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.
As I have promised in my last post, here is the recipe for the whipped shea butter. As it was already snowing outside, it was about time for some nourishing body butter against dry and itchy skin. Whipped shea butter is also supposed to be good for atopic rashes, dry hair and can also be used in the face. It is really easy to make and kind of reminded me of making a ganache. You melt oils together and whip them to a shiny, soft cream. And that is really all to it!
The base recipe is made up of 75% hard oils and 25% liquid oils. You can choose whatever oils you like or have at home like olive-, sunflower- or rapeseed oil. For the hard oils I used, besides shea, some coconut fat and my liquid oil of choice was macadamia. Any kind of ethereal oils can be added to that if you want a different smell and to preserve it longer some vitamin E. Don’t worry if you don’t want to buy E vitamin just for that. Since there is nothing but oil in it will stay good for a long time. If you use coldpressed oils you can make a completely raw body butter. Shea starts melting pretty quickly and together with the coconut I had it completely melted at 37°C.
My recipe contains 100 g of oils in total which makes around 140 ml of whipped shea butter. You can easily double the recipe if you want to give it away as a gift but beware not to make too much. Only really little is needed on the skin.
50 g shea butter
25 g coconut fat
25 g macadamia oil
a few drops of essential oil (I used honey oil)
Melt the shea and coconut together in a bowl in a hot water bath.
Let it cool down for around 20 minutes. After it has cooled down add the macadamia or oil of your choice, a few drops of the essential oil and 4 drops of the vitamin E. Let everything set in the fridge.
Once it has set you can start whipping the oils with a hand mixer. It will get white and shiny! Store the whipped shea butter in little tins or plastic jars.
If you want to prevent bacteria from getting into it, you can use a spatula or spoon for taking it out. It will immediately melt on your skin! The butter will stay whipped so you don’t need to store it in the fridge but I guess it depends on how warm it gets where you live.
Since I’ve never had raw cookies, although I have seen some in the cafés, I thought it would be great to try that next. These were really easy to make and don’t need that many ingredients. For the chocolate chips you can of course buy ready made raw ones or just plain chocolate chips if you’re not a raw foodist. I decided to make some myself because I wanted to keep the recipe raw. I have to say that I definitely need to work on those. They are more like flat chocolate circles than chocolate chips but tasted great.
Start out with making the chocolate chips if you don’t want to buy any. Otherwise you can skip this step. This recipe makes around 6-7 cookies.
For the chocolate chips
1 ½ tbsp raw cacao butter
1 ½ tbsp raw cacao powder
1 ½ tsp coconut blossom syrup or other sweetener
Carefully melt the cacao butter making sure that it doesn’t get hotter than 40-45°C. Mix in the cacao powder and sweetener. Spice with a bit of sea salt against the bitterness. I like my chocolate quite salty. Let it cool down a bit before piping chocolate drops on a piece of parchment paper. Let them set in the fridge and prepare the cookie dough.
For the dough
½ cup almonds
½ cup oats
2 tsp coconut blossom syrup
1 ½ tbsp coconut oil
In a food processor first grind the almonds to flour, then the oats.
Mix everything together with a bit of salt in a bowl forming a dough. Depending on what size cookies you like seperate the batter. Then roll each piece into a ball and flatten it afterwards. You can then add the chocolate chips or first make the cookies and put them on top later. I went with the second option because I made the cookies first and the chocolate wasn’t firm enough yet.
You can eat them right away at room temperature or let them set in the fridge for a bit. If you have chocolate chips left over store them in an airtight container for next time or melt the chocolate and spread it out on a parchment paper sprinkling it with dried berries. Enjoy!
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.
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.
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
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.
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.
Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!
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.
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!
Put the cake in the fridge and start preparing the top layer.
3 small avocados (I had mini avocados, so you might only need 2 normal sized ones)
5 tbsp raw cacao powder
4 tsp raw honey or agave nectar
2 tsp raw coconut oil
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.
Decorate with goji berries and keep in the fridge until serving. Enjoy!