Tag Archive: gingerbread


Hello, my dear readers,

It has been an awfully long time since I last posted anything here. And I’ve been meaning to post here more often, but never find anything worthy of a separate post. Well, here’s one! Before Christmas I was doing catering for two different events – one being an event for the Sustainable Future’s office from AUSA, and the other for Family, fun and politics day.

The menus were reasonably different, but both took an enjoyable full day of preparation.

For the Christmas Rendez-vouz I prepared a variety of sandwiches, fillings included caramelized onions, roast veg with hummous, cheese & ham, BLT, ‘egg salad’, veg and tofu, various combinations with veg like asparagus, peppers, courgette, spinach, and sprouts, and spreads of red kidney beans, chickpeas, cream cheese and guacamole. Besides that also polenta bites with caramelized onions, and crostinis with cream cheese and sundried tomatoes, and guacamole. For the sweets – rice krispie traybake, nougat truffles (raw), cinnamon fingers and brownies. I’ve taken some photos from the event, all done by their own photographer so claim no rights here for them. Just happy she’s made them look cool ๐Ÿ™‚

 

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As for the second event, I made only bakery stuff. I’ve got no fancy photos of the stuff because as soon as I’d set up the table, I had to run to work. But the food was plenty and good. Here’s a list of what I made – gingerbread muffins, banana muffins, raspberry-marzipan muffins, carrotcake muffins, fruit scones, banana-pecan scones, flapjacks, peanut butterย traybake, beetroot brownies, chocolate and almond brownies and lemon drizzle traybake. My favourite was the peanut butter traybake because – I kid you not – it tasted like snickers! Lemon drizzle cake I heard was a success as well and very lemony it was indeed.
There are two reasons why I particularly liked this catering job – firstly, I was required to do some gluten-free stuff, which made me realise it really is super easy and would not be a problem making all my cakes and stuff GF. Secondly – these are even more healthy than my usual cakes – the flour was exclusively wholegrain, except for the rice flour in GF stuff, and nearly all the sugar I used was muscovado – less processed, more nutrients ๐Ÿ˜‰ Here’s a couple of photos of the layout.

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So that’s it folk for this time, hopefully you got something out of this post.
I promise I will soon enough post some great raw vegan recipes again.

Until then!

Eli x

 

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. ๐Ÿ™‚

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! ๐Ÿ™‚

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! ๐Ÿ™‚

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! ๐Ÿ™‚

Eli xxx

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