Nov 22
I’m falling in love with raw oat flakes as an alternative to nut flours in raw desserts. Oats are considered a “super food” because of the many essential nutrients they contain—complex carbs, B vitamins, fibre and minerals such as phosphorous, iron, selenium and calcium, to name just a few.
When it comes to desserts, rich and decadent doesn’t have to mean unhealthy, at least not in the raw food world. While they are not nearly fat-free, desserts in the raw contain a number of benefits that most baked desserts don’t–one of the most important being that raw food ingredients are minimally processed and in their natural, nutrient-rich state.
I must confess: I’m a really good procrastinator. For the last couple of days, I have been working at home to concentrate on writing an intense feature article for work. My brain hurts, and my dark, unlit kitchen is lonely and is calling my name. I can’t bare it anymore.
Raw foods are a growing trend these days, and I’ve been having a lot of fun with the new concept of germinating, sprouting, processing and dehyrating. It seems raw foods are mainly a focus for the health-conscious crowd and more open-minded foodies, but for me, it’s also a way to learn a new and fascinating approach to vegan dessert-making.
Last night I attended an excellent raw vegan cooking demo with Toronto’s finest raw chef, Doug McNish. I’m still learning about the raw food lifestyle, and this workshop was the perfect introduction.
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