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Hibiscus Supercolor Strawberry Slice

Hibiscus and strawberry make one great combo! These perfect squares are sure to be your daily dose of fruit and flavor. Clean cut and deliciously smooth, these slices are on another level of satisfying! With the pretty pinks from Suncore Foods® Fuchsia Hibiscus Supercolor Powder and brilliant berry reds, this treat is hard to forget! Make these squares and see it for yourself.

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Shortbread crust:
2/3 cup (80g) gluten free flour
1/3 cup (40g) almond flour
1/4 cup melted coconut oil
1-2 tbsp maple syrup
1/4 tsp Suncore Foods® Rose Salt

Filling:
1/2 cup strawberries
1/4 cup water
3/4 cup full fat coconut milk
1/4 cup maple syrup
1 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder
1 tsp agar agar powder

Jelly:
1 1/2 cups strawberries
1/4 cup maple syrup
1 cup water
1 tsp agar agar powder
*1 cup sliced strawberries


Directions

1. Line an 6" square baking pan with parchment paper. Set aside. In medium bowl, add the crust ingredients and mix until combined. Firmly press mixture into the a prepared pan with your hands. Bake at 180c for 15-18 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.

2. Add strawberries and water into a blender. Pulse until smooth. Strain the mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.

3. In a saucepan, bring coconut milk, strawberry juice to a boil. Add agar-agar, Hibiscus flower powder and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the base. Chill in fridge to set.

4. Make the strawberry syrup; Combine strawberry, water, and 2 tablespoon sugar in a saucepan bring mixture to a boil. Turn the heat down and continue to simmer for 15-20 mins. Strain the mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.

5. In a saucepan, bring 1 1/4 cup strawberry syrup to a boil. Add agar-agar and stirring constantly, keep stirring until agar completely dissolved. Let simmer for 1 min.

6. Assemble the sliced strawberries onto strawberry cream layer, pour the jelly over strawberries. Transfer the pan to the fridge to set. About 2-4 hours.


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