Eating greens for dessert?

As a child, you were always told to eat your greens before being allowed to have dessert. But just imagine being able to eat your greens while eating desserts? Algae fulfils this childhood dream. Though algae might not be the obvious ingredient for a dessert, it not only tastes good, but it is also healthy. Algae contains many important nutrients such as omega-3, vitamin B, chlorophyll, and other elements that are important for humans. This is one of the reasons why algae are now considered a superfood and are a great addition to any dessert.

We have created three different recipes that makes it easy for you to bring algae into your desserts. For these recipes you will need some chlorella powder and biomass.

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Algae Ice-Greem

This is the ultimate green dessert. This ice cream contains leaf gold, chlorella powder, goat milk, full fat cow milk, and vanilla.

For decoration, you will need:

• Basil
• Almonds
• Chlorella biomass

Put some cracked almonds in the middle of a plate. Draw a circle out of the biomass with a brush around the almonds. Add the ice in the middle. Add a basil on top for decoration.

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Rhubarb Raw

This is a very simple recipe with only a few ingredients. This is a great dessert when you want something quick but still with a lot of taste.

Chlorella vulgaris sugar dip:

• 2 dl sugar
• 1tsp chlorella powder

Cut raw rhubarb into pieces. Mix the sugar and chlorella powder to make the sugar dip.
Dip the raw rhubarb pieces into the chlorella mixture and let the tastes blend together.

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Peach-Rhubarb-Algae Crumble

Ingredients:

• 4 peaches
• 2 rhubarb
• Water
• 4 tsp sugar
• 3 cloves
• 1 tsp of marmalade

Crumble:

• 2 spelt flakes and pumpkin seeds crispbread
• 100 g grounded almonds
• 50 g algae-sugar (see rhubarb raw recipe)
• 130 g plain sugar
• 75 g cold butter

Directions:

Peel the peaches and cut them into pieces. Peel the rhubarb, cut it as small as you can. Put peaches and rhubarb in a pot and cover with water. Add sugar and cloves. Bring to a boil and then add marmalade. Boil everything over medium heat until it looks like a puree.

For the crumble, pre-heat the oven on 180 C°. Finely ground the crispbread in a blender. Mix grounded crispbread and grounded almonds together in a big bowl. Add the sugar and mix it with your hands. Add the cold butter and mix all together to make the crumble. Place it on a baking sheet and cook in the oven for 20-30 min. until crisp.

Finally, pick some decorative glasses. Add a medium layer of peach-rhubarb puree. Add a medium layer of crumble. Repeat the layering until the glass is filled.