Top Recipes Of The Summer Revealed!

Cool Down With These Top Recipes Summer is one of the absolute best times of the year! The sun is shining bright, endless beach trips, and family gatherings. To...

Cool Down With These Top Recipes

Summer is one of the absolute best times of the year! The sun is shining bright, endless beach trips, and family gatherings. To cool down this summer we have for you the top two recipes almond jelly with blueberry-ginger compote and coconut turmeric sweet bread….yum!

Almond Jelly With Blueberry-Ginger Compote
 

First, pour the water into a large bowl. Sprinkle on top the gelatin. Let the gelatin bloom and start to dissolve before you add the hot water. Stir completely for a smooth and creamy consistency. Then add a half a cup of sugar and then pour in some almond milk. Put in a pinch of salt and a bit of almond extract to amplify that almond milk flavor. Pour into a square container to set and place in the refrigerator.

For the blueberry compote, pour the blueberries into a sauce pan. Add enough water to cover the blueberries and then add some thin strips of ginger. Add some salt, sugar, lemon zest, and lemon juice. Stir and then chill as long as the other mixture.

Once the jelly has cooled, cut into 2-inch squares. Put into your serving dishes and spoon over some of the blueberries. Garnish with fresh mint and you are good to serve!

Coconut Turmeric Sweet Bread
 

For this recipe you will need 1 tablespoon of tahini, 1 1/2 cups of flour, 2 1/2 teaspoons of baking powder, 3/4 cup of unsweetened shredded coconut, 1/2 cup of sugar, 1 tablespoon of ground turmeric, 1/8 teaspoon of salt, 3/4 cup of unsweetened nondairy milk, 1/2 cup melted coconut oil, and 16 shelled pistachios.

On the bottom and sides spread a thin layer of tahini in an 8-inch baking dish. In a large bowl combine flour, baking powder, coconut, sugar, turmeric and salt. Combine the lukewarm nondairy milk and melted coconut oil. Whisk together and pour the milk mixture over the flour mixture and stir with a wooden spoon until combined. Transfer to the tahini-coated baking dish, top with the shelled pistachios and bake at 350 degrees for 20 to 25 minutes…enjoy!

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