Fruit crumble and spiced kefir ice cream

Feed your mind with a huge scoop of kefir ice cream

344k cals 18g fat 9g protein 43g carbs

Serves 10

500ml kefir 150g Greek yoghurt 180ml maple syrup Juice of 3 lemons, zest of 1

1 tsp cinnamon ½ tsp ground ginger ¼ tsp ground cardamom 1 tsp vanilla extract 700g cooking apples, peeled, cored and cut into wedges 2 tbsp grated fresh ginger 1 cinnamon stick 1 star anise 350g frozen berries 160g almond flour 60g desiccated coconut 50g flaked almonds 90g walnut pieces Pinch of salt

1 Add 400ml kefir, yoghurt, 60ml maple syrup, juice of 1 lemon and the cinnamon, ginger, cardamom and vanilla to a blender; blitz until smooth. Pour into ice cube trays and freeze for at least 4 hrs.

2 Blitz cubes with remaining kefir until smooth (add water if needed). Store in the freezer. 3 Heat oven to 180C. Put apples, juice of 2 lemons, zest of 1, 60ml maple syrup, grated ginger, cinnamon stick, star anise and 100ml water in a saucepan; cook until the apple is tender (not soft). Add water if needed; stir in the berries. 4 Place almond flour, coconut, flaked almonds, walnuts and salt in a bowl and stir in 60ml maple syrup. Place the fruit in an ovenproof dish and sprinkle the crumble mix on top. Bake for 25 mins. Serve warm with kefir ice cream.