Monday, August 22, 2011

Blackberry Cake



Dough:

cashew nuts
almonds
dates
figs
coconut flakes

Process all the ingredients in a food processor.
Put on a plate and form a cake.


*

Avocado Cream:

cashew nuts
water
honey
vanilla bean
avocado

Blend in a blender;
the cashew nuts first, into a powder,
then add water, honey and vanilla bean.
At last, the avocado.

*

Spread the avocado cream on top of the cake.
Sprinkle with a layer of buckwheat crunchies(recipe will come soon).
Put the blackberries on top, or whatever fruit or berries you like.


Tuesday, September 7, 2010

Best Truffles



- 200 g cashew nuts
- 1/2 dl cacao powder
- 3 tsp maca powder
- 1/2 tsp camu camu powder
- 1/2 dl coconut flakes
- 1/3 tsp Himalaya salt
- 14 fresh dates
- 1/2 dl extra virgin coconut oil

- water, for consistency

- coconut flakes for coating

Process all the ingredients - except the coconut for coating and the water - in a food processor.
Add as much water as needed to make it possible to form balls from the mixture.
With your hands, form balls from the mixture and then roll them in coconut flakes.

Tuesday, July 20, 2010

Chocolate Cookies


cashew nuts
zucchini (peeled)
water
Himalaya salt
cacao, ecological and fair trade
fresh dates

cacao nibs (optional)

Put in blender and blend into a creamy mixture.

If you choose to have cacao nibs in your cookies, add these after the blending part (either in the mixture or on top of the cookies before dehydrating them).

Drop the mixture onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for about six hours or more.
They are finished when you decide they are. If you want them greasy, don't let them dehydrate too long.
This is what I like most, although you might need to store them in the fridge. They won't keep for too long as they contain more liquid. If you dry them fully, they will keep longer, and you can store them as you store other dried food.

Watermelon


Watermelon is yummy!


Monday, July 19, 2010

Dough for Pizza or Pizza Crackers #2

1/2-1 dl chia seeds, soaked in 2-3 dl water
2-3 dl buckwheat grains, soaked
1 tomato
1 1/2 dl sunflower seeds, soaked
herbs, for example basil and oregano
Himalaya salt
1 garlic clove
4 sundried tomatoes


Process in a food processor into a dough.
You can process the dough until it gets really smooth, or stop when it still has some texture. It will keep together either way since you have the chiaseeds with its gel in it.

If you like you can add some whole cedar seeds or pine nuts to the dough after the processing is done.

Drop for crackers or spread for pizza onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for 6-12 hours.


Saturday, July 17, 2010

Dough for Pizza or Pizza Crackers

3 tbsp chia seeds soaked in 3 dl water for at least one hour
2 dl sunflower seeds, soaked
3 dl cashewnuts
basil
1 tomato
1 garlic clove
4 sundried tomatoes

Process in a food processor into a dough.
Drop for crackers or spread for pizza onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for 6-12 hours.

Below with Tomato Sauce, cucumber, chives and soaked buckwheat grains. Super!

Tomato Sauce

-5 tomatoes
-4 sundried tomatoes
-chives (or scallion)
-Himalayasalt
-chipotle
-lemon

Process in a food processor until all the ingredients are well blended.