Passionfruit Olive Oil GF & VG

In a mixing bowl with a paddle attachment combined the apple sauce, oatmilk, lemon juice, lemon zest, sugar, olive oil and vanilla paste

Sift the dries and paddle until evenly mixed and dries are completely mixed.

Spray sheet tray with pan spray and line with parchment.

Have the oven to 365F (185C) and bake for about 20 minutes, until golden brown. Let cool & freeze.

Portioning: remove frozen cake from sheet tray. Cut 1’’ strips and tear the strips into 1’’ pieces. Store in an airtight container and keep chilled.

Mix sugar and cornstarch together. In a saucepan bring a passion fruit puree, olive oil, sugar and cornstarch to a boil. Stirring constantly until it has thickened and cornstarch has cooked out, about 2 minutes.

Pour over the passion inspiration and cocoa butter, birr mix and emulsify completely.

Whip coconut fat until it's very smooth and no lumps, pass through a strainer.

Fold into set passionfruit cremeux. Keep chilled.

In a sauce pan add all ingredients together.

Using a whisk and on medium high heat keep stirring until it has boiled for at least a minute.

Put into a container and refrigerate. Once set, break up the gel to mix on high in a blender. Making sure to scrape the sides so it's evenly mixed until completely smooth and ‘fluid’.

Uusing a lightly sprayed silicone mat that's been gently wiped with a towel spread the passion gel to fit ¾ of the mat so it fits into the dehydrator. Making sure it's even and not too thin or too thick. Dehydrate the gel on 120F (49C) for at least 24 hrs until it is crisp. To store, release from the mat gently and break into pieces that’ll fit into a 2 qt. container that has a couple desiccant packets at the bottom. Making sure to line each layer of the glass with wax paper to prevent the glass from sticking together.