Category: Raw


Raw doughnuts recipe

Helloooooooo, and a huge sorry, I only now realised how long it’s been since my last post. Got tons of stuff tried out so I’ll be posting much soon!

But this post deserves an exclamation mark, in my eyes, because I had my first try with raw doughnuts, and I think I’m ready to give up the much-processed-but-still-vegan cooked doughnuts! But, without further ado, here’s the recipe.

Ingredients:

1/3 cup flaxmeal (or flaxseeds)
1 cup desiccated coconut
1/3 cup buckwheat flour (optional)
2/3 cup almonds
2/3 cup hazelnuts
2 tbsp vanilla sugar/extract (optional)
2 tbsp berry flour (optional, I used blackcurrant)

500 g dates (soft, soaked)
1 mango

So, for the dough itself, blend the flaxseeds, most of coconut (leave 1/3 cup for covering), buckwheat groats if you don’t have flour ready, almonds and hazelnuts (you can use more of one instead of the other, or any other kind of nuts as well, I’d imagine it’d be quite similar) with vanilla sugar and berry flour into a flour mixture. A jug blender is usually a very handy machine indeed for making such flours.
Pour the mixture to a food processor and add about 400 grams of the dates to it and process till the dough starts to hold together. Then just form the dough into doughnuts and cover in coconut (optional also, don’t have to do that if you prefer not to). I kept it in the fridge overnight but that’s also not essential.
For the filling I used a mango, but you can just make it with just dates, or berries or banana, or whatever you fancy really. Just blend it into a nice paste. Then I used a cake decoration set – filled it up and pressed a hole to the doughnuts with the top, filled it with the mango-toffee filling and pressed the hole a bit more together, and covered in coconut that fell off the doughnuts πŸ˜›
So all in all – pretty simple! Can experiment more with the dough itself – use more buckwheat and less nuts to get the fat content down, more flavour with berry flour etc. But the start has been made. And this is my interpretation of a raw vegan doughnut.

Hope you enjoy it! I sure will tonight πŸ˜‰

Eli x

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Lemony cashew pudding

Hello my dearies!

 

Time has passed so quickly again and I’ve had so few chances to actually prepare any food for myself! This pudding however is something I made a day before I left home a week ago (feels like so much more time has passed) as I had a handful of soaked cashews available. And that’s the good thing about cashews, you can make SO many things with them, especially when they’re nice and soft after being soaked overnight πŸ™‚
So, I didn’t have time to do any fancy meal to make it into a sauce, I made it into a pudding instead! It reminded me very much of sweet curd which I used to love as a kid. Anyway, here’s the simple recipe!

Ingredients (serve 2, like on photo):

3/4 cup cashews, soaked overnight
2 bananas
5 tbsp lemon juice (or less or more, to your taste)
a few dates/agave nectar/date syrup
3 tbsp desiccated coconut (optional)
vanilla sugar (optional)
water
handful of raisins

The process is extremely simple: blend cashews with bananas, sweetener, lemon juice, coconut, vanilla sugar and some water, but add just enough to make it into a nice paste-y consistency, or as you like it. Afterwards, mix in the handful of raisins, or not, if you don’t want to. You can add any other fruit or berries you want to it, make it a kiwi or raspberry pudding should you wish for it! πŸ™‚ Serve fromΒ glassΒ bowls or go for the easy option of pouring it into a glass.
So that’s it for this time. A very simple but yet very filling and delicious dessert. Hope you like it!

Cheerio!

Eli x

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Raw ‘hedgehog’ cake

Hello again!

This time I’d like to share this incredibly simple but amazing recipe with you that I made up, inspired by this raw vegan turtle cake recipe that I saw. I and many others were pretty happy with this recipe. As it contains mostly fruits, it’s also one of the lightest cakes I have made/eaten, portion sizes were really not a problem πŸ˜›

Ingredients:

7-9 bananas
4 kiwis
1 mango

400 g dates
1 tbsp vanilla extract
1/3 cup shredded coconut
1/4 cup coconut oil

blueberries

 

The process is fairly simple. Blend the dates, vanilla extract, most of the shredded coconut and 1-2 bananas. Once blended (add water if need-be), add melted coconut oil. Should be reasonably thick paste so you could spread it. Try to add as little water as possible, otherwise it might start oozing out afterwards.
Slice the rest of the fruits into thin slices.
Start building up the cake. I layered mine as such: banana, cream, kiwis, cream, mango, cream, banana….
Feel free to use any other kind of fruit, I just thought long and hard and reckoned these three were the best soft but solid fruit to use as the layers. When placing the layering material, shrink the diameter of the cake slowly. Once at the last layer, spread the cream all over it, to the top and sides. As I made mine to be a hedgehog (/dog/bear/mole), I decorated it with added coconut over all of it and cut a banana to make the nose, tail and four feet. And then added blueberries for eyes and nosetip. After that leave it to solidify in the fridge for an hour or few (and it looks so cute being there!), but can be served straight after preparation also πŸ™‚ (I did have the temptation to eat it straight after finishing).

And indeed, then there’s nothing else to do but to eat it! As the fruit layers are very nice and soft, a good knife goes through very easily, and the cream is thick enough to unite all the layers. A really easy delicious masterpiece if I may say so myself πŸ™‚ I hope you’re gonna try it out for yourselves!

Eli x

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Hello again, my dear followers,

I realise it’s been nearly two months since I last posted something here, thus, I’ll try to be a lot more active this month. It has already started out pretty well as I’ve made two amazing cakes, of which this recipe is the first one of the (next one posted tomorrow or day after).

This is the first very fancy-looking proper birthday cake I have rawified. And as the recipients were happy with it, I can assure you that the taste is not compromised! This might look long and complicated, and maybe with no experience in raw cakes it is, though I assure you, it took me no longer than an hour of prepping πŸ™‚

Thus:

Ingredients:

Base:
1 cup coconut (shredded)
1/2 cup buckwheat crispies (raw soaked, dehydrated buckwheat)
2/3 cup flax seeds
1/4 beetroot
2 cups dates (soft, presoaked)

Chocolate layer:
2 avocados
2-3 tbsp cocoa/cacao powder
2 bananas
1.5 cups soft dates
3 tbsp coconut oil (melted)

Raspberry layer:
400g (frozen) raspberries
1/4 cup sweetener of your choice (I used date syrup and agave nectar)
100 g coconut butter (not oil!) (melted)
1 tbsp vanilla extract (optional)

Frosting:
200 g coconut butter
small chunk of beetroot
1/4 cup sweetener of your choice
1 banana

Process:

For base ground all the dry ingredients (coconut, buckwheat, flax), blend together with small chunks of beetroot and the dates. I use my jug blender to do all the small grinding and then my food processor with an S-blade to process it all together. It should be somewhat sticky decent mixture to press to the bottom of your prepared cake tin (if you smear tiny bit of coconut oil to the bottom of the tin, it’ll be easier to get the pieces off). The amount that you use depends very much on the size of the cake. I made the base layer roughly 80 mm thick and had quite a bit left over, which is okay! πŸ™‚

The chocolate layer is very easy- just blend it all together, add the coconut oil at the very end. If you need to, add some water to make the blending easier. Pour that on top of your base layer.

Now if you had any of the base left over, now would be the time to either crumble it on top the chocolate layer or if the latter is solid enough, you may be able to make a proper second base layer in between there. πŸ™‚

The raspberry layer is fairly easy as well. If you’re using frozen raspberries, like I was, melt them in warm water, and try to drain most of the water out. Blend it with whatever sweetener you wish, add vanilla if you so desire.Β The coconut butter must be melted to a thicker liquid like state, use hot water bath. Or de-freezing option on the microwave if you want it done quicker. Not sure if it would qualify as raw then any more though. Anyway, once you’ve achieved that, blend it with the raspberry mixture. Pour that on top of the assembled cake you’ve got so far. This layer balances out the sweetness of the rest of the cake and brings a dimension of freshness to it.

For frosting, melt the rest of the coconut butter and blend together with the other ingredients. As it gets thick very quickly due to the low temperatures, you may have to add hot water (I did), to keep it from becoming totally solid.
I used a piping bag, where I fit it all in and with the nice nozzle decorated the whole thing.
As this cake needs to be kept in the freezer for a few hours, you might want to do the frosting as the last thing, after it’s frozen, so you could lose the sides of the cake tin and use the frosting on the sides. I did it only at the top (and had a hard time of using all of it up), but it’s nice either way.

Thus, either with or without your frosting, make sure it’s nice and solid from being frozen. I froze mine overnight and then let it warm to room temperature with a couple of hours. I’m sure it’ll be nice with less time spent on each activity πŸ™‚

And that’s it! Enjoying left, really! Below you can see photos of the cake, and a cupcake I made alongside, for sampling, and photos πŸ˜›

I hope this inspires you to try and do something similar!

Eli x

 

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Raw blueberry tarts

Hello, my dearies,

Today I would like to share a recipe with yous that is just so delicious, I would go as cheesy as to call it yummalicious!

In my childhood I liked a lot something I guess you would call meringue cupcake in English, and the ones we had in Estonia often had a piece of banana in the middle on the biscuit layer. And ever since I have enjoyed so much having a piece of fresh fruit in the middle of my cakes πŸ™‚

I have been keeping a keen eye on Amy’s blogΒ and she has been using a lot of this base recipe which I tried out here as well, not exactly the same ratio, but ingredient-wise. My friends whom I was making them for can vouch for the deliciousness! πŸ™‚ So!

Ingredients:

4o0g dates (soaked)
2 cups coconut (desiccated)
2/3 cup flax seeds
2/3 cup buckwheat flour (raw soaked, dehydrated, ground buckwheat)
pinch of salt (optional)
3 bananas
400 g blueberries
1/2 cup coconut oil
1 1/2 cup soaked cashews
blueberry flour (optional)
agave nectar/coconut sugar

For the base grind the coconut, flax and buckwheat into a flour and put into a bowl. Blend about half the dates and one banana into a thick paste, add water if needbe. Once blended, mix it with the flour and put it in your cake tin or cupcake holders as the base.

This is also optional but I think really gives something extra to it – slice a banana and put the pieces on the base.

Blend 350g of the blueberries with another banana and the rest of the dates. Once blended, add 1/4 cup melted coconut oil. That is the filling which you can then put onto the base layer.

On some of the cupcakes on the photo underneath you can see I made a topping as well. That was basically a blueberry whipped cream. For that blend the soft cashews with any sweetener of your choice, I used coconut sugar, but agave works the same say, and the rest of the blueberries. I also added some more blueberry flour to get the distinction of colours between the filling and frosting. Once all smooth, pipe or just smooth on top of the filling and put it all to the freezer for 30min-1hour and serve immediately! Or if too frozen, let it melt for 10 minutes beforehand. πŸ™‚

Perfect to share with awesome friends of guests, as it’s fairly quick to make!

Hope you’ll give it a try and will enjoy it as much as I did!

Until next time!

Eli x

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Howdy-ho, my dears!

Just yesterday I was making this lovely salad for meself with a wee different approach and realised I haven’t shared this amazingly easy recipe with your yet!

Well, here goes! πŸ™‚

This rice is made of cauliflower!

So all you really need is whatever other ingredients you wish to add to it.

Here’s what I usually have (enough for 2 reasonably big portions):

1 cauliflower head
1/2 red pepper
1/2 yellow pepper
2 carrots
1 handful of spinach
3-4 sun-dried tomatoes
1 handful of cherry tomatoes
10-15 olives

(basil, coriander, parsley)

And to make it more risotto-alike, all you need to do is add

1 perfectly ripe avocado (needs good planning :P)

The process is simple – pop all the ingredients to the food processor (minus cherry tomatoes (and olives)) (including the avocado if you want the creaminess of a risotto – it’s delicious both with and without it – one just really reminds me more of risotto whereas other is just a nice fresh salad) and let the s-blade do its job. Feel free to add lots of fresh herbs, they give such added freshness to this salad! And also, they’re superhealthy! πŸ™‚
By the end of a minute of processing you should have a small grainy texture left from the cauli and other veggies.
I like olives in bigger chunks which is why I chop them in afterwards (also because I have to cut them anyway because the organic ones I have aren’t de-seeded). And also cherry tomatoes. They’re nicer in bigger pieces. Thus quarter the tomatoes and mix them in with the rest of the salad/risotto when you’re ready to serve it.

And to garnish, you can add some more herb leaves, olive pieces, nutritional yeast for a cheesy added flavour or put the tomato pieces nicely on the top.

To make the serving also more interesting, you can serve them from wee boats – in cabbage leaves! Saves you using cutlery and is much more fun to eat, guaranteed! πŸ™‚

 

I hope you enjoy this recipe and try it out. That’s one of the simplest great dishes I like to have for lunch/dinner. Takes so little time to prepare and gives you enough room for variation with other ingredients as well πŸ™‚

Bom apetite!

Eli x

 

PS: the amount in the bowl below is with wee bit smaller quantities than named above – that was all for my lunch :P)

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Raw lucuma cheesecake

Hello again,

This time I want to share another great recipe which makes a delicious cake! As I had lucuma powder lying in my cupboard for a while as I used it my smoothies, which I haven’t made in a while, so I decided to put it to use and make a cake as two friends were coming over. Lucuma is sort of a superfood for its high consistency of B-vitamins (see more:Β http://en.wikipedia.org/wiki/Pouteria_lucumaΒ ). Has a really nice taste!

Ingredients:

400 g dates
1 cup almonds
1/2 cup raisins

1/2 cup cashews
2-3 bananas
1/2 lemon
1 orange
1/4 cup coconut oil
2 heaped tbsp lucuma powder
pinch of cinnamon
grapes (optional)

For the base process about 200g soft (soaked) dates with the raisins and almonds until nice and soft and mushy. Press it to the base (and sides) of your cake mould. For the filling blend soaked cashews with the rest of the dates, bananas and spices and lemon’s and orange’s juices and liquid coconut oil. Fill the mould with it and decorate with some grapes should you wish to do that. Tastes amazing, as usual! πŸ™‚ Raw Vegan FTW!

Love,
Eli

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This. Is. INCREDIBLE!

I have many witnesses who can concur with me – this cake is simply a-m-a-z-i-n-g! And as easy as ever! This amount gave me about 15 cupcake sized cakes with some base left over. I reckon it’s be a nice average sized cake as well. Add an avocado and a banana for thicker filling!

Ingredients:

200 g hazelnuts (or any other nuts you’d fancy, I think they just already give a sort of chocolatey flavour to the base)
200 g soft dates (medjool or small ones soaked in water)

2 ripe avocados
2 ripe bananas
150-200 g soft dates
2 tbsp coconut oil (melted in water-bath)
1/4 cup cacao/carob powder (I use carob as I try to steer clear from caffeine)
1 vanilla pod (inside only, if using high-speed food processor can put the whole thing in)
1 tbsp ground cinnamon
2 tbsp agave nectar (optional)
cacao nibs for decoration (optional)

The process is the same as usual – process the nuts and dates in food processor or through mincer for the base. For the filling blend all the ingredients, add some water if needed to get the blender going. The final product should be quite a thick paste (I’m surprised how my blender actually managed to blend it, it being so thick, but no pieces – success!). Thus fill the base of the cake mold with the date-nut paste and fill it with the avocado cream. I used wee cupcake holders as they’re handy to make and hand out, mostly though because I’ve given out a cake in my silicone cake mold so I can’t use that one at the moment… For decoration however I used these cacao nibs I have – give nice crunch to the otherwise very smooth cake and enhance the chocolatey part. Leave it in the freezer for an hour or so, that it would settle.

I ate it after 20 minutes with two housemates and we all loved it, so it’s good to go like that also, but it was better after having frozen and let standing for about an hour to defrost, a bit more firm. But trust me – it’s good in any form. It’s simply divine! πŸ™‚

Enjoy!

Eli xxx

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Raw rhubarb cheesecake

Hi’ya all!

Here’s another recipe of this quite fabulous raw vegan rhubarb cheesecake I made one day for my friends. Super-simple, as usual, but really delicious! ^_^
I made the cake in a silicon bread mold, so that’s about the amounts required for this size.

Ingredients:

2 cups dates (softened in water) (about 200 g)
1-1.5 cup raw buckwheat flour (raw buckwheat groats soaked for a couple of hours, dehydrated and then processed into flour) (you can also use 1 cup of any kind of nuts if you can’t be bothered going through the process, I just try to keep the calories low and thus reduce the amount of nuts in my cakes)

200 g cashews, soaked (overnight or 30 min in hot water)
3 rhubarb sticks
1 cup dates (softened)
1/2 cup coconut oil
1 lemon’s juice

*agave nectar
*rhubarb flower
*physalis

* – optional

The process is as simple as ever – process the dates into a paste either with a food processor or an Β old style mince meat machine and then by hand mix in the buckwheat flower. If you’re using nuts just process them with the dates.

For the filling blend everything together except rhubarb flower and the physalis – for the coconut oil melt it in a warm water bath – only used for making the filling firm. Add some water if the blender doesn’t seem to go at all. Once ready you can decorate it with the rhubarb flour. Freeze it for an hour or so, that the filling settles. Once nice and firm, add a physalis to each piece if you like! Tastes divine!

Bom apetite!

Eli xxx

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Raw gingerbread cookies

Helloooo!

Today is the last day of September and I can’t believe how quickly time has gone by. And, as Christmas is less than three months away, I have anticipated in making the most amazing raw gingerbread cookies for the season! And I do believe that yesterday I got there. πŸ™‚

Ingredients (for the amount on the photo below – about 30 small cookies):

400 g dates
200 g dried organic mulberries
100-150 g organic raisins

1.5 tbsp ground ginger
2 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup ground almonds/2 tbsp raw buckwheat flour

The process itself is supereasy! It’s unbelievable! πŸ™‚

Soak most of the dates in hot water for about 10-15 minutes or leave in cold water for a few hours. Put all the ingredients – except a wee bit of all the spices (ground ones; can also use similar spice mixtures I’ve seen very often) and the almonds/buckwheat – in a food processor. Add water only if after processing it for about 2-3 minutes (scraping from the sides every so often it doesn’t go round anymore) so it would become like a dough. If it is too wet, add some more dry dates or mulberries to it. If you want a really thick dough, that’s what you ought to do, it should start forming a ball while processing it. And that’s most of it done! πŸ™‚

Now because it’s quite sticky, I like to have a wee bowl with water in it so I could keep my hands more or less clean and wet throughout the process of forming the balls without having loads of it stuck onto my hands.

For the coating powder mix a wee bit of all the spices with almond meal or buckwheat flour if you want a nut free option. I really like that because as soon as you have one, the spices already burst in your mouth and give you the warming sensation of Christmas, if you like it. I just like the spices!

So what’s left to do is make your hands wet, take a bit of the dough, form a wee patty and coat it in the spiced ground almond mixture! Afterwards leave it in the fridge for an hour or so if you have time, if not, they’re brilliant just like that as well!

I hope you enjoy them as much as I and allllllll the people I’ve shared them with have! Also, HAVE FUN! πŸ™‚

Eli xxx

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