Thursday, June 30, 2011

Nut free Chocolate & Vanilla layered Cake, and a new furry family member ♥

Aloha beautiful beings!

Wonderful things have happened the past week. One of the best happened two days ago. I was biking home from the stables when I saw a malnourished, dirty cat with a wobbly walking. My heart was aching as I passed him, and for a split second I didn't see myself acting for his rescue. Then I woke up, and decided not to be one of those who passively passes by whit just a pity feeling. So I turned back, put him in my bag and took him home with me. 

He threw himself over the food we gave him and ate 2 large portions, plus some turkey and cat cream. It's his third day in our home and we are doing everything to pamper him and try to put some weight on him. Besides cat food, he's fed yolk, virgin coconut oil (as it kills bacteria, viruses and fungus plus has an insane nutritional value and gives energy) and he's got worm medicine. I went to the police to report that I found this cat, and if the owner doesn't show up within three months, he's ours to keep :) 



We think he's a norwegian forest cat, as he has extra claws as they do. He seems smart, a bit like a dog, ok - smarter, only that he does the things he feels like. And he's really cuddly, constantly purring and craves attention. He's got a big scar on his head too, I truly hope no one has hit him.. 




Now to the cake! I wanted to make a grand, epic layered cake again (it's an addiction of mine). This time nut free. Nut free, is the new black in the raw food community. Being such a young community, it's super sensitive to trends. Nut free is good if you have a certain condition as an allergy, food intolerance, if you want to loose weight, or have a sensitive digestive system that cant handle too much fat at the moment. 

However, this cake is fat. The nuts in a regular raw cake, gives great stability. In the raw dessert kitchen, you really have two options, making nut free desserts. Make an ice cream-cake (which means that you loose flavor), or put lots of fat in the cake so it hardens in the fridge. 

This cake is a bit of a crossbreed. You need to "take care" of the cake, meaning that if it's a warm day and you have it in room temperature, it will start to melt and loose form. You then need to eat it up quickly, or put it in the fridge / freezer. Alternatively, you make half the recipe to make a smaller cake. 

But promise me to at least try out the 5 ingredient chocolate frosting, ok?  :D You'll Love it!!






Layered Chocolate & Vanilla nut free cake
(for swedish, scroll down!)

For the base:

1 1/4 cup shredded coconuts (use a coffee grinder to make a coconut flour)
• 0.5 cup dates (pit and soak them 15-30 min) alternatively use figs, only soak them at least 30 min. 
a pinch pink Himalayan salt

First make a flour of the shredded coconuts. If you have an electric coffee grinder at home, use it. Otherwise make the flour in a food processor. Put a side in a bowl. Now make a date paste of the dates by processing them in a food processor. Use a spatula or spoon to help the processing. Add the coconut flour and salt. Process to incorporate, or use your hands. Press down the base in a spring pan and put in the fridge while, making the vanilla and chocolate layers.


Vanilla layer:

• 2 cups of water
• 1 cups of shredded coconuts

This is to be mixed very, very thoroughly, about 5-8 minutes. The water and coconut is not going to blend. When you see coconut butter start to form in the mixture it's time to add:

• 3 bananas (about 300 g totally)
• 2 small pinches of pink Himalayan salt
• 0.5 tsp real Vanilla
• 3 tsp light or transparent Agave, or the sweetener of your choice
• 0.5 cup melted Cacao butter (100 g of solid chopped Cacao butter)
• 2 tsp Sunflower lecitin (to make creamier and as an emulsifier)

The sunflower lecitin is to go in last. Blend well to incorporate. When you have a smooth filling, pour some of it over the base (about 1.5 cm / 0.5 inch) and put in the freezer to harden while you make the chocolate layer.


Chocolate layer:

400 g avocado (about 4 avocados)
• 1 cup raw Cacao powder
• 1.5 cup water
• 2 tbsp Mesquite powder
• 1/3 cup melted Cacao butter (70 g as hard)
• 7 tbsp Agave or the sweetener of your choice
• 2 pinches of pink Himalayan salt
• about 5 drops of Mint essence

Melt the coconut butter in a water bath (boil some water and put a plate or bowl on top, where you place the cacao butter, to slowly melt). Peel the avocados and put all of the ingredients in a food processor and mix to incorporate. Now, take out the spring pan from the freezer to check if the vanilla layer is hard enough for the chocolate layer to be spread on top. Feel with a finger so it's not too lose. If it is and you spread the chocolate layer on top, you will not get the straight stripe-effect when you cut the cake. Put the cake in the freezer for every layer (there will be 4 layers + the icing).


Chocolate icing:

1 cups virgin Coconut oil, about 200 g. (Hard but soft enough to scoop up with a spoon)
• 3-4 pinches of pink Himalayan salt
• 4 tbsp raw Cacao powder
• 2 cups of dates, pitted and soaked
• 6 tbsp water

This will be enough to coat the entire cake with frosting (recommended). If you only wish to coat the top, you only need half the recipe. Put all the ingredients in a food processor and mix very well, until you get a perfect, smooth consistency. 

Take out the cake from the freezer, it doesn't need to be rock hard, but rather firm. Remove the spring pan and with a spatula or knife, spread the frosting on top of the cake and decorate with blackberries, blueberries or what you feel like. Thaw it enough so that you can cut pieces with a sharp knife, but be careful so that the cake is not too loose. Eat it immediately!

Feel free to share my blog and recipe with your friends! 
If you like my recipes, you will love my ebook 'The Dessert Revolution'

Xoxo
/Karolina~

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Nötfri Choklad- & Vaniljkaka

Du finner ingredienserna till kakan i min raw webbutik, therawdessertkitchen.se

Botten


 2.5 dl riven cocos
• 1 dl dadlar (urkärnade och blötlagda i 15-30 min)
• en nypa rosa Himalayasalt

Gör först ett mjöl av cocosflingorna. Om du har en elektrisk kaffekvarn så använd den, annars går det bra med en matberedare. Häll mjölet i en skål och ställ åt sidan. Gör en dadelpasta genom att mixa dadlarna i matberedaren. Hjälp till med en spatel eller sked för att få knivarna att snurra. Tillsätt mjöl och salt och fortsätt mixa eller blanda med händerna. Tryck ner degen i en form med löstagbar kant och ställ i kylen medan du gör vanilj och chokladlagren.


Vaniljfyllning

• 4 dl vatten
• 2 dl cocosflingor

Mixa noga i en matberedare, ca 5-8 min. Vattnet och cocosen kommer inte att blandas i det här stadiet, men du kommer få som en "cocos-smör" som flyter runt i vattnet. Då är det dags att tillsätta resten av ingredienserna:

• 3 bananer (ca 300 g)
• 2 nypor rosa Himalayasalt
• 0.5 tsk äkta vanilj
• 3 tsk Agave nektar
• 2 tsk Solroslecitin
• smält 100 g krossat Kakaosmör (blir 1 dl som smält)

Smält kakaosmöret i ett vattenbad. (koka upp vatten i en kastrull, lägg på en skål eller ett fat och placera kakaosmöret där tills det sakta smälter. Koka på svag värme, eller ställ kastrullen åt sidan och låt sakta smälta). Mixa alla ingredienser noga tills du får en krämig smet. Häll ca 1,5 cm av smeten över kakbottnen och ställ i frysen. Fortsätt med chokladfyllningen.

Chokladfyllningen



• 70 g Kakaosmör smältes (ska bli 0.75 dl som flytande)



400 g avocado (ca 4 st avocados)

• 2 nypor rosa Himalayasalt
• 2.5 dl vatten
• 7 msk Agave nektar
• 2 dl raw Kakaopulver
• 2 msk Mesquitepulver
• smaka av med ca 5 droppar mint essens (för att dölja den gröna avocado-smaken)

Smält kakaosmöret försiktigt i ett vattenbad (koka upp vatten i en kastrull, lägg på en skål eller ett fat och placera kakaosmöret där tills det sakta smälter. Koka på svag värme, eller ställ kastrullen åt sidan och låt sakta smälta). Skala avocadona och tillsätt nu alla ingredienser till matberedaren och mixa noga.

Titta till kakan i frysen, om vaniljlagret har blivit hårt. Det behöver inte vara jättehårt, men hårt nog att inte ge vika när chokladfyllningen ska bres över. Annars får du inte raka ränder när du skär upp kakan.
Bre över ca 1.5 cm av chokladfyllningen över vanljfyllningen och ställ i frysen. När den blivit hård, brer du på det sista av vaniljfyllningen, ställer i frysen tills hård och brer därefter över det sista av chokladfyllningen. Under tiden du väntar på att smetarna ska hårdna kan du göra chokladglasyren!



Chokladglasyr
Det här receptet ger tillräckligt med glassyr för att täckas hela kakan (rekommenderas), om du bara vill ha glassyr på toppen av kakan, eller bara äta glassyren som den är, kan du halvera receptet. Den är smakintensiv och balanserar upp smakerna från choklad och vanilj-fyllningarna.


2 dl (ca 200 g) kallpressad Cocosolja (hård men mjuk nog att gröpa upp med en sked)
• 3-4 nypor rosa Himalayasalt
• 4 msk raw Kakaopulver
• 4 dl dadlar (urkärnade och blötlagda i ca 20 min)
• 6 msk vatten

Tillsätt alla ingredienser i en matberedare och mixa noga tills du har en krämig, och helt perfekt glasyr.

Ta ut kakan från frysen och bred på glasyren över med en spatel eller kniv. Glasyren kommer hårdna ganska snabbt eftersom kakan är kall. Låt kakan tina nog för att skäras upp med en vass kniv och ät upp den omedelbart. Låt den inte bli för varm för då smälter den bort :)


Dela gärna receptet och blogen med dina vänner. 
Ta gärna en titt på min recept e-bok, 'The Dessert Revolution' med fler raw desserter!  

Xoxo
/Karolina~


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Tuesday, June 14, 2011

Nut free Chia Pudding, two basic recipes~ 



Hi! I hope you are all well and thriving! In this recipe post I wanted to show you two simple and yummy chia recipes, both nut free. You can eat them for breakfast or as an evening meal, either way, they are quite filling and hearty. 

I guess that you, like me, are more or less crazy about strawberries, right? :D This time of the year we have them ready for harvest in Sweden, so I always have to make something of them right away. 

The Strawberry Chia recipe is super simple, it has only three ingredients (strawberries, chia and agave). You can also spice it up with your favorite super foods. I love to add purple corn, acai berry powder or hemp to a strawberry recipe like this one, as it blends nicely in color and taste. 


Strawberry Chia Pudding (one serving)

• 500 g / 18 oz of strawberries
• 2 tbsp agave nectar or the sweetener of your choice
• 4 tbsp chia seeds

In a blender or food processor, process the strawberries into liquid. Add the agave and chia and mix again. Put in the fridge to rest. (I find that letting it rest over night makes it perfect as a breakfast, and by then you've also got a really thick pudding.) Decorate with hemp seeds, nuts or what you prefer. 

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Chia pudding på jordgubbe (en portion)

• 500 g jordgubbar
• 2 msk Agave nektar
• 4 msk Chia frön

Kör jordgubbarna i mixer tills du har en flytande vätska. Tillsätt agaven och chiafröna och mixa igen. Ställ i kylen för att låta fröna svälla helt. Jag låter de vila under natten, så har jag en härlig frukost till morgonen. Garnera med mer jordgubbar och hampa på toppen. Du kan också tillsätta olika super foods till puddingen för att göra den mer närigsrik, tex purple corn, acai bärpulver eller maca









Next recipe, is a Chia Banana pudding with a bit more super power to it. It requires a nut milk bag.




Banana Chia pudding

• 1 cup of coconut milk (process 1 cup shredded coconut with 2 cups of water, press through a nut milk bag).
• 1 banana
• 4 tbsp chia seeds
• 1 tbsp virgin coconut oil, hard but soft enough to scoop up with a spoon.
• 1 tbsp agave nectar or the sweetener of your choice
• 1/4 tsp real vanilla 
• 1/2 tsp mesquite 
Make the coconut milk and in a food processor, blend it with the rest of the ingredients until smooth. Let the pudding rest in the fridge over night to fully swell! 
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Chiapudding på banan

• 2 dl cocosmjölk (mixa 1.5 dl cocosflingor med 4 dl vatten, pressa blandningen genom en Nötmjölkspåse)

• 1 banan
• 4 msk Chiafrön
• 1 msk virgin Cocosolja, hård men mjuk nog att skopa upp med sked. 
• 1 msk Agave nektar
• 1/4 tsk äkta vanilj
• 1/2 tsk Mesquite-mjöl

Gör cocosmjölken direkt ner i en matberedare. Tillsätt övriga ingredienser och mixa tills slät. Släng i en näve kakao kross / nibs och låt vila i kylskåpet under natten. Vid servering, dekorera med skivade bananer plus mer nibs!



If you know anyone you think would like this, please share, or put it up on your facebook wall.

If you want more of my raw dessert recipes, check out my dessert eBook (in english and swedish) here: www.thedessertrevolution.com

Hugs, Karolina~

♥ ♥ 

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Thursday, June 2, 2011

Cheesecake Pops!

Hi there! I hope you are well and healthy! 


The other day I finally got my act together and made raw pops! And my what a treat... (said my Cake Testdriver Jakob). As I'm allergic to nuts, and need to exclude them from my diet for two whole years, I couldn't eat any of them, but I do taste the batches. But in two years from now, my body should have healed properly and I'm good to go for a nutty life again ;) This makes my job an extra challenge, coming up with raw desserts. Not to make them, but not to be able to take mouthfuls of them as much as I would want to. I've started to experiment with nut free raw desserts instead :) So I will post more of them later. I have a few goodies up my sleeve for you! 


These pops was made using the filling from my Rhubarb Cheesecake from the Dessert Revolution ebook. I made a whole batch of the filling and put it in a jar in the freezer for maybe 15 min. That made the cheesecake-filling easier to handle. I then rolled balls of them, inserted lollipop sticks in them and covered them in raw chocolate. 


See recipe and instructions further down!






Rhubarb Cheesecake Pops (makes about 25)

• One batch of the Rhubarb cheesecake-filling from my raw dessert ebook. (Skip the crust/base, just make the filling). Makes about 25 pops. 

1) Make the Rhubarb filling and put in the freezer.
2) Make the melted chocolate.
3) Prepare the pop-sticks.
4) Prepare the toppings.
5) Roll balls of the Rhubarb filling.
6) Insert the pop-sticks.
7) Coat with melted chocolate & Topping.
8) Set to harden. 

1) Make the Rhubarb filling and put in the freezer: 
Put the rhubarb batch in a container in the freezer for 15-20 min. This will make the batch firmer and easier to handle. While you wait for the batch to cool in the freezer, make the melted chocolate. 


2) Melted chocolate: 
There are many different raw chocolate recipes. This recipe has lots of cacao powder and is quite sweet. It reminds me of the chocolate coating on a magnum ice cream. You can use Mesquite or Maca to add an extra taste dimension. (See the recipe in Swedish further down!)

• 100 g shopped Cacao butter (3.5 oz)
• 0,5 cups + 1 tablespoon raw Cacao powder
• 5 tablespoons Agave nectar (or the sweetener of your choice)
• a little pinch of pink Himalayan salt
Make a water bath by boiling some water, put it aside and place a bowl on top, letting the hot steam heathen the bowl. Place the shopped cacao butter in the bowl and let it melt slowly. When all of the cacao butter-pieces have melted, add the cacao powder, agave and salt. Stir by hand to incorporate. You will get a runny chocolate at first, but it will slowly thicken as it cools down. Now be patient. Don't start to coat the pops yet, or you might end up with a transparent chocolate layer ;) 


3) Prepare the pop-sticks:
I used ordinary wooden barbeque sticks that I had, and cut off the sharp end and shortened it to the length of about 17 cm (7 inch). You can also find plastic lollipop sticks in different sizes and colors in bakery supply stores. Next step is the decoration. Skip it if you don't have the time or ribbons. I enjoy playing around with ribbons and colors, and I happened to have ribbons with the right size at home. Choose ribbons that are not too wide, otherwise you'll coat the whole stick with the ribbon, missing out of the stripe-effect. Use a piece of plastic tape to attach the end of the ribbon. Then hold the stick in one hand, turning it, and with the other hand you hold the ribbon. Depending on how hard you hold the ribbon, the more narrow or wide your stripe-effect will be. Though, all of this comes naturally when you give it a go. Play around. 



4) Prepare the toppings:
You can use any coating really... Try shredded coconut, chia / hemp seeds, goji crumbles, shopped nuts or cacao nibs. I used chia and hemp seeds and made goji crumbles in my coffee grinder. It becomes quite sticky, but oh so beautiful! 




5) Roll balls of the frozen Rhubarb filling:
Now take out the rhubarb batch from the freezer to form balls. Use a spoon and scoop up the batch and in your hands roll balls in the size of a smaller plum. Don't make it too big, as it will be harder to handle once you insert the lollipop stick. Place all the balls on a plate.


6) Insert the pop-sticks:
Start inserting the pop-sticks a little less than halfway. If this step takes a long time, you might want to put the pops in the freezer again, for a 5-10 min to let them firm up before you coat them with chocolate. The chances are that the pop will fall down from the stick into the chocolate. The cold pops will also make the hardening of the melted chocolate happen faster. If you can't lift your pops having the pop-sticks facing up, you can carefully lay them down. You can re-shape them again before you put the chocolate on. 
If you're planning on making these pops with kids, you can prepare the pops until step 6. So you involve them when the pops are ready to be coated! (the fun part). 

7) Coat with melted chocolate & Topping
When you have a thick chocolate resembling of cold agave nectar, it is time to coat the pops! Don't dip them. Hold them still and with a spoon, scoop the chocolate over the pop. You might find the pop rather loose, but don't panic. The chocolate will fortify the pop once it hardens. Let the chocolate cover a piece of the stick as well, this will further stabilize the pop. 



Before the chocolate is hard, take a pinch of the coating of your choice, whether it be chia or hemp seeds, shredded coconut, shopped nuts, cacao nibs or goji crumbles. Again, don't dip the pop, take a pinch of the topping and carefully rotate the pop while you put the topping on. 


8) Set to harden
When the chocolate have harden, the actual pop is rather sturdy. Set them to harden before eating! You can also freeze them for later.


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Raw Chokladrecept

• 100 g hackad Kakaosmör
• 1,5 dl raw Kakaopulver
• 0,5 dl Agave nektar
• en liten nypa rosa Himalayasalt
• 0,5 tsk Maca, Mesquite (om du vill)

Instruktioner: Gör ett vattenbad genom att koka upp vatten i en kastrull och sen ställa den åt sidan. Lägg en skål över kastrullen och häll i det hackade kakaosmöret. Låt det sakta smälta (glöm inte att njuuuta av doften!) När alla bitar av kakaosmöret är smält tillsätter du kakaopulvret, agave sirapen och saltet. Rör för hand tills allt blandat och blivit rinnande, härlig choklad. Låt den kylas ner tills den blivit tjock ungefär som sirap. Ta en sked och häll chokladen över klubban. Innan chokladen stelnat, ta en nypa av det strössel du vill ha på. Chia el. hampafrön, krossade kakao nibs, hackade nötter eller gojibär som du kört i mixern till smulor. Ställ dem att hårdna ett tag innan servering!




Would you like to have this photo hanging on your wall?
This photo is available as a print. It's yours for only 13 $ / (85 SEK) plus postage.
Email me if interested, I ship internationally. info[at]loveraw.se



I've started to do Giclée prints of my photos and mounting them on handmade papers with a beautiful rustic structure. The prints are high quality giclée prints on Hahnemühle watercolor paper. On the backside, there is a string for hanging.  


Size: The print is 14 x 19 cm (5.5 x 7.5 inch) The total size of the wall hanging including the handmade paper: 19 x 25 cm (7.5 x 10 inch). You can see more Raw Prints on therawdessertkitchen.se




Have a wonderful weekend!
See you soon! 


/Karolina


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