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 πŸ™‚

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!!

πŸ˜€

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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 54Β°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! 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 πŸ™‚

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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 πŸ™‚
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 πŸ™‚Β 

Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

It started to snow again last night, big fat ones, so big they struggled to float down to the ground. The news reported that Norfolk was experiencing some of the biggest snowflakes ever recorded. Like a benign apocalypse.

In such cases what else is there to do … make soup – natch! Warming, comforting, aromatic and with a delightfully alcoholic pungency.

It’s up to you if you want to add the alcohol, but I like that unique flavour.

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This soup is begging for a good flavoured bread and I suggest you make a cheeky loaf to go with it, try
https://scarletrosita.wordpress.com/2013/01/21/rye-wheat-caraway-biga-sourdough-bread/
it is well worth it.

Creamy, Dreamy Onion Soup

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1 kg / 2 lb Red Onions
2 large carrots
2 stalks of celery
2 tbsp olive oil
4 tsp dried parsley
3 cloves of garlic
1 tbsp cornflour
1 lt / 2 pts soya milk (or rice, oat, even almond milk – scrummy)
1lt / 2 pts vegetable stock ( from a good Vegan source I like Marigold) or water
125 ml / 4 fl oz Vermouth or cider, or White wine at a push.

Peel the carrots and chop into even sized chunks.
Wash and cut up the celery.

Peel the onions and cut into even sized chunks, I say cut them in half though their belly (like where a belt would sit) then cut then into quarters (2 cuts) from top to bottom.
Peel the garlic and cut into 4 pieces.

Heat the oil in a large pan and add in the carrots, celery and onions and let them start to cook to the point where they are just starting to colour up (good flavour on it’s way!) Add the garlic.

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Add in the milk and stock, keeping a teacupful of the milk to one side.

Add the parsley and the alcohol you want to use and bring the mix up to the boil.

(Seriously- could this be easier?)

Let it cook for 25 – 30 minutes. You want the carrots cooked until very soft.

Mix the remaining milk with the cornflour to a smooth paste. Add it to the soup whilst it boils and you stir. It will thicken up nicely.

Now you can use an immersion blender (which I prefer) or you can liquidize the soup in batches or pass it through a Moulie.

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Return to the pan and warm through. Don’t worry if it seems a lot, you will easily eat it all

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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

Sausage Rolls – Gluten & Wheat Free with a Vegan Pastry

For anyone that cannot eat wheat this is a happy day. Really good sausage rolls and pastry, entirely from your own kitchen and way, way – WAY (!) better than anything in the shops.

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I am very lucky that here I can get hold of Musk’s Gluten Free Newmarket Sausages – the flavour is easily the best to my taste. These sausages have now been awarded ‘Heritage Status’, the same as Stilton Cheese, the Cornish Pasty and Melton Mowbray Pies, so I guess others think they are good too, but use the sort of gluten free sausage you have available (you need to avoid, wheat and or rusk in the ingredients). If push comes to shove here, then use some minced pork flavoured with salt and pepper and a pinch of ‘Allspice’ and I like a little fennel seed too (that’s the Italian Mumma in me pushing to the fore – she does that πŸ˜€ ).

Let me know how you get on …

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for the pastry

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150 g Gluten Free Plain White Flour
75 g Margarine
1/2 tsp sea salt
80 -100 ml Cold water

1. Put the flour and margarine into a food processor (or you can rub the fat in by hand).

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2. Once it is nice and sandy tip into another bowl.

3. Stir in the water and quickly bring the pastry together into a ball of dough. Gluten Free flour will needs more water than wheat flour so you will add more than you think necessary.

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It will have the consistency of a really good san for sandcastle mix.
4. Wrap the dough in film and pop it in the fridge for about 15 -20 minutes.

5. Then let it sit on the side for 5 minutes just to get that solid chill off it.

450g/1lb Gluten & Wheat Free Sausage meat
225g/8 oz Gluten & Wheat Free Shortcrust Pastry ( as above)

. Line 2 baking trays/sheet with parchment paper (or you can grease and flour them or line with greaseproof paper sprayed or brushed with oil)
. Preheat the oven to 200C/400F/Gas 6.
. Cover the work surface with a couple of lengths of cling film.

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. Pop the pastry into the middle and cover with more cling film, just lain over loosely.

. Use you hands to slightly flatten the pastry and square it off. As the pastry is Gluten free it will be much easier to cut a piece of pastry and just press it onto another corner . You won’t have any issues with being careful not to pull or stretch the pastry as it will shrink back.

. Rolling on top of the cling film form the pastry into a large rectangle.

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. Take off the top pieces of cling film and then cut the pastry into two long rectangles, but be sure to cut through the lower cling film as this will be used to help shape the sausage rolls.

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. I skin the sausages and place the meat onto the pastry down the middle of each pastry rectangle, brush one edge with a little cold water.

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. Slide your hand underneath the cling film and without actually including the film in the roll,

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. Fold the pastry over the meat. Now use the film to lift and roll the rolls and make sure to tuck the pastry and make an over lap.
. Make sure the seal is under the roll.

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. Cut each roll into 4 chunky sausage rolls. Brush the top with a little water again.

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. Place the sausage rolls onto the baking trays and pop to the oven to bake for 25-30 minutes, or until crisp and golden.

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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