26 – Fig roll fusion

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Ingredients – Dry figs, oat, dates, all spice, vanilla and agave nectar

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Fig rolls or Figolu, as we commonly call them in France, are an old time favourite of mine. They remind me of my childhood and during one of my last trips to France I rediscovered them and wondered if I was the only person really liking them? Until a few weeks ago, when I was with a lovely person who surprised me by having a packet of fig rolls in his car! I then got inspired and decided to create a raw version. Fig roll lovers rock!

Here is how to make those fig rolls (using a standard coffee mug):

Makes about 10 little bites

For the crust

3/4 cup of oat

1/4 cup of muesli

3/4 cup of dates

1 tsp of all spice

For the filling

1 cup of dry figs (soaked in water for at least an hour)

1/2 tsp of vanilla

1 tsp of agave nectar

- To make the crust simply blend the oat and muesli together so that you obtain a dusty texture. Add the all spice and mix well. Then add the dates one by one while blending and until you obtain the right consistency.

- Spread the crust on top of cling film, cover it with another sheet of cling film and using a roller, roll it out until you have a rectangle which is about 15x10cm. Remove the cling film on the top.

- For the filling, simply squeeze the water out of the soaked figs then put them in the blender with the agave nectar and vanilla. Blend for about 2 minutes.

- Spread the filling on top of the crust, covering about a third of it. Then using the bottom sheet of cling film, roll the uncovered part of the crust on top of the filling (like a swiss roll).

- Cut the roll in little bites.

- Eat now or keep them in the freezer for a special weekend away.

- Et voilà!

 

 

25 – Key lime pie

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Ingredients – Oat, coconut flakes, dates, cashew nuts, avocado, coconut oil, agave nectar, lime

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After Halloween and with thanksgiving coming up, let’s stay in our American Pie theme with this Key Lime Pie. Lemon and lime are my favourite ingredients and to me the best dessert on hearth is a lemon tart but this key lime pie isn’t bad either. The avocado makes it creamy and if you want more of a kick add more lime zest and juice. I hope my friend Kaia enjoyed her key lime pies. As you can imagine, I can’t eat all my creations therefore she got two tartelettes for her and her man!

Here is how to make those key lime pie tartelettes (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1/3 cup oat

2/3 coconut flakes

1 cup of dates

For the creamy lime layer

1 ripe avocado

4 limes

1 cup of cashew nuts (soaked for at least one hour)

1/4 cup of melted coconut oil

1/4 agave nectar

- To make the crust simply blend the oat and coconut flakes together and add the dates one by one while the blender is on. I soaked the dates (without the stone) for about 15 minutes before so they had a creamier texture.

- Once you obtain a sticky mixture, just press it down your tartelette dishes and put them in the fridge while making your lime layer.

- To make the lime layer you only need to blend the cashew nuts (pre-soaked in water for at least one hour to make them soft. The longer they are soaked the best) for a few minutes, then add the avocado.  Once the mixture is creamy, add the lime juice, melted coconut oil and the agave nectar. Blend well until you have a creamy mixture. You can also add the zest of 2 limes to the mixture.

- Take the tartelette dishes out of the fridge and pour the lime mixture on top.

- Put them in the freezer for at least 1 hour.

- Take them out of the freezer 15 minutes before serving. You can add lime zest on top if you want.

- Et voilà!

 

 

24 – Pumpkin pie

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Ingredients – Walnuts, dates, raisins, almond milk, pumpkin, agave nectar, cinnamon & all spice

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To celebrate Halloween and the autumn weather, I made this pumpkin pie with the flesh of the pumpkin I carved. When I was a child we were not celebrating Halloween (I was brought up in France) and to be perfectly honest, I don’t really like Halloween and its celebrations. I don’t really fancy dressing up in scary and bloody outfits. I just try to get the best out of this celebration and time of the year….pumpkin pie and sweeties!

Here is how to make these pumpkin tartelettes (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1 cup of walnuts

1/3 cup of raisins

2/3 cup of dates

1/2 tsp of cinnamon

For the pumpkin layer

2 cups of pumpkin flesh (boiled)

2 tbsp of almond milk

4 tbsp of agave nectar

1 tsp of cinnamon

1/2 tsp of all spice

- To make the crust simply blend the walnuts and cinnamon together. Add the raisins and dates little by little. Once you obtain a sticky mixture, just press it down your tartelette dishes and put them in the fridge while making the pumpkin layer.

- To make the pumpkin layer you only need to blend the pumpkin (pre-boiled), then add the almond milk and the agave nectar. Blend well until you have a creamy mixture. Add the cinnamon and all spice (you can put more if you want your tartelettes full of spices)

- Take the tartelette dishes out of the fridge and pour the pumpkin mixture on top.

- Put them in the freezer for at least 1 hour.

- Take them out of the freezer 15 minutes before serving. You can add nuts or cinnamon on top if you want.

- Et voilà!

23 – Raw millionaire shortbread

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Ingredients – Oat, desiccated coconut flakes, cocoa powder, agave nectar, salt, coconut oil, dates & cashew nuts

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A few weeks ago I was invited to my friend Dave’s radio show to talk about my blog and about vegan and raw desserts. I wanted to bring something to the show for Dave to try and thought about making some very indulgent raw treats. What’s more indulgent than millionaire shortbread? This raw version is so creamy and delicious, I had to stop myself from eating the all lot before the show!

Here is how to make those millionaire shortbreads (using a standard coffee mug):

For the biscuit layer

2 cups of soaked dates

1 1/2 cup of oat

1/2 cup of desiccated coconut flakes

For the middle layer

2 cups of soaked cashew nuts

1 tsp of salt

1/2 cup of agave nectar

For the chocolate layer

1/2 cup of melted coconut oil

3 tsp of cocoa powder

- To make the bottom layer (biscuit layer) simply soak dates in water for around 15 minutes, drain them.

- Put the oat and coconut flakes in the blender then blend until well mixed. Add the dates one by one and blend until the mixture becomes sticky.

- Spread the mixture at the bottom of a tray (put baking paper first) and put in the freezer.

- To make the middle layer simply soak cashew nuts in water for at least 2 hours (the longer the best). Drain them and put them in a blender with the salt. Blend for a few minutes until the mixture becomes like butter. Add the agave nectar slowly while blending.

- Remove the tray from the freezer then spread the middle layer on top of the first layer. Put the tray back in the freezer.

- To make the top layer, simply melt the coconut oil. Let it cool completely then add the cocoa powder. Mix well.

- Remove the tray from the freezer and spread the chocolate on top of the first 2 mixtures.

- Put the tray back in the freezer for an hour.

- Remove the tray and cut the mixture in squares. Keep them in a sealed box in the fridge.

- Et voilà.

22 – Vegan Crepes

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Ingredients – Almond milk, ground flaxseed, vanilla, flour, raw sugar & salt

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In my last post I was celebrating Scotland with a very Scottish treat. This week I am celebrating my other country, France, with a very French treat. I was born in “la chandeleur” day which is the equivalent of pancake day in France. This is why for most of my birthdays my mum used to make a crepe cake which is basically huge amount of crepes stacked together….and with candles on top. I love crepes, from sweet to savoury ones.  The vegan version is surprisingly very good but the dough is a bit more sticky than a normal dough so make sure your crepe pan is very hot and well oiled before pouring the dough.

Here is how to make those vegan crepes:

300ml of almond milk

1 flaxseed egg

1 tbsp of vanilla essence

100g of flour

1 tbsp of sugar

1 pinch of salt

- To make the flaxseed egg put one tbsp of ground flaxseed in a mug. Add 3 tbsp of lukewarm water then leave for 2 minutes. After a couple of minutes mix well until you obtain a sticky mixture the consistency of an egg.

- Put the almond milk in a bowl

- Add the sifted flour, sugar and salt. Mix well then add the flaxseed egg.

- Finally add some vanilla essence.

- Leave the dough to set for at least an hour in your fridge.

- Using a crepe pan, make delicious crepes.

- Et voilà.

 

 

 

 

 

21 – Vegan Scones

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Ingredients – Gluten free flour, salt, raw sugar, almond milk, vegan butter & raisins (optional)

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The last few weeks have been pretty emotional in Scotland. This is why this week I thought I would do a very traditional Scottish treat, Scones! I remember my first scone. I bought it from a wee cake shop in Dumfries when I was 15. I didn’t have much money and I was hungry so I bought this weird little cake. I didn’t know what to expect and was really pleasantly surprised. My love story for scones started there. I then started making my own. I remember making all sort of scones with my friend Agathe years ago. Cheese, onions, raisins, peppers….we were putting anything and everything in our scones!

Here is how to make those vegan scones:

Makes 6 big scones

225g of self raising flour (I used gluten free flour)

40g of vegan butter

150ml of almond milk

2tbsps of raw sugar

Pinch of salt

- Pre-heat the oven at 220c

- Dust a baking sheet with flour

- Sift the flour into a bowl and rub in butter with finger tips until mixture looks like breadcrumbs

- Add a handful of raisins (optional)

- Stir in the sugar and salt. Carry on mixing then add the almond milk

- Knead mixture to a soft dough. Roll the dough out to approx 2 cm thick and cut out using shapes

- Put baking paper on tray, lightly dust with flour then put the scones on tray

- Bake for about 12 to 15 minutes

- Et voilà.

 

20 – Beetroot cups

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Ingredients – Raisins, walnuts, dates, all spice & beetroot

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This is just the same recipe more or less than my raw carrot cake recipe (number 2 recipe on the blog) but this time using beetroot. Beetroot is a great vegetable and goes well with raisin and spices. It also has a great color which makes good pictures. I know it may not seem that appetizing but it is really nice. Have a wee try!

Here is how to make those Beetroot cups (using a standard coffee mug):

1 cup of walnuts

1 cup of dates

1 big cooked beetroot

1 tsp of all spice

1/2 cup of raisins

- Grate the beetroot.

- Blend the walnuts with the all spice then add the dates.

- Remove from the blender and put the mixture in a bowl.

- Add the beetroot and raisins. Mix with your hands.

- Put paper cups in a cup tray then pour the mixture in the paper cups.

- Put the tray in the freezer for at least one hour.

- Once out of the freezer you can keep the cups for a week in your fridge.

-  Et voilà.

 

19 – Salted Caramel Heart

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Ingredients – Almonds, dates, sea salt, raw sugar, almond milk

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Those little heart bites are really lovely to look at and even better to eat! I love salted caramel or caramel au beurre salé as we call it in France. I am from Brittany and there we are serious about our beurre salé! I used fleur de sel from Noirmoutier a lovely island rich in minerals and full of salt marshes. Really lovely salt. But obviously you don’t have to be that serious with your salt and could use any sea salt really (preferable grounded coarse sea salt). The salted caramel can get pretty sticky and messy but that why it is so fun to bake with.

Here is how to make those little heart bites (using a standard coffee mug):

1 cup of almonds

1 cup of dates

3 tbsp of raw sugar

3 tbsp of almond milk

1 tbsp of sea salt

- To make the base just blend the almonds and dates together and then press the mixture at the bottom of a baking tray.

- Put the tray in the freezer for an hour then once out use a baking cutter to get the shape you want. I used a small heart cutter and cut quite a few hearts.

- To make the salted caramel, put the raw sugar in a pan then heat it up until brown. Add the almond milk  and use a wooden spoon to stir.

- Stir until the mixture becomes a bit sticky then remove from the heat and pour it on top of a wee heart. You can stack them up and put salted caramel between each heart like I did.

- Wait for the caramel to cool down before eating.

- Et voilà.

 

18 – Joshua’s Pumpkin granola

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Ingredients – Pumpkin seeds, sunflower seeds, raisins, pumpkin butter, agave nectar, ground flaxseed, cinnamon, dry banana, salt

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I had quite a lot of seeds at home and someone gave me this pumpkin butter so I thought I would come up with a healthy granola style recipe. I understand that pumpkin butter is not something you can find easily (you get it in Roots and Fruits in Glasgow) but it is not an essential part of the recipe. You could either do without or change it for peanut or almond butter for instance. I added dry banana chunks (it is a fresh banana chunk on the pictures because I forgot to keep a dry one for the photographs!) for a bit of crunchiness and sweetness. It works really well!

This recipe is for my now former colleagues and early supporters of this blog (Kasia, Josh, Martin, Erika, Ali, Jane, Euan, Lynsey, Sylvia and Kim) xx

Here is how to make those Pumpkin granola bars (using a standard coffee mug):

Makes around 10 to 15 squares

1/3 cup of pumpkin seeds

1/3 cup of sunflower seeds

1/3 cup of raisins

1/3 cup of agave nectar

2 tbsp of ground flaxseed

2 tbsp of pumpkin butter

1 tsp of cinnamon

Pinch of salt

- Put the pumpkin, sunflower seeds, raisins, ground flaxseed, salt and cinnamon in the blender. Blend for a minute.

- Add the agave nectar and pumpkin butter then blend until the mixture gets all sticky.

-  Put baking paper at the bottom of your baking tray then press the sticky mixture down. Try to keep it quite thick.

- If you want to add a bit of chocolate (it works really well with chocolate) then mix cocoa powder with melted coconut oil then brush the mixture on top of your pumpkin granola.

- Put the tray in the freezer for at least an hour. Once out the freezer, cup squares and keep them in the fridge.

- Et voilà.