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

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‘Scarlet Rosita’s Utterly Delicious Date Slice’ Dairy Free, Vegan, Egg Free, No Added Nut, Gluten & Wheat Free

When I was expecting Daughter No1 I had a visit from Big Bro with my delightful Niece No4, who was 14 months old at the time. I made a tray of these as I thought they would be a nice treat we could all enjoy over a cuppa. Big Bro was talking about how my Niece No4 was going through a phase of not eating. Well you can probably guess what happened next. We had to restrain her from finishing the entire plateful. I was really pleased as Big Bro was anxious about her refusal to eat and I thought we had had a break through on that day ……However 2 days later I had a call from Big Bro, Sis In Law was none to pleased with the resulting multiple well filled nappies that were the inevitable result. (tee hee hee hee hee)

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I had a frantic phone call on Monday – Daughter No1 needs to come home from Uni for a few days……..Hurray!

And of course she started talking about the foods she has been dreaming about eating whilst she is home, and this is one of her all time favourites. She used to make these on a regular basis when she was at home. It is a nice straight forward recipe. The original recipe is from the fabulous Cranks recipe book (circa 1967 Soho London).

Their’s is a wholemeal recipe, delightfully typical of that time, but of course I have tweaked it and made it my own.

I do prefer mine, it has more complexity of flavour and I like it being Vegan and Gluten & Wheat Free as it is kinder to the digestion. But if you like you can use butter and wheat flour and ordinary oats, yours will have a slightly more unctuous quality and it will be a delight just the same.

Great for packing in a bag for when you are out and about too, especially in children’s packed lunches, just don’t let them eat too many in one go 😉

Scarlet Rosita’s Utterly Delicious Date Slice

90g / 3oz Muscavado Sugar
330g / 10oz Medjool Dates (or ordinary chopped are fine, but the Medjool are fabulous!)
60g / 2oz Lemon juice
60g / 2oz water
180g / 6oz Sunflower Margarine
330g / 10oz Self Raising Gluten & Wheat Free Flour
120g / 4oz Gluten Free Oats
1/2 teaspoon of sea salt (you can omit this if you are avoiding salt, it will only affect the taste not the chemistry)

Grind in a food processor the below for the topping
90g / 3oz Gluten Free Oats
60g / 2oz Cranberries
60g / 2oz Pumpkin seeds
30g / 1oz Chestnut flour
30g / 1oz Dried Figs

Parchment line a 15 cm x 15 cm tin. (of all the recipes, this is the most forgiving if you do not have a pan of this exact size and shape)
Set oven to 350˚F/180˚C/Gas 4.
Poach the dates in the lemon juice and water for a minute then beat with a wooden spoon until they are fully pulped.
Melt the margarine in a large pan over a medium heat and stir in all the first lot of dry ingredients.
Really work at getting it all coated.
Press 3/4 the mixture into the tray using a food bag over your hand.
Top with the date mixture.
Add the ground oats, fruit and seeds onto the remaining 1/4 of the oaty mix and use your hands to rub the mixture together, almost like making pastry.
Spoon this on top of the dates and then make an even spread of it over the top.
Now I suggest you cover it with a sheet of cling film and press firmly (without pushing the dates out the side!) You must do this as it will be crumbly but if you skip this it will just fall off the top of the slices.
Bin the cling film
Bake at gas 4 for 1 hour -1 hour and 15 minutes. It should just be turning golden and a delightful smell filling the kitchen.
Allow to cool for 30 minutes before dividing.
Allow to cool completely before lifting from the tin.

Yum

🙂

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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.

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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

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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

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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.)

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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.

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

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

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

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

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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

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

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

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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.

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Pour the cream over the base.

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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.

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