For the last week and a half I’ve been home alone. My husband went on a golfing trip with his dad and brother, and to say I miss him would be an understatement. When you get used to living with someone and you look forward to seeing him after a long day at work, it’s very disconcerting to come home to an empty house. There is this strange silence that seems to fill the space in an unfamiliar way.
The unusual part is my lack of interest in food or spending time in my favourite room in the house—the kitchen. I never realized how much my joy of cooking and baking revolved around not just feeding myself, but others as well. My husband is often my inspiration when I plan and prepare meals. It makes sense though, considering I never cooked when I was living on my own. My fridge was always empty, aside from a head of lettuce and a few apples. Pretty sad, eh?
These days, I look forward to creating full, nourishing meals, and satisfying my husband’s sweet tooth with homemade goodies along with a hot cup of tea. I think he’ll be happy to see these cute lemon tartlets waiting for him when he returns tomorrow.
The lemon curd filling took a bit of researching and testing, but thanks to this recipe I had a base to work with in order to get it just right. Do you want to know the secret to the perfect raw lemon curd? It’s lemon peel—the stuff you would normally throw away after juicing and zesting lemons. Hannah discovered that if you dehydrate it and then grind it into powder, it makes the perfect natural gelling agent. It’s the peel’s large amount of pectin, a substance typically used to set jams and jellies, that contains the jellifying properties. Unlike commercial brands of pectin, this version isn’t heated at high temperatures, chemically treated or mixed with sugar. To me, this is yet another raw food miracle.
In case you missed the April in the Raw event over at Real Sustenance, I wanted to share the recipe I contributed on my closing-day guest post. For the event, Brittany gathered together an incredible number of enthusiastic bloggers to participate and they all contributed delicious, beautiful and very creative recipes—all of them based on raw foods—each day of the month. It was such a treat!
For my contribution, I created a recipe for raw ice cream sandwich cookies.
I made two delicious flavours, both using fresh avocado as the ”ice cream” base. The chocolate avocado version is definitely my favourite, but if you’re up for trying a new, very colourful flavour combo, the avocado mint flavour is for you!
I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. This recipe makes four large sandwich cookies. Enjoy!
Today’s Raw Cake Pop Challenge tasting party was a success! We have a winner, as well as two fantastic runner-ups, in what was a very close competition.
First, here’s some background: on April 1, Lisa and I announced the Raw Cake Pop Challenge after seeing cake pops on websites and in coffee shops and books. By last Friday’s deadline, we had received 12 entries, so we sat down to carefully review each one and select three finalists based on the challenge criteria. It was a tough job because each one was so unique, but we had to do it. Those three finalists moved on to the recipe-testing round and became the guests of honour at today’s cake pop tasting party.
The three finalists were Bitt’s Double Chocolate Mesquite Madness Cake Pops, Marlie’s Mulberry Maven Cake Pops, and Bean’s Strawberry Cheesecake Pops. We spent our entire Saturday recreating these recipes, being careful to follow each one as written, and packaged them up in preparation for today’s testing.
Last night at midnight was the deadline to enter the Raw Cake Pop Challenge, and boy have we got some creative entries! Lisa and I knew it was a tough challenge, but the participants’ hard work and determination exceeded our expectations. Today, we carefully narrowed down the 12 entries to three finalists based on the judging criteria and spent close to eight hours recreating the recipes. Tomorrow, we plan on hosting a tasting party with friends to select the winner. Stay tuned!
Here is the roundup of entries, in no particular order:
Deanna of The Mommy Bowl made Coconut Chocolate Chip Sort-of Cake Pops.
Deanna of The Mommy Bowl also made German Chocolate Cake Pops.
Canadians love their doughnuts. So much so, they have become part of our culture. Timbits, the brand name of bite-sized doughnut balls sold at the popular coffee shop franchise Tim Hortons, has become a generic term for what the United States and other parts of the world call “donut holes.” They were first introduced in 1976 and come in various flavours like chocolate glazed, honey dip, jelly-filled, sour cream glazed and apple fritter.
I haven’t had a Timbit in over 15 years, so I thought it was about time I created my own version in the form of rawbits. This recipe came about after Lisa showed me a raw bread technique using a particular ingredient that helps obtain a soft and spongy bread-like texture. I thought this would be a fabulous way to create raw doughnuts, so I started playing with different flours, flavours and sweeteners in order to come up with a version that has a similar doughy texture and is as tasty as the real thing.
These are nothing like the popular raw truffle balls, dense and flavourful in their own right, or even anything like Ani Phyo’s version. These babies make use of Irish moss, an incredible ingredient often used in raw desserts to create a thick, gelatinous consistency, and then they’re dehydrated overnight to form a soft “cooked” texture, and then covered in a sweet, shiny glaze.
You’d never know these are raw. Or good for you.