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Ingredients
500 ml mixed berry tea (use your favourite blend)
a little squeeze of lemon juice
one quarter of a teaspoon vanilla powder
one quarter of a teaspoon powdered cloves
5 tablespoons rice malt syrup
3 teaspoons powdered agar agar
Makes 4 servings.
Posted in: autumn, breakfast and brunch, cooked, desserts, finger food, fruits, gluten-free, lunch-box, picnic, snacks, spring, summer, sweet, winter
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Ingredients
For the ‘jelly puddings’
500 ml mixed berry juice (the one I used was a blend of blackcurrant, cranberry, strawberry and raspberry juices)
3 teaspoons agar powder
For the white chocolate sauce
100 g white chocolate (I used vegan white chocolate chips)
half a teaspoon ground cinnamon
200 ml soy milk
1 teaspoon cornstarch
Makes 4 servings.
Posted in: autumn, chocolate, desserts, fruits, gluten-free, summer, sweet
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