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A3f4accc 43f1 4bda a036 aab036ed3738  2016 04 05 15 09 33
Jessica Reed
Jessica Reed

Store-bought Mango Sorbet with Coconut Ginger Crumbs: combine 1/2 c whole wheat flour, 1/4 c brown sugar, 1/2 tsp baking powder, and 1/2 tsp kosher salt. Rub in 7 tbsp coconut oil (ideally solid or semi-solid) and 1 tsp finely ground fresh ginger. Bake on a sip-pat or parchment-lined baking sheet at 350 for 15-18 m until golden brown. Remove from oven and run through the crumbs with a fork to break up a bit. Let cool completely before using on just about anything. #desserts

Joy Huang | The Cooking of Joy
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