Blueberry Muffins with Lemon Blackberry Glaze

These muffins are moist, delicious, full of nutrients, and the blackberry glaze is just gorgeous. It's a perfect bite for breakfast or even an afternoon snack.

Since making raw foods is still new to me, I sometimes anticipate doing a new recipe and this one is no exception. I wonder how each will turn out and I am always curious about the creation process as I head into it. Once again it was fast and easy. The only real work is waiting for the dehydrator to do its business which in this case was 7 hours of drying time. However, while you are waiting, the dehydrator is busily warming the muffins and blowing out the gentle warm scent of blueberries into your home, which was both welcoming and delightful to the senses.

If you like traditional muffins made with flours and sugar of some description, you may pause at the thought of a raw muffin. I challenge that this muffin is as good, if not better than, a traditional healthy muffin, and that you will not be disappointed! Especially if you have a healthy streak in you, then there is no denying that you can benefit from this as an addition or replacement to other muffins. Even the oat bran muffins at grocery stores or bakeries have flour or refined sugar added. This is an all natural way to get equally good taste without the heavier added ingredients that our bodies have to work through. And as usual, because it's not baked, all the nutrients are still viable and ready to do their good work for you.

RECIPE

Muffins

1 2/3 cups almond meal

1 cup golden flax meal ( about 3/4 cup whole seeds ground into powder)

1/4 teaspoon sea salt

2 tablespoons agave syrup

1 tablespoon alcohol-free vanilla extract, or the seeds from one vanilla bean

1 tablespoon liquid coconut oil

1/3 cup cup filtered water, as needed

1 1/2 cup fresh or frozen blueberries

Glaze

1/2 cup cashews, ground into a fine powder

2 tablespoons blackberry juice ( from 1/3 cup blackberries pushed through a wire sieve)

2 tablespoons lemon juice (from about 1/2 lemon)

2 tablespoons agave syrup

1 tablespoon filtered water, as needed)

INSTRUCTIONS

To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter like consistency. Gently fold in the blueberries ( I did this by hand).

Place your choice of small or large cupcake liners into a muffin pan and spoon dough into each. I suggest gently pressing the dough into the shape of the liner. This is not traditional baking where the dough cooks up and out. It will not take shape unless you make it. Fill cups to your personal liking. Place the pan into the dehydrator and dehydrate for 4 - 7 hours, until the batter is dry to your desired consistency.

To make the glaze, combine the cashew powder, blackberry juice, lemon juice, agave syrup, and water, in a personal blender and blend until smooth.

To serve, frost each muffin with the glaze.

These will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104 (optional) for an hour or two before serving.

CRYSTAL'S NOTES

•  I added chopped walnuts to this recipe for a textural element. I like my breakfast muffins to have soft and crunchy elements in them, and I personally love nuts anyway. You can modify this recipe in all kinds of different ways and still keep it raw.
•  I did not puree my glaze enough, you really want a smooth silky glaze. The cashews take a little extra time to blend through. Don't hesitate to add more blackberry juice than what is recommended. I did so after the fact and it was more delicious and the color amazing.
• Author Ani Phyo recommended a yield of 6 muffins/cupcakes for this recipe which would have been too big in my opinion (large liners). For the amount of flax in these muffins, I don't think you would want more unless your digestive system is really used to it. I used the standard size cupcake liners and filled them to the top and they were perfect. One of these satisfied my sugar craving and I felt full for hours.
• This muffin is rich is Omega 3 and 6, antioxidants, and vitamins.

 Recipe: Ani's Raw Food Desserts, by Ani Phyo


Enjoy!

Pecan Chai Pie on Cashew Crust

The name of this dessert alone sucked me right in! Then I read the ingredients and saw some of my favorite spices; cinnamon, cardamom, and nutmeg.

This is an almost guilt free dessert when compared to something like a traditional pecan pie and I am sure it takes a lot less time to prepare. 

When it comes to raw desserts (raw food in general, really) a couple things occur to me. The first is how amazing all the fresh ingredients smell. In this dessert I just want to immerse myself in the vibrant aroma of the fruits, nuts, and spices, that once mixed together are like aromatherapy heaven. They literally smell alive and the best thing is that this dessert smells like fall to me. So it's seasonally appropriate too!

The second thing I notice is how filling raw foods are. I can pack away a lot of food for a small person, especially desserts (which I do not share). With raw foods, I can usually only eat half of a portion and I am full and feel totally satisfied...AND...that satiety lasts me for hours.

The food postings I am doing on raw food recipes are new to me in terms of preparation . During my vegan years I bought my food already made and packaged from Whole Foods. Since I wasn't really into cooking or baking at that time, it was much easier to stay on track and assure I wasn't consuming animals and was getting healthy, fresh meals..and got my desserts in, of course.

So if this is new to you and seems 'weird' because it's not traditional baking, stick with me...it's new to me too! It is different and some recipes will require some different tools, like a dehydrator, but it's another adventure in culinary experiences, as I see it anyway...and because it is raw food , you get the nutritional benefits of foods that are in their prime and haven't had their beautiful enzymes cooked out. This is also a nice option/addition to quickly put together if you entertain and some of your visitors have vegetarian or vegan needs, or maybe they are on a traditional weight-loss 'diet'...perhaps they will feel better about indulging if they know it is actually good for them.

RECIPE & REQUIREMENTS

Cashew Crust

1 cup cashews, dry

1 vanilla bean, scraped

1 tsp sea salt

1 1/2 cups pitted dates (Medjool, khadrawhi, or other semi-soft date)

1 1/2 cups shredded coconut

Syrup

1 medium orange, zested, peeled, and seeded

1 cup pitted dates

1 tbsp ground cinnamon

1 1/4 tsp ground cardamom

1 tsp grated nutmeg

Splash of water, as needed

Filling 

4 cups pecans, dry

Required: Blender and/or Food Processor

INSTRUCTIONS

To make crust, pulse cashews, vanilla, and salt in your food processor. Slowly add the dates and process into a dough-like consistency. Empty into a bowl.

cashew crust

Use some of the shredded coconut to "flour" the bottom of a pie pan. Mix Remaining coconut into the bowl with the cashew mixture. Press into the "floured" pie pan.

'flour' bottom with coconut

spread crust into bottom of dish

To make syrup, place orange pulp into the bottom of a blender. Add dates, cinnamon, cardamom, and nutmeg and blend. Add a splash of water as needed to make a thick syrup. Set aside.

making the filling

To make filling, mix pecans, syrup, and 1 tbsp orange zest well. Spoon filling into pie crust.

Will keep for four to five days in the fridge.

SERVING INFORMATION

Makes one pie

For 16 servings, per serving: Calories 300, protein 5g, carbohydrates 25g, fat 21g, sugar 16g

Percent daily value: potassium 11%, vitamin C 9%, calcium 4%, iron 10%, vitamin E 6%, thiamin 15%, riboflavin 4%, niacin 4%, vitamin B6 7%, folate 5%, vitamin K 6%, phosphorous 14%, magnesium 18%, zinc 13%, copper 31%, maganese 80%, selenium 5%, dietary fiber 25%

Source: ani's raw food kitchen

Crystal's Notes

• Instead of one pie pan, I used 8 of my 5" ceramic dishes, which when compared to her serving reference would equal 2 servings per mini pie dish.
• When making the syrup, you may need to use more than a 'splash' of water. I ended up with a paste and kept adding water until it was indeed a thick syrup.
• After zesting and peeling the orange, I made sure to remove as much of the outer white skin of the orange segments as possible until it resembled a thick pulpy orange juice that I might get at the store.
• I rolled the cashew crust into 8 balls and then flattened into discs and placed one in each ceramic dish. When pressing them out into the dish, I found it helpful to wet my fingers which prevented the crust from sticking to my fingers and allowed for a more successful smoothing out of the crust.
• Use raw nuts and not salted ones. If all you have on hand is salted, then I would suggest to put them in a bowl and cover with double the amount of filtered water and let sit overnight. In the morning, rinse them off disposing of the salty water. DRY - this recipe calls for DRY nuts, so you can use a dehydrator at 104 to dry for about 3 - 4 hours. Or dry out on a cookie sheet for several hours, being sure to move the nuts and rotate the sheets around.

Until next time, have a great day!

Crystal

Raspberry Ganache Fudge Cake

This post starts a new direction for me personally in the world of all things sweet. No matter how much I love and yearn for refined sugar and floury baked goods (and always will) that are laced with heavy cream, caramel, or topped with meringue, it is my inner health nut that yearns for a healthy and long term option to satisfy cravings. The answer to this issue for me is in the form of raw desserts.

I became aware of raw food desserts during the years I spent living a vegan lifestyle. Not much into cooking or baking at that time due to time constraints, I often bought all my food pre-made. Being a dessert junkie I obviously had a specific need to discover my sources of vegan desserts which were mostly raw desserts, pre-made from Whole Foods.

For those folks unaware of what a raw dessert is, I have taken this excerpt from Wikipedia in which 'raw food veganism' is described this way:

" A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40 °C (104 °F). Raw vegans such as Douglas Graham^[3] believe that foods cooked above this temperature have lost much of their nutritional value and are less healthful or even harmful to the body. Advocates argue that raw or living foods have natural enzymes, which are critical in building proteins and rebuilding the body, and that heating these foods kills the natural enzymes and can leave toxins behind. However, critics point out that enzymes, as with other proteins consumed in the diet, are denatured and eventually lysed by the digestive process rendering them non-functional. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds and sprouted grains and legumes."

In addition, Vegans do not consume or use anything that is an animal or that came from an animal. You would be amazed the animal by-products that exist in everything from food to your deodorant and toothpaste, film, and even charcoal to filter wine. The only reason I ended my vegan diet was due to a health issue in which the doctor said my diet exacerbated my problem. In the following years with new doctors and after painfully changing my diet, I came to find out he was full of it. Much of what I learned and followed stays with me and I want to make some efforts to add more of those ways back into my world, starting with one dessert at a time. 

I present you with the Raspberry Ganache Fudge Cake taken from Ani Phyo's book,  'Ani's Raw Food Desserts'. I wanted to start with a recipe that had simple ingredients, was easy to follow, and was chocolate.

What impressed me the most was how fast it was to put this together. I made this dessert while I was in the midst of dinner preparations and really did not take any time to make it look pretty, smooth my frosting, etc. And while you can use a food processor as the instructions call for, I actually used a Vitamix blender instead...much easier to clean. It was kind of a relief not to have to wait for the baking and cooling process before frosting once that was all over.

I also enjoyed the chocolatey taste and didn't have the awareness that what I was eating was made of fruits and nuts. The raspberries give it a brightness and balance that is much needed. I think next time I may do individual mini tarts with the cake bottom, frosting middle, and all raspberries on top. I personally felt the double layer cake was a tad too much cake.

RECIPE

Fudge Cake

3 cups dry walnuts

2/3 cup unsweetened cacoa powder or carob powder

1/4 teaspoon sea salt

1 cup pitted Medjool dates

Frosting

1/3 cup semi-soft pitted medjool dates

1/4 cup agave syrup

1/2 cup ripe avocado flesh (from about 1 medium avocado)

1/3 cup cacao powder

Filling

1/2 cup raspberries

INSTRUCTIONS

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacoa powder and process until smooth.

To assemble and serve, frost the top of one of the cakes with half of the frosting and top with raspberries. Stack the second cake on top and frost the top and sides. Serve immediately -or- place in the refrigerator for a couple of hours to firm up.

The cake on its own will keep in the fridge for many weeks. 

The frosting will keep separately in the fridge for 1 week.

The assembled cake with raspberries will keep in the fridge for up to 3 days.