Tag Archive: berry


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:

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Hope you like it!

Eli x

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Hello everyone,

It has been a while since I have had time to post a new recipe here. So here goes! A pretty simple but delicious recipe for your delight. It may seem to be long and complicated, but it really is easy to do despite the many layers!

Ingredients:

Base:

1 1/2 cup desiccated coconut
1/2 cup cashews (or any other nuts, or more coconut)
1/2 tsp vanilla extract
1 cup soft dates

Coconut cream:

4 tins of full-fat coconut milk
1-2 tsp vanilla
2-3 tbsp agave/maple (or any other sweetener)

Blueberry jam:

150g blueberries
2-3 tbsp chia seeds
1 tbsp agave

Fillings:

1 mango (or any other soft fruit, like banana, or kiwi)
50-100g blueberries

Process:

This is fairly simple. Add the dry base ingredients to the food processor and let it work until it is quite floury consistency. Then add the vanilla and dates until it all sticks together. Alternatively, if you do not have a food processor, blend dry stuff to flour, blend dates and vanilla with little water to a thick puree and mix them together in a bowl. Or mince dates in a mincer and mix together again. Press flat to the cake tin. Line with baking parchment prior to that, to make it easier to get the cake out afterwards.

For the jam, blend the blueberries with a little agave to a puree and mix in the chia seeds. They will start to set already in 10 minutes, so keep an eye on them to see about the consistency, whether they need more seeds or water.

Scoop out the thick white part of the coconut milk tins into a separate bowl. Try to get as little of the water as you can. Add the vanilla and sweetener and whip it all together. It should be really creamy and remind much of whipped cream. Add vanilla/sweetener to taste if needs adjustment. Do not under any circumstances use a blender for the mixing – the coconut will then separate and trust me, it is not easy to try and save it by turning it into a completely different dish.

Slice the mango to about 2-3mm thick slices. Arrange them on top of the base to cover the layer more or less. Add a layer of the coconut cream to fill in all the gaps and have a bit on top of the mango. Add another layer of the mango and top with nearly all the coconut cream. It should add a decent centimeter at least if not more. Leave a few scoops for decoration on top.

The jam should be of a relatively thick consistency by now and you should be able to spread it evenly on top of the coconut cream.

And all that is left to do is decorate! Put the rest of the coconut cream in a piping bag and set about doing whatever shapes you fancy! I made this cake as a birthday cake, so wrote the name in the middle and did the circle around, which I then also topped with more blueberries. But let your creativity fly and have fun. Here is the cake I made:

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It was quite well received an definitely up on my list of favourites.

Enjoy! More to come soon

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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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 😛
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 😉

Eli x

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Raw (blueberry) cake recipe

I got this extremely easy but soooo delicious recipe for quite any kind of fruit/berry cake you’d like to make. And it’s nut and gluten and all of the allergens free! Unless you can’t tolerate bananas, which is sad….

You only require 3 ingredients:
1) Dates (~500g)

2) Bananas (raw and dried) (~200g dried, 2 raw)

3) Berries/fruits you’d desire (~400g)

And that’s it! So instructions:

Crush the banana chips (difficult to find them from shops raw and pure, usually always fried in palm oil or sth, or with honey… best to make them yourself if you happen to have a dehydrator! :)) with half of the dates that it would make a nice crust that would stick together when played with for a while. Cover your cake-tin base with it (and sides, if there’s enough). Blend the berries/fruits with the rest of the dates for a nice creamy texture. With the raw bananas there are two choices – either cut them in slices and place on top of the crust or blend them in the cream. 

And you’ve got it! You can garnish it with whatever you’d like, I topped it with some desiccated coconut just for the looks of it, but the field is open for any moderations you’d fancy.

Good luck experimenting! And bon appetit!

 

Here are two not-too-good pictures from the blueberry cake I made. Otherwise it looks nice and is a delight to have! All the non-raw and non-vegan people (and not even necessarily vegetarians!) approved of it and admired the flavour 🙂

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