Tag Archive: agave


Raw chia pudding

Hello everyone,

I am on a roll and here is another of my recipes.

I have much got into chia seeds now, given that we do amazing ones at work and I have not had it too much yet. Being at home and bringing with me a pack a chia seeds I would never find time to use up whilst in London, now was my chance to spread the love of chia seeds given that I actually had to prepare myself breakfast. I do like chia puddings 🙂

Ingredients:

100 g blueberries
250 g raw plant milk (I made fresh hemp milk, 100 g hemp seeds with 1 l of water, blended, strained through muslin cloth or nut milk bag)
50 g dates
1 banana
pinch of salt

50 g chia seeds

Blend all ingredients together except the chia seeds. Once smooth, mix in the seeds by hand. Let is stand for some 15 minutes to see whether the consistency is what you want. Change by adding milk or chia seeds. Leave it for at least 30 min further so the seeds could rehydrate, best left for 2 hours to overnight. So easy to do in the evening and then serve in the morning.

For decoration use anything you fancy, I did desiccated coconut, more blueberries, goji berries, agave syrup/honey from your ethically producing relative. Yum!

Enjoy!

Eli x

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Raw red velvet cake

Heya folk,

Here is my take on the American classic Red Velvet cake. I found myself in a situation with too many beetroots around that needed using up, and luckily enough of other ingredients to make it work as a cake! The process is quite simple, but the cake is utterly delish. It is as moist as the cooked version, but way healthier! Also kept it nut free, but feel free to add some if you want it heavier. 🙂

Ingredients:

Base:

3-4 medium beetroots
1 1/2 cups desiccated coconut
1 cup sunflower seeds
1/3 cup flaxmeal
1/3 cup buckwheat flour (raw buckwheat soaked, dehydrated, milled)
1 tbsp vanilla extract
1 cup dates

Cream:

2 full fat tins of coconut milk
1 tsp vanilla
1-2 tbsp agave/maple

OR

1 cup coconut butter (process desiccated coconut until it gets smooth)
1/2 cup plant milk (any of your choice, do yourself by soaking about 1 cup of nuts/seeds per 1 litre of milk, juice or process with water and separate pulp)
2 tbsp agave

Process:

For the base, put all the ingredients in the food processor (with the S-blade) and process until smooth. Add dates if you want to make it sweeter, or extra seeds/coconut to make it drier.  It will get quite fine and velvety if you do it for long enough. Press half of it into the cake tin.

For the cream, if you are using coconut milk cans, scoop out the white part only and mix with vanilla and sweetener with a whisk until smooth. Add more or less sweetener according to your taste.
For the other white chocolate-y layer melt the coconut butter (or have it freshly made so it is still soft), dilute it down with some liquid and sweeten it if you feel like it.

Do a layer of the cream (leave in the freezer for a short while if you need to for the hardening), and press on a second layer of the base. Cover it once more with the cream, or do a pattern instead by piping.

For decorations you can add fresh fruit, berries, or chocolate – as you wish!
It is a very simple process, really, and very vibrant with the colors! Here are the two versions I made:

bhutifood 044bhutifood 051DSC_1332DSC_1327

Hope you like it!

Eli x