Malzemeler
Mulberry Sugar
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3 tablespoons (35 g) dried mulberries
Ginger Ice Cream
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250 g strained yogurt
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25 g fresh ginger, grated
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1 medium banana (about 125 g, peeled)
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1 teaspoon honey
Peach Crumble
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2 medium peaches, cut into 12 equal slices
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6 tablespoons oats
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1 tablespoon mulberry sugar
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1 teaspoon coconut oil
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1 teaspoon cinnamon
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7 raw almonds, ground
Tarifler
First, for the ice cream, blend all the ingredients in a food processor until smooth. Pour the mixture into a container and place it in the freezer.
Grind the dried mulberries into a powder using a food processor.
Arrange the sliced peaches in a baking dish.
Mix the remaining ingredients and spread them over the peaches.
Bake in a preheated oven at 180°C (355°F) until the peaches are tender.
Serve with a scoop of the ginger ice cream. (For easier serving, take the ice cream out of the freezer shortly before plating.)
