For Chai Spiced Almond Butter
- 2 Cups Raw Almonds
- 1 teaspoon oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Spice Zen Stoneground Cinnamon
- 1/2 teaspoon Spice Zen Stoneground Green Cardamom
- 1/2 teaspoon Spice Zen Stoneground Allspice
- 1/4 teaspoon Spice Zen Fresh Ground Dried Ginger
- 1/4 teaspoon Spice Zen Ground Nutmeg
For Almond Cinnamon Pancakes
- 1½ cups self-raising flour (or gluten free self-raising flour)
- 1 cup almond meal (ground almonds)
- 1/2 teaspoon baking soda
- 1/2 cup raw caster sugar
- 4 eggs, yolk and egg whites separated
- 1½ cups almond milk
- Rice bran oil, for brushing
- Maple or Agave syrup to serve
- Strawberries and raspberries to serve
- 1/2 teaspoon Spice Zen Stoneground Cinnamon
- 1 tablespoon icing sugar
- Prepare Chai Spiced Almond butter by toasting the almonds on a pan or in the oven (300 degrees Fahrenheit) for 5 min. Let it cool for few minutes. Add the almonds, oil, salt and spices to a food processor and process until a creamy butter is formed. You may need to stop and scrape the sides of the processor few times till you get a creamy consistency. Transfer the butter to a serving bowl.
- For pancakes, add the flour, almond meal, baking soda and caster sugar in a large bowl and mix. Make a well in the centre, add the egg yolks and almond milk and whisk to combine.
- Whisk the eggwhites in a bowl until soft peaks are formed. Add the eggwhite to the flour mixture and gently fold to combine.
- Preheat a non-stick frying pan, brush the pan with oil and pour ¼ cup of the batter on the pan. Cook on a low heat for 2–3 minutes each side or until golden. Repeat this process with the remaining batter.
- Serve the pancakes with almond butter, syrup, raspberries and strawberries and dust with combined icing sugar and Spice Zen Stoneground Cinnamon.
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For Chai Spiced Almond Butter
- 2 Cups Raw Almonds
- 1 teaspoon oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Spice Zen Stoneground Cinnamon
- 1/2 teaspoon Spice Zen Stoneground Green Cardamom
- 1/2 teaspoon Spice Zen Stoneground Allspice
- 1/4 teaspoon Spice Zen Fresh Ground Dried Ginger
- 1/4 teaspoon Spice Zen Ground Nutmeg
For Almond Cinnamon Pancakes
- 1½ cups self-raising flour (or gluten free self-raising flour)
- 1 cup almond meal (ground almonds)
- 1/2 teaspoon baking soda
- 1/2 cup raw caster sugar
- 4 eggs, yolk and egg whites separated
- 1½ cups almond milk
- Rice bran oil, for brushing
- Maple or Agave syrup to serve
- Strawberries and raspberries to serve
- 1/2 teaspoon Spice Zen Stoneground Cinnamon
- 1 tablespoon icing sugar
- Prepare Chai Spiced Almond butter by toasting the almonds on a pan or in the oven (300 degrees Fahrenheit) for 5 min. Let it cool for few minutes. Add the almonds, oil, salt and spices to a food processor and process until a creamy butter is formed. You may need to stop and scrape the sides of the processor few times till you get a creamy consistency. Transfer the butter to a serving bowl.
- For pancakes, add the flour, almond meal, baking soda and caster sugar in a large bowl and mix. Make a well in the centre, add the egg yolks and almond milk and whisk to combine.
- Whisk the eggwhites in a bowl until soft peaks are formed. Add the eggwhite to the flour mixture and gently fold to combine.
- Preheat a non-stick frying pan, brush the pan with oil and pour ¼ cup of the batter on the pan. Cook on a low heat for 2–3 minutes each side or until golden. Repeat this process with the remaining batter.
- Serve the pancakes with almond butter, syrup, raspberries and strawberries and dust with combined icing sugar and Spice Zen Stoneground Cinnamon.
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