A Guide to Hosting an Unforgettable Tea Party
Throwing a tea party is a wonderful way to gather friends, celebrate occasions, or simply enjoy the company of loved ones over delightful treats and soothing teas. When we celebrated the Roasted Purpose Launch Tea Party, we decided to take this tradition and give it a healthly twist. By focusing on gluten-free, dairy-free, and sugar-free recipes, we created a menu that was not only delicious but also mindful of various dietary needs. Here’s how you can recreate the charm of our tea party with a focus on wellness without sacrificing flavor.
1. Setting the Scene
First things first, create an inviting atmosphere. Whether indoors with a cozy setup or outdoors in a garden setting, the ambiance plays a huge role. Use floral centerpieces, delicate china, and linens to add charm. Don't forget a playlist of soft background music to set the mood.
2. Picking Your Tea Selection
Diversify your tea party selection by including our Vanilla Rooibos Protein Tea alongside traditional options like herbal, black, and green teas. The Vanilla Rooibos, with its added protein, offers a unique twist that perfectly complements the health-conscious menu. Its vanilla flavor enriches the naturally sweet rooibos, making it a standout choice. Serve it in clear glass teapots to add a visual element of warmth to your decor, ensuring your tea selection is as inviting as it is healthful.
3. The Menu - Gluten, Dairy and Sugar Free Recipes Below
Chicken Salad
A staple at any tea party, our chicken salad was prepared with mayo and served on gluten-free bread. It’s a simple yet delicious way to cater to guests looking for savory options.
Protein Strawberry Basil Savory Cookie
An innovative twist on the classic tea sandwich, the combination of strawberry and basil severed on top a gluten free savory cookie introduces a burst of freshness with every bite. The added protein ensures that these sandwiches are as nourishing as they are flavorful.
Protein Lemon Cupcakes
These zesty cupcakes were a hit, offering a refreshing burst of lemon balanced with the right amount of sweetness from natural sweeteners. The addition of protein makes them a guilt-free indulgence that’s perfect for maintaining energy levels throughout the day.
Protein Chocolate Raspberry Cupcakes
A decadent treat for chocolate lovers, these cupcakes blend the rich taste of cocoa with the tartness of raspberries. The protein content not only boosts the nutritional profile but also provides a satisfying, full feeling that lasts.
4. Decorating Your Dishes
Presentation is key in making your tea party memorable. Use cake stands and platters of varying heights to display your treats elegantly. Edible flowers and herbs can add a beautiful, natural touch to your dishes.
5. Activities and Party Gifts
To keep guests entertained, consider having a blend-your-own-tea station or a brief session on the benefits of gluten-free, dairy-free, and sugar-free diets. As a parting gift, small bags of loose-leaf tea or mini cupcakes can offer a thoughtful reminder of the day.
The Roasted Purpose Launch Party was not just a celebration of our brand but also a testament to how dietary restrictions can be transformed into an opportunity to explore creative, delicious creations. Hosting your tea party with this health-conscious approach not only caters to all guests but also introduces them to the joy of mindful eating.
Remember, the heart of a tea party lies in the joy of sharing good times and good food with good company. Here’s to many more gatherings that celebrate health, happiness, and the simple pleasures of a well-brewed cup of tea and a table full of treats that everyone can enjoy.
Dairy-Free, Gluten-Free Chicken Salad Tea Sandwiches
Makes 15
Ingredients:
- ½ cup mayonnaise
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh dill
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- A pinch of garlic powder
- 2 cups finely chopped cooked chicken
- ¼ cup chopped dates or raisins
- ¼ cup chopped toasted pecans
- 10 slices gluten-free sandwich bread
- Garnish: chives
Instructions:
- Mix the Chicken Salad: In a large bowl, combine dairy-free mayonnaise, parsley, green onion, dill, lemon juice, salt, black pepper, and garlic powder. Stir until thoroughly mixed.
- Add Chicken, Dates/Raisins, and Pecans: Fold in the finely chopped cooked chicken, chopped dates or raisins, and chopped toasted pecans, ensuring the chicken and additions are well-coated with the herbed mayo mixture.
- Prepare Sandwiches: Lay out the gluten-free bread slices. Spread the chicken salad mixture on half of the slices.
- Assemble and Cut: Cover with the remaining bread slices to complete the sandwiches. Carefully cut the crusts off and then slice each sandwich into three equal parts, creating either rectangles or triangles as preferred.
- Garnish: Decorate each sandwich with additional parsley, cucumber slices, and chives for an appealing presentation.
- Ready to Serve: Arrange the completed Herbed Chicken Salad Tea Sandwiches on a three-tier plater, ready to delight your guests at any tea party.
Strawberry Basil Tea Sandwich
Ingredients:
- 2 T balsamic vinegar
- 1 container Dairy-free cashew cream cheese
- Freshly ground black pepper (to mix into the cashew cream cheese)
- Savory Almond Flour Cookies (recipe below)
- Thinly sliced strawberries
- Fresh basil leaves
Instructions:
- Prepare Cashew Cream Cheese Mixture: In a bowl, mix dairy-free cashew cream cheese with freshly ground black pepper to taste and balsamic vinegar. Adjust seasoning as preferred.
- Assemble Cookies: Use a savory almond flour cookie as the base. Spread a generous layer of the seasoned cashew cream cheese mixture on each cookie. Place a fresh basil leaf on the cashew cream cheese. Add a few thinly sliced strawberries on top of the basil.
- Drizzle with Balsamic Glaze: Optionally, drizzle each assembled cookie with cooled balsamic glaze to meld the flavors.
- Serve: Arrange the cookies on a serving platter and serve immediately, offering a delightful blend of savory, sweet, and tangy flavors in each bite.
Savory Almond Flour Protein Cookies
Ingredients:
- 5 cups Blanched Almond Flour
- 1 tbsp Baking powder
- 1 tsp Sea salt
- 2/3 cup dairy-free butter, melted
- 2/3 cup Unsweetened cashew milk
- 6 large Eggs
- 2 scoops The Roasted Purpose Unflavored protein powder
Instructions:
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease lightly with butter.
- Combine Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, and sea salt. Add optional garlic powder or onion powder for a savory taste if desired.
- Mix Wet Ingredients: In another bowl, thoroughly mix melted dairy-free butter, almond milk, and eggs until well combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Add unflavored protein powder. Stir until just combined into a cohesive dough, avoiding lumps.
- Shape Cookies: Drop dollops of dough onto the prepared baking sheet using a spoon or cookie scoop. Flatten slightly to form cookie shapes, leaving space between each as they will spread slightly.
- Bake: Bake for 12-15 minutes, or until the edges start to turn golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these savory almond flour protein cookies as a nutritious snack or a unique appetizer.
Chocolate Protein Cupcakes with Raspberry Dairy-Free Buttercream
Cupcakes:
- 2 cups blanched almond flour
- 1 scoop TRP Vanilla Protein Powder
- 6 tbsp cocoa powder
- 1/2 tbsp baking powder
- 1/4 tsp sea salt
- 1/3 cup dairy-free butter, softened
- 2/3 cup your favorite sugar-free sweetener
- 3 large eggs
- 1/2 cup unsweetened cashew or any nut-milk
- 1 tsp vanilla extract
Raspberry Dairy-Free Buttercream:
- 3/4 cup dairy-free butter alternative, softened
- 1 cup sugar-free powdered sweetener, sifted
- 1-2 tsp raspberry flavoring (LorAnn oils), adjust to taste
- 1-2 tbsp unsweetened almond milk (if needed for consistency)
Cupcake Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, sea salt, and vanilla protein powder.
- Cream Butter & Sweetener: In another bowl, beat the dairy-free butter with the sugar-free sweetener until creamy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Fill each cupcake liner about 3/4 full with the batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Instructions:
- Cream Butter: In a large bowl, beat the dairy-free butter alternative until smooth.
- Add Sweetener: Gradually add the sugar-free powdered sweetener, beating until light and fluffy.
- Flavor: Stir in the raspberry flavoring (LorAnn oils) until the desired flavor is achieved. If the frosting is too thick, thin it with a bit of almond milk.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them with the raspberry dairy-free buttercream.
- Serve: Enjoy your Chocolate Protein Cupcakes with a delightful raspberry twist, perfect for a guilt-free treat.
Lemon Protein Cupcakes with Sugar-Free Dairy-Free Buttercream
Cupcakes:
- 2 cups blanched almond flour
- 1 scoop The Roasted Purpose Vanilla Protein Powder
- 1/2 tbsp baking powder
- 1/4 tsp sea salt
- 1/3 cup dairy-free butter, softened
- 1/2 cup your favorite sugar-free sweetener
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 2-3 tsp lemon extract
- Zest of 1 lemon (optional for extra lemony zest)
Lemon Dairy-Free Buttercream:
- 3/4 cup dairy-free butter alternative, softened
- 1 cup sugar-free powdered sweetener, sifted
- 2-3 tsp lemon extract
- 1-2 tbsp unsweetened almond milk (if needed for consistency)
Cupcake Instructions:
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Dry Ingredients: In a bowl, combine almond flour, baking powder, and sea salt. Mix well.
- Wet Ingredients: In another bowl, cream together dairy-free butter and sugar-free sweetener until smooth. Beat in eggs, one at a time, then mix in almond milk, vanilla extract, and lemon extract. If using, stir in lemon zest.
- Combine: Slowly incorporate the dry ingredients into the wet mixture. Add the vanilla protein powder, mixing until just combined without overbeating.
- Bake: Distribute the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool slightly in the pan, then move to a wire rack to cool completely.
Buttercream Instructions:
- Cream Butter: Beat the dairy-free butter alternative until smooth in a large bowl.
- Add Sweetener: Gradually beat in the sugar-free powdered sweetener until the mixture is light and fluffy.
- Flavor: Mix in lemon extract for the desired lemon intensity. Add food coloring if using, to achieve a lemon-yellow color. Adjust consistency with almond milk if the frosting is too thick.
- Frost: Once cupcakes are cool, frost them with the lemon dairy-free buttercream.
- Serve: Enjoy your Lemon Protein Cupcakes, a delightful, zesty treat perfect for any occasion.
