Tag Archive: dates


Raw buckwheat porridge

Hello dearest all,

Significant amount of time has passed once more as my life took my skills and area of expertise to a new plant based start-up called Rawligion. Never before have I worked so many hours, but neither can I recall a time I have been so happy to go to work in the (very early) morning. Anyway, this was to say I have been utterly busy and only now finding time to share another delicious recipe with yous.

Ever since I was a kid, buckwheat has been a big part of my diet. That is only in the form of kasha though, the toasted buckwheat groats. We used to do porridge with that, and by porridge I mean very similar to rice – boil with about double the amount of water until soft and fluffy; then free hands to use in risottos, salads, or as appropriate for a kid – eat with ketchup and veggies on the side. It is also great with vegan cheese layered in between freshly cooked buckwheat, then left to stand for 5 minutes so the cheese melts perfectly. Anyway, I love buckwheat.

My affection to buckwheat was strengthened with my thesis, when we compared buckwheat with a number of other high protein plant foods to meat regarding their satiating properties. As buckwheat came out as a winner in the acute study I had the most data for when writing the thesis, I began to advocate it even more when people were telling me that they find it difficult to feel full or to feel full for as long on plant based diet compared with one including meat.

Raw buckwheat came to my horizon a few years ago as I was experimenting with a fully raw diet, when I used the raw groats in patties, rehydrated and then dehydrated them to have as part of my morning cereal bowl, or even did these raw ‘cornflakes’, if you must, again for breakfast purposes. However, the porridge aspect has enthralled me for a while but I had not the courage to experiment with it, given that at that time, I tried a very simple version and it tasted horrible. I think I may also have tried cooking raw buckwheat and that was the worst mistake ever.

But lots of time has passed and here I am, spreading the recipe of how to do amazing raw buckwheat porridge for breakfast with my mum, with my siblings, and to be added to the menu at work for winter. I had been scanning a few different recipes, especially given as I had promised to include that in my cookery demo at the next London Vegfest in October, and was utterly happy when my first trial turned out so well that it was deemed good enough for work.

So here goes a recipe I have been spreading with my folks:

100 g raw buckwheat groats – soak for about 2 hours until the starch is all released and it is easy to mash between fingers
15 g chia seeds
100 g plant based milk (I have used almond, or hemp milk, good with any!)
60 g dates (I subbed with 4 tsp honey I get from my uncle – guaranteed ethically produced!, as I had no dates at home, or agave would do as well potentially)
40 g blueberries (in frozen form my mum had in abundance in the freezer, may have used more; can also sub for other berries)
1 tsp cinnamon (optional)

Once the buckwheat is soft and starch released, berries defrosted if using frozen ones, put all the ingredients in a blender and blend until smooth, chia seeds broken apart and the texture thick but somewhat runny. You can adjust it with more milk, or more dates if you want it thicker or runnier.

For presentation I like layers. I would add in a glass 2 tbsp of porridge, 2 tbsp desiccated coconut, 2 tbsp porridge, 2 tbsp ground almonds (or more coconut to keep nut free), 2 tbsp porridge, 2 tbsp more berries, 2 tbsp porridge, and garnish on top with more berries, coconut, goji berries, whatever you feel like. I also made blueberry jam by blending blueberries with a bit of chia and dates for an extra layer of different textures.

Hope you enjoy as much as I have and will!

Eli x

 

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Raw red velvet cake

Heya folk,

Here is my take on the AmericanΒ 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. πŸ™‚

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. Β 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

Raw apple pie

Hello everyone!

The spring is in the air and even more the reason to get ‘cookin’ on the raw cakes! This one is a very simple recipe, full of raw apple goodness and date sweetness. Ready in about half an hour if you got a mandolin, food processor, and a blender handy. πŸ™‚

Ingredients:

1/2 cup cashews
1 cup coconut
1/2 cup sunflower seeds
1/2 cup dates

~ 10 apples
2 cups of dates
2 bananas/3 apples
1 tbsp vanilla
1 lemon (juice)
1 tbsp cinnamon
(chocolate)
(dried apple pieces)

Method:

For the base, chuck the cashews, coconut, sunflower seeds and dates in a food processor and process until chunky but sticky. If it does not seem to get sticky enough, add a piece of apple and that should help with the binding.
Press to the base of a cake tin (I use one that is 8-9″ in diameter I think).

Mandolin the apples quite thinly (as thin as you can without making the slices break) and put them in water with 1/2 lemon squeezed in it (helps with maintaining the colour). Meanwhile do the caramel.
Blend the dates with vanilla, rest of the lemon juice, cinnamon and bananas/apples and any extra apple pieces you may have left over, for example the broken pieces or slices that were too thick or thin for using. It should come out like a proper sweet caramel. Tweak the flavour if you want with some nutmeg and ginger.

Cover the base with some of the caramel and arrange the apple slices to cover it all. Cover them with more caramel and repeat that until you run out of the caramel (which should be the topmost layer).

Dust some more cinnamon over it, or melt some 30g of chocolate in hot water bath and put it in a piping bag to do funky chocolate works on top. I was doing another cake at the same time and thus had chocolate handy, but did a very plain topping.
It is way easier to cut into it once it has set for a few hours in the fridge. Otherwise it may become a very messy task and the layers will slide easily. Still delish though!

Now this cake is quite sweet as you can tell from the amount of dates, so if you are not such a fan, just use less of the dates. The caramel will still be fine, and the base as well, just add more fruit to bind it. I would serve it with some dehydrated apple slices, but some coconut cream would be nice as well, to balance the sweetness somewhat. A drizzle of agave adds nice reflective features, and more cinnamon and fanned fruit makes it look fancy. πŸ™‚

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Yum! Enjoy!

Eli x

 

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

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 theΒ 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 πŸ™‚ 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 πŸ˜‰

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. πŸ™‚
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. πŸ™‚ 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 yacΓ³n 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 πŸ™‚

Hope you’ll like it! πŸ™‚

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 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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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 πŸ™‚

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 πŸ™‚ 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 πŸ˜› 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! πŸ˜€

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. πŸ™‚

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 πŸ˜› 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 πŸ™‚ I didn’t feel much different with digestion or anything, Β 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! πŸ™‚

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! πŸ™‚

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. πŸ™‚

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 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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Raw truffles

Today I made these lovely truffles as a belated birthday present for my dear housemate. I have had this idea for a while now but never had the reason to make them so I conveniently chose the time when I couldn’t consume them all meself πŸ˜›

So here are the amazingly simple recipes (I made three different kinds of ’em):

1)
Dates
Brazil nuts

2)Β 
Dates
Cashews

3)
Dates
Figs
Cashews
for these I also did a kiwi jam as a filling! So I just blended one kiwi and added a bit of agave syrup because my blender started smoking before I could blend a couple of dates in there. πŸ˜€
And then with an icing ‘syringe’ I got it inside the sweeties.Β 

And then I rolled them in desiccated coconut. It didn’t stick on too well, but looks nice and can be sprinkled on top as well πŸ˜› I believe they tasted divine! πŸ™‚

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