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!!

😀

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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.

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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

Rye, Wheat & Caraway Biga Sourdough Bread

I love this bread, the basic recipe is the one my lovely Mamma used to make, but I have added in a few flavours that I particularly like and it helps to rack up the nutritional values too.

My Mamma (have I said this already) is an amazing cook and as a child my taste buds were in absolute heaven everyday. We all went home for lunch everyday and I didn’t really get to taste anyone else’s cooking until I was perhaps 7 or 8 years old.
When I was 9 years old I made a complete fool of myself at school. I think I had been made to eat something from the school kitchen for some reason and I stood up in front of the class and announced that my mums food was the best because she had a special flavour that came out of her hands. How they laughed – what a wally I was!!

I also got into a fight with two girls when I was 12 because they insisted I was lying when I talked about how we made bread at home. So silly 😀
We all having a food culture one way or another, I really hope that you read these and like what you find, go off and make them and share them with people you love and strangers too
🙂

Rye, Wheat & Caraway Biga Sourdough Bread

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Biga Starter (see previous recipe)


1 piece of starter, the size of a large egg, at room temperature

100 ml warm water

5 oz organic, unbleached white flour
Mix these together and leave them in a bowl in a warmish spot for a day to get really going (make sure the bowl is much bigger than the mix so it has room to grow)

90 g 3 oz Rye Grains
90g 3oz Wheat grains
2 dssp caraway seeds

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After you have got the Biga waking up, pour hot water onto the wheat and rye grains and let them soak over night. In the morning drain them and add them with the caraway seed into the flour as the dough is being made.

For the dough:

500g 1 lb wholemeal flour

1 1/2 teaspoons sea salt

biga starter from yesterday

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, really getting into it and stretching the dough.

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If it is too dry add more water, this dough should be somewhat sticky, really much softer than you would expect. This is not the recipe ( you will have made at school that is very quick, so the consistency is different)

I leave the dough to rise in its bowl, covered in cling film in the refrigerator for 10 – 12.

Remove from the refrigerator and allow it to warm up at room temperature an hour.

Divide the dough into 2 pieces, and shape then how you like, I prefer to cook them in a loaf tin so that they are nice and tall for slicing.

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Cover the bread and let them rise in the fridge for another 10 -12 hours, until they have doubled in size.

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Preheat the oven to 450° F 230˚C Gas 8.
Now you can spray them with fresh water from a mister or sprinkle some water on top of them, this gives them a chance to rise and then gets a nice crust going too.
Bake them for 25–30 minutes, you can check if they are cooked by tipping one over and rapping the base with your knuckles, it’ll sound like you’re tapping on the sole of your shoe – YAY! ITS READY!!

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Try not to eat the entire thing before it has even cooled 😀

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