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/ by Good Thyme Kitchen

Vegan Lemon Trifle

Kari Backlund and Courtney Francis are the founders of They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.

Makes 2-4 ½ cup Original AllBran cereal ¼ cup unsweetened coconut flakes ¼ cup almonds ¼ teaspoon cinnamon ¼ teaspoon vanilla 2 teaspoon coconut oil 3 medjool dates, pitted 1 11.25-ounce can condensed coconut milk (can substitute condensed milk) ½ cup freshsqueezed lemon juice 2 teaspoon lemon zest 1 can coconut cream - solid parts only (refrigerate for at least two hours before using) Fresh fruit of choice for garnish

In a food processor, add All-Bran and coconut flakes, pulse until broken down. Add almonds and pulse again until broken down. Add cinnamon, vanilla, coconut oil and dates and pulse until thoroughly combined. Using an electric hand mixer, beat condensed coconut milk and lemon juice until smooth. Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for one minute. Add coconut cream to the bowl with condensed coconut milk/lemon juice. Beat again until in comes together. Fold in lemon zest. Use four small serving glasses. Add approximaetely two tablespoons of the crumble to the bottom of each glass and lightly press with the back of a spoon. Add approx 1/3 of lemon mousse on top of the crumble. Add another two tablespoons of crumble and top with another 1/3 cup of lemon mousse or more to fill to top of cup. Refrigerate for at least two hours to set. Serve with fresh raspberries or strawberries and candied lemon wedges.




Scottsdale Health June 2018

Scottsdale Health June 2018