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

Meringue tops (chocolate)

© Lisa Stefan | Books & Latte

Please find the meringue tops (with chocolate and chocolate sauce) recipe on my blog Books & Latte (follow the link).

Rhubarb and strawberry crumble

© Lisa Stefan | Books & Latte

Please find the rhubarb and strawberry crumble recipe on my blog Books & Latte (follow the link).

apple cake

The sight of an apple cake slice on a plate with whipped cream can do wonders, wouldn't you agree? Last year I made this recipe for my husband who loves apple cakes – not pies, he wants cakes. This is one of the recipes that came instantly, the first try was a hit and I promised hubby not to change a thing. If he were allowed to choose I would never have to bake anything else. However, just to get other people’s reaction, not as apple-cake biased as hubby, I have made this one for guests that are used to cakes with plenty of white sugar and butter and I have got nothing but praise. The list of ingredients is simple, the cake is easy to make, and the scent from the oven is heavenly. Just one reminder: Do not forget to sprinkle the cinnamon sugar over the apple slices! I cannot tell you how often I have been close to forgetting it ... or have forgotten it completely.

APPLE CAKE

INGREDIENTS

• 100 g raw cane sugar (½ cup)
• 2 tablespoons pure maple syrup or agave nectar
• 2 eggs
• 2½-3 tablespoons coconut oil
• 130 g spelt four (1 cup)
• 2 teaspoons baking powder, gluten-free (1 tsp if using regular)
• 2 red apples, preferably organic
• cinnamon sugar (raw cane sugar + cinnamon), as little or as much as you like

METHOD

1. In a medium bowl, mix the raw cane sugar, agave, eggs and coconut oil using a whisk or a fork (if the oil is solid, place the jar in a bowl of hot water before use)
2. Mix the spelt flour and gluten-free baking powder in a separate bowl and add to the other blend with a spatula
3. Slice the apples with an apple slicer, peel off the skin and cut each slice into three, lengthwise
4. Line a spring form cake tin (20-24 cm/8-9.4 inches) with baking parchment or coat a pie dish with a small amount of coconut oil
5. Use a spatula to spread less than half of the batter into the bottom of the cake tin/pie dish. If the batter is stiff you can dip the spatula into a bowl of hot water
6. Arrange the apple slices in a circle over the bottom, allowing the slices to overlap (the smaller the cake tin/pie dish the more tightly they will overlap) and make sure you have some slices left to put in the centre
7. Sprinkle cinnamon sugar over the apple slices (in my home we do not think much about the ratio when making cinnamon sugar but I read somewhere that 1 tablespoon raw cane sugar to 1 teaspoon cinnamon makes a good blend when used for baking). You can also sprinkle cinnamon only
   
8. Spread the rest of the batter over the apple slices, being careful not to displace them. Remember to dip the spatula in hot water if the batter is stiff. The stiffness of the batter depends on the size of the eggs you use and/or the humidity in the kitchen. Sometimes I do not have to use a spatula to spread the batter; pouring it gently from the bowl over the slices seems to be enough. But I always use a spatula to scrape the rest from the bowl
9. Place in the oven and allow to bake for 40-55 minutes at 150°C/300°F/gas mark 2 until golden (I use a fan-assisted oven for this one - bake at 160-170°C if not using fan-assisted). The smaller the cake tin/pie dish, the longer the baking time - stick a fork into the middle to see if the cake is ready
10. Serve warm with whipped cream or ice cream

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

french chocolate cake

This is my first recipe; the first cake I made healthier. French chocolate cakes are my absolute favourite but for my taste the common recipes include way too much sugar, butter, and even chocolate. It has been some time since I changed my baking habits, e.g. I replace butter with coconut oil, and I use much less, and I always decrease the fat and sugar content in recipes. I think it was early in 2008 that I decided to experiment with a healthier version of a French chocolate cake. After many experiments, my friend (Cafe)Sigrun helped me to complete the recipe. She was the one who suggested the cashew butter and I'm so grateful because it's perfect for this cake. I have got quite many praises for the cake, which encourages me to continue on this path (I have created another French chocolate cake recipe that doesn't contain nuts and I'll share it later).

FRENCH CHOCOLATE CAKE

INGREDIENTS

• 10 pitted dates
• 50 g cashew nuts (100 ml)
• 4 tablespoons cashew nuts + 4 tbsp coconut oil (to make cashew butter) OR 2 tablespoons organic cashew butter + 4 tablespoons coconut oil OR 6 tablespoons coconut oil (if the oil is solid, place the jar in a bowl of hot water before use)***
• 140-175 g fine raw cane sugar, organic
• 1 egg, free-range or organic
• 1 egg white
• 65 g spelt flour (½ cup)
• 4 tablespoons cocoa powder, organic/fair-trade
• 1 teaspoon baking powder, gluten free (½ tsp if using regular)
• 1 teaspoon vanilla extract or organic vanilla sugar
• ¼ teaspoon fine sea salt
• a few chopped walnuts (optional)
• luxury edition: 20-25 g organic dark chocolate

*** You can also use 4 tbsp coconut oil and 2 tbsp organic peanut butter.

METHOD

1. Soak the dates and 50 g cashew nuts in water for 30 minutes
2. If you want to make the cake with home-made cashew butter, place the 4 tbsp cashew nuts in a food processor and mix for one minute or longer, until they become very finely ground and slightly oily in texture. Add the 4 tbsp coconut oil, one tablespoon at a time, and mix for 30 seconds or so. Set aside. If you use store bought organic cashew butter with coconut oil or 6 tbsp coconut oil only, you simply skip this step
3. Chop the walnuts and chocolate (if used) in the food processor. Set aside
4. Drain the dates and cashew nuts, place in the food processor and mix for 30 seconds. Scrape the sides of the bowl and continue blending for 5-10 seconds or until the mixture is smooth. (You can also mix the walnut and chocolate with the dates and cashew nuts.)
5. In a medium bowl, mix the raw cane sugar, egg, egg white, vanilla essence, and the cashew nut paste you just made (or 6 tbsp coconut oil), using a whisk or a fork
6. In another bowl, sift together the spelt flour, baking powder, salt and cocoa powder. Use a rubber spatula to mix it slowly with the wet ingredients
7. Add the walnuts, chocolate (if used), and the mixed dates and cashew nuts to the batter, fold 2-3 times
8. Line a small spring form cake tin, no larger than 23 cm (9 inch), with baking parchment and pour the batter into it
9. Place in the oven and allow to bake for 12-15 minutes at 180°C/350°F/gas 4. It’s very important not to bake the cake longer or it will become dry
10. Remove from the oven and allow to cool slightly. The cake will be very moist, almost runny in the middle. Serve with whipped cream and even some berries

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chocolate tray bake

I have to be honest, choosing the first recipe for kitchen & aroma was a thinker (first impression, you know). There are simply too many recipes to choose from. When discussing this with my foodie friend, CafeSigrun, we agreed that it had to be something simple and definitely have the word chocolate in it. So, we agreed on my chocolate tray bake. It's simple and it's easy to prepare, and the most important thing: it's delicious! The photo of the frosting may also be familiar to some as it has been on the Facebook and Twitter profiles. I like making my own recipes and sometimes, as with this one, the first try is a hit. My daughter Maria asked me so kindly to make a chocolate cake with no almonds, nuts, or dates (common ingredients in healthy cake recipes) and it seems as if I delivered 100%. I hope you like it as much as we and our friends do. The recipe contains no butter and there is only one tablespoon of coconut oil in the base. The cake is rather small but in my opinion chocolate tray bakes are very filling; I at least can never eat much of them.

CHOCOLATE TRAY BAKE, BASE

INGREDIENTS

• 100 g raw cane sugar (½ cup)
• 1 large egg, free-range or organic
• 1½ tablespoons pure maple syrup or agave syrup
• optional: 1 tablespoon coffee, hot or cold (I use a rather strong brew)
• 1 teaspoon vanilla extract (from a health food store)
• 1 tablespoons coconut oil (if solid, place the jar in a bowl of hot water before use)
• 130 g spelt flour (1 cup)
• 3-3½ tablespoons cocoa powder, organic/fair-trade
• 2 teaspoon baking powder, gluten free (1 tsp if using regular)
• ½ teaspoon fine sea salt
• 5 tablespoons (75 ml) plain or Greek yoghurt
• 4-5 tablespoons (60-75 ml) lukewarm water
• desiccated coconut for decoration

METHOD

1. In a large bowl, mix together the sugar, egg, agave syrup, coffee, vanilla essence and coconut oil thoroughly with a whisk, and then add the yoghurt
2. In a medium bowl, sift the spelt flour, cocoa powder, baking powder and salt, and pour into the wet mixture. Mix the water in, one tablespoon at a time. Do not stir, just use the spatula to gently fold the dry ingredients in until there is no flour remaining at the bottom
3. Line a 25 cm/10 in square baking tray with baking parchment, pour the batter into it and use a spatula to even it out (the height of the baking tray should be about 5 cm/2 in)
4. Place in the oven and allow to bake for 24-28 minutes at 170-175°C/325°C/gas mark 3. Make the frosting while the cake is in the oven
5. Allow to cool in the baking tray on a wire rack for at least 30 minutes before adding the frosting, then sprinkle with desiccated coconut

…

CHOCOLATE FROSTING

This is an easy to make chocolate frosting that I especially put together for my chocolate tray bake. I recommend preparing the frosting while the tray bake is in the oven.

INGREDIENTS

• 3 tablespoons fine raw cane sugar
• 4 tablespoons cocoa powder
• 2 tablespoons coffee, hot or cold
• 1-2 tablespoons water
• ½ teaspoon vanilla extract or organic vanilla sugar
• 2½ teaspoons agave syrup or pure maple syrup
• ½ teaspoon coconut oil
• pinch of fine sea salt

METHOD

1. In a small bowl, mix the cocoa and sugar with a spoon
2. Add the vanilla essence, coffee and water and stir gently
3. Add the agave syrup and coconut oil, then the salt to taste. The texture of the frosting should be smooth and spreadable
4. Allow the frosting to remain in the bowl at room temperature for at least 30 minutes before covering the cake