This weeks shared recipe from the VLE kitchen. Ginger nut biscuit base, real lemon zest custard and chamomile infused cream. Tastes delicious!! Uses easy to find ingredients. This recipe makes 10 individual desserts or one family size. The chamomile is nearly in bloom in the garden and will make a beautiful decoration for next time. ♥ V & GF ♥
This recipe was inspired by another recipe in the Spring edition of The Vegan magazine. They had a recipe for Kale Bagels using regular bread flour and yeast. Because I am trying to have less gluten this recipe was created today in the kitchen. I had slightly overcooked mine baking for 30 mins. They are quite a light colour when cooked. Next time I will glaze them with either 1 part tamarind paste 3 parts oil or with tamari sauce both would compliment the other ingredients. The other recipe posted before this one is for Cheesey Apricot & Sesame Seed Pate which I made to compliment these bagels.