This is an extract from A Plant-Based Farmhouse – Wholefood recipes from my house on the hill by Cherie Hausler. Published by Murdoch Books. RRP$49.99
Almond ricotta with toasted almonds, lavender and coconut syrup
Serves 4
Time to make 12 mins
✔ gluten free ✔ dairy free ✔ vegetarian
40g raw slivered almonds
40g pistachios
200g Almond ricotta (recipe follows)
2½ teaspoons vanilla bean paste
40ml coconut nectar syrup
Unsprayed fresh lavender flowers, to garnish
To toast the nuts, place them in a single layer on a baking sheet under a moderately hot
