[vc_row][vc_column][vc_single_image image=”13105″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This month’s recipe is from ‘The Green Kitchen’ by David Frenkiel and Luise Vindahl and I love it. It’s super easy to make, I knocked it together in less than 30 minutes. It’s rather summery so I’m thinking of the long evenings ahead, maybe you’re having friends over for somethIng off the barbecue, this is what I’d like for dessert afterwards on a balmy summer evening.
The base, whose main ingredient is toasted sunflower seeds, is very clever and keeps it gluten free. The topping can be made with or without dairy so it can easily be made into a vegan treat. I see lots of possibilities for variations, why not try raspberries or blackberries instead of strawberries, pimping it with cacao nibs might work too. Do try this, for very little effort it’s guaranteed to impress.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


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300g sunflower seeds
2 tbsp hemp seeds (optional)
12 medjool dates, pitted
2 tbsp coconut oil
1/2 tsp sea salt[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]


300g fresh strawberries (or frozen unsweetened ones)
juice of 1/2 lemon
120ml clear honey or agave syrup
500g Greek yoghurt or mascarpone[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]


250g strawberries
a few edible flowers[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]


Toast the sunflower seeds in a frying pan on a low heat, or on a baking tray on 180oc, for 6-8 minutes.  Let cool for a few minutes before putting them into a food processor or blender together with the hemp seeds.  Pulse for about 20 seconds.  The seeds should be chopped not powered.

Add the dates, coconut oil and salt and process until the mixture comes together as a sticky crust.  Alternatively, mash the dates until caramel-smooth and work in it’s remaining ingredients.  Put the mixture into a 20cm (8 in) spring-form cake tin and flatten it out over the  base.  Chill in the fridge while you prepare the filling.

Puree the strawberries, lemon juice and honey in a food processor or blender, pour into a large bowl and add the Greek Yoghurt or Mascarpone.  Mix well.  Pour the mixture on top of the crust in the cake tin and put it in the freezer for about 1 1/2 hours.  You can keep it in the freezer for a few days but you will need to let it thaw for about 20 minutes before serving.

Top the cake with a couple of strawberries and flowers.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space height=”48px”][vc_single_image image=”13109″ img_size=”full” alignment=”center” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row]