring until the sauce reduces. Toss in raisins.
• Add orange juice, rind and some cinnamon to finish. Let the mixture cool and set aside.
• Flatten bread using a rolling pin, make a pocket pie crust by trimming the edges and making round -haped bread with your ring mold cutter.
• Once the bread is prepared, fill it in with the kundol filling and bake in the oven toaster for a minute over medium heat.

RECIPE: TARRAGON TEA

Ingredients:

• 1 bundle tarragon
• 4-5 cups water

Procedure:

• Boil water in a pot, and transfer in a glass with tarragon leaves.
• Add some honey as needed.