RAW!!! Blueberry Pie

Well this has proved to be a breakfast dream.

I struggle to eat breakfast, I can go for a fresh juice but I cannot be doing with cereal or bread or yogurt (which I have no upper limit for how much I can consume). And I only eat any cooked foods very much nearer to lunch or after I have had an evening pretending to be a teenager again (and that is a folly I rarely succumb to).

And then along came RAW! Blueberry Pie. I made this in response to a recipe (on Pin Interest which came from therawbuzz.com) that I wanted to try, but for January in Blighty it was missing a certain substantial quality that would make it have those winter comfort factors that are demanded of food by any sensible person on a day when it is -6 outside.

As with all RAW recipes there is a lot of faffing fiddle, but once you have come to terms with the fact that to make the raw foods edible and digestible there has to be much preparation, then it’s very straight forward.

I must warn you that once I had eaten a piece I could actually feel the rush of energy coursing through me like some sort of caffeine on cocaine kinda rush (that is in no way something I have experienced, my life is very pedestrian really). What I am saying is, it did what I have all my life dreamed my chosen breakfast should do – it energised me.

And it really does taste very good too. I’d say that the ‘filling’ would be very good in a glass as a sort of Raw Syllabub (I did have a small glass of it – just to check)

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Blueberry Pie
For the base
10 oz 2 cups hazel nuts ground or whole (the whole nuts will be ground)
1 tsp pink Himalayan salt
5 oz 1 cup prunes
2 oz 1/2 cup medjool dates
2 oz 1/2 cup desiccated coconut

Put the prunes and the dates into a bowl and soak with 125 ml of water for 30 minutes.
In a food processor, blend the hazelnuts (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.)
Set the nuts to one side
Put the salt and prunes and dates with 3 tbsp of hazelnuts into the processor and blend until you have a soft paste.

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

line a 21 cm/ 9″ square pan with cling film. You can spray a mist of oil if you like now.

Press this mixture into the bottom of the pan.

Cover the top with a little cling film and use an identical sized tin to press the base flat, or use a potato masher or your own hand.
Pop it into the freezer whilst you finish the filling.

For the filling:
1 1/2 cups chopped dates
1/2 cup dried pears chopped
1 cup ground almonds
2 oranges juiced
1 tbsp melted coconut
1 tbsp chia seeds
pinch of sea salt
2 cups blueberries ( a few fresh ones to go on top)

In the food processor blend the dates pears, almonds and orange juice until it becomes a smooth paste.

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Now add in the salt, blueberries and chia seeds and give it a quick blitz (not totally broken down).

Work quickly now as the chia seeds will be thickening the mixture, pour the mix onto the base

and top with those few blueberries.

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Freezer for 30 minutes or until you need to use it.

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Give it 10 minutes to lose the hardness and away you go.

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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Roasted Hazelnut & Browned Butter Cake

I am such a fan of Hazelnuts and this cake is made all the nuttier because of the browned butter. Plus it has Muscavado sugar and it’s Gluten and Wheat Free. This has to be tried with a small strong coffee (you chose the origin of the style), just give yourself those 5 minutes to enjoy it and all memories of nasty, stale nuts in and on cakes will waft away on the perfumed breeze of your joyous exhalations  … no really, it’s true 🙂

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Roasted Hazelnut & Browned Butter Cake

210 g / 7 oz hazelnuts

240 g / 8 oz butter

2 tsp vanilla extract

180 g / 6 oz Muscavado sugar

120 g /4 oz Gluten & Wheat Free SR flour

8 egg whites

3 tablespoons granulated sugar

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

Grease enough parchment paper to line a 29 cm /12″ round cake pan. Parchment paper is best as this cake sometimes sticks.

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Spread the hazelnuts onto a tray and pop them into the oven for 5 – 10 minutes, stay alert as son as you smell them they are done (the more you do this the more confident you’ll become in trusting your sensesas you cook).

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Put them on the side to cool.

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Now put the butter into a medium sized saucepan and set to melt over a moderate heat. Once it is melted, stand by the cooker, turn the heat up and watch it as the butter rises and you start to notice the foam in the centre change colour from yellow, to amber to a deeper brown. It’s done! Take it off the heat and allow it to settle and cool for 10 minutes.

Now put the nuts into the food processor and milled to a fine crumb, or chop on a board, it will take a little longer but is perfectly fine.

Stir together the nuts, flour and sugar (squeeze any lumps of sugar between your fingers and they will break down.

Whisk the egg whites. Add the granulated sugar and whisk until very stiff peaks.  Transfer the whites to the large mixing bowl with the sugary, floury nuts.

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Pour the butter into the bowl too and make sure to tip in the browned sediment, I have photographed it so you can clearly see it. This is all the lovely flavour. Now add the vanilla too.

Fold together the dry ingredients, the brown butter, vanilla and egg whites.

Pour the batter into the prepared cake pan, and bake for 50 minutes.

Cool on a rack 30 minutes.

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Now lift the cake out and remove the paper and set the cake onto a plate.

Chocolate Ganache 

120 g /4 oz 70 % Cocoa solids Chocolate, chopped
60 ml / 2 fl oz double cream

Put the cream into a small saucepan and over a medium heat just bring it to simmering point (where you can see a few bubbles forming at the edge.

Turn off the heat and add the chocolate in one go and stir quickly until it has melted, thickened and glossed up, beautiful.

Pour it over the cooled cake. I like to cress it with a few chocolate dipped coffee beans 😉

 DSCN4015This cake is available to order from me (UK Mainland) for £26  + £8 P&POther countries then please contact me for more information :)http://www.facebook.com/ScarletRosita

or email scarletrositafood@btinternet.com

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