Barely Baked Superfood Sweet Biscuit

I know it’s not a very inspiring title but I really didn’t know how to describe these chewy, sweet, satisfying ‘biscuits’. The combination of ingredients is perhaps not what a classic biscuit would have, nor is the method, but these are super quick, very easy to make, taste really lovely and you can feed them to just about everyone as they as so ‘allergen low’.

I used to love to cook with my daughters and their friends (much to other parents horror. We’d make everything from bread to cinder toffee – heyho they all lived). And even if you have tiny, barely walking toddlers I’d urge you to make these. The dough is entirely edible and a treat and you are getting some great stuff into your bubba’s body.

Another great one to make with small children (as long as they are not intolerant or allergic to sesame or gluten) is to mix equal quantities of tahini and malt extract (or honey if your child is coeliac). It makes an edible play dough rich in calcium and other nutrients you won’t find in shop bought confectionary.

I highly recommend investing in small bags of the superfoods – you only ever use a teaspoon at a time and so it lasts ages. But the good they do you is beyond the money you pay. If you don’t want to buy them or you don’t want to buy all of them, either substitute one for the other – add more of the one you have bought or leave them out completely. Perhaps add a teaspoon of a good vanilla extract instead.

So – give these a try and let me know what you think and how you get on 🙂 (and if you are confused or worried I’m happy to help if I can)

Dough Ingredients:

100g dried apricots, prunes or figs

100g organic sunflower seeds

40 g shelled hemp seeds

6 tsp xylitol or coconut palm sugar

1 tsp baobab powder

1 tsp suma powder

1 tsp camu-camu powder

1 tsp maca root powder

1/2 tsp kelp powder

1/2 tsp barley grass powder

1/2 tsp good quality sea salt (or else leave it out)

120ml filtered water

For rolling:

1 tbsp lucuma powder

Place all the dough ingredients, bar the water, into your food processor with the ‘S’ blade. Process until it is as fine as it will go – about 5 minutes.

At this point start to dribble in the water through the chute as the machine is running until the mix forms a pliable, firm-ish ball.

Tip it onto a clean work surface dusted with the lucuma. Roll the ball so its all covered with the Lucuma (or Maca Root Powder if you prefer – its absolutely my favourite – I stir it into warmed almond milk for a treat).

It’s at this point that you can leave the children to play with it, let them make shapes, figures, letters, numbers, eat it raw, roll it into snakes. Bake them as they make them.

Or roll it will a pin to 1/2 cm thick. Stamp out the shapes you like best and pop them onto a parchment lined tray.

If you have a dehydrator then you need to dry them at 38•C for about 6 hours. Or pop them onto your oven at the lowest setting and allow them to dry for 3 hours.

I made a Purple Caramel Jam to top them with

60g inca berries or golden sultanas

150g agave or maple syrup

2 tsp acai powder

1 tsp purple corn extract

1 tsp raw coconut oil

Just blast these in the food processor straight after the dough is made – no need to wash the bowl.

Stores in a jar for a good 6 weeks.

– but they are far more delicious with a smear of cashew nut butter of dark tahini (I love this stuff)

Enjoy

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

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https://www.instagram.com/scarletrosita/

5 Day Detox – realistic for normal human beings :)

Hello there m’dears. Been a while, I hope you are all doing well.

This is a bit of a special one as an aid to anyone that really wants a detox and has tried the commercial diets and extreme fasting detox’s and it’s all just been too much one way or another.

This will give your body enough of a break to get you feeling like everything is working well again and you can stride into the rest of the season feeling fighting fit.

Just so you know, myself, I had a small cup (125ml) of the alkalising green and some of my medicine balls this morning and I am pinging off the wall! So I am hoping that these recipes will do the same for you 🙂

So, to start here are four juices to have ready for the next 3 days, I will add into the recipes the various organic powders that I add when I make them, but you may not have them …. no matter, just make them without, they’ll still be really good for you 🙂
Each recipe is enough for the 3 days, you can cut the recipe into 1/3 and make them fresh each day, or make the batches, divide between cups for each day and freeze . Then the night before you need them take them out into the fridge and allow them to defrost ready for you to consume the next day. However you think about it, this is still a much better option than the pasteurised juices in the shops or the ‘fresh’ juices made from EU allowable blended stocks that allow them to still be called fresh.

Alkalising Green Restores balance to an acidic system.

1 cucumber
1 lime (well scrubbed with 2/3 of the zest removed)
a pinch of himalayan or sea salt
4 stalks of celery
a large handful of fresh parsley
3 eating apples
1/2 cup shelled hemp seeds
1 tbsp organic barley grass powder
1 tsp organic wheat grass powder
1 tbsp organic spirulina powder
1 tsp organic kelp powder
1 tbsp organic maca root powder
1 tbsp organic lucuma powder
1 x 2cm piece of fresh ginger

Juice the fruit and vegetables. Grind the hemp seeds. Put 1/2 the juice and the powders, seeds and ginger into a blender and blend for 3 minutes. Push through a fine sieve collecting all the pulp from the underside.
This can be diluted with equal quantities of fresh, filtered water.

Radical Reducing Blood Builder

Nice sweet taste disguises this iron rich, infection fighting juice, high in betacarotene and the natural fungicide falcarinol. Great if you have skin problems 🙂
4 good local seasonal apples (what is close and fresh to you)- (scrubbed)
1 medium sized beetroot (scrubbed)
2 medium carrots (scrubbed)
2 small parsnips (scrubbed)
1 lemon (well scrubbed with 1/2 the zest removed)
1 tbsp organic lucuma powder (or 1 tsp local honey if you like)

Again juice the fruit and veg then blend with the powder.
This can be diluted with equal quantities of fresh, filtered water.

Fluid Balancer Great for that afternoon energy hit you need. This is rich in a diverse combination of nutrients, will help with fluid retention as it sorts out the imbalance between cells. And then the lemon scarifies the gut to make sure you feel all fresh and new 🙂
3 eating apples (seasonal and local)
2 sticks celery (scrubbed)
1 cucumber (scrubbed)
1x 2 cm piece of ginger
1 lemon (well scrubbed with 1/2 the zest removed)
1 tsp purple corn extract
Same process as before.

Soothing Cinnamon

Nice for the end of the day, settling the stomach and preparing the body for rest (I do hope you aren’t trying to lead a crazy life over these 3 days – be nice to yourself!) The bromalain in the pineapple will does great things in removing mucus from the body (great if you have a cough or cold) and the cinnamon does good things to blood sugar levels and helps the body readjust back to a healthy mode 🙂

1 medium sized pineapple
2 good local seasonal apples (what is close and fresh to you)- (scrubbed)
1/4 medium sized beetroot (scrubbed)
1 medium carrots (scrubbed)
1 tsp cinnamon
1 tbsp organic mucuma powder

Peel the pineapple.
Same process as before.

I will also mention something called ‘Medicine Balls’ these are my own recipe and if you are a regular purchaser of mine you may well have had them. You do see similar items in wholefood shops and some supermarkets and there is a wealth of recipes elsewhere on WordPress, they are called things like energyballs, or powerballs. Mine have no added sugar and the others I have mentioned rely very heavily on dates in the ingredients. I love dates, use them lots, but they are very high in naturally occurring sugar and my personal experience is that they cause a massive sugar high and crash – so mine do not contain any. But if you want to use them do. Otherwise at the point where I suggest eating a Medicine ball, you can perhaps have a herbal tea, or even a raw carrot 🙂

Day 1
On rising warm water with a slice of fresh lemon added (I cannot tolerate this so I have …) or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Gojiberry Ginger & Bee Pollen Medicine Ball

Day 2
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Super Seeds & Super Berry Medicine Ball

Day 3
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before 11.am.
2nd Juice: Radical Reducing, Blood Builder. You may dilute the made quantity with an equal measure of fresh/filtered water. Take after Midday.
3rd Juice: Fluid Balancer. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 3.pm. and 4.pm.
4th Juice: Soothing Cinnamon. You may dilute the made quantity with an equal measure of fresh/filtered water. Take between 6.pm and 8.pm.

2 hours before bedtime (this may well coincide with your final juice of the day) Hemp & Purple Corn Extract Medicine Ball

Day 4
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before eating anything. This is just a really great juice to get into the habit of having every morning – or perhaps just on a weekend morning – just start making it something you would want to include in your weekly food intake – in the same way as lots of people think about toast (I do not eat bread everyday and mostly I don’t even eat it once a week but I understand that people eat bread every single day of the year).

Green Medicine Ball: Now allow 20 minutes before you eat any breakfast.

Breakfast: Gluten Free Oats, soaked in warm water overnight. Add a little honey or agave nectar, a heaping tablespoon of sunflower and pumpkin seeds and as much soya, almond milk, coconut milk, goats milk, ewes milk or
any live yogurt you prefer.

Lunch: RAW! Kale & Sauerkraut Salad (from me)

or Nicoise Salad, made with a big handful of spinach leaves, a ripe tomato, a cold hard boiled egg, 2 anchovy fillets, a small can of tuna (drained), or a fresh one (seared for 2 minutes either side). Mix as a salad with a few olives if you like.

Dinner: 3 Bean and White Chard.

You can make this as a stew or as a soup. Very tasty, extremely good for your entire system. Small can of kidney beans, 1 small can of chick peas, 1 small can of flagolet beans. 1 red onion, 1 small carrot, 1 stalk of celery, 1 clove of garlic, a can of tomatoes, 8 leaves of white chard, a good tablespoon of rapeseed oil. Warm the oil and fry the vegetables (not the chard). Add in the other ingredients and 500ml of vegetable stock. Cook for 10 minutes. Really quick and good for you too 🙂 Make enough for tomorrows lunch.

Day 5
On rising warm water with a slice of fresh lemon added or a warm water and a few leaves of fresh mint.
1st Juice: Alkalising Green. You may dilute the made quantity with an equal measure of fresh/filtered water. Take before eating anything.

Breakfast: A ripe tomato, a slice of red onion. Fry in a tbsp of olive oil, add a handful of chopped parsley leaves and then stir in 2 large free range eggs to scramble.

Lunch: 3 Bean and White Chard. From last nights dinner 🙂

Dinner: 3 Chick Pea & Sweet Potato Bake. 2 large sweet potatoes (well scrubbed), boiled then mashed. Set the oven to 200˚C or Gas4. Heat a spoon of olive oil and add a diced onion in to soften, then add a clove of garlic, stir, 4 big handfuls of spinach and stir over the heat until they wilt. Add in a large can of chick peas and crush all together slightly. Pop into a oven dish. Top with the mash and bake for 20 minutes.

You are now good to go for the rest of the year 🙂

Come see me on Bermondsey Market in London on a Saturday.

Linseed Crackers No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

This is a kind of mercy blog. I have had lots of people coming to buy various RAW! products from me, and they like the taste and quality but they find them expensive – which is fair enough, in a world of 2:4:1 offers in the supermarkets and their ability to crush producers down to minuscule margins then all RAW! products will feel more expensive.

In defence of RAW! foods it is really helpful to remember that because the foods are nutritionally dense there is not the need to eat to excess in the way that is normal with more conventional foods (better not even start on some of those terrible diet plans, where you pay to attend, are told you are not eating enough, routinely overeat, increase your tolerance of those quantities and when you are no longer on the diet you overeat on the calorific foods you were used to and suddenly you are 10% heavier than ever you started!) Also RAW! foods are very satisfying and you will have a spring in your step 🙂

Well, this is a recipe for a basic Linseed cracker, follow the recipe and you will have crisp, tasty crackers that will not get stuck in your throat or cause you a belly ache.

It is not exactly the recipe I use (as that would be telling) but you can add in various herbs and spices as you like – you will then have your own unique cracker. I have scaled back the recipe size to make 1 standard tray to fit either a Sedona or Excalibur dehydrator. This recipe will not work in an oven (really sorry – but it just won’t) or if you have your own sun-drier then spread it out to 1-2 linseeds thick.

A word about the dehydrator. I have a Sedona 9 tray. In the manual it says that it will function for 36 hours continuous use. I have had mine running continuously for 2 weeks and never had a single problem with it. I cannot recommend it highly enough.

I do not have any photos of the process -as I say this is being posted because there is a need for a good recipe.

I recommend you eat these with a fresh dip but as an emergency pack in your bag for those moments when all there is on offer is deep fried or covered in cheap chocolate – then these are worth their weight in gold.

Enjoy!!

😀

Linseed Crackers
No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

500g golden Linseed
1 teaspoon sea salt
1 tsp dried parsley

Soak the Linseeds in 1 Lt water for a minimum of 4 hours but no more than 12 hours.
Place mixture in a large bowl.
Add other ingredients and mix until well-combined.
Spread dough over the dehydrator tray.
Dehydrate at 54°C for approximately 24 hours.

These are photos of my RAW! Sweet & Spicy Pepper Crackers – they’re very nice too.

Elder Strawberry Jam

I know I am lucky – but I temper that thought with the knowledge that I am the one that works the garden. It’s just me, mother nature and the magical sprites and fairies that populate the garden for good or bad depending on their mood.

All the fruit and elderflowers are from my garden. I am a bit fussy about my strawberries.

In the UK at the moment the only strawberry that is easily available to buy is Elsanta – which is a prolific fruiter but the berries are very low in flavour, scent – just not very good. Try the other varieties (I can’t remember the names of all the varieties I have but I have 4 types to spread the season over a few weeks) Do not shy away from the little wild/alpine strawberry, they are great for taste 🙂

This time I had my lovely Daughter No1 to help me – I’m hoping the love of ‘jamming’ has found it’s way into her soul too.

This is the BEST jam you can have. Quintessentially British and the flavour is outstanding.

It is essential that you do not cook this any further than stated as you will get a firm set and then all the nuances of fresh strawberries will be lost. That sort of jam can be bought at any supermarket for 40 p a jar.

This is something very special -easy to make and will set you on the path of ‘getting’ why it is you would want to make your own jams and chutneys.

I make this in my jam pan, if you only have a 4 litre (pasta) pan then halve the amounts.

Elder Strawberry Jam

2 kg / 4 lb granulated sugar
1.5 kg strawberries (washed and hulled – in that order)
100 ml lemon juice
10 heads of elderflowers (rinsed in cold water – if you have any black flies then either wipe them off but if you are a Vegan then just cut that part of the stem off and pop it back into the garden)
100 ml pectin ( or the cores of 6 apples tied in a muslin bag)

You will need about 10 1lb/480g glass jars.

Wash the jars in soapy water a rinse throughly. You can leave these to dry and then place on a baking sheet and pop into a cold oven. Turn it on to 250˚F/130˚C/Gas 1/2 until the jam is made (about 20 minutes)

I sterilise my jars by standing them onto a large tray and filling them to the brim with boiling water (be careful if you do this because the jars can crack – although I have NEVER had a jar crack). Once the water is boiling pour the water into the jar to fill only 1/6th of the way full – this will allow the glass to begin to temper and you should not have any problems. Allow the jar to stand for 5 minutes and then reboil the kettle and fill the jar with the boiling water.

Pop the lids into a pan of boiling water and allow to simmer away until you need them – don’t do this with plastic lids – they will need to be sterilised in a baby bottle fluid like Milton.

*If the jar has a flaw or is cracked it will now shatter – but it would shatter anyway once in the oven or when you have added the hot jam. Best to get it over with whilst it only contains a little hot water on the side where you can see where the glass has gone!

Pop the fruit into the pan and crush lightly with a fork, a masher, the end of a rolling pin or your hand – just to the the juices flowing.

Add the sugar and stir. Add the bag of apple cores at this point if you are using them.

Turn the heat onto very low and allow the sugar to dissolve (maybe 5 minutes). You will know when it is dissolved as it will not sound scratchy when you stir it.

Add the lemon juice and elderflower heads.

Turn the heat up and pop in the thermometer (if you are using one). Bring to a rapid boil for about 20 minutes (or until it reaches 130˚C).

Turn off the heat and remove the elderflower heads (and apples cores if you have used them). Give it a good stir and use a ladle to carefully remove any remaining foam. (Most will disappear once you have stirred it).

Add in the pectin and stir.

Empty the jars of the now tepid water. Fill with the hot jam. While still not pop on the lid and turn to just seal.

After 10 minutes (using a cloth to hold the jar) tighten the lid. After an hour fully tighten the lids down

Scrummy on a fresh scone, toast, filling a cake or even on yogurt 🙂

RAW! Blueberry Caramel Layer Cake

This is another of my RAW! Fresh Cakes that I sell on the market. It is devised to be able to withstand not having to be served straight from the freezer. My stomach does not like anything straight from the freezer (even my ices have to be almost at room temperature otherwise I get a terrible belly ache). And this way the flavours have a chance to be bright and beautiful instead of muted under glacial temperatures.

Again this is one that has been asked ofr – but I still have no camera – really sorry but I just don’t have the spare cash and I don’t want to stop blogging – so I hope you will bare with me.

I am very grateful to those of you that have stuck with me through this ‘no camera/strapped for cash’ period. One day I shall reward you with a slice-o-cake 🙂

RAW! Blueberry Caramel Layer Cake
No Added processed Sugar, Gluten Free, Wheat Free, Dairy Free, Soya Free, Vegan, Egg Free.

Makes 18 slices

Base
120g / 4 oz hazelnuts
240g / 8 oz cashew nuts
120g / 4 oz walnuts
4 tsp Maca root powder (if you cannot find this no matter -but it adds a lovely flavour and is super good for you too)
1 tsp vanilla extract
240g / 8 oz Medjol dates
1 tsp sea salt

Blueberry Layer
240g / 8 oz raw cashews, ground
120g / 4 oz macadamia nuts
240g / 8 oz Medjol dates
1 tbsp vanilla extract
2 tbsp Lucuma powder
480g / 1 lb fresh blueberries (washed and picked over)
sprinkle sea salt

Caramel Topping
2 tsp vanilla extract
240g / 8 oz Medjol dates
240g / 8 oz ground cashew
1/2 cup agave nectar
2 tbsp melted coconut oil

Line an 9″ x 9″ cake tray with cling film
If you have a dehydrator and suffer from digestive disorders then please – Soak the walnuts and cashew nuts over night. In the morning drain and dehydrate for 16- 24 hours until thoroughly desiccated.
All the nuts need to be processed to a fine flour. I use a coffee grinder for this.

For the base:
Add the dates to the bowl of the food processor with the blade fitted.
Start to process the dates. You will need to open the bowl and scrape it down several times.
Add remaining ingredients and really allow it to process until you have a stiffish dough that balls up. You may need to add a little water to get the right consistency.
Spoon into tray and press down.
Set to one side.

For the Filling:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and soft like a cream cheese.
Pour on top of the base and level off.

For the Topping:
Add all the ingredients to the bowl of the food processor with the blade fitted. Then blend together until very smooth and light and soft like a yogurt.
Just taste it now to make sure the ‘caramel’ is sweet as you like it – I don’t want it too sweet, I like the sour of the fruit to compete with the sweetness of the nuts 🙂
Pour onto the filling and spread evenly again.
Cover with cling film and store in the freezer.

This can be kept in the ice box for 3 months or in the deep freeze for a year.

Before you want to eat it move it to the fridge and allow it to soften for about 4 hours – or you can leave it covered, in a cool spot in the kitchen for about 45 minutes if you prefer.

Utterly guilt free and feels like a total indulgence.

I defy you to eat it and not only love it but feel amazingly well about an hour afterwards

It’s fine, it’s okay, it’s just what I do 🙂 

Super Sweet Blogging Award

Super Sweet Blogging Award

I am so happy and excited to have been given the Super Sweet Blogging award!

Thank you so much to Chef Randall at http://savorthefood.wordpress.com/

I have been inspired by his mouthwatering ideas and to have him feel strongly enough to nominate me makes me very happy.

I really did start cooking when I was little (like you do with your Mumma) and I still have the first cookery book that my Mum bought for me. (Well first book of any sort but that’s another tale!)

I still look through the floury (sometimes sticky) pages with the quirky, funny line drawings, and remember the excitement I would feel as I read a recipe and would then go on to try and make it.

I would love to pass that idea on … we try, sometimes it works and sometimes it’s more of a lesson 😦 but if you are just starting on your cookery journey then every recipe is a wonderful milestone.

The rules for Super Sweet Blogging Award include:

1 Visit and thank the blogger who nominated you.
2 Acknowledge that blogger on your blog and link back.
3 Answer the “Super Sweet” questions.
4 Nominate a “Baker’s Dozen” (= 13)** blogs the award, a link to their blogs in your post, and notify them on their blogs.
5 Copy and paste the award on your blog somewhere.

Super Sweet Questions:

1. Cookies or Cake?

Cake

2. Chocolate or Vanilla?

Shock news ‘Vanilla’!!

3. What is your favorite sweet treat?

Hazelnut Biscotti (home made only … ever)… oh my!

4. When do you crave sweet things the most?

At the end of a lovely meal.

5. If you had a sweet nickname, what would it be?

There is a little boy that comes to the market where I sell my food. Every time he looks at me he throws his arms in the air and says ‘Cake!’ I’d proudly have that as my name 🙂

😀

Here are my nominations for The baker’s dozen:

http://pudhogblog.wordpress.com/
http://sweetlittlethang.wordpress.com/
http://pineapplest.wordpress.com/
http://tabletalkblog.net/
http://greenandleithy.wordpress.com/
http://lefoodsnob.wordpress.com/
http://glitterspice.com/
http://chitchatandallofthat.wordpress.com/
http://foodandforagehebrides.wordpress.com/
http://invegetableswetrust.wordpress.com/
http://coriandercumin.com/
http://intuitiveapproach.wordpress.com/
http://foodiejoanie.wordpress.com/

They are all really great blogs, really diverse and worth having a read.

I hope you enjoy and appreciate them as much as I have.

😀

RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.

Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think

😀

RAW! Lemon Tart

For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes

Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)

Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.

Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.

Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.

Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.

Now press this mixture really firmly. I use another cake tin set on top and press really hard.

Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest

Grind the cashew nuts until they are about to form a butter.

Soak the mango in water overnight. Drain away the water in the morning.

Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.

Pour the cream over the base.

Smooth the top and then freeze for about 2 hours. You can keep it in the freezer and take it into the fridge an hour before you want to serve it.

Or it can now be refrigerated and eaten up as you fancy.

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

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For The Love Of Juice!

I went to see one of my good friends yesterday. She is an inspiration to me and has taught me very much about food. I know I can trust her judgements and advice.

So how over the moon, delighted was I to walk into her kitchen and see an ‘old school’ Classic Vita-mix sitting on her counter, then to tip me over the edge she had made me a fresh smoothie to boot.

The combination of fresh vegetables, ginger and edible weeds from her garden had me buzzing around!

I truly believe that fresh juices are an absolute miracle tonic and taste delicious. Today I am just giving you an insight into my breakfast juice ‘today’. I like to play and let my inner physician (I call her Dr Scarlet Rosita) lead me to what I actually need (plus a healthy dose of what needs using in the fruit bowl and veg draw).

😉

For The Love Of Juice!

1 pear (sugar better tolerated as it has a softer impact on blood sugar levels)
1 eating apple (scrubbed)
1 orange (half the pith removed)
1 lime (3/4 of the pith removed)
1 stalk celery (scrubbed)
1 kg carrots (scrubbed)
1 beetroot (scrubbed)
1 tsp Spirulina powder
1 tsp wheatgrass powder

Pass through your juicer.

Add the powders.

Stir ….

Drink!

(If you want to add lots of ice then you can, I have a delicate stomach and I would make myself ill consuming large amounts of ice-y anything 🙂 )

This is a very sweet juice that is great if you are just starting and some of the more bitter flavours are a challenge and perhaps you can build up to those.

Anyway I have been pinging around the kitchen like a toddler.

psst + I just had a slice of that Spelt loaf as my lunch Mmmmmmmmmmmmmmmmmm 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

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Spelt Sourdough Ring Loaf

I make this particular loaf because Spelt is lower in Gluten than Wheat and it still has quite a sweet flavour but the starter is the Biga starter that I usually use.

Biga Starter (Grape Sourdough starter )

There are a couple of quirks to making a good Spelt bread. But once you have found your way around them it is very worth while making.

As I say it has a lower gluten content than wheat and because of this it is necessary to reduce the number of times it is left to rise as the physical structure cannot stand being repeatedly broken as in the normal rising and kneading of a wheaten loaf. I also for this reason leave it to rise in a Bundt tin as that seems to give it a helping hand in the ‘rising and staying risen’. After all that effort you still want to eat a nice light loaf.

Don’t let any of these worries put you off. After all the recent news about mass produced food it is the perfect time to start to literally take back into our own hands the production of our own food – and anyway … it tastes better

😉

Spelt Sourdough Ring Loaf (Low Gluten, Vegan, Vegetarian)

1 cup (about 180g / 6 oz) of Biga starter

480g / 1lb organic, wholemeal Spelt flour
1 1/2 teaspoons sea salt

250 ml 1/2 pt water

Sift together the salt and flour
Put it into the food mixer bowl (or just a mixing bowl if you are doing it by hand).

Add in all the other ingredients and using the paddle (or your hand) mix for a few minutes to bring everything together.

Let it be for 10 minutes and now you can give it a really good mix, knead for a good 10 – 12 minutes, the dough needs to be somewhat wetter than you would want with a wheaten bread, so you will be feeling sticky if you go for the hand method.

I now grease and flour very generously my 23 cm Bundt or ring cake pan, but you can make these as loaves if you prefer. Do not tap the flour out of the pan, any excess flour can be brushed from the bread later.

Loosely cover in cling film and leave the dough to rise in the refrigerator for 6 – 8 hours.

If it looks like it has risen by 1/2 to double then that is enough, otherwise you are in danger of the loaf collapsing as you move the pan, this is a much more fragile structure remember.

Set it in a warm spot in the kitchen to warm up at room temperature for about 30 minutes. I pop it at the back of the stove.

Preheat the oven to 400° F 200˚C Gas 6.

As you pop it into the oven either spray them with fresh water from a mister or flick a little water on top of them, this gives them a chance to rise and then gets a nice crust going too.
Bake for 35–40 minutes, do the rapping the base with your knuckles for that hollow sound trick to check if it is cooked but it should be.

Tip it out to cool on a wire rack.

Outrageous fresh from the oven just like that let alone with a dip or a topping 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

RAW! The Full Morten Cream Banana Tart (No Added Fat, No Added Sugar, Soya Free, Gluten Free, Vegan)

On my market stall I have a regular that loves cake but doesn’t like cake ingredients. With huge gratitude to him and his gentle insistence that I persevere, I eventually got to a recipe I call ‘Morten You Drive Me Crazy Banana Buns’ that is Dairy Free, No Added Fat, No Added Sugar, Soya Free, Gluten and Wheat Free.

So last week he tried one of the RAW! puddings and asked if I could try one with Bananas. I have had a couple of attempts that were not really good enough, but this one is really good.

I am taking it down for him tomorrow. I really hope he likes it. ANd I hope you make it and like it too.

Wish me luck

😀

The Full Morten Cream Banana Tart

Crust ingredients:
1 cup cashews
1 cup ground hazelnuts
1/2 cup coconut flour
1 cup dates (Medjool are the best but really expensive so you can just use dried dates)
1/4 teaspoon sea salt

The full Morten Banana filling:
8 medium bananas
360 g /12 oz cashews
240 g / 8 oz soaked dried papaya
65 ml lime juice
4 teaspoon vanilla
1 teaspoon sea salt
275 ml almond milk
75 g / 1.5 oz chia seeds

Cling film line a 20 cm square cake tin.
Place all base ingredients in the food processor and blitz it until the everything sticks together.
Press the base mixture into your cling film lined pan. I suggest you spread the base mixture into the pan, cover it with another layer of cling film and you use a similar sized pan to fit over it and press it down really firmly.
Turn the base onto a dehydrator sheet and dry for 8 hours at 38˚C
After this the base will have a pleasing crispness that will withstand the moisture from the filling.
Once the base has cooled you need to add a collar of tin foil to the pan you pressed the base in, that will rise over the edge by 3 cm.
Re line the pan and the collar with more cling film.
That’s the base done.

.

For the topping add to the processor the cashews, banana, papaya, lime juice, salt and vanilla and process until very smooth.
Once this is very smooth you can add the almond milk whilst the machine is running.
Finally add the chia seeds.
Pour the mixture onto the base and smooth it with the back of a spoon.
Freezer for 3 hours, at least.
As you want to serve it, take it from the freezer into the fridge. After 2 hours it will be a firm ice cream texture, it will cut beautifully!

And if you leave it in the fridge for 4 hours it will be a delightfully soft texture and more of those complex flavours will bounce out.
A really special pudding

😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita