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#strawberrycrumble #staranisesyrup #almondgelato

strawberry crumble, star anise syrup, almond gelato


almond gelato

¼ cup coconut meat

5/8 cup almond milk

3/8 cup cashews, soaked

¼ cup agave

1 tablespoon vanilla extract

¼ teaspoon almond extract

¼ cup coconut oil, melted

pinch salt

Blend all ingredients until smooth. Pour into ice-cream maker or Paco container (fancy ice-cream machine) and freeze.

star anise syrup

¼ cup agave

1/8 teaspoon star anise, ground

1 tablespoon lemon juice

Mix ingredients in a small bowl with a whisk to combine.


1 ¼ cup cashew (or almond flour)

5/8 cup oat flour, sifted

3 tablespoons maple syrup

1 tablespoon water

½ tablespoon vanilla extract

¾ teaspoon salt

½ tablespoon cinnamon

Mix ingredients in a small bowl by hand. Crumble by hand and place flat on dehydrator screens. Dehydrate overnight. If you do not own a dehydrator (I expect not!) then you can place the crumble flat on a baking tray and put in the oven at the lowest temperature possible with the door left ajar to achieve the same result (raw option). Alternatively, place the crumble on a baking tray and put it in the oven at 200 degrees C for approximately 35 minutes (cooked option).


1 cup strawberries

1 tablespoon agave

1 teaspoon lemon juice

pinch salt

Cut fruit into pretty shapes. Combine agave, lemon juice and salt then toss with cut fruit. If you have a sous vide, then sous vide this mixture for 30 minutes. If you do not have a sous vide, then you can either i) just leave it to marinate for an hour in the fridge (raw option), or lightly simmer it in a pan to create a stewed fruit compote (cooked option).

Recipe courtsey of MK Cuisine.

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