1 can of good quality coconut cream (reserve 1 tablespoon for wafers)
1/2- 1 tablespoon of matcha green tea powder ( adjust to your liking)
1-2 tablespoons of water
1 teaspoon of vanilla extract
4 tablespoons of agave syrup
Mix green tea powder and water in a small dish. Blend the green tea paste, coconut cream, vanilla extract and agave syrup until well mixed. Adjust the flavours to your taste by adding more green tea powder or agave. Pour into a bowl, ice trays or cake tray and free for 2-3 hours or until hard. Blend the sorbet well with a blender or thermomix. At this stage you can eat it as soft serve or return it to the freezer to harden. If you would like a more airier sorbet, remove from freezer every hour to blend.
3 egg whites
3 tablespoons of plain spelt flour
2 tablespoons of maple syrup
1 tablespoon of coconut cream
1 tablespoon of coconut oil (soft or melted)
1/2 cup coconut toasted until golden
Preheat the oven to 180 degrees celsius and line two large trays with baking paper. Use a thermomix or a whisk attachment on a blender to beat egg whites until soft peaks form. Place in a seperate bowl and mix other ingredients together until combined. Fold through egg whites on low speed until well combined. Spread a tablespoon onto the baking tray and use the back of the spoon to make them as thin as possible. Sprinkle with toasted coconut and bake in the oven for 8-10 minutes or until golden. When cooked, remove from paper and cool on a wire rack.