Turmeric Lime Ice Cream with Mango Pan­cake Burger

Good - - FOOD -

It’s pretty stan­dard these days to see dairy-free ice cream recipes, and for good rea­son – they are so sim­ple to make. The In­di­an­in­spired flavours are un­ex­pected, but work re­ally well. Fra­grant mint and fresh lime make this treat per­fect for a sum­mer’s day.

Ice Cream

2 cups co­conut yo­ghurt ½ cup cashews, soaked 1 tsp turmeric pow­der juice 1 lime ¼ cup maple syrup ½ tsp curry pow­der

Pan­cake Burger

1 cup buck­wheat flour 1 tbsp maple syrup 1 cup unsweet­ened al­mond,

oat, rice or soy milk 1 ripe banana, mashed 1 tbsp ground flaxseeds 1 tsp bak­ing pow­der 1 tsp bak­ing soda ¹/8 tsp Hi­malayan salt co­conut oil for pan

cin­na­mon and co­conut sugar

mix for dust­ing pan­cakes 2 fresh man­gos, cheeks

re­moved, cut into cir­cles fresh mint leaves sesame seeds, to gar­nish

Blend ice cream in­gre­di­ents to­gether un­til silky smooth. Trans­fer to a large zip-lock bag and gen­tly lay flat on a tray in the freezer. Leave for at least 2 hours to set, then blend again be­fore trans­fer­ring into a lid­ded tub, and re­turn to the freezer.

Blend pan­cake in­gre­di­ents to­gether, heat co­conut oil in a small pan, and cook in small cir­cles. Use a round bis­cuit cut­ter to get a per­fect cir­cle once they’re cooked, then dust in the cin­na­mon sugar. Use the same bis­cuit cut­ter for the mango cheeks.

Layer mint, mango and ice cream be­tween buns (or serve ice cream on side), then gar­nish with sesame seeds.

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