Ingredients-:

• 1 Cup coconut flour
• 2 Cup almond meal
• 1 tbsp coconut oil
• 1 Cup paleo muesli
• 2 organic eggs
• 1 Cup coconut sugar
• 1 Cup almond milk
• 1/2 Cup chai spiced syrup
• 1 tsp baking soda
• 1 tsp cardamom powder
• 2 drops orange essential oil
• 1/2 Cup pistachio nuts
• 1/2 tsp Himalayan salt

Method-:

Chai syrup can be made by placing 3 heaped teaspoons of BBTC Spice Dream into a cup with a half a cup of boiling water and 1 tablespoon of honey, stirring vigorously.

In a food processor combine all the ingredients together and pulse until a cookie dough consistency is achieved. Using a spoon and your hands begin to make small balls and set each ball aside on a plate. Refrigerate for one hour.

Lightly grease a baking tray with a little coconut oil and evenly place each cookie ball onto the tray, before gently pressing the balls with the palm of your hands until they become slightly flat. Ensure there is enough space around each cookie as they will spread while cooking. Bake in a preheated oven for eight minutes at 180ÅãC. Remove the biscuits from the oven and lovingly place a pistachio in the centre. Dust with cardamom and return to the oven and bake for a further ten minutes until slightly golden.

As you're waiting for your cookies to cool and the spicy sweetness wafts through the kitchen , start preparing your BBTC Chai or Spice Dream to have with it. We recommend brewing the chai the traditional way on the stove. Simply place 2 heaped teaspoons of chai into a saucepan with 2/3 cup of water and bring to the boil. Take away from the heat and let it brew for 4 minutes or so. Add 1/3 cup of cold milk (almond, soy, coconut, macadamia or cow) and heat gently. Strain (our teacup infusers are ideal for this) and serve with a touch of locally produced honey.