Updated: Mar 30
To honour end of I Quit Sugar (IQS), which marks the end of my time as an IQS expert, I wanted to share with you a delicious refined-sugar free dessert. In addition to it's sugar free perks, it is also suitable for a dairy, gluten or soy free diet and vegan friendly.
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20cm diameter cake tin (lined with baking paper)
3/4 cup linseed/flaxseed meal
1/2 cup almond meal
3 Tbsp coconut oil, melted
4 Tbsp rice malt syrup (RMS)
5 Tbsp partially hydrolysed guar gum (PHGG)
600ml coconut cream
1 cup cashews soaked that have been blend into a paste
The rind of 1 whole lemon
1/2 - 1 whole lemon, juiced (use to taste)
3/4 cup blueberries
3/4 cup blueberries
1 Tbsp water
To make the base. In a food processor add linseed/flaxseed meal, almond meal, salt, coconut oil, one tablespoon PHGG and two tablespoons RMS and combined until it starts to stick together
Press the mixture into the lined cake tin and place in the freezer to set.
To make the filling. In a blender/Nutribullet, add coconut cream, remaining PHGG, remaining RMS, cashews and salt and blend until a smooth, creamy consistency.
Divide the mixture into two batches of even quantity.
In one batch, add lemon juice and lemon rind. Use a blender/Nutribullet and pulse until combined.
Pour the mixture into the cake tin on top of the set base and place back in the freezer for 1 hour.
In the remaining batch, add the blueberries and use a blender/nutribullet and pulse until combined.
Pour this on top of the setting mixture*
Place in fridge at set overnight
Prior to serving, make a blueberry sauce by blending blueberries with water until your desired consistency.
*For a clean line set between the two mixtures, let the lemon batch set for longer until completely firm. For a swirled effect, slowly pour the blueberry mix in before the lemon layer has set solid.
Like this recipe? Try this Raspberry Crumble Bressert!