Asparagus and Zucchini Cake - by Veronica Lavenia
"Spring is asparagus season, time for outdoor meals and recipes to be enjoyed cold for picnics or br...
1 cup unsalted macadamias
1 tsp vanilla extract
1 medjool date, pitted
4 cups water
Pinch cardamom powder
Pinch cinnamon powder
2 tsp raw cacao powder
1 Tbs honey (or to taste)
1 1/2 cups macadamia milk
Blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white.
Pour into a clean, sterilised glass bottle.
Store for about 4 days in the fridge.
Combine the cardamom, cinnamon, raw cacao and honey in a mug. Pour over 1 tablespoon of boiling water and stir to combine. Heat the macadamia milk in a small saucepan or a milk steamer and pour over the cacao mixture. Stir and serve immediately, sprinkled with a little extra cinnamon if desired.
Credits: Australian Macadamias
Photo Credits: Australian Macadamias