Blackcurrant Tea Buns & Blackcurrant Chia Jam

1 ½ cup almond flour
¼ cup coconut flour
2 bags Clipper Blackcurrant Black Tea
5 tbsp psyllium husk
2 tsp baking powder
½ tsp sea salt

1 cup hot water
2 tbsp coconut oil (melted)
2 tbsp apple cider vinegar

On top: sesame seeds and/or poppy seeds

Preheat the oven to 175 C / 380 F degrees. Cover a baking tray with a baking sheet. Mix the almond flour, coconut flour, tea (cut the tea bags open and pour the tea mixture in the bowl), psyllium husk, baking powder and salt in a big bowl. Pour in hot water, apple cider vinegar and oil. Stir and leave to thicken for 10 mins. The dough should be now soft and easily moldable. Form 6 small balls from the dough and set them on the baking tray. Bake for 30-35 minutes, until slightly golden. Take out of the oven and let cool completely.

Blackcurrant Chia Jam:

1 cup blackcurrants, fresh or frozen
2-3 tbsp chia seeds
1 dropperful liquid stevia or 2 tbsp maple syrup
½ tsp vanilla

Measure the blackcurrants in a bowl. If using frozen berries, thaw them first. Stir in the chia seeds, sweetener and vanilla. Leave to thicken for 10 minutes. Taste and add seasoning, if needed. Store in a sealable jar in the fridge and use within a week.


Oat Chia Porridge

2 cups oat milk
1 tbsp cashew butter
1 cup rolled oats
1 tbsp chia seeds
1/2 tsp lemon zest

Place the oat milk and nut butter in a pot and bring to boil. Add the rolled oats and cook in low heat for 10 minutes. Take the pot from the stove and stir in the chia seeds and the lemon zest. Let thicken for a couple of minutes. Serve with fresh blueberries, nut butter and oat milk – Enjoy!