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Saturday, October 20, 2012

raw blueberry jam filled cookie recipe included

I love spending time in the kitchen, especially when I am creating something new. But there is something else I love doing. that's spending time with my daughter.
So when I get to combine the two together it is just so perfect!!!
while our pastry is getting dehydrated we go outside together.
Now that the weather is getting warmer we started doing more in the garden. We have planted many fruit trees including apples, fijioas, nashi pears, red currant, blackberries, citruses, etc etc… My vegetable garden is not too exciting at the moment but still producing wonderfully spicy rockets and other salad leaves like mizuna, chinese greens to pick at the moment.
 Layla sometimes help in the garden but her favourite thing to do in the garden is making things with what she finds.
Layla's fairy garden

raw blueberry jam filled cookie

1 cup almond flour
1/2 cup coconut flour
1/4 cup date syrup
1 tsp lemon zest
1 tbs coconut oil, melted
1 tsp vanilla
pinch of salt  

Mix almond and coconut flour in a food processor. 
Add the remaining ingrediet and process untiol dough is formed. You may need to add some liquid either water or nut milk.
 with a rolling pin, roll out the dough, about 1/4 inch thickness. Use a cookie cutter to desirable shapes. Cut half of the cookies with a circular cutout and half without.
Dehydrate till crisp. (about 10 hours)


spread about 1 tb spoon blueberry jam on a cookie without the cutout then top with the cutout one.

blueberry jam

2 cups fresh or frozen blueberry
1/4 cup saltana ,soaked in water to soften for 1 hour
1tsp vanilla

blend to chunky consistency. Place in a dehydrator for 3 hours or so till it thickens. 

 have one with your favourite beverage.
the use of the jam is endless. I love it with whipped cashew cream and fresh berries to make parfait, stir in with your breakfast. keep the jam in the fridge.

the date for the next cooking class is set. It is 11th November 1pm -4pm
Please email me to secure your spot

Monday, October 15, 2012

raw hazelnut tart with olive tapanade and vegetable spirals

I have been posting many pictures of sweet treats that I have been making. Oh how I am in love with making them. However it is not only thing I make!
If you like what you see make sure you sign up for newsletter. The october issue is to be out in a week or so. Also I will be running a group cooking class in November 11th. Email me if you are interested

Here is what I had for lunch today. 

Raw hazelnut tart with olive tapanade and vegetable spirals

serves 2
1/4 cup activated and dehydrated hazelnut
1/4 cup activated and dehydrated buckwheat
1 tsp ume vinegar
1/4 cup zucchini
1/8 tsp salt

food process all the ingredients and place the mixture into a ring mold to form a base
Dh for 6 hours

1/8 small zucchici
1/8 beetroot
2 tbs hempseed
1/4 tsp salt
1 tbs lemon juice

spiralise zucchici and beetroot and toss with hempseed , salt and lemon juice

olive tapanade
1/2 cup pitted olives
1 clove garlic
1 tbs lemon juice
1 tsp thyme

food process all the ingredients till chunky consistancy is achived

Place the base then top with the tapanade and vegetable mixture

If you like what you see make sure you sign up for newsletter. The october issue is to be out in a week or so. Also I will be running a group cooking class in November 11th. Email me if you are interested

Wednesday, October 10, 2012

raw snickers bar

I have to share this.
a couple of my friends have been talking about snickers bar that they had last week. it inspired me to make this.
Ok this is definitely a healthier version. Not only they are raw. I have only used sweetness from dates.
the caramel was made with dates and also mesquite and lucuma powder which are the key to the flavour.

yum yum :-)

Thursday, October 4, 2012

frozen strawberry treat with carob and lucuma syrup

I am welcoming these warm weather!
As the weather gets warmer naturally we crave something light, a bit tangy and cold.  If you crave something that is not so healthy when the time is like this there is a plenty of healthy alternative.
Here I made ice-cream with strawberries, coconut and banana, with hardened carob and lucuma syrup. only sweetened with natural sweetness of fruits...

icecream square
2 cups strawberries
1 banana
1 cup fresh coconut meat

blend till smooth and creamy. place the mixture into a mould and a stick each in a middle.
put them in a freezer to harden

when the icecream is ready, make carob and lucuma syrup
2 tbs raw coconut oil melted
1 tbs raw carob powder
1/2 tbs lucuma powder

mix all the ingredients together.

Now take out the frozen square and gently pop them out of the mould. (I warmed the outside just a little bit so it poped out easily)
drizzle the syrup. it will harden on the frozen surface.

definitely something to be eaten outside :-)

Monday, October 1, 2012

raw pastry wrapped raspberry and matcha ice cream

I just had to post this because they look so adorable.
frozen treat that reminds of kochi wrapped icecream that I used to get when I was a child growing up in Japan.

This time I made the wrapper with coconut, oat flour and cashews. wrapping banana and raspberry icecream and matcha (green tea) ice-cream.

I need to experiment a bit more with the wrapper as mochi is stickier but I quite like the flakiness of the pastry too.