Green Kitchen Stories »Broken biscuit salad with strawberries


Cookie Salad? Salad with biscuits! This is not your typical salad, but with the first local strawberries of the year appearing here in Scandinavia, a broken cookie salad seemed like a good way to celebrate.

Every country thinks strawberries are the best, but Swedish strawberries around June and July are really unrivaled. They are full, deep red, very sweet and so good that they are served simply in a bowl with a small amount of oats or oatmeal. Tasty like this may be, it's not a recipe to blog about or to celebrate the summer with. Therefore, this cookie salad. Bake a giant cookie, hit (!) This in pieces that are laid with strawberries, whipped cream and bark. Apart from the childish delightful feeling of biscuit fragments, all these strange pieces are also what makes the salad interesting. It has a great blend of textures and flavors, looks beautiful and is very simple. It is a good dessert for your friends or family. You can cook the cookie in front of time (or use any cookie you bought in the store) and ideally, you want to break the cookie and assemble the salad in front of your guests. We have collected some recipes for notes and suggestions on how to change it down here.

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Prescription Notes:
• We made the vegan cookie to make it as compact as possible but you can replace coconut oil with butter if you are more in it. The vegans would obviously use cream with coconut or beaten soy cream.
• Use oat without gluten if you are intolerant to gluten.
• The buckwheat flour can be replaced with regular flour, if desired.
• You can do it in an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving in glasses.
• You can exchange beaten cream for Greek yoghurt and use it as a breakfast on weekends. Or make 50/50 cream and yogurt for a more spicy dessert.
• If you have mint or lemon balm at home, these will be great additions to the salad.
• You can add any edible flowers and of course they are entirely optional.
• If your berries are imported or are not too sweet, just sprinkle a little maple syrup, honey or fresh flower syrup over the salad.

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Strawberry and broken cookie salad

Vegan cookies chocolate puff pastry
200 g / 2 cups of oat wrapped
65 g / ½ cup of buckwheat flour
4 tablespoons of cocoa powder
3 tablespoons of chios seeds
150 g / 1 cup mixed almonds and pumpkin seeds (or any other nut or seeds), coarsely ground
½ teaspoon of sea salt
110 g / ½ cup of coconut oil or butter
125 ml / ½ cup maple syrup
125 ml /
½ cup of vegetable milk

Salad details
Fresh strawberries 450 gr. / 1 pound
1 lozenge of fresh ginger, grated
1 lemon juice
flowers and flowers or other edible summer flowers
250 ml / 1 cup of cream or whipped cream of coconut (or Greek yoghurt)

Set the oven to 200 ° C / 400 ° F. Stir the dry ingredients in a bowl. Add coconut oil, maple syrup and plant milk. Stir together and let it sit for 20 minutes to allow juices and oats to thicken. In the meantime, rinse the strawberries, cut them in half and place in a mixing bowl. Add grated ginger, lemon juice and a few flocks (and honey or maple syrup if you do not think your berries are pretty sweet). Allow to breathe while whipping the cream. Throw on a baking sheet covered with a baking sheet. Relax and shape a large, round biscuit using your hands. Bake in the oven for about 20 minutes or until it is golden and stable (it will stabilize more when cooled). Let cool and then crush the cookie in pieces. Transfer juicy strawberries to a large platter serving. Add whipped cream (or yogurt) and tuck to pieces of broken biscuit everywhere. The spread above the cookie is crushed and decorated with more fresh flowers and lilac. Crush a few strawberries in your palm to sprinkle strawberry juice over the cream. Serve and enjoy!

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