I found this recipe on Rawmazing.com
Raw Doughnuts with Orange Ginger Glaze
- 2 1/2 cups raw oat flour (can be made by grinding raw flaked oats)
- 1 cup brazil nuts, ground fine
- 1/2 cup raw, organic coconut flour
- 1/4 cup raw, organic agave nectar or liquid sweetener of choice
- 1/3 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
1. Combine all ingredients in a large bowl.
2. Making one doughnut at a time, press firmly into doughnut pan. Tip pan over and tap gently to release doughnut. *
3. Top with Orange Ginger Glaze
- zest from one orange
- 3 tablespoons orange juice
- 3 tablespoons raw coconut butter
(not coconut oil), softened
- 2 tablespoons raw, organic agave nectar or liquid sweetener of choice
- 1 teaspoon freshly grated ginger
1. Whisk all ingredients together. Pour over doughnuts. Let set (this will take a couple of hours).
*Alternatively, roll into 1 1/2-inch balls and dip in orange glaze.
**This recipe makes 5 doughnuts but due to the size, one doughnut should be considered to be 2 servings.
I cadged this recipe straight from Nouveau Raw‘s Raw newsletter – anything Amie Sue ever comes up with is stupendous – go check out her website for fabulous raw recipes you’ve never seen before! You might also want to check out her ebook!
If you spend some time on the Nouveau Raw website, you will find all sorts of very good information, in addition to the wonderful recipes. It is almost like a course in raw food.
NUT FREE APRICOT CHOCOLATE SWIRL CHEEZE-CAKE
- 3 cups (248 g) organic coconut, unsweetened, shredded
- 8 (90 g) moist medjool dates, pitted
- 3 Tbsp (42 g) coconut oil
- 1/2 cup (62 g) flax meal, (ground flax seeds)
- 1/4 cup (20g) raw cacao powder
- 2 tsp (2 g) ground cinnamon
- 1/4 tsp (2 g) sea salt
- 3 Tbsp (64 g) raw agave
- 2 Tbsp (30 g) water
- 2 cups (260 g) dried apricots
- 2 cups hot water (soaking water for apriocots )
- 2 cups (316g) Young Thai Coconut meat
- 1/2 cup (168 g) raw agave nectar
- 3 Tbsp (60 g ) lemon juice
- 1/4 tsp (2 g) sea salt
- 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
- 3 Tbsp (20 g ) lecithin powder
- 5 Tbsp (1 oz) cacao powder
- 1 Tbsp vanilla
- Prepare the Springform pan. Wrap the base with plastic wrap and snap the base into the ring. This will make it easier to remove when for slicing and serving.
- Combine the coconut, dates, oil, flax meal, cacao, cinnamon, salt, agave and water in the food processor, fitted the the “S” blade. Pulse until the batter sticks together.
- Evenly sprinkle the crust batter over the base of the pan. Then firmly and evenly press the crust down. I used a large spatula to get really clean edges. See photo below.
- Place the crust in the freezer while you create the filling.
- Soak the dried apricots in 2 cups of hot water for 1+ hours. The softer they are, the easier they will blend to a creamy texture.
- After the apricots are done soaking, place then in a high-powered blender along with the soak water. Blend until creamy.
- Add the coconut meat, agave, lemon juice, and salt. Blend till creamy.
- Drizzle in the melted coconut oil while the blender is running. Make sure you have a vortex happening so it will draw the oil in which makes for an even mixture. Once that is incorporated, add the lecithin and blend until combined.
- Pour all but 2 cups of the batter into the Springform pan. Tap the pan on the counter top to bring any bubbles to the surface. Do this on a towel to save your ears.
- Add the cacao and vanilla to the 2 remaining cups of batter that are still in the blender. Process until well mixed.
- Pour 4-5 large puddles of the chocolate batter around the pan, on top of the other batter.
- Drag a skewer stick around and through the batter, drawing the colors into each other. Be careful that you don’t dig in to deep and disrupt the crust.
- Place in the fridge for 4-6 hours to firm up or place in the freezer for 2-4 hours. This cheesecake can be served chilled or frozen. To remove from the pan use warm knife (run it under the hot tap for a second) and run it around the inside of the loosened band.
- This cheesecake will last for 4 days in the fridge and up to 3 months in the freezer.
- For clean cuts between slices, cut the cheesecake when frozen. Also use a hot knife, wiping the blade inbetween each cut. Also if you cut the cheesecake into smaller slivers it will help with portion control. Those who are not used to raw desserts often dish up way to much not realizing how rich they are.
- This cheesecake can be served frozen or chilled. I ran a test on one slice and it stayed firm well into the 4th hour of being on the table, of course half of it was missing by then. (haha) The room tempature was roughly 68 (F) or 20 (c) (for my foreign friends).
- For decorations, if you feel the need… drizzle chocolate ganache over it and/or place edible flowers on top.
- Keep the cheesecake leftovers in the fridge or freezer.
STRAWBERRY RHUBARB PIE!
based on a recipe at goneraw.com
The pinch of cayenne in the crust adds nice depth….
2 C almonds, soaked
1 C dates, (or less, to taste)
2 T agave syrup
1 t cinnamon
dash sea salt, (optional)
handful shredded coconut
4 C rhubarb, peeled and chopped to 1″ pieces
1/4 C agave
2 C strawberries, chopped
1/4 C psyllium husk
whole strawberries for garnish
- In a food processor, process ingredients to a coarse mixture which sticks together easily when pressed..
- Sprinkle shredded coconut into pie pan to prevent crust sticking.
- Press crust into pan.
- In a food processor, process rhubarb to a slushy consistency.
- Add agave and continue processing until well mixed..
- Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.
- Spoon filling into crust and chill 6 – 8 hours, or overnight, to allow sweetness to develop. (Pie is tart at first, but, as it sits, the flavors meld, and the sweetness develops.)