MATCHA CRUMBLE + CREAM
Serves 4 Vegan + gluten free
coconut almond biscuit, matcha cream, lion’s mane vanilla cream and matcha sugar
INGREDIENTS:
Coconut almond biscuit
50g gluten free Oats
50g coconut flakes
50g almond
50g coconut Sugar
½ tsp sea salt
2tbsp coconut oil, melted
2tbsp water
Vanilla cream
150g cashews, soaked in filtered water for 4 hours (or overnight) and then RINSED REALLY WELL 50 plant Based Coconut yogurt (COCOS)
50g coconut oil, melted
50ml agave syrup
¼ tsp sea salt
5g lion’s mane powder (optional)
Matcha cream
150g cashews, soaked in filtered water for 4 hour (or overnight) and then RINSED REALLY WELL 50 plant Based Coconut yogurt
50g coconut oil, melted
50ml agave syrup
¼ tsp sea salt
10g JENKI matcha
To serve
JENKI Matcha
Method
Coconut almond biscuit
Place the gluten free oats, almonds and coconut into a blender and process them into a rough flour. Pour the mixture into a bowl and add the salt, sugar, oil and water and mix to form a rough dough, set aside.
Vanilla cream
Blend all of the ingredients together until SILKY smooth, set aside
Matcha cream
Blend all of the ingredients together, except the matcha, until SILKY smooth. Then add the matcha and blend once more, making sure not to overbend the matcha as it will go bitter, set aside.
Recipes by Lauren Lovatt
@lauren_lovatt @plantacademylondon gluten free and vegan, always
2 hours before service/the day before service
In the chosen glass (on the shoot we use a low ball but it was very large - I recommend something nearer 250ml – or use a low ball and suggest it to share/charge a higher price)
Add 3-4 tbsp of the business base to the bottom of the jar, don’t squash it down let it remain crumbly. Place 3-4 tbsp of the vanilla cream on top of the biscuit and set in the fridge for at least ten minutes
Once the vanilla layer is set to touch add 5-6 tbsp of the matcha mixture followed by 3-4 tbsp biscuit and 3- 4 tbsp of the vanilla cream.
Set in the fridge until ready to serve.
The size of the layers will depend slightly on the glass!
These will keep in the fridge for 3 days
Serve chilled dusted with matcha.