A Spring classic here at Kelly's! With a matcha shortbread base, topped with strawberry custard and naturally coloured pink coconut flakes - you'll want to stock your freezer before they're gone!
Blossom Bar
- BASE: Bob’s Red Mill Gluten Free All Purpose Flour (garbanzo bean/chickpea flour, potato starch, tapioca starch, white sorghum flour, fava bean flour), Coconut Oil, Maple Syrup, Organic Cane Sugar, Matcha Green Tea Powder, Sea Salt, Xanthan Gum
- STRAWBERRY FILLING: Icing sugar, palm shortening, Coconut milk, Earth Balance Vegan Butter (palm oil, canola oil, safflower oil, flax oil, olive oil, water, salt, pea protein, sunflower lecithin, lactic acid (non-dairy), annatto extract), strawberry puree (organic cane sugar, strawberries), arrowroot starch, vanilla extract, sea salt, natural colour, natural red food colouring
- GARNISH: Naturally coloured coconut flakes
Keep at room temperature or store in freezer for a later date. Best not to refrigerate. Baked goods defrost in 1-2 hours and cakes defrost in up to 7 hours.
Deliveries are available next-day and beyond, and will arrive between 11am-8pm through our third party delivery service. Specific delivery times cannot be guaranteed.
Strawberry Matcha Cupcake
Matcha Shortbread Cookie
