ingredients
for the crumble layer:
- 200g oats.
- 100g Sweet Freedom CARAMEL SYRUP
- 3 tablespoons oil
for the custard layer:
- 500ml oat milk
- 50g cornflour
- 4 tablespoons Sweet Freedom GOLDEN SYRUP
for the rhubarb layer:
- 100g rhubarb
- 4 tbsp Sweet Freedom CARAMEL SYRUP
for the crème fraiche layer:
- 1 teaspoon pink pitaya powder (optional)
- 200g vegan crème fraiche
- 4 tbsp Sweet Freedom CARAMEL SYRUP
make
- Preheat oven to 170C and line a baking tray.
- Mix together the crumble ingredients and spread over a lined baking tray.
- Bake for 15 minutes.
-
To make the custard layer, mix the cornflour with a little milk in a saucepan, to form a paste.
- Add the rest of the milk and whisk until smooth.
- Warm the custard up, whisking frequently, until thickened slightly.
- Take off the heat and continue stirring for a few minutes as it will continue to thicken.
- For the rhubarb layer, wash, chop, and place the rhubarb in a pan.
- Add a splash of water and CARAMEL SYRUP, and simmer until the fruit is soft.
- Now for the crème fraiche layer, just mix together all the ingredients.
- Once you have all the elements prepared, layer the sundae, add raspberry toppings, and enjoy!
thank you for the lovely recipe @fancyplantsfoodie
