February 28, 2019

March 19, 2018

February 12, 2018

Please reload

Recent Posts

Chocolate Fudge Brownies

November 1, 2014

1/2
Please reload

Featured Posts

Vanilla Camilla Crumble

June 9, 2016

 So, who dislikes the idea of having dessert for breakfast? I certainly don't. For our #tastytuesday I wanted to give Skinny Scoop's  Vanilla Camilla a stand to shine on. I wanted her to have a pairing that tasted delicious and nourishing, but without hiding away her natural flavour. And yes, she's that good that she had to be personified.

 

I like to make a big batch of this crumble and jar it for a sweet breakfast or dessert topping. Can't have dairy? This crumble pairs beautifully with almond milk for a treat filled breakfast.

 

 

Vanilla Camilla Crumble

Serves 1

 

10g raw coconut flakes

5g coconut flour

10g lightly toasted flaked almonds

5g chopped pecans

A pinch of cinnamon, ground cardamom, ground cloves and a pinch of rock salt

1 Tbsp raw agave syrup or honey or raw maple syrup

1 tub Vanilla Camilla, to serve

 

1. Remove a tub of Vanilla Camilla from the freezer and allow to melt slightly. Run a knife around the tub and gently turn the ice cream out onto a plate. Place back in freezer.

2. Prepare crumble by stirring together all dry ingredients.

3. Heat up agave syrup in a small pan and once bubbling, stir in crumble mix. Coat with syrup and cook for 5 minutes on a low heat.

4. Remove from heat and remove ice cream from the freezer.

5. Top ice cream with crumble and some extra coconut flakes and agave, if desired.

Please reload

Follow Us
Search By Tags