Strawberry Coconut Cream Pots - alive magazine

Name: Strawberry Coconut Cream Pots - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1/4 cup (60 mL) raw buckwheat; 1/4 cup (60 mL) blanched sliced almonds; 1/4 tsp (1 mL) cinnamon; 1/2 tsp (2 mL) honey; 8 oz (225 g) strawberries, washed and hulled, plus additional whole strawberries for garnish; 1 tsp (5 mL) sherry vinegar; 2 tsp (10 mL) maple syrup; 1/2 tsp (2 mL) freshly ground pepper; Pinch salt; 20 mint leaves; 14 oz (398 mL) can coconut cream, chilled for 24 hours

www.alive.com

Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) raw buckwheat
1/4 cup (60 mL) blanched sliced almonds
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) honey
8 oz (225 g) strawberries, washed and hulled, plus additional whole strawberries for garnish
1 tsp (5 mL) sherry vinegar
2 tsp (10 mL) maple syrup
1/2 tsp (2 mL) freshly ground pepper
Pinch salt
20 mint leaves
14 oz (398 mL) can coconut cream, chilled for 24 hours