Posts with tag pie

raw raspberry chocolate dream

packing, packing, packing… holiday here we come :)
few more days till we hit the sunny coast of latvia…. friends and festivals… hippie times all over :). first one (www.positivusfestival.com) straight away from airport… o yeah summer leisure :)
 
but just before all that one more thing for your sweet tooth…. my summer creation…..
 


 
raw chocolate & raspberry cake
ingredients
cake
1 1/2 cup raw walnuts (pecants)
15 fresh soft medjool-like dates, pitted (adjust to taste)
5 tbsp cacao powder
1 tsp ground cinnamon
3 tbsp coconut oil (room temperature) or olive oil
1 cup raspberies (fresh or frozen)
+raspberries for decoration
a tiny pinch of salt
 
chocolate & avocado frosting
1/2 avocado
3 to 5 tablespoons agave (adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 tsp cinnamon
a tiny pinch of salt
 
directions
cake
place walnuts in a food processor, pulse until crunchy, add dates and pulse again. add the rest of the ingredients and pulse everything until well combine. add the raspberries and pulse again few times. pour the mixture into 20 cm roundpan, place in the freezer for couple of h.
 
frosting
in the food processor place all ingredients, pulse until smooth, place on top of the cake and let cool in the freezer for ½ h. before serving let cake stay for ½ h in the room temperature and decorate with fresh raspberries ☺
 
have fun and i will see u in a month… woop woop

food matters monday – pear raspberry crumble

 

cold weather treat: cammile’s selection and my interpretation – pear raspberry crumble.

 

nothing describes winter better than a baked, warm, fruit dessert, with flavors of cardamom and cinnamon and crunched nuts on the top. at least for me…

 

 

originally, the crumble is a dish of british and irish origins (since second world war), but it can also be traced, in the american cuisine, all the way back to the European colonization of the americas. in some parts of america very similar dish may be called a crisp.

 

interesting for me was to find out that it can be made both in sweet and savory versions. although the sweet version is much more common.

 

there are a lot of different types of crumble, depending of type of fruits used and also of variety of toppings (rolled oats,  different kind of nuts, cookies or cereals).

 

i like experimenting. one time with apples, strawberries and corn meal, another time (this recipe) is with pears, raspberries and oatmeal.

 


 
pear raspberry crumble
ingredients
1 kg pears, pealed, cored and cut in pieces
200 g frozen raspberries
1 tb squeezed lemon juice
1 cup roaled oats
1/2 cup whole-wheat flour
1/2 cup walnuts or pecans
1/4 cup walnuts, chopped for the topping (optional)
2 tsp cardamom
2 tsp cinnamon
1/3 cup agave or honey
4 tbsp rice oil or butter
pinch of salt

directions
heat the oven 2000C. Combine the flour, oats, walnuts and salt in the bowl of a food processor and pulse a few times to combine. Add the oil and agave and pulse until the mixture is crumbly.

in another bowl mix together pears, lemon juice, raspberries and spices (cinnamon and cardamom).

grease 20 cm – 23 cm round baking dish with a little bit of oil (this time i used little baking dishes, so everyone had their own dish).

press half of the crumbled mixture over the bottom of the prepared pan. spread the pears mixture evenly over the crust and sprinkle the remaining crumb mixture and chopped walnuts over the top. bake for 25 to 30 minutes, until the top is golden brown. remove from the oven and serve hot or cold as u wish.

apple blueberry pie

apple blueberry pie
Ingredients
pastry
260 g whole grain flour
1 banana,
45 g oil (melted butter)
45 g soya milk (milk of your choice)
45 g agave (maple syrup)
pinch of salt

filling
2 middle or 3 small apples, peeled and cored, cut into little pieces
150 g blueberry
 or any other berries of your taste
1 tbsp agave
2 tbsp whole grain flour

Directions
Mix flour, agave, oil, banana and pinch of salt until pastry is consistent. Leave the pastry in the fridge (or cold place) for half an hour.
Mix apples, blueberries, flour and agave.
Heat the oven to 190C.
Cover the cake pan with a thin layer of oil and flour.
Roll and place 3/4 pie crust into 23 cm (9 inch) pie pan. Press firmly against the side and bottom.
Add the fruits and cover with another rolled layer of pastry. Close the borders and make a few little cuts in the pie. Place in the oven for 35 minutes.

walking the memory lane

Fresh pancakes every morning, whole grain flour, blueberries – those are the childhood memories from Russian “kalitki” returning to me, when I bite into this whole grain flour apple pie…

a.


 

apple blueberry pie
Ingredients
pastry
260 g whole grain flour
1 banana,
45 g oil (melted butter)
45 g soya milk (milk of your choice)
45 g agave (maple syrup)
pinch of salt

filling
2 middle or 3 small apples, peeled and cored, cut into little pieces
150 g blueberry
 or any other berries of your taste
1 tbsp agave
2 tbsp whole grain flour

Directions
Mix flour, agave, oil, banana and pinch of salt until pastry is consistent. Leave the pastry in the fridge (or cold place) for half an hour.
Mix apples, blueberries, flour and agave.
Heat the oven to 190C.
Cover the cake pan with a thin layer of oil and flour.
Roll and place 3/4 pie crust into 23 cm (9 inch) pie pan. Press firmly against the side and bottom.
Add the fruits and cover with another rolled layer of pastry. Close the borders and make a few little cuts in the pie. Place in the oven for 35 minutes.