I wanted to post this recipe with the last post I wrote, but it started to get a little long and I didn’t want to bore everyone so I’m posting it today instead. Using some of the resources in this post, I was able to create the following delightful dessert!
This dessert is made with sour cream, sprouted flour and sweetened with honey. You could almost say it’s healthy, but definitely nothing to feel bad about eating as a lovely snack or dessert. I’ll go into detail about the ingredients in a little bit.
This just tastes like Spring on a fork. The crust is slightly sweet with an earthy balance. It’s topped with honey sweetened sour cream (a trick I learned from Donna Hay who has become a regular “visitor” in our house) and topped with roasted rhubarb jam (thanks to the Joy of Cooking for the inspiration for the jam).