in Recipes

Vegan: Best from Walldorf for Snacking (Sybille Schönberger)

5 from 2 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 292 kcal
Contents show

Ingredients
 

Nut crumble

  • 100 g Flour
  • 100 g Ground hazelnuts
  • 100 g Sugar
  • 100 g Vegan butter

Rice cream

  • 300 g Rice cream
  • 1 tsp Fresh thyme

Instructions
 

Nut crumble

  • Mix the ingredients together and spread them on a baking sheet lined with baking paper. Bake at 170 ° C for about 15 minutes until golden brown.

Rice cream

  • Finely chop the thyme and mix with the rice cream. Then wash and quarter the strawberries. Layer the strawberries, rice cream and crumble alternately in the glass and decorate with a leaf of mint.
Pin Recipe Print Recipe

Nutrition

Serving: 100gCalories: 292kcalCarbohydrates: 37.1gProtein: 5.2gFat: 13.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Sauteed Mint Spinach with Grilled Lamb Chops (Kolja Kleeberg)

Quinoa Salad with Wild Broccoli, Kalamansi, Confit Duck Leg (Kolja Kleeberg)