vegan lemon crème & crumble
i adapted this recipe from “the sprouted kitchen” cookbook.
my first time making this recipe i used cornmeal, as suggested, but it made everything gritty.
the second batch, i used arrowroot powder-superb.
keep in mind that i rarely measure. everyone has different preferences for taste, so you be the judge of how much this or that. and remember-it’s vegan! you can lick the spoon.
for the vegan crème:
1 package silken tofu drained & dried.
2 tablespoons arrowroot powder
1/4 C agave nectar (i use raw agave) and add in a little extra
zest of 1 meyer lemon-
juice from 1 meyer lemon
(you don’t have to use this variety of lemon, but it’s delicious)
salt to taste. i prefer to use pink himalayan sea salt.
blend all ingredients together until you have no clumps. food processor works best.
refrigerate for at least 2 hours, or overnight.
for the crumble:
2 tablespoons coconut oil (i used hazelnut on my second batch)
splash of vanilla extract or scraped from the pod-your preference
1/4 C natural cane sugar. i use turbinado and 1 tablespoon brown sugar
sea salt to taste
1/2 C old fashioned rolled oats
1/4 C chopped hazelnuts (or macadamia, almonds, etc.)
a few sprigs of fresh thyme. roll the thyme between your fingers before sprinkling.
mix everything and spread onto baking sheet. i put down parchment paper.
bake at 350 just until toasted and golden.
dish crème into custard cups or phyllo dough.
sprinkle on crumble and top with fresh berries and a garnish of fresh thyme.
twig & leaf botanicals