#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.
crumble
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).
strawberries
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.