Despite being surrounded by snow, temperatures are hotting up here in the Alps. We are taking yoga classes on the terrace in our t-shirts at 10am, and by lunchtime it is shorts weather, and we are all craving a cold treat.
As you may or may not know, we have not had the road cleared up to MoaAlm this winter. This means that all our food has to be hiked up each week. I love this as it makes cooking a far more creative experience, you have to work with what is left in the fridge at the end of the week, or with what we have left over in the store cupboard from the summer season. Because of this I have been experimenting with a few different flavours combinations, having been inspired by some awesome vegan Instagram accounts and a desire to improve my own cooking skills. On a recent rummage in the store cupboard I found a small pot of matcha powder and had been looking for an excuse to use up the mound of frozen grapes we have had in the freezer for a while!
As you may or may not know, we have not had the road cleared up to MoaAlm this winter. This means that all our food has to be hiked up each week. I love this as it makes cooking a far more creative experience, you have to work with what is left in the fridge at the end of the week, or with what we have left over in the store cupboard from the summer season. Because of this I have been experimenting with a few different flavours combinations, having been inspired by some awesome vegan Instagram accounts and a desire to improve my own cooking skills. On a recent rummage in the store cupboard I found a small pot of matcha powder and had been looking for an excuse to use up the mound of frozen grapes we have had in the freezer for a while!
This recipe is perfect for a hot sunny day, or for a cooling dessert after a spicy meal. The grapes form the base of the sorbet, so you can change the flavour extremely easily by adding less lemon juice and more of what you want-just experiment! The matcha muffins are gluten free and vegan. My original intention was to top them with a bright red beetroot frosting which I felt would really compliment the earthy flavour of the matcha, but in the end I decided to add them to the sorbet for a more interesting dessert. Enjoy!
1.5 cups frozen grapes
1.5 tsp lemon juice
1 tsp lemon zest
2 tbsp agave syrup
Put all ingredients into a high speed blender and blend until smooth. Freeze in one block to scoop or in large ice cube trays for easy serving. Remove from the freezer to soften before serving
Adapted from @Elavegan
2/3 cup gluten free oat flour (You can make your own oat flour by blending oats in a high speed blender)
1/2 cup rice flour
1/2 cup unrefined sugar
1 1/2 tsp ground chia seeds
1 tbsp matcha powder
1 1/2 tsp baking powder
¼ tsp salt
2/3 cup oat milk
4 tbsp oil (coconut/olive/rapeseed)
3 tsp lemon juice
1 tsp vanilla extract
Combine all dry ingredients in a bowl. Combine all wet ingredients in another bowl. Add wet to dry slowly, mixing as you go, until you have a smooth batter.
Pour into muffin tray, baking for about 12 mins, until the skewer comes out clean.
Lets us know if you have any favourite sorbet recipes that you would like to share with us at MoaAlm Mountain Retreat.
Lottie...