strawberry crumble with elderflower ice cream

A delightful and dessert combining combines two classic flavours associated with early summer – strawberries and elderflowers. This recipe is not only vegan but also gluten free and free from processed sugar.

For the Elderflower Ice Cream:
3-4 large heads of elderflowers
250 ml soy milk
500 ml soy cream
100 ml maple syrup
1 vanilla pod

For the Crumble Topping:
75 g oats
50 g rice flour
75 g organic ground almonds
60 ml maple syrup
60 g cold pressed organic coconut oil

For the Strawberries:
450 g organic strawberries, hulled
50 g caster sugar
1 tbsp Water
juice of half a lemon

View the full recipe at The Circus Gardener’s Kitchen →