1 large zucchini, grated, add 1 tablespoon of salt to help drain excess water, leave for ten minutes and squeeze liquid out
1.5 cups whole-wheat flour
1 tablespoon of Dijon mustard
1.5 tablespoons of tahini
2 tablespoons of fresh lemon juice
1/2 teaspoon of Himalayan salt
1/2 teaspoon of fresh fly ground black pepper
Mix all together in a bowl
Make into 12 equally burger patties
Lightly fry in less than a tablespoon of olive oil
You will need approximately two minutes on each side
You can then transfer to a lined baking tray and leave in the oven on low heat (100 degrees Celsius) until the rest of your food is ready
Serve with sweet chilli sauce or any other favourite
3 tablespoons of chocolate chops
1.5 cups of almond flour
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
5 tablespoons of agave syrup
1/2 teaspoon of Himalayan salt
1 teaspoon of bicarbonate of soda
1 tablespoon of ground flaxseed mixed with three tablespoons of hot water and left for five minutes
1 teaspoon of flaxseed oil
2 tablespoons of olive oil
Mix all together and make into required shapes (you should get about 8 decent size biscuits)
Bake for ten minutes at 180C
1/2 mug almond milk
1/2 mug coconut milk
1 to 1.5 teaspoons Looseleaf Tea
2 to 3 teaspoons (to taste) light agave syrup
1 level teaspoon fennel seeds
5 cardamom pods
5 black peppercorns
1/5 to 1/4 teaspoon ground ginger
1/5 to 1/4 teaspoon ground nutmeg
1 cinnamon stick
2 star anise
10 cloves
Ground cinnamon
Fill up the mug or teacup of your choice with half almond milk and half coconut milk. Leave some room in the cup for expansion and froth afterwards.
Pour the milk into the pan and place on high heat
Add the agave syrup and stir
Add the tea and stir again to begin steeping
Add the spices
Allow the mixture to heat to a just boiled temperature
Turn the heat down to a minimum and let simmer for 3 to 5 minutes. The more time the chai simmers, the stronger it will be.
Turn the heat up again until boiling.
Pour into cup through a funnel and a sieve.
Froth the mixture in the cup with a milk frother.
Optional: Sprinkle some ground cinnamon or nutmeg on top of the chai latte. Place the cinnamon stick back in as a garnish / stirrer.
Serve hot.
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