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Delicious, Raw Desserts: Baking Hacks, Keeping It Simple and Mixing Savory with Sweet

Gaspar Carreira

Uruguay

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Instagram: @gaspic_healthyberry | healthyberryweb.wordpress.com

Something New To Try in the Kitchen?

Use ingredients associated with salty dishes in sweet desserts. There are many ingredients that are versatile when you want to bake. Sweet potato, avocado and chickpeas are a few. You can create delicious brownies with sweet potatoes (I became addicted to them and made them three times in the last month)! Raw cakes with chocolate avocado mousse are really creamy. You can use chickpeas for the dough of a cinnamon roll. You will love these versions more than the classic ones.

 

Baking Hack

If you are baking a cake and it is cooked outside but it is still doughy inside, you can cover it with parchment paper; this will allow the dough to be well cooked inside. I recently learned this after having made my sister’s cake for her birthday; it was raw inside and crunchy outside! After using this method, I solved the problem! Despite this inconvenience, everyone in my family told me the cake was very tasty!

 

The Perfect Cleansing Smoothie

Green smoothies are perfect for throughout the week or after having had a hard training. I think the perfect detox is to have a smoothie with spinach, coconut water, avocado, ginger, spirulina and a large handful of fresh mint. I love the taste of fresh mint and it is full of special properties.

 

Latest Food Discovery?

How to test if the base of a raw dessert (a vegan cheesecake, for example, or the crust of a tart) is sufficiently moist: grab a half teaspoon of mixture and make a small ball with your hands; if it maintains the form, it means that the base isn't going to break.

 

What I Know For Sure

Simple food is the tastiest. I never use ingredients that are not essential or that do not contribute anything to the recipe. The more simple the recipe, the better.

 

No-Bake Coconut Strawberry Tart

 

Crust Ingredients:

½ cup pitted dates

½ cup dried cranberries

1 cup raw cashews

2 ½ cup almond flour

¼ tsp of salt

½ tsp vanilla extract

2 Tbsp coconut oil, not melted

 

Crust Method:

Put the dates and cranberries in a bowl with boiling water for 40 minutes. Drain and put aside. Process the cashew nuts and leave it aside. Process the dates and cranberries along with the salt and vanilla, add the rest of the ingredients. Put crust on a mold with parchment paper, refrigerate for one hour.

 

Filling ingredients:

4 cups full fat coconut milk

1/2 cup coconut sugar

6 Tbsp cornstarch diluted in half cup of water

Optional 1/4 tsp coconut extract

 

Filling Method:

Put the milk in a pot with the sugar and coconut extract. When it begins to boil, reduce the heat and add the cornstarch diluted in water, stir until it is a thick and homogenous mixture. Put the filling on the crust, add the fruit and refrigerate for an hour or two before cutting.

 

Two-Way Raw Cashew Cheesecake: Strawberry & Orange Beetroot

 

Crust Recipe:

(Two 12cm individual molds)

1 ½ cup coconut flour

1 cup raisins, soaked overnight and drained

½ cup coconut oil

2 Tbsp coconut water

3 Tbsp maple syrup

 

Crust Method:

Put all the ingredients in a food processor and process all the ingredients until obtaining a homogeneous mixture. Put in the mold, press well and keep in the freezer about 2 hours.

 

Filling Recipe:

1 cup raw cashews, soaked overnight and drained

½ cup coconut milk

½ cup melted coconut oil

½ tsp vanilla extract

3 Tbsp raw coconut nectar

1 ½ cup chopped fresh strawberries

2 Tbsp lemon juice

⅔ cup chopped raw beetroot

1 tsp orange zest

2 Tbsp Orange juice

 

Filling Method:

First, process the cashews for about 3 minutes until there aren't large pieces left. Add coconut milk, oil, nectar and vanilla extract and process until smooth. Divide in half. In the first half, add the strawberries and lemon juice; for the other half, add beet, zest and orange juice. Process each half individually and put in the molds. Keep in the freezer for three hours before eating. Finish with strawberries and blueberries.

 

The 411

I have been living in Uruguay since 2010. My family has always been bound to gastronomy. I've followed this tradition, but I have introduced new recipes related to healthy food, a new concept. I want to introduce the world to a healthy pastry which is even more delicious than the classic pastry.

 

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