STRAWBERRY AND MATCHA POPSICLES @kateveggiedesserts
240ml (1 cup) almond milk
50g (1/2 cup) oats (gluten-free if required)
1 very ripe banana
1 tablespoon honey or maple syrup (optional)
½ teaspoon vanilla extract
1½ teaspoons ceremonial grade matcha
handful of fresh strawberries
Whiz the almond milk, oats, banana, maple syrup, vanilla and matcha in a blender until smooth. Pour into popsicle/ice lolly moulds until ¾ full.
Wash, hull and slice the strawberries then press them into the edges of the popsicle molds.
Freeze for at least 5 hours or overnight, until solid.
Run under hot water to release from the molds and serve for dessert, a snack or even breakfast!