Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into
cooled tea mixture.
Not exact matches
Run the
tea through a strainer, discarding the
tea leaf
mixture and transfer the concentrate to the refrigerator to
cool.
Once
cool wrap in a
tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the
mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.
Remove
tea ball, and allow cream and milk
mixture to
cool.
Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold
tea — Cover the bowl and leave the
mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet
mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to
cool completely — Store in an airtight cake tin and decorate as you please on the big day