Dairy-free lemon crèmes with oat-thyme crumble from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 200) by Sara Forte

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Notes about this recipe

  • SugarFree_Vegan on February 15, 2015

    pg 200 in UK edition - Made this for our Valentine's supper dessert. This is just the most amazing recipe - tastes heavenly and is so healthy using the mori-nu tofu. In the UK we don't have Meyer lemons so I used an unwaxed lemon which worked out fine. I also used coconut sugar instead of the cane sugar for the crumble and agave along with a little stevia to cut down on the carbs in place of the honey. In all a wonderful dessert, easy to make, tasty, tangy, creamy and a real keeper.

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