RAW! Banana Dream Bar

I like to think of this a bit of a life saver when you want something that feels substantial but is not going to be requiring a nap 10 minutes after eating.

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RAW! Banana Dream Bar

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For the Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup agave nectar
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Cling film line a 1 lb loaf tin.

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Zest and juice that lime mmmmmm

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Gently melt the coconut oil.

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Now add all the topping ingredients to the processor and process until very smooth.

Pour the mixture onto the base and smooth it with the back of a spoon.
To cut them put them into the freezer for 30 minutes, take them out and whilst still in the pan cut them to size (if it has gone super hard just leave them out for 5 minutes)

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Now pop them back into the freezer for about 2 hours. These must be stored in the freezer.

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Really lovely and fresh.

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
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Ginger Cake With Fresh Figs

A lovely tea time cake that everyone can enjoy

🙂

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Ginger Cake With Fresh Figs

120g / 4 oz Muscavado sugar
200 ml/ 7 fl oz sunflower oil
420g / 
14 oz SR flour
½ rounded tsp baking powder

½ teaspoon salt
1 tbsp Ground Ginger
1 tsp lime powder (optional)

1 ripe medium banana (4 oz)
100 ml / 4 fl oz water
1/2 tsp ground flax meal
 (optional)
1 large can of figs
2 tablespoons of apricot conserve.

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Parchment line 1 x 29 cm pans
Preheat the oven to 350˚F/180˚C/Gas 4.

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Drain the figs and cut each in two.

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Set to one side.
Blend together the banana and sugar.
As the processor runs add the oil, ground flax and water.
Pour into a bowl and sift in the mixed flour, ginger, lime powder and baking powder.

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Mix very well.
Pour into the pan.

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Arrange the figs in a pattern you like. Press down a little.
Bake for 40 to 50 minutes until the centre of the cake is dry when probed with a skewer.
Allow cool on a wire rack.
Melt the conserve in a pan and then brush this onto the cooling cake.

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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
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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.

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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.

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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!

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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

😀

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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
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana ‘Ice Cream’

I know I have said it before but I just love yogurt, I have no upper limit to how much I can eat, I love it with savoury dishes, sweet, cakes, on it’s own, in soup and frozen. I can eat Greek, live, No Fat and some fruit too.
Sooooo, if you have a similar not so evil vice – then brace yourself for a hurricane is about to sweep through your food world.
We are talking ‘ice cream’ here – mothers come back, dieters come back, Raw eaters come back, vegans come back – just let me finish. This is ultra virtuous and I cannot believe that you will not find a very happy, frequently visited place for it in your repertoire of snacks/puddings/breakfasts etc.
And it is the easiest think you will have tried. Just go look at those over ripe bananas that are about to start spewing forth those little fruit flies – they are ideal, but any banana is good.
Enough talk, here it is …..

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Banana ‘Ice Cream’

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Start with maybe
3 bananas
I also added Vanilla and raw cocoa nibs (but you do not need to, it doesn’t ‘need’ it.)

Peel banana, cut into chunks.
Spread over a tray or plate (that will fit into your freezer.

Give them at least 30 minutes (depending on your freezer but they are frozen after 30 minutes in mine).

Throw them in your food processor fitted with a blade (this is when I added 2 teaspoons of vanilla), I started mine on medium speed for 2 minutes, then the highest speed for about another 5 minutes.
You may find you will need to stop it every now and then to push the banana down.
The bananas will get increasingly light, fluffy, and smooth.

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By the time you’re done, you’ll have a bowl of creamy, smooth, soft ‘ice cream’
You’re done, now scoop it into a bowl and tuck in. I added a sprinkle of raw cocoa nibs (for flavour and to kick up the nutrition even further).

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As a treat for children this is surely a no brainer.
If you’re going to serve it at a supper party you can make a raw ‘chocolate sauce’ – just mix 2 tablespoons of agave nectar and 1 tablespoon cocoa powder for each 2 portions and
drizzle it over the top.
I can not describe just how delicious this is! You just have to make some .. it’s too easy, there is nothing to stop you, and yes, you are very welcome.

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
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana Bread

This is such a great cake, the fact that on a normal day it has bananas in it is a bonus.

This is the cake that I use in the Winter Semifreddo (without the chocolate topping), it gives the best texture and a stable consistency to the pudding in a way that no other cake does.

I am giving the recipe twice as one is perfect for Vegans, or if you need to avoid eggs for any reason, but a good cake recipe that doesn’t contain all the typical cake ingredients is turning into something of a speciality for me.

I promise you, once again, this is a very simple and straight forward recipe that will produce no gnashing of teeth in frustration 😀

Banana Cake

Banana Cake (Like you’ve never had before)

Banana Cake 1

6 large ripe bananas (at least as ripe as in the photo, even blacker is better for flavour but less black is Okay too)

2 egg

160 ml / 6 floz olive oil

140 ml / 5 floz honey

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz  Gluten Free Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

or

*Vegan Banana Cake (Like you’ve never had before)

6 large ripe bananas

2 tbsp Vinegar (Balsamic is best (the flavour is great with the Banana but Malt is fine too, whatever you have in the cupboard- all the acid smell will be gone once it is cooked)

160 ml / 6 floz olive oil

140 ml / 5 floz Golden Syrup or Agave Nectar

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

*asterixed points are for Vegans only to follow

# hashtagged points are for the non Vegans to follow

Preheat your oven to 350˚F, 180˚C or Gas 4.

#Butter a piece of greaseproof paper or parchment.

*Vegans: Brush with a little oil a piece of greaseproof paper or parchment.

Use it to line a 23 cm/9” bundt pan. Or a round cake pan, I like the look of it in the Bundt, but keep it 23 cm/9”. This is a nice big cake and the cake will either need the whole in the Bundt or else to be thinned a little with the extra width.

Sift together baking soda, salt and flour.

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Mash the bananas until liquid. You can do this in the food processor or with a potato masher or just a fork, they are all fine methods.

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#Add to the bananas the eggs, oil, honey and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

*Vegans: Add to the bananas the vinegar, oil, Golden Syrup/Agave Nectar and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

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Pour the banana ‘smoothie’ into the flour mix and stir with a whisk until just combined.

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Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.

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Cool the cake in pan on rack for 10 -15 minutes.

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Turn it out and allow to cool completely.

Bring a small pan of water to the boil, pop a heatproof dish on top of the pan and turn the heat off (the residual heat should be sufficent to melt this tiny amount of chocolate).

Use a butter knife and gently poke and stir the chocolate until it is melted. Now use a cloth to take the dish off the pan. Just wipe away any drips from the bottom of the bowl so they don’t drip onto the cake and spoon and tip the chocolate all over the top, let it dribble . I like to add a few Banana Chips but that is up to you.

Banana Cake

I like the strong chocolate and I have often used the 85% Cocoa Solids Chocolate but you can use milk chocolate or white chocolate, or no chocolate at all.

Needless to say the cake I used in the Semifreddo did not have a chocolate topping

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.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While 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
https://twitter.com/ScarletRosita
Follow Me on Pinterest