Remember those Maxibon challenges? How fast can you eat the crunchy end before attempting the biscuit end? We’ve taken that old sugary favourite and recreated it as a raw, vegan alternative. A silky ice cream with a nice nutty flavour, using activated quinoa (remember we made some of this as part of the ‘rejuvelac’ component for last week’s nut cheese?) and delicious biscuit shell. So who dares wins?
The ‘Pana-Bon Appetit’ aka raw, vegan ice cream sandwich! HAY Field board from CULT, HAY Paper Porcelain teacup and saucer from CULT and HAY Paper Porcelain plate form CULT. Styling – Lucy Feagins, Styling assistant – Nat Turnbull, photo – Eve Wilson.
The ‘Pana-Bon Appetit’ ingredients. Small Resin Earth Bowl in Black & Snow Swil by Dinosaur Designs and Sands Made Hard Maple Plate from Make. Styling – Lucy Feagins, Styling assistant – Nat Turnbull, photo – Eve Wilson.
