Lemon almond biscotti

Biscotti for the lemon lover in your life! This is a fun recipe where you get to drizzle icing all over everything, so have your inner child or your actual child at the ready.

Ingredients

• ¼ cup(60 ml) unsweetened nondairy milk
• ¼ cup(60 ml) fresh lemon juice
• 1½ tbspground flax seeds
• ¾ cup(150 g) sugar
• ½ cup(125 ml) refined coconut oil, melted
• 6 tspgrated lemon zest
• 1 tsppure vanilla extract
• ¼ tspalmond extract
• 1⅔ cups(205 g) plain (all-purpose) flour
• 1½ tbspcornstarch
• 2 tspbaking powder
• ½ tspsalt
• 1 cup(95 g) sliced almonds

Lemon glaze

• 2 cups(205 g) icing (confectioners’) sugar, sifted
• ½ tsppure vanilla extract
• 45 mlfresh lemon juice
• 3 tsp(15 ml) refined coconut oil, melted

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Yellow peach and mint ice-cream cups with crunchy crumbs

When peaches are in season, make a big batch of the fruity sorbet and store it in the freezer for warmer months. Be sure to choose ripe peaches for maximum flavour. Here, we've boosted the summer vibes by adding homemade mint ice-cream, crunchy biscuit crumbs and fresh berries.

Ingredients

Peach sorbet

• 1 cup(220 g) caster sugar
• 2 cups(500 ml) water
• 2 tbsplime juice
• 1 cupchopped canned peaches, drained (or 1 cup fresh, pit removed), blended until smooth
• ½egg white

Mint ice-cream

• 1 cup(160g) icing sugar
• 1 cupmint leaves, chopped
• 300 mlthickened (heavy) cream
• 160 g Greek-style yoghurt
• 125 gmascarpone
• few drops of green food colouring

To serve

• 200 g almond biscotti, crushed
• 200 g raspberries

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