Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
-
Pinch of salt
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Coconut Granola with Rhubarb Compote
Ingredients
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4 cups jumbo oats
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1/2 cup pumpkin seeds
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1/2 cup linseeds/ flaxseeds
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2 cups coconut flakes
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1/2 cup date syrup
Coconut Granola
Rhubarb Compote
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400g chopped rhubarb
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4 tbsp brown sugar
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3 tbsp water
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2 tbsp date syrup
Method
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Preheat your oven to 180 degrees.
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In a large bowl add all of your granola and mix together well using your hands.
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Roast in the middle of the oven on a baking tray for 20 minutes. Keep turning the granola to avoid the coconut from catching. Leave to cool before storing.
Coconut Granola
Rhubarb Compote
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Add the chopped rhubarb to a large frying pan. Add the brown sugar, water and date syrup. Cook for 5 minutes or until the rhubarb starts to break down.
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Taste to make sure that the compote is sweet enough. Leave to cool and store in a sealed container in the fridge.
