Spiced blueberry cobbler by Ani Phyo

I have never posted frequently on this blog, maybe every 4-6 weeks, but I have been silent since January, which is the longest I have been absent. Last November we moved from Luxembourg to the UK and the oven in our new home wasn't quite agreeing with me. I had to adjust all baking temperatures and baking times for my recipes and found myself reluctant to experiment with recipes until I had tried another UK kitchen; another oven. Then we moved within the UK and now I have two wonderful ovens and I don't have to adjust anything. Well, I was quite busy unpacking but at some point I will start sharing more recipes. It's the blueberry season so let's start with this dessert by Ani Phyo, from her book Ani's Raw Food Desserts. I don't have many books on the raw cuisine but this one is definitely one of my favourites. All you need to make this one is a food processor.

SPICED BLUEBERRY COBBLER

INGREDIENTS

CRUST

• 1 cup (250 ml) dry almonds
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 cup pitted (semi-soft Medjool) dates

FILLING

• 4 cups blueberries
• optional: ¼ cup agave syrup

METHOD

1. Start with the crust: If you don't have Medjool dates, soak regular ones in water for 30 minutes
2. Combine the almonds, nutmeg, cinnamon, and salt in a food processor. Pulse into coarse pieces
3. Add the Medjool dates (drain the water if using regular dates) and process until mixed well
4. Sprinkle half of the crust into the bottom of a loaf pan or a pie dish
5. To make the filling: Combine the blueberries and agave syrup (if using) in a mixing bowl and toss to mix well
6. Scoop the blueberries into the loaf pan. Top with the remaining crust, press gently and serve
7. To serve the cobbler parfait-style in a glass: Start with about ½ cup of cobbler in the bottom of a glass. Add a scoop of you favourite ice cream and top with another ¼ to ½ cup cobbler
8. I store the dessert in the fridge until I serve it with whipped cream, organic or home-made ice cream, or Greek yoghurt

pecan pie

The musician Sting performed Elton John's song Come Down In Time on some CD and said he wished he had written it himself. I feel the same way about this pecan pie recipe made by my friend (Cafe)Sigrun – probably under a spell! This is one of my all time favourite cakes/pies and the beauty of it is that it doesn't need baking; the only thing you need is a food processor. The chocolate and cashew filling is so good that I have no words for it. Okay, I'll admit it, I usually lick the bowl when I'm done making the filling! I have seen people eating this pie and licking their plate without feeling embarrassed. I've seen people, who almost hate everything healthy, going nuts over this pie and not believing they're eating something that's actually good for them. I think I've said enough, let's just make the pie NOW!

PECAN PIE

INGREDIENTS

CRUST

• 100 g pecan nuts
• 50 g almonds
• 90 g pitted dates

FILLING

• 100g cashew nuts
• 2 tablespoons coconut oil
• 1 large banana
• 4 tablespoons agave nectar or pure maple syrup
• 30 g cocoa powder
• 1 teaspoon vanilla extract
• pinch of sea salt
• 25-50 ml soya milk
• 1 tablespoon cacao nibs (optional)

METHOD

CRUST

1. Soak the dates in water for 20 minutes
2. Place the almonds in a food processor and mix for a few seconds until coarse. Add the pecans and mix for a few seconds
3. Drain the dates and add them to the food processor. Continue blending until the mixture is coarse but sticks together when pinched with your fingers
4. Cover the base of a 21 cm (8.3 inches) spring form cake tin with cling film or baking parchment. If you are not going to serve the cake on a cake stand/cake plate you can simply use a pie dish without cling film or baking parchment
5. Press the crust into the bottom of the cake tin and let it reach about two third up the side. Place in the fridge

FILLING

1. Place the cashew nuts in the food processor and blend for about 2 minutes. Scrape the sides of the bowl and continue blending for 1 minute. Add the coconut oil while the food processor is running and continue blending for about 1 minute or until the texture resembles peanut butter (the length of time depends on how good your food processor is)
2. Break the banana into 3-4 pieces and add it to the food processor with the agave syrup, cocoa powder, vanilla extract and salt. Blend for a few seconds and then add 25 ml of soya milk. Scrape the insides of the bowl and continue blending until you have a smooth texture. Add more soya milk if the filling is too thick
3. Remove the crust from the fridge and pour the filling into the crust. Spread evenly with a spatula and place in the fridge for 2-3 hours
4. Sprinkle the cacao nibs on top if you use them
5. Remove the pie carefully from the cake tin and place it it on a cake stand/cake plate
6. Serve slightly chilled with whipped cream