Ingredients

For the shortbreads:
  • 200 g (7 oz) rice flour
  • 125 g (4.4 oz) non-hydrogenated vegetable margarine
  • 100 g (3.5 oz) unrefined cane sugar
  • 80 g (2.8 oz) unsalted and blanched pistachios
  • 1 egg
  • 1 pinch of salt
For the pastry cream:
  • 500 ml (2.1 cups) almond milk
  • 2 eggs
  • 2 tbsp agave syrup
  • 1/2 pod Organic Vanilla
Topping:
  • 500 g (17.75 oz) Maras des Bois strawberries
For the Banana-Cocoa-Vanilla Smoothie:
  • 300 ml (1.25 cups) rice milk
  • 2 bananas
  • 2 pinches unsweetened cocoa
  • 1/4 pod Organic Vanilla
  • 1 tbsp rice syrup
  • A few drops of lemon