Tag Archives: gluten-free

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We’ve been trying to eat a bit healthier lately. No industrial sugar or wheat flour which means less candy and other crap. Unfortunately it’s Christmas season and my grandma decided to send a huge package of German Christmas candy! At the moment it is sitting in the cupboard tempting me but I think I’d rather start the day with a chia pudding and some fresh mango. Also a sourdough rye bread is enjoying the radiator wrapped in a warm cloth for the next two hours before it will be baked. I have been making all of our breads (all sourdough) recently from rye or spelt flour and they are way better than most bought ones.

Other times when we feel like something sweet, I usually make some raw treats like raw protein bars or raw cake. And I have to say it does make me feel way better. I have more energy and whenever I actually ate some “normal” store bought candy I immediately craved for more and it left my body feeling kinda bleugh the next day which I don’t experience with self made foods. This still won’t mean I’ll be eating only raw from now on or completely healthy. I think it is perfectly fine to enjoy some of the Christmas candy once in a while or to make a normal cake with white flour but I’d like to make our own food as much as possible.

I have two more recipes coming up: one for raw protein bars and one for a layered cake with whipped coconut cream and chocolate mousse. I am also thinking about trying to make a raw nutella today.

Also some news: Two of our raw recipes have been selected to be featured in a free online book! Geoff and Robyn Randolph from The Pure Healthy Way have selected our Raw Goji- & Mulberry Cupcakes With Salted Chocolate Frosting and our Raw Chili Chocolate Cake to be part of it along other great recipes. The book is called The Pure Healthy Way To Enjoy Desserts and can be downloaded on their webpage. Many thanks to Robyn and Geoff!

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Chili Chocolate Cake

Raw Goji- & Mulberry Cupcakes With Salted Chocolate Frosting

Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the cupcakes (makes 4 pieces)

65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)

Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.

For the frosting

1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
sea salt

Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!

Stef

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

The Most Awesome Nettle Pesto

Last year Tiia had brought home a small bag of nettles and we decided to make pesto out of them. I have to say that I was a bit apprehensive at first since eating something that stings didn’t seem that appealing to me, but with some prep work nettles can be used in a lot of different dishes. The jar we had was gone in a week because it was so delicious! So this year I wanted to make a bigger batch.

If you want to pick some nettles take some thick rubber gloves with you, a pair of scissors and a plastic bag or basket. The best time to pick them is in spring when the plants are still small. If you go in the summertime and the nettles have grown more, just cut the upper 5-10 cm off. Shake them a bit to get rid of bugs. It doesn’t matter if the leaves a bit dirty, the nettles will be washed and boiled later.

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Depending on where you live you might come across the plant below. The white deadnettle (germ. weiße Taubnessel, finn. valkopeippi) looks similar to common nettles but doesn’t sting and despite the looks and name isn’t related to nettles.  I heard they can also be used in salads or cooked but I don’t have any personal experience with them and they aren’t used in this recipe.

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If you have picked a sufficient amount of the nettles you should wash them at home immediately with lots of cold water. I washed them four times to make sure all dirt and bugs were gone.

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Bring some water to boil at the same time and boil batch after batch for a few minutes before letting the excess water drip out in a big colander. After they’ve cooled down you can use a salad spinner to get rid of the remaining water.

Don’t pour away the water you boiled the nettles in! Cooled down it will make a great fertilizer for your plants.

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Now the nettles are ready to be made into pesto. You can experiment with how much oil and parmesan you like. I found the pesto quite delicious when it’s not dripping with oil and doesn’t have too much parmesan. I picked around a kilo of nettles and it made a bit less than 2 l of pesto. Some will be stored in jars in the fridge or given away as a gift. I also froze a bit of the pesto for later.

Here is the recipe for a smaller amount:

Ingredients

250 g nettles (weigh the pre-washed nettles)
25 g parmesan (or nutritional yeast if you want a vegan pesto)
20 g sunflower seeds (or cashews)
100 ml extra virgin olive oil
2 garlic cloves depending on size
sea salt
freshly ground pepper

Roast the sunflower seeds in a pan without oil until they are lightly coloured and grate the parmesan. Blend the nettles with the garlic and the seeds in a food processor by pouring in olive oil carefully. When everything is really smooth, add the cheese (or yeast flakes) and some salt and pepper. Taste the pesto and add more spices, garlic or oil if needed. If you want a vegan pesto but don’t want to use nutritional yeast I recommend using cashews in the recipe (increase the amount). They give a cheesier flavour to the pesto.

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Store the pesto in jars in the fridge. Make sure it’s always covered with a bit of olive oil to keep it from getting mouldy and always use a clean spoon or knife. This way it will be kept fresh for several weeks. Enjoy with pasta, as a dip or on bread!

Stef

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Raw Chocolate Goji Cake

As you might already have noticed, my new obsession is raw cakes. They are just so easy to make! You can make the recipe up as you go and basically nothing can go wrong. If it tastes good while you make it, it can only get better after a bit of rest in the fridge.

This time I wanted to make a cake with a bigger and more crumbly crust and a smaller top layer.

Cake Crust

100 g pitted dates
50 g almonds
50 g hazelnuts
1 tsp raw honey or agave nectar for a vegan version
20 g goji berries, chopped

Because the crust should be a bit more crumbly this time, start with the dates. Put them in the food processor and blend until they are a paste. Then add the almonds, hazelnuts and the honey or agave nectar and process until everything starts sticking together but is still a bit coarse. Blend the chopped goji berries in.

Pour everything into a cake ring and squeeze the dough carefully down so the crust will stick together. Don’t press too hard because this cake should have a more crumbly texture!

2women2cats: Raw Vegan Chocolate Gojiberry Cake
Put the cake in the fridge and start preparing the top layer.

Filling

3 small avocados (I had mini avocados, so you might only need 2 normal sized ones)
1/2 banana
5 tbsp raw cacao powder
4 tsp raw honey or agave nectar
2 tsp raw coconut oil
sea salt

a few goji berries

Blend everything in the food processor until smooth and add a bit of sea salt to take the bitterness out of the cacao powder. It should have a mousse type of texture. Pour everything on top of the crust and spread evenly.

2women2cats: Raw Vegan Chocolate Gojiberry Cake

2women2cats: Raw Vegan Chocolate Gojiberry Cake

Decorate with goji berries and keep in the fridge until serving. Enjoy!

Stef

2women2cats: Raw Vegan Chocolate Gojiberry Cake

2women2cats: Raw Vegan Chocolate Gojiberry Cake

Raw Blueberry Cardamom Cakes

It is time for a new raw cake recipe. The other day we had way too many ripe avocados, so I decided to make two small raw cakes with blueberries. If you want to know a bit more about raw food you should also take a look at my raw chili chocolate cake recipe.

Cake bottom

50 g almonds
50 g pitted dates
2 tbsp raw cacao powder
1 tsp raw honey or agave nectar if you want a vegan cake

Blend everything in a food processor until it becomes sticky and paste like.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

When the dough starts sticking to the wall, push it down with a spoon or spatula and mix a bit longer. This should take a few minutes.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Once the dough stays together by itself, you can press it into a baking tin of your choice. I used two small cake rings, each around 8 cm ∅. Put it in the fridge and start preparing the filling.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

Filling

2 ripe avocados
60 g frozen blueberries (of course fresh ones would be nicer)
3 pitted dates
2 tbsp raw cacao butter
raw honey or agave nectar depending on the sweetness of the blueberries
cardamom

If you use frozen blueberries rinse them under warm water and strain them. Otherwise the filling would be too moist.

Blend everything in the food processor until smooth and add honey or agave nectar if the mixture is not sweet enough. Put a little cardamom in, it will give the cake a nice taste. The filling should have a mousse like texture in the end.

Divide the filling equally and spread onto your cake bottoms. Put them back in the fridge.

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

For the topping I wanted to create a thin white chocolate layer and experimented with cacao butter.

White chocolate layer

2 1/2 tbsp raw cacao butter
1/2 vanilla pod
raw honey or agave nectar
raw cacao nibs for decoration

Melt the cacao butter in a small bowl in warm water. Be careful not to let it get too warm because otherwise it won’t be raw anymore. Cut the vanilla pod and scrape it out with a knife. Add to the melted butter with some honey or agave sirup until it’s sweet enough. Let it cool down a bit before you pour it over the cake.

It used two different techniques for the topping as you can see in the picture. With the right cake, I poured half of the chocolate on top, whereas for the left one I whisked the cooled down chocolate with a small spoon until it became firm. I then spread it on top of the cake. I like this version more because it gives the cake a more rustic look. You have to make sure that you don’t whisk the chocolate too much: it will become to hard otherwise. In that case you can slowly heat it up again until it’s soft enough.

Sprinkle with cacao nibs and put the cakes back in the fridge until serving. Enjoy!

Stef

2women2cats: Raw & Vegan Blueberry Cardamom Cakes

2women2cats: Raw & Vegan Blueberry Cardamom Cakes