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

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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dried fruit confectionery

If you think confectionery is something you can enjoy only occasionally then I am the bearer of good news. This lovely treat is packed with healthy ingredients so you can enjoy it every day without the feeling of guilt. I found the recipe in a Danish magazine called Bolig in 2008 and it became an instant favourite. I have not changed anything except that I use organic ingredients. Organic apricots, the brown ugly ones, are unsulphured but the orange, good-looking ones are not, so I recommend using organic. These are real treats with coffee and they are ideal for the snack box.

DRIED FRUIT CONFECTIONERY

INGREDIENTS

• 100 g dried organic apricots
• 100 g pitted dates
• 100 g desiccated coconut (I use coarse rather than fine)
• ½ teaspoon organic vanilla sugar or vanilla extract
• 25 g cocoa powder, organic/fair-trade
• 2-3 tablespoons coconut oil (I use 2 tbsp - if solid, place the jar in a bowl of hot water before use)
• desiccated coconut or cocoa powder for coating

METHOD

1. Soak the apricots and dates in water for 30 minutes
2. Drain the fruits and place in a food processor along with the desiccated coconut and blend for about 30 seconds
3. Add the rest of the ingredients and mix well in the food processor
4. Take a small portion of the mixture, mould it into small balls and roll them in desiccated coconut or cocoa powder
5. Keep refrigerated in an airtight container and serve straight from the fridge

VARIATIONS

• I have made these with 50 g almonds and 50 g desiccated coconut. I soaked the almonds with the fruits and then I added 2 walnuts in the food processor. The confectionery tasted really good. Some of it I rolled in desiccated coconut and some I did not coat.
• Sometimes I skip rolling the confectionery in desiccated coconut/cocoa powder. Instead I melt organic chocolate (in a bowl over low heat) and dip the confectionery into the chocolate, either completely or partially. I let it sit on parchment paper before refrigerating.