Elderflower has been used in traditional medicine all over the world in many different cultures due to its antiseptic and anti-inflammatory properties.
(Makes 2 large or 4 small servings)
- 2 cups frozen cherries
- 4 Tbsp elderflower cordial
- 2 tsp cornstarch
- 2 tsp lemon juice
- Pour the cherries into a medium saucepan over high heat and bring to a simmer.
- Mix the cornstarch with the lemon juice to create a paste, and then add in 2 tablespoons of the cordial.
- Stir the cornstarch mixture into the simmering cherries and stir for 30 seconds.
- The mixture should thicken.
- Remove from the heat and cool for 5 minutes. Stir in the remaining 2 tablespoons of cordial.
- Cool the compote until ready to use. Compote can be prepared in advance and refrigerated for 3-4 days.
Peanut Butter Crumble
- ¼ cup + 2 tbsp oat flour
- ¼ cup rolled oats
- ½ tsp salt
- 2 Tbsp natural peanut butter
- 2 Tbsp maple syrup
- 2-3 cups vegan vanilla or coconut ice cream
- Preheat oven to 350 F.
- Line a small tray with parchment paper. In a large bowl, mix together all the crumble ingredients. The mixture will be thick and sticky.
- Using your hands, crumble the batter into small chunks on the prepared tray.
- Bake for 12- 14 minutes until lightly browned. Cool completely.
- Place a scoop of the ice cream into two glasses and add the compote.
- Top with the crumble mixture.
- Serve immediately.
*Crumble can be made a week in advance and kept refrigerated until ready to use.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.