Sticky date and walnut pudding

It’s been a great start to 2015! Can’t believe January has come and gone already though. Feels like it was only yesterday I was celebrating Christmas on the Gold Coast with my family. I am well and truly back into the … Continue reading

Raw gingerbread tart

Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.

I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…

Base ingredients

I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.

Pressed into the tart pan

As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.

Roasting the walnuts

I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.

Cinnamon and maple syrup flavoured

I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.

Keep moving them…

It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.

Morning tea is served

This raw tart will keep in the freezer in a sealed container for up to two weeks.

Raw gingerbread tart

Serves 16

Ingredients:

Base
  • 1 cup walnuts
  • 1 cup almonds
  • 4 fresh medjool dates, pitted
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1 TBSP coconut oil
Filling
  • 2 cups cashews
  • 1 1/2 cups almond milk
  • 2 TBSP ginger, spice
  • 3 tsp cinnamon
  • 2 tsp nutmeg
  • 3 TBSP 100% pure maple syrup
Maple walnuts
  • 1 cup walnuts
  • 1/4 cup 100% pure maple syrup
  • 1/2 TBSP cinnamon

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate with crushed maple walnuts, cut into 16 slices and serve. Enjoy!
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.
  • If there are maple walnuts left over, enjoy them as a sweet snack!

Are there certain flavours that signify Christmas to you?

Raw festive fruit tart

Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.

It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.

The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!

I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.

Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.

Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.

Emma Lauren Food Raw Festive Fruit Tart

As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.

The tart can be stored it in a sealed container in the freezer for up to two weeks.

Raw festive fruit tart

Serves 16

Ingredients:

Base

  • 2 cups almonds
  • 10 fresh medjool dates, pitted
  • 2 TBSP chia seeds
  • 3 TBSP coconut oil
  • 1 TBSP water
Filling
  • 1 cup cashews
  • 1 cup macadamias
  • 3 TBSP 100% pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 cup almond milk
Decorations
  • 1 mango, sliced
  • 14 strawberries, washed and halved
  • Or whatever fruit takes your fancy
Method:
  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.

Festive table decoration

As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.

I hope you are all prepared for your Christmas celebrations!

Vegan coffee walnut cake with caramel glaze

A family friend came over yesterday for morning tea so I made sure I had a freshly baked cake in the oven. Throughout the apartment my two favourite smells filled the air: coffee and freshly baked goods – but combined!

Coffee and walnuts are a great combination as to me they are both rustic in flavour. This cake went down a treat, especially when it was served with a cup of coffee!

Perfectly line a cake tin

Here is a little tip to line a round cake tin perfectly every time:

  1. Take a sheet of baking paper and fold it in half, then half again and half again until it resembles the above photo.
  2. Place the pointy end in the middle of the cake tin then cut the other end on a curve to match the edge of the round tin.
  3. Unfold your baking paper and it should resemble the below photo. TA-DA!

Perfectly lined

I always lightly oil the bottom and sides of my cake tin to ensure the cake comes out easily.

Ready to be baked

The buckwheat flour is very earthy in flavour and looks very dense yet it is surprisingly light in texture and doesn’t leave you feeling heavy afterwards.

Decadent caramel glaze

This glaze really sets off the coffee flavour in the cake and dresses the cake!

Decorated for serving

This cake will keep in the fridge for up to four days in a sealed container.

Vegan coffee walnut cake with caramel glaze

Makes 1 cake

Ingredients:

  • 2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 cup walnuts, chopped, extra for decoration
  • 1 cup almond milk
  • 1/2 cup brewed coffee*
  • 2 TBSP coconut oil, melted and extra for greasing cake tin
  • 1 tsp pure vanilla extract
  • 4 TBSP 100% pure maple syrup
Caramel glaze
  • 4 TBSP almond butter
  • 2 TBSP 100% pure maple syrup
  • 1 tsp pure vanilla extract

Method:

  1. Preheat oven to 180C/350F and line and grease a cake tin.
  2. Mix buckwheat flour, baking powder and walnuts together.
  3. Add in almond milk, coffee, coconut oil, vanilla extract and maple syrup then mix until well combined.
  4. Spoon into prepared cake tin and bake for 30-35 minutes or until skewer comes out clean.
  5. For caramel glaze, mix all ingredients together.
  6. Spread glaze on top of cooked cake and garnish with walnuts.
  7. Cut into slices and enjoy!

Note: you can use instant coffee instead of brewed, make 1/2 cup by mixing hot water and the quantity of instant coffee depending on how strong you like it

A slice for morning tea

What do you like to serve for morning tea?

Raw fig raspberry pistachio cheesecake

When my sister visits she always requests pancakes and a cake of some variety. As I’ve been making a lot of chocolate desserts lately I thought I’d mix it up and keep it light by making a fruit cheesecake.

The flavours for this cheesecake were inspired by a fig, date and pistachio baked tart I used to make so this is my raw cheesecake version.

Base ingredients

I incorporated the dates and pistachios into the base as I wanted to leave the figs of the filling.

Cheesecake base

I love the flecks of green the pistachios lend this base. It turns what could be any other cheesecake base into something special and contrasts well with the pink from the raspberries.

Pouring the filling

I added raspberries to give the cheesecake a beautiful pink colour. I know this slightly veered away from my original flavour inspiration but I believe it enhances the flavour of the filling.

Ta-da! Ready for the freezer

Not only do the colours complement one another, the flavours do too. They are so fresh and fruity! This cheesecake melts in your mouth and takes your tastes buds on a journey!

Fresh and colourful!

The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.

Raw fig raspberry pistachio cheesecake

Serves 16

Ingredients:

Base
  • 1 cup raw pistachios
  • 1 cup raw macadamias
  • 8 medjool dates, pitted
Filling
  • 2 cups raw cashews
  • 8 figs, dried
  • 1/4 cup 100% pure maple syrup
  • 2 tsp vanilla extract
  • 1 TBSP lemon juice
  • 4 TBSP coconut oil
  • 1 cup almond milk
  • 1 1/2 cup raspberries, fresh or frozen
Decorations
  • Pistachios
  • Raspberries

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into cheesecake base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

I’d love to hear what flavour your favourite fruity cheesecake is?!