Poppy seed balls filled with strawberries

Strawberry season is finally here again! Sweet, juicy and melting on the tongue. We are certainly not the only ones who could eat this tempting red fruit from morning to night all summer long. Yoghurt with fresh strawberries and granola for breakfast, a strawberry dipped in our nougat as a treat – and for lunch? For lunch we have prepared an upgraded version of a traditional recipe from our neighbours – strawberry dumplings with poppy seed cream!

Method:

• First, bring a pan of water to the boil.
• Crumble the tofu finely, mix it with the flour and maple syrup, and work into a firm dough.
• If the dough seems too stiff, pour in a little water.
• Divide the dough into about 10 pieces, flatten each into a disc, place a smaller strawberry in the middle and shape into a ball.
• Drop the shaped tofu dumplings into the boiling water one by one and cook for 3–4 minutes, or until they float to the surface.
• Drizzle the finished balls with our melted ghee butter, decorate with strawberries and pour over a generous layer of Powerlogy poppy seed and almond cream.
• Wishing you a sweet strawberry treat! 🙂