Have you ever heard of raw brownies?

I'm so excited about raw food. I've been searching for raw recipes in the net and found this promising brownie recipe. I love brownies, and decided to try if the raw version could compete with the ordinary baked brownie. I changed the recipe a bit, added the cocoa nibs, I think it gives a nice crunchy feeling. If you like more brownies with a smooth texture, I recommend not putting cocoa nibs and mincing the almonds to a very fine pulver. 

So, today I made this new experimentation amongst raw food. I love all the ingredients, the result can't be anything else than utterly delicious. And I have to say these raw brownies really surprised me, because they were scrumptious, lovely and wonderful! They melted in your mouth and really were what you call exuberant, and the most important thig is they really tasted like brownies. And looked liked one's too, don't you think?

The recipe is very simple, it just takes a bit time to soak the almonds and mince them. Otherwise it's very easy and quick. And a feast to your mind and body...Mmmm! I think I'm going to try other raw desserts too, when I have time. 

 

Ingredients:

4 dl soaked, minced organic almonds

450g soft, pitted organic dates (medjool is the best!)

5 tbsp organic raw cocoa powder

4 tbsp organic raw cocoa nibs

1/2 tsp cinnamon (optional)

1-2 tbsp raw agave nectar (to taste)

lucuma and cocoa powder, to sprinkle over

1. Put the dates into a blender, mince them with a little bit of water into a fluid paste. Put them into a big bowl, add the minced almonds and rest of the ingredients. Mix well. 

2. Put into square baking dish, sprinkle over some lucuma powder and cocoa powder. 

3. Place in the freezer at least for an hour.  Cut into pieces and enjoy! You can serve it with for example berries or raw ice cream. D-E-L-I-C-I-O-U-S!

Banana bread with chocolate & hazelnut paste

I've been very busy the last two weeks, I haven't really had time for blogging. Today is the second day of my holiday. It's snowing very hard and I'm really thinking that if it doesn't stop soon we'll be drowning in the snow. And last two days the temperature has been minus 20 °C degrees - being outside is like wandering on the northern pole! The only reasonable thing to do is to stay inside and to bake this lovely, warming and melting in the mouth banana bread. It's a very healthy and good for you recipe (if you don't count the chocolate, but actually dark chocolate is healthy!), it includes a lot of healthy vegetable fats, and no sugar used, only natural sweeteners. I used various flours to make this bread packed with important vitamins and minerals and of course fiber.

So when the weather gets cold and frigid, I advise you to bake this banana bread, enjoy it with a cup of hot tea and sit by the fireplace under a warm blanket - soon you'll forget all about the winter and it's wretchedness. And if you don't have a fireplace, you can always imagine.

Ingredients:

For the banana bread:

3 ripe bananas

125 g seedless dates

2 eggs

0,5 dl rape oil

0,5 dl soymilk

2 tsp baking powder

1/2 tsp himalaya rose salt

1/2 dl minced hazelnuts

1 dl quinoa flakes

1 dl soyflour

1 dl wholewheat flour

1 dl buckwheat flour

2 tbsp honey

For the chocolate & hazelnut paste:

3 dl minced hazelnuts

1 dl melted dark chocolate

dollop of rape oil, to make this paste fluid

1. Heat oven into 200°C degrees. Boil some water, soak the dates for 5 mins to soften them a bit. Chop the softened dates into tiny bits.

2. Beat the eggs into a foam. Add the dates, add oil. Mash two of the bananas.

3. Mix together all the dry ingredients. Combine the dry ingredients with the egg-mixture and the mashed bananas, add soymilk.

4. Fold a long shaped bread mould with parchment paper, pour the batter on it. Cut the third banana into slices, put into a line on top of the batter. Spread honey over.

5. Bake in the oven for 20-30 minutes, try with a stick if it's ready. Remove from the oven.

6. Mix together the minced hazelnuts and the melted chocolate, add oil to make a smooth paste.

7. Serve the banana bread with the chocolate & hazelnut paste.

My first "green" smoothie and toasts with dates & tahini

There has been a lot of talk about superfoods and raw food. I think it's very interesting and I'm eager to try - although it's difficult to start suddenly eating only raw food. But I think I'm going to try even some of it, because it's very good for your health. This morning I spent time in the internet looking for information about all kinds of superfoods etc. and found that these so called green smoothies are very important in rawfood ans superfood eaters nutrition. So I decided to make my first green smoothie (which isn't very green, because I used blueberries and blackcurrants and they coloured the smoothie).

I have to say that it really surprised me, I though that smoothie which includes salad and herbs tastes terrible, but this was actually so good that I could have drank the whole thing! So I'm definitely going to make these green smoothies again, maybe it could become a daily habit...

And the toasts I had to post beause I think it's a very delicious combination (it might sound funny). I really love it and with the smoothie these toasts make a lovely breakfast, light lunch or a little meal in the evening...It's all vegan, full of important vitamins and vegetable fats and everything else. After drinking it I feel very energetic and vibrant.

A nice thing about these smoothies is that you can combine all kinds of ingredients : different greens (herbs, salads), fruits and berries. Anything you want, just follow your taste!

Ingredients for the smoothie:

3 dl frozen blackberries

1 dl frozen blackcurrants

2 large handfus of fresh parsley

2 handfuls rucola

1 kiwi fruit

1 ripe banana

water

1. Put the all ingredients into a blender, chop the bananas and kiwi to smaller pieces and add enough water to make the mixture fluid.

2. Pout into glasses and decorate with fresh parsley.

Ingredients for one date & tahini toast:

1 wholewheat toast (I used Finnish Linkosuo Tuhatjyvä with omega-3 and omega-6)

tahini paste (I used urtekram)

3 dates, sliced into halves

1. Put the toast in a toaster, spread tahini over and then put about three sliced dates on top. Enjoy! (It's so lovely...)

Date cupcakes for Christmas

I wanted to bake cupcakes suitable for Christmas, the only problem was to find a good recipe, and a recipe that seemed to be interesting. When I couldn't find one, I decided to make it myself. I love dates and we had a lot of them in the kitchen cupboard, that's why I finally made these lovely, lovely and addicting date cupcakes with créme fraîche glazing. The outcome was excellent. For the cupcake dough I used an ancient datecake recipe, a bit modified. The glaze I made up myself, and I'm quite proud of the whole combination, it was so wonderful. You know I've always thought that only chocolate can "take you to heaven", but these date cupcakes verify the fact that date can do that as well. I wish you enjoyable moments with these cupcakes (like I very much had) and be careful, you might get addicted!

Ingredients:

makes about 25

For the cupcake dough:

400g dates (remove the seeds or use seedless)

240 ml water

240 ml white sugar (you could add less, because the dates are so sweet)

240 ml white flour

2 eggs

200g salted butter

2 tsp baking powder

2 tsp vanilla extract

For the glaze:

200g créme fraîche

1 dl dates, chopped into very tiny chunks

5 dl powdered sugar

1/2 dl milk

1 tbsp lemon juice

25g melted butter

For the decoration:

25 sliced seedless dates

To make the dough:

1. Chop the dates with scissors into very tiny chunks (the smaller the chunks are the better the dough will become). Put the chopped dates into a big kettle with water and sugar. Boil the mixture to soften the dates, about 5-10 minutes. Take away from the heat. 

2. Cool down the mixture a bit, add the butter and then the eggs (first break them in a cup). Be careful not to add the eggs into a too hot mixture, because the egg whites might congeal). Mix well.

3. Mix the dry ingredients with each other and add them into the date mixture, mix well. 

4. Deal the dough into about 25 cups (it depends on the size of the cup, I had quite small cups). Leave some space for them for the rising, fill about 3/4 of the cups. 

5. Bake in the 200°C oven for 10-15 minutes, or until ready. Cool down before adding the glaze on top. 

To make the glaze:

1. Mix the créme fraîche, tiny date chunks, milk, lemon juice, melted butter and powdered sugar together in a bowl, mix well to create a smooth glaze. With spoon, put about two spoonfuls on top of the cupcakes. 

2. Then decorate with sliced dates. Enjoy! And remember to store them in the fridge.