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.

-kelly beth-

twig & leaf botanicals