Raw All Natural Chocolate Truffles

Now I know that some of the ingredients in this recipe are not that common but if you find them, do try them out. They are so decadent and moreish. If you cannot find the seeds, you can use ground almonds instead but I cannot assure the outcome because I have never tried it that way I'm afraid! These treats are highly nutritious as well as flaxseed, hemp seed and sesame seeds are packed with nutritive value.  They are also suitable for a vegan and/or a vegetarian diet. I know I am a meat-eater myself but it is incredible how much variation of diets and food variations there are out there. Since we were younger we were always exposed to various diets and always tried new foods from every corner of the world. The recent craze about seeds and raw food is definitely not new to myself but I love learning about new diets and options that before where maybe laughed at or frowned upon. But do be adventurous in your kitchen, after all, some great recipes were created by accident!! I also added 2 long pepper to add a certain kick (feel free to click on the link to find out about this great spice) but you can leave it out if cannot find it or even throw in a couple of black peppercorns! So feel free to try these delicious truffles. For 12 truffles you will need...

• 2 tbsp hemp seed
• 2 tbsp flax seed (linseed)
• 2 tbsp sesame seed
• 2 long pepper (optional)
• 4 tbsp unsweetened cocoa powder
• 4 tbsp maple syrup
• 2 tbsp crunchy peanut butter
• 2 tbsp water
• Desiccated coconut, to coat

How to...

1. Put hemp seed, flax seed, sesame seed and long pepper in a spice grinder or food processor and grind to a fine powder. Put in a mixing bowl, add rest of the ingredients and mix well until well combined. 
2. Form the ‘dough’ into small balls and roll into the coconut. 
3. Put on a plate with some baking paper and put into the freezer for 20 minutes. Alternatively put in the fridge for a couple of hours before serving. Serve.

Enjoy!!

R&A

Raw Vegan Coconut, Vanilla & Hemp Seed Pudding

I must admit that I am falling in love with raw vegan desserts. They are so light, delicious, naturally sweet, light and quite a different and healthy option from the usual desserts. Don't get me wrong I still love me a piece of Banoffee Pie or Tres Leches cake but sometimes I like to vary things and raw puddings are awesome and full of goodness. This particular pudding is full of nutritional goodness, lot of protein from the hemp seed, good fats from the coconut milk and sweetness from the banana. The other ingredients elevate this pudding to another level when it comes to taste! If you cannot find hemp seeds [we buy ours from Asda], you can use chia seeds or linseed [flax seeds]. Try it out, it is super good. 

Note:   The secret to the creaminess of the pudding is a coconut milk high in coconut extract, we used one that contains 75%. You have to store it in the fridge upside down for 24 hours and then invert the can and open it as usual. This procedure will make sure that the actual coconut extract sinks and hardens at the top of the can.

For 4 puddings you will need...

• 1 tin 75% coconut milk [see Note above]
• 1 tbsp hemp seed
• 1 tsp dried rose petals (optional)
• 1 banana, sliced
• ½ tsp ground cinnamon
• 1 vanilla pod or 1 tsp vanilla essence
• 12 blueberries, to serve

How to...

1. In a spice grinder or mortar & pestle, put the hemp seeds, rose petals and ground cinnamon and grind to a fine or coarse powder [however you like it]. 
2. In a food processor or blender spoon the coconut milk [discarding the liquid], add the ground seeds, petals and cinnamon.
3. Split the vanilla pod lengthways and scrape the seeds with a knife and throw into the blender, alternatively add the vanilla essence. Now add the banana slices and blend until you get a smooth mixture. 
4. Spoon the mixture into ramekins or small bowls, put 3 blueberries on top and chill in the fridge for a couple of hours.

Enjoy!!!

R&A

Chocolate & Banana Loaf with Flax Seed

We discovered flax seeds not long ago and I must say they have a distinctive taste which I loved. Flax seeds are meant to be very healthy and are classified as a power food. Flax seeds are nothing but Golden Linseed which if bought from health stores as such will cost much cheaper than buying the milled flax seeds. Just freshly grind your own when you need them, they can be used in baking, savoury and sweet dishes, and also to sprinkle on salads. They add quite a crunchy texture, do make sure that you grind them though as all the nutritious stuff is in the seed itself and your body will not absorb the nutrients through the seed. This delicious chocolate banana loaf can be served with a warm cup of tea with or without some cream or even ice-cream!! Give it a go, the unique taste of linseed will give this loaf a delicious flavour. You will need...

• 80ml (1/3 cup) milk
• 1 tsp white vinegar
• 225g (1 ¾ cups) strong wholemeal flour
• 65g (½ cup) unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Pinch ground cloves
• ½ tsp salt
• 2 eggs
• 150g (¾ cup) caster sugar
• 3 ripe bananas, mashed
• 1 tbsp olive oil
• 1 tsp vanilla extract
• 1 tbsp flax seeds (linseed), ground
• 1 tbsp porridge oats

1. Start by mixing the milk and vinegar in a small bowl and set aside so it curdles (about 30 minutes)
2. Preheat the oven to 190 deg C. Grease a 9x5 in loaf pan and set aside.
3. In a bowl mix the flour, cocoa, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and salt and set aside.
4. In another bowl, whisk the eggs and sugar until creamy and smooth, I used an electric mixer. Mix the mashed bananas, milk/vinegar mixture, olive oil and vanilla extract and mix well.
5. Now mix the contents of the two bowls, add the liquid mix to the dry one and stir until you incorporate all the ingredients into a moist batter. Pour the batter into the loaf tin.
6. Bash the flax seeds into a mortar & pestle or spice grinder and grind coarsely. Spoon the ground seeds on top of the batter and using a clean teaspoon, stir into the batter with a slow movement so as the seeds are in the batter.
7. Sprinkle with the porridge oats and bake in the preheated oven for an hour. Leave to set for 10 minutes, carefully remove the loaf from the tin and then serve warm or let cool completely.
   

Enjoy!!

R&A