Tag Archive: banana


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

First of all – all credit to the name goes to Samuel Lee, my comi at bhuti.

It has again been a massively long and tiring week, and once cancelled pop up dinner was rescheduled for the last day of June, Thursday the 30th. My initial plans to go with a specific cuisine did not happen as I decided to go with something simple for me to prep, but good, and thus thought that as raw lasagna had been a winner at my last pop up dinner, people should have the chance to also try the raw pizza. As I had another event to do canapes for the same evening, it was non-stop indeed until it was 7.30pm – the estimated time for commencing the dinner service.

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There were very few people present, but most had booked days in advance, and only an addition of two came on the day making my life easier. Also everyone was able to have a chat with all the people present. Welcoming nibbles included battered vegetables, raw courgette hummus, and a beetroot-carrot-orange-lemon-ginger juice.

The first course was courgette rolls, two kinds, both filled with pesto, one with a cherry tomato, the other with carrot, pepper and sprouts. Pesto really works so well with courgette, it is a match made in heaven. And a little canape of candy and purple beetroot layered with cranberry cheese sauce and topped with sprouts. And SUMAC! I love sumac.

The second course was the raw pizza. I made a tomato-oregano raw base with base ingredients such as carrots, red onion, sunflower seeds and flax. The toppings included hand-pitted olives, sweetcorn, red peppers, walnut mince (tamari, agave, smoked paprika flavoured), crispy aubergine (marinated in tamari, EVO, lemon juice, paprika, cumin, chilli -> dehydrated), layered on top of sundried tomato marinara sauce, and topped with basic cashew cheese sauce and some oregano and sprouts. This is way more filling than one might perceive from its looks.

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Third course was a selection of desserts. I did a coconut-carob-chocolate tarts, essentially coconut butter with some coconut milk (from the canned coconut) and some coconut sugar for the base, a slice of banana, and topped with carob chocolate – coconut oil, maple syrup, and carob powder. I got this pack of carob at work which was of such a superior quality I digged the flavour so much I could not stop myself from making the carob chocolate. And also carob truffles. They are also the ‘bhuti balls’ at the time, truffles the tea room sells at all times with changing the recipe with each batch, this time containing sunflower seeds, coconut, cashews, carob, hemp seeds, hemp protein, and dates. I think this is the exhaustive list of ingredients… And the last pieces were fruit roll-ups. The rolls were something in between fruit leather and raw wraps, basically a fruit smoothie with very little of flax blended in, as it looked too liquidy for my liking, and then dehydrated. For the filling I did coconut cream (tinned coconut milk with agave and vanilla) and sliced strawberries. After it had stayed in the fridge for an hour, the ‘leather’ soaked in some of the moisture and yum with the intertwined and infused flavours! And then topped it with a chocolate swirl and edible flowers.

Fourth course, and may I add – respect for the guests to have made it so far – was cultured cream cheese – basic cashew cheese recipe with added probiotics, left to culture for a day in a warm place. I separated the yield in half and chopped a heck of a lot of chives and parsley in one. It was served with raw bread, which was a mixture of carrots, courgette, spinach, onion, sunflower seeds, pumpkin seeds and flax, and herbs/spices. All this accompanied by a handful of grapes and pineapple.

Similar to last time, I decided to serve a hot drink to top it off, this time our Golden Elixir from the menu, which is essentially a spiced turmeric drink including cinnamon, black pepper, nutmeg and cardamom. Together with that I had a spur-of-the-moment idea and did some chocolate covered strawberries to put the cherry on top of the evening.

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From the feedback received, everyone seemed to enjoy all parts of the dinner, and it quite likely beat the option of fish and chips. I think the only part I still need to master is the amounts, for four courses, be as small as the nibbles are, is still rather filling. Me and Andrea, the newest chef addition at bhuti helping me out that evening, had a pizza for our dinner, and only that filled us up to the brim. Thank god for take-away options!

All in all, my ride at bhuti has been an educative one. I do not think I would have had the chance to start as a head chef so soon had it not been for a new startup such as this. And thanks to the steep learning curve I now can value my time and area of expertise much more, and am content with moving on from there to new challenges, and new chance to help up another start-up, this time just around the corner from where I am currently based. I would not have survived as long as I did without my dearest kitchen crew, and all the other colleagues who have lent me a shoulder to cry on and reasons to laugh until my eyes water.

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Kitchen’s angels. My kitchen team of Andrea, Sam, myself, and Junko there in our minds.

Thank you bhuti for offering me all the chances I had to improve myself and the business; and welcome to Rawligion, my new head chef challenge in the raw vegan world.

PS, last chance to catch me at bhuti next week Mon-Fri! After that you will find me on 3 Tottenham Street!

Gracefully yours,

Eli xx

Banana-island challenge

Hello, everyone!

This is a flashback post about a fast I did more than a month ago. This is something I have been seriously planning to do for a period of time last spring already, but due to high stress levels gave up on day two. The fast is something my previous flatmate called the banana island, when he did it himself. It is as simple as being on a monofood diet for as long a period as desired, eating only bananas. With bananas. Topped with more bananas.
How I set my ‘rules’, is bananas in any shape or form, as long as it’s only bananas, are allowed. And water and herbal teas.

No restricting of calories, but having as many bananas as I want/can eat. Due to my full-time job finding the free time was not easy, but I did manage with minimal tasting of other foods at work and mostly feeding on my bananas. And an old friend was keen on joining in, so despite hundreds of miles of distance between us, we did it together and updated each other as we went along, which was also very nice and motivating 🙂

I have to say having tried it the second day around was definitely much much easier than the first time. Maybe because I was more mentally prepared? But perhaps also because I did not try to force myself into eating too much but just go with the hunger and bear in mind I have unlimited amounts of bananas available. Having had fairly busy couple of days I did not have the moment to start thinking about food and craving stuff out of boredom either. All in all, it was quite nice, but perhaps some more ripe bananas would have been even nicer 😛

Day 1:

Hanging around Chinatown with my Wing Chun group for a demonstration – only a few bananas for breakfast and bought a bunch whilst in town. The day was quite long – grabbed a cup of fresh infusion and watched two movies in the cinema (considering I had thus far been to the cinema twice in London, it was a notable day already for that! Also because the second was the Labyrinth, therefore many emotions were indeed involved), therefore out of the house, not many chances to boredom-indulge, and indeed it felt a relief in a way, the ease with which you can pass the day without having to worry about your meals. I think I had about 11 bananas that day and the mere number was what saved me from being so sick of them!

Day 2:

Some more bananas. And I managed to do a whole class of our kickboxing/wing chun training on just bananas! Happy days. After that I surprisingly still managed to keep meself busy enough to just eat bananas. Went even dancing in the evening and still feeling sustainable! Cannot remember how many I ate, possibly not very different from the previous day. But my banana chips got ready so I was chewing away on dehydrated bananas a lot of the time as well, which also meant increased intake of water to balance that out.

Day 3:

Back to work! Which means a chance to use the blender! Blended some bananas into ice cream which was a bit of a change again, and made one smoothie as well, I think. That day I had to still taste one or two items when at work, but surprisingly not much at all, and 98% of my calories still came from bananas, so all in all quite successful. But getting bored of bananas. Had to run out after work and do a trip to Richmond, meaning I only got home later in the evening, meant even less time to be bored with my diet. And thus I waited until the end of the day and went to sleep, to successfully have done at least three days of eating merely bananas.DSC_1693

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All in all, I would definitely call it a success. My initial hopes had been to do 3-4-5 days, but man, if you try it you do realise how much you crave different textures, and mangoes, and apples. Or maybe it is just me who absolutely loves apples. Anyway! Three days on bananas and my stomach was still reasonably happy. More fasts to come! The more you try these kind of ‘crazy’ things, the more your body gets used to it and voila, next you know you are doing a week long juice fast 😉

Until next crazy adventure,

Eli x

GF sweet bean ‘traybake’

Hiya, all,

It was about a year ago that I was sent a recipe exchange ‘chain mail’, and what a friend of mine sent me as an answer was savoury bean brownie recipe. I thought it was a fascinating idea to make something different out of beans like that. Never got around to it though. But the idea has stood with me ever since. So today I was faced with a challenge – make dinner for 4 in about 45 minutes. Luckily I had beans soaked so only had to boil them and rice for the main, with some veggies as side. But then the dessert… And as it had to be gluten-free, it got me thinking. Rice flour? Gram flour? Cocoa? Not enough ripe bananas though.. And then it hit me. I had a carton of red kidney beans, and the rest was improvisation. I thought I’ll go with cocoa-orange. So here goes, the recipe, best to my memories –

Ingredients:

1 carton of beans (I used red kidney beans)
1 banana
~50 g brown/muscovado sugar/molasses (to taste)
2/3 cup oats
1/4 cup gram flour
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp cocoa powder
2 tbsp flaxmeal
50 g dates
2 oranges (juiced)

Coating – 100 g chocolate

Drain the beans and blend them with a banana into a mash. Add sugar and orange juice and mix well (I used muscovado so it needs a more liquid environment to mix properly). Chop the dates and add them to the mixture with the rest of the dry ingredients. The dough should be reasonably thick, you would have to spread it in the cake tin. And then bake it for about 20 minutes (my oven doesn’t really react to different heat settings, so I nearly always use the maximum, otherwise I’d say around 200-220 degrees). If you want to have chocolate coating then melt the chocolate in a hot water bath until melted and pour onto the cake. Let it stand until it hardens or serve it as it is – nice and soft 🙂 Has a fudge-y kinda texture.

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So there you go, a rather easy and quick cake, and totally gluten free. Woop!

Hope you enjoyed it! Get creative 😉

Eli x

Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x

Bananabread recipe

Hellloooo, everybody!

Today I thought I’d share this recipe of bananabread that I’ve done a couple of times. It’s free from added sugar, which enhances its nutritional value in my eyes. 🙂
I have to say, why I was doing so many bananabreads at a time, was because I had too many nearly-overly-ripe bananas at home, so this seemed like a nice way to utilise them and make something to share with my flatmates. But the amounts I used were pretty… enormous. I think I used 12 bananas is the big one that I did, and besides getting the huge bananabread, I also had enough to make 6 muffins also.
So here’s I think the key to making a good bananabread regardless of the amounts – use about as much (wholemeal) flour as you have bananas. I mean that volume-wise. So say you got 4 bananas, it’d possibly be about 1.5-2 cups of flour. I think that kind of ratio keeps the cake nice and moist, but dry enough so it wouldn’t be very sticky from the middle. Like the first banana-bread I made, used too little flour and despite cooking it 1+ hours, the knife still came out sticky, so I concluded that there was too much banana that it wouldn’t cook dry. 🙂 Just a wee heads up. But now I’ll try to guesstimate the amounts a normal amount would use.

Ingredients:

5 bananas
2.5-3 cups wholemeal flour
2 tbsp baking powder
2 tbsp cinnamon
200-300 g dates (paste, or chop yourself to pieces)
1/2 cup milk alternative (optional)
1/3 cup vegetable oil (optional)

Mash the bananas, add the milk and oil (or just some water), mix in the dates. In a separate bowl mix flour with cinnamon and baking powder and mix it with the banana mixture. Taste it and add raisins, or some liquid sweetener like date or yacón syrup if you feel like it. Or I divided it to 4 and added some carob powder to one, vanilla sugar to another, blackcurrant flour to third and wheatgrass to the fourth one, and then poured one after another. I was hoping for some colour change, but it all baked the same, so you could somewhat just feel the taste was a bit varied.
And then just bake it about 30 minutes until the knife comes out clean. If it gets too crusty from the top, just cover it with some tin foil. And that’s all there is to the magic 🙂

Hope you’ll like it! 🙂

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 🙂
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! 🙂 Serve from glass 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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Monofruit week fasting

Hello, dear everybody,

 

I’ve been wanting to post recipes and stuff but I haven’t been too actively preparing anything as I was fasting for a week on monofruits mostly! So I thought to share this with yous instead 🙂

Most people have asked me simply why? Well, detox is always useful every once in a while. And if you don’t like fasting on water then rather have something light and easy for the digestive system. And what could be easier than whole fruits, the same kind, for a whole day? Plus, if you think about it – it is just so simple, you don’t have to think or worry about what to eat, as you’ve already decided what to have the whole day!

Here’s what I had for the whole week:

Day 1 – 20 (or 21) bananas

Day 2 – 3 kg carrots (about 300g boiled)

Day 3 – 28 peaches

Day 4 – 2.25 pineapples + 1.25 l of pineapple juice (and a handful of watermelon)

Day 5 – 14 bananas

Day 6 – 4.5 mangos

Day 7 – 600 g medjoul dates + about 300 g cheapest pitted dates

 

That was my menu for the week. And it was fabulous! At day 1 I got quite a bit tired of bananas though as I decided that I want to have them as whole fruits. So I kept on eating them. By the evening I was quite sick of bananas…

Day 2 was interesting. I love carrots, and by now – I love them again! I thought I had quite a lot of carrots at home, but then I started peeling them in the morning and realised it was only around 700 grams. It was enough for breakfast, as I didn’t have more time to chew anyway. After work I went by Sainsbury’s to get 3 more bags of the organic carrots. I ate about 1 kilo straight after. Then the jaw started getting a bit tired… As you might imagine. So I boiled some to have before work – because I only have the limited 15 minutes for a break at work thus not much time to chew through another kilo of raw carrots. By the end of the day I had a wee handful still left and I shared them with my flatmates as I couldn’t even bear the sight of them…

Day 3 was my favourite day of them all. Sainsbury’s had just reduced so many boxes of peaches so I bought them all – 7×4 there were. They were so perfectly ripe, nearly every single one of them. And after the rather low in calories carrot day, they went down a storm, kind of. Eventually. I had 6 for breakfast and had to stop as I was just so full! But throughout the day I kept on eating them I had the last 2 after work at home – so it all worked out perfectly well, and the calorie amount was around 1800 so pretty much as much as I need in a day 🙂 So nice!

Day 4 was the most interesting one I have to say. By then I really started craving for salt, anything salty, anything savoury food. But my mind was set and I didn’t have any cheating… That I could help.
So, I had a pineapple for breakfast before work and chopped another one up to take with me to work to have on my break. After the first pineapple my tongue was okay as it nearly always is after just one pineapple. When I had my break at work about 2 hours after I had had my first pineapple, the tongue started to get a bit sensitive, but I still managed to have the second one without any damage and thought that the break until my next chance to have the next one would be enough to recover. However, my second shift at work was cancelled and so the lunch came a bit earlier than expected. However, it was a decent time indeed for lunch. So there I was, sitting outside in our garden in this wonderfully summery Aberdeen weather, having my pineapple and my flatmate eating his watermelon, as it was his melon day, when my tongue gets really sensitive again. Nothing compared to the pain of the first tattoo getting done though so naturally I continued. How bad could it be after all? Well, worse than I expected. I had only managed to go through maybe a fifth or so when I tried to have a look at my tongue (not that easy with the nose on the way and everything…) and my flatmate insisted I stopped, that there was blood on my teeth. And then I tasted it – yes indeed, that was the sweet taste of my own blood ^^ The bowl was removed from my reach and a piece of watermelon was given to cool the tongue down. Honestly, I was rather surprised of the turn it all took. Then he put half of his watermelon in front of me and told me to eat that instead. So, well, I did a bit. But being as determined as I am, I didn’t eat much and soon enough went to the supermarket anyway and besides more bananas, bought a pineapple juice. So I firstly juiced the last remaining pineapple I had – which I had to dilute with water as my mouth started bleeding once again. And then finished the evening off with the store-bought not from concentrate pineapple juice – also diluted with some water. All in all, I’d say the excitement was pretty much worth the blood 😛 And it made me come up with a theory (that I haven’t researched yet to see if it’s backed up with anything but makes the most sense to me anyway) why the pineapple makes your tongue hurt:
The most ripe pineapples are the sweetest and rarely make the tongue sensitive, but with rather unripe fruits it can happen quickly or very quickly. Therefore with the ripening of the fruit the acidity levels would be dropping, in the sense that maybe the PH is rising closer to 7. So with not perfectly ripe fruits the acids might slowly burn the skin on the tongue through, so it get a lot more sensitive to what it touches. Thus with enough acid it can actually penetrate the skin and thus make it bleed! And even though mouth injuries heal the quickest, a couple of hours is not enough to restore the top layer of the tongue which makes anything non-neutral hurt at least a bit. <- that’s my thought anyway! 😀

Day 5 was low in calories but I just didn’t feel like eating much at all. I took a bunch of bananas in the living room to have for my breakfast, I could just about finish my second one and pushed down another one, when I decided it was time to stop the torture and just make a smoothie. And that’s how the rest 11 bananas went down. Not to mention that it’s easier to drink the amount bananas compared to eating them, it is also more delicious. 🙂

Day 6 was somewhat of a disappointment to me as I love mangoes. But after I had had 2 for breakfast I didn’t feel like having anything at all. I was really full. And would have rather appreciated a different kind of mango, but there’s only one that most stores stock. So I had 2 more before work that evening and took one with me to work, and exchanged one for an unripe one so I could have it in a few days instead. The one I had at work was from M&S and I had hopes that it’ll be really nice. It was realllllllly fibrous though and got stuck in between the teeth and was just so watery, it was a pool around me. So I chopped it into pieces and had to eat half of it around the stone as it was rather difficult to cut there. So that’s the half of the fifth I ended up eating and gave the rest to my workmate. So that was day 6.

Day 7 I was kind of looking forward to because I have this huge box of the cheap dates in my room where I often have a handful just like that, and had to stop myself from doing that every day, reminding myself of the fasting 😛 I had two 200 g boxes of organic medjoul dates from Sainsbury’s and about 200 grams of more medjouls that I had for breakfast, then lunch and dinner at work. And in between indulged on the cheap ones whilst at home. It was nice indeed to just have the dates. People made comments that I’ll be running between the toilet at work then but I think my body got used to the amounts of dates I eat long time ago, anyway, proved them wrong – except with the amounts of water I’ve been drinking I still need to go every so often.

And I started on day 8 as well – bananas again as I just have so many, I survived through the lunch and everything with cheating just to eat some amazing blueberries and strawberries, but could not resist much longer when meeting up with a friend, so there it ended. I’d say with the exception of the watermelon a solid 7 days of monoeating. Pretty amazing 🙂 I didn’t feel much different with digestion or anything,  except a really bad headache the second day, but it was gone by the third day, so I took is as a sign of detox for I was drinking loads and loads of water so couldn’t have been dehydration. So if you want to detox but not juice all the time or make smoothies then this might be a great alternative – very easy, reasonably cheap if you think about it, and you’re not restricting yourself in calories – eat as much fruit as you want! 🙂

I still have about 20 pears in my fruit bowl waiting to be ripe enough – and when they are I shall have another solo monofruit day. And if I won’t do a whole week of monofruits, I will definitely carry on doing occasional days like this. All hands up! 🙂

I hope this has been reasonably interesting for you to read! Maybe of an inspiration even.

Comments always welcome! Let me know if there’s another kind of experiment you find fascinating – I just might try it and let everybody know of the outcomes and my experience. 🙂

Eli x

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 😛

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 🙂 (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 🙂 I hope you’re gonna try it out for yourselves!

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 🙂

I have been keeping a keen eye on Amy’s blog 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! 🙂 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. 🙂

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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