...favourite recipes.
They are all fairly easy to make and scrumptious to eat.
If you have any questions about any of the recipes just
leave a "comment" on that recipe and
I will try to answer your questions.
Check back regularly for more additions of great recipes! And bon appetit!
Mix flour, cocoa, bicarb soda, salt and sugar in an UNGREASED square or round baking cake pan. In a 2 cup measuring cup, measure and mix oil, water or coffee and vanilla. Pour the liquid ingredients into the pan and mix the batter with a fork or hand whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the bicarb soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25-30 minutes. Set the cake aside to cool. If you want to make a delicious glaze, preheat the oven to 140C (300F).
For the glze melt 250g dark chocolate in a small ovenproof bowl in the oven for about 15 minutes. Stir 3/4 cup hot water or milk and 1/2 tsp vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerated for at least 30 minutes before serving.
Variation: To make a dozen cupcakes, follow the recipe directions, mixing the batter in a bowl. Pour the batter into cupcake pan lined with paper baking cups. Bake for 20 minutes. Prepare glaze while in cupcakes are baking. When cupcakes are cooked, remove from oven and spoon glaze over. Refrigerate for at least 30 minutes before serving.
Delicious served with ice-cream, whipped cream or plain cake topped with icing sugar or cinnamon sugar.
I think that while the chocolate mousse is great this recipe is even BETTER! Just trust me on this and try it. Oooh is it good! I am buying more almond butter very soon just so I can make a whole pile more.
1 c. sunflower seeds 1/2 c. sesame seeds (optional) 1 c. dates or sultanas 2 T. honey (raw if you're a true raw foody) 2 T. cocoa or carob powder 1 c. almond butter
In food processor, chop all seeds/nuts. Add remainder of ingredients to make smooth thick paste. Roll into 1" balls, roll in dessicated coconut.
Makes 2 dozen
*I didn't use the sesame seeds as I didn't have any but intend to try the next batch with them. Will let you know which way I prefer. ETA: Amazingly with the addition of the sesame seeds in my next batch I found that the batch was a whole lot bigger AND tasted even better! Well worth the extra few $. :)
In my wanderings through the world wide web lately I stumbled across an interesting recipe that I had all the ingredients for so gave it a whirl...and it was surprisingly good!
Raw Chocolate Mousse Serves 2 (or 1 if you're particularly hungry)
by Jennifer Cornbleet
1/4 c. pitted medjool dates, soaked in cold water for several hours til soft 1/4 c. pure maple syrup 1/2 tsp. vanilla extract 3/4 c. mashed avocados (1 1/2 avocados) 1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder 1/4 c. water
Place the dates, maple syrup, and vanilla in a food processor fitted with an S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, it will keep for three days in the refrigerator, or two weeks in the freezer. Serve chilled or at room temp. Decorate with a berry or some chopped nuts.
FOR DOUBLE BATCH:
Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp. vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder, and 1/2 c. water. Yield: 2 cups, 4 servings.
