RAW FIKA IS OUT NOW, ORDER HERE!
Celebrating the little moments of life with sweet breaks, “Raw Fika” – a modern healthy dessert book a delicious compendium of nearly 50 recipes, designed by Chef Nazli Develi, is served throughout the year in Sweden.
This collection of seasonal raw recipes includes classics such as
Kanelbulle (Cinnamon Bun)
Semla (Fat Tuesday Bun)
Princesstårta (Princess Cake)
Kladdkaka (Sticky Brownie Cake)
Lussekatter (Lucia Buns)
Blåbärstårta (Blueberry Cake)
Jordgubbstårta (Strawberry Midsummer Cake)
Gräddbulle (Cream Buns)
Pepparkaksbollar (Gingerbread Balls)
Hallongrottor (Raspberry Caves)
Dammsugare (Swedish Vacuum Cleaner)
Rulltårta (Roll cake)
Singoalla (Chocolate Shortbread Biscuits with Jam)
Schakrutor (Chessboard Cookies)
Chokladsnittar (Diagonal Cut Chocolate cookies)
Some of sju sorters småkakor (Seven Types of Seven Cookies)
Smulpaj (Apple Crumble Pie)
Morotskaka (Swedish Carrot Cake)
and more…
But also modern, more casual sweets such as Kitkats, Coconut Bacon Brownies, Mango Chocolate Tart, Black Forest Cake, Heliodor Truffles with Solar Plexus Crumb, Matcha Yuzu Cake, Emerald Pandan Cake, Golden Milk Cake, Raspberry Valentines Day Cake, Cherry Buckwheat Crunchy Slices, Oat Tiramisu, Classic Tiramsu Cake, Tosca Coins and more.
The book starts with a “Swedish Pastry Calender” to help you catching up everything through the year, continues with detailed knowledge about raw fika ingredients and make-ahead pastry staples. And you find almost 50 brand-new fika recipes with photos.
For traditional desserts, there are also different take-ons and flavour ideas. For example 3 ways of Swedish Vacuum Cleaner: traditional green, bounty, citron and 3 ways of Semla: chokladbollsemla with avocado frosting, almond raspberry jam version, chocolate version. You will also find re-interpreted and refined desserts with a touch of the big wide world.
With the emphasis always on simplicity, but also quality, seasonal ingredients, these fika recipes are pure joy to share and enjoy with those you love.
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Pages: 135
Paperback Item Weight: 12.3 ounces
Book Dimensions: 8.5 x 0.32 x 8.5 inches
Language: English
Published in February 2023, Copyright All Rights Reserved
Get your copy via our sales channels:
AKADEMIBOKHANDELN SWEDEN
Our tiramisu the Swedish way is much healthier, full of fiber, no need to bake, easy-to-make and so delicious! Not like original tiramisu but a kind of a taste reminiscent of it. Try it!
Kladdkaka Crust
40 g sprouted oat flour (or regular oatmeal, grind in the blender first)
20 g desiccated coconut
70 g medjool dates pitted (measured after pitted), soaked
15 g hazelnut butter or coconut oil
10 g buckini (sprouted dehydrated buckwheat groats)
10 g raw cacao powder
1/8 tsp cinnamon powder
A pinch of licorice salt
A pinch of nutmeg
Oat Mascarpone
65 g rolled sprouted oats
95 g coconut cream
70 g coconut milk
20 g cold press espresso
50 g medjool dates pitted, soaked
30 g maple syrup
20 g hazelnut butter or coconut oil
1/4 tsp cinnamon powder
To serve
Raw cacao powder
Coffee beans
INSTRUCTIONS
1. To make oat mascarpone, place the oats in a bowl, add the coconut milk. Let it sit for at least 30 minutes or overnight.
2. Then transfer to your blender, add the coconut cream, cold press coffee, maple, medjool dates and cinnamon. Blend until silky smooth. Lastly add the hazelnut butter or coconut oil. Blend again until everything combined well and you get a smooth mixture.
3. To make the kladdkaka crust, place the oats, desiccated coconut, buckini, cinnamon and salt in food processor, blend together.
Then add the medjool dates and hazelnut butter. Combine together. If you need, add a tbsp water. The dough should come together when you press with your hands.
4. Transfer the mixture between jars. Pour the cream over the crusts. The recipe makes 4 small weck jars (160 ml)
5. Dust some raw cacao and drop coffee beans. Let it sit in the refrigerator for 4-5 hours or overnight. Serve cold.
If you liked this recipe, you might be interested in our RAW FIKA book.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 10 hrs dehydration
INGREDIENTS
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour (Groddat Havremjöl from Da Carla, can be purchased from body store if you are in Sweden. Otherwise check options in your country or Amazon store. You can also sprout whole oats then dehydrate and grind into fine flour.)
2 tbsp raw cacao
1/2 tbsp raw coconut sugar
2 tbsp maple syrup ( or agave, coconut nectar)
2 tbsp unroasted hazelnut butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt (from Saltverk Iceland, can be purchased from RawLiving UK . this salt adds another layer of dimension to the overall taste experience. So don’t skip but if you can’t do, just use pink himalayan salt)
1/4 tsp baking powder
2 tbsp chopped raw chocolate (Wermlands Raw Choklad or make your own.)
INSTRUCTIONS
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the chopped chocolate.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough into small cookies. ( 6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 8-10 hours (or overnight) until fully dried both sides of the cookies in the Excalibur dehydrator.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
This Raw Chocolate Cookie recipe is from our “Mad About Raw: Exclusively Designed Raw Food Recipes” (Expanded Second Edition) Cookbook.
If you loved this recipe, you might be interested in our “ Mad About Raw” Cookbook.
Kanelbullar! One of the Sweden’s most delicious national treasures that I have always been craving…
These raw kanelbullar are made with a perfectly soft cardamom dough, a creamy cinnamon-caramel filling with raisins, and chewy celeriac crumbs. Try our creative raw twist.
Good to Know: In Sweden we eat kanelbulle all year round but the official day to celebrate this sweet bread is on October 4.
Serves: 10
Time: 30 minutes
INGREDIENTS
Bun Dough
90 g gluten-free rolled oats (grind into fine powder)
100 g raw almond flour
50 g maple syrup
20 g coconut oil melted
1 tsp ground cardamom
A pinch salt
1 tbsp water
Cinnamon Filling
1 batch homemade raw date caramel (140 g)
50 g dried raisins
1 tbsp coconut oil melted
2 tsp cinnamon powder
A pinch of pink himalayan salt
Celeriac Crumb
200 g celeriac
50 g finely chopped almonds
2-3 tbsp coconut sugar
1 tbsp coconut aminos
1/4 tsp red pepper flakes
A pinch salt
INSTRUCTIONS
Cinnamon Filling
1. Place the date caramel in a bowl. Add the rest of the ingredients over the caramel.
2. Mix well until well combined. Taste and adjust the salt and cinnamon if needed.
Bun Dough
1.Place the almond flour and all remaining ingredients in a food processor and mix into a dough.
2. Roll out between two baking sheets to a rectangle. Spread the filling and cut strips about 2 cm wide with a chef knife.
Roll up each strip and give them a a smaller bun shape.
Celeriac crumble topping
1. Peel and wash your celeriac. Transfer in a food processor, blend until you get rice-like texture.
2. Squeeze them with your hands and remove the excess water.
3. Transfer to a bowl. Add the coconut aminos, salt, coconut sugar, almonds and pepper. Mix to combine together.
4. Spread on a dehydrator sheet lined parchment paper. Dehydrate at 42 C for 3-4 hours or until fully dried.
5. Sprinkle the topping on top of the buns.
Set them in the fridge for an hour or so before serving.
If you love raw desserts, you might be interested in our GOURMET RAW CAKEBOOK, MAD ABOUT RAW and RAW FIKA cookbooks.
Ingredients
90 g white quinoa uncooked
130 g water
1/4 tsp salt
Instructions
1. Soak the quinoa in a bowl for at least 3-4 hours to remove its phytic acid and bitter taste.
2. Once soaked, rinse and strain, transfer to your blender along with the water and salt.
3. Blend for 40-50 seconds at a high speed blender or until the batter is smooth. The batter will not be too thick, it is just more liquid like a crepe batter.
4. Transfer the batter into a large bowl and let it sit for 10-12 minutes to thicken.
5. Warm a non-stick pan over medium heat and spray a little bit of olive oil all over the pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon.
7. Cook for 2 minutes on one side, then flip and cook on the other side.
8. Repeat the process for the rest. Make sure you spray the pan with olive oil for each crepe.
Storage: up to 2 days in an airtight container.
This recipes makes 5 x 20 cm crepes. Double the ingredients for big batch.
Serve with pulled oyster mushrooms, tomatoes, green onions, parsley and hemp hearts or with your favorite filling.
If you loved this recipe, you might be interested in our “FOOD WE LOVE: Feel-Good Wholesome Plant Based Recipes from Scratch”.
Bibimbap – A korean iconic dish which tastes so unique with authentic flavours even though it seems like a kind of buddha bowl.
In Korean, the word bibim means “mixed” and bap means “rice”, so bibimbap literally translates to “mixed rice”.
It is a warm bowl of mixed rice topped with various individually prepared seasoned raw and cooked vegetables, a protein of choice, and served with korean hot red pepper sauce called “gochujang.”
As the bibimbap mainly consists of rice and vegetables, it can be easily veganized no matter what Korean restaurant you go to. Just ask for tofu or mushrooms instead egg and meat.
I learned this delicious dish and more about Korean temple food during my visit to Seoul this year. There were so many variations of bibimbap I tasted and loved, the recipe I’m sharing is just one my favorite ways to eat it and close to original version.
Ingredients
1 cup brown rice or mixed rice of your choice
200 g oyster mushrooms
200 g pulled young jackfruit
2 tbsp olive oil
1 tbsp tamari or coconut aminos
1 tbsp gochujang + more for serving
1/4 cup pickled daikon (see below)
1/4 cup kimchi
5-6 shishito peppers
1/4 cup bean sprouts
100 g spinach
1 shallot
3 garlic cloves minced
1 julienne sliced carrot
2 toasted nori sheets
Pickled daikon
70 g daikon julienne sliced
50 ml rice vinegar
50 ml water
1 tsp pink himalayan salt + more as needed
1 + 1/2 tbsp coconut sugar
1/2 tsp gochugaru korean red pepper powder
Instructions
1. Preheat oven to 200°C with fan. Clean mushrooms with a damp paper towel. Using your hands, pull the mushrooms roughly into pieces. Set on a parchment paper-lined baking sheet.
2. Strain the excess water of canned jack fruit, repeat the process for jackfruit as well.
3. Drizzle with 1 tbsp of the oil, 1 tbsp tamari and korean hot pepper paste. Toss around to evenly coat the mushrooms and jack, then bake for 20 minutes, or until mushrooms and jack are a bit crispy and brown on the edges.
4. To make pickled daikon, julienne slice the daikon and place in a jar.
Bring rice vinegar, water, coconut sugar and salt to a gentle boil.
Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time you sit them. Store in an airtight jar in the fridge. They can be stored up to 4-5 weeks.
5. Heat up 1 tsp of oil in a medium non-stick pan. Throw in the shishito peppers and fry them by pressing down with a lid of pot from time to time until they are nicely browned on all sides. Season with salt and set aside.
6. Throw in the spinach and chopped onions and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. . Add some minced garlic and stir well. Season with salt and pepper. Set aside.
7. Throw the julienne sliced carrots, 1 tsp olive oil and a pinch salt, fry on medium-high heat for 1-2 minutes. Set aside. Repeat the process for bean sprouts or you can serve them raw if desired.
8. Using a sharp knife, thinly slice toasted nori sheets. Set aside.
9. Divide all the veggies, kimchi, pickled daikon, thinly sliced nori sheets, oven baked pulled mushrooms and jackfruit between two bowls. Sprinkle with asian sesame seeds and top with extra gochujang about 1 teaspoon. Enjoy!
This raw avocado chocolate cake recipe was one of the first recipes I’ve developed when I was providing raw cake trainings in between 2018-2019. This one is a little more developed over time. It is so easy to make and super delicious! I guarantee you will love it.
Cashews, which are used commonly in raw cakes, can give a feeling of density, are not economical in today’s conditions, and also are not produced under ethical conditions. So we have quite a few reasons to give up cashews. There are still no fair trade cashews in many countries. Unfortunately, most of the cashews come from places such as India, Ivory Coast, Vietnam, where human labor is exploited, where there is no fair working and hygienic production conditions. If you are a vegan who questions the source of the product you use, you might be interested in this video:
When we say goodbye to cashews, one of the great alternatives we can use in raw cakes is avocado- the healthiest fat in the world! It grows locally in so many countries today. No matter how high the avocado tree’s water consumption is, we can contribute to our planet by consuming it in season and minimizing our purchase of out-of-season products.
Yield: 15 cm round cake – 6 pieces
INGREDIENTS
Cake Base:
40 g dried white mulberries
40 g raw hazelnut butter
40 g buckini (activated and dehydrated buckwheat groats, see notes*)
15 g raw cacao powder 30 g maple syrup (or similar liquid sweetener of your choice, see notes**)
1/8 teaspoon pink himalayan salt
Avocado Chocolate Cream:
1 ripe avocado (approximately 150-160 g, weight after peeled and core removed)
30 g raw cacao powder
60 ml maple syrup (or a similar liquid sweetener of your choice, see notes**)
60 ml almond milk
30 ml coconut oil melted
25 ml cacao butter melted
5-6 drops of food-grade wild orange essential oil (or mint, lemon, rose etc. choose a flavor and use only, see notes*)
1/8 teaspoon pink himalayan salt
INSTRUCTIONS:
1. Throw the white dried mulberry into the food processor and mix it until it comes to a crumb form.
2. Then add the buckinis (buckwheat groats that you soaked in water for 1 hour, rinsed and dehydrated at 46 C for 4-5 hours, beforehand) Mix mulberry and buckini together.
3. Then run the food processor again, adding raw cacao powder, maple syrup, hazelnut butter and salt. Mix in the food processor until everyting combines together.
4. Remove the dough from the food processor and transfer it to a 15 cm round cake tin lined with parchment paper. Spread and flatten the dough by pressing it down with your hands, cake mould handle or with the back of a spatula or spoon.
5. Transfer all cream ingredients, except coconut oil and cacao butter, to a blender. Blend until it becomes a smooth liquid. Then add the melted coconut oil and cacao butter and mix again. Taste the mixture, adding a little salt or sweetener if needed. Depending on the variety, softness and fat content of your avocado, you may want to add another tablespoon or two of almond milk. The consistency should be slightly thick but at the same time pourable fluidity.
6. Pour the mixture on the cake base, smooth it out with a spatula or gently shake the mold from side to side to prevent bubbles.
7. After 2 hours in the freezer or 4 hours in the refrigerator, remove from the mold, cut into pieces and serve.
8. Garnish with orange zest or edible flowers. You may also want to dust some the raw cacao powder on top and garnish with raw cacao nibs.
Important Notes on the Recipe:
***The intensity of essential oils can vary from brand to brand, start with 2-3 drops, taste and then continue adding. Adding too much at once can cause bitterness. Medicine Flower or doTERRA brands are my favorite.
**Maple syrup, date syrup, grape molasses or coconut nectar syrup can be used as liquid sweetener in this cake. If you use date syrup or grape molasses, it will not comply with the raw nutrition rules, but you will still get a delicious cake. Agave can also be preferred as a raw alternative, but I personally do not recommend it anymore. Agave has the highest fructose content of any commercial sweetener on the market. Yes, that’s right, Agave Nectar beats table sugar and even high fructose corn syrup. Agave is 90 percent fructose, while maple syrup is around 35 percent.
While some people avoid high fructose corn syrup, which only has a fructose content of 55%, they continue to take agave because of its low glycemic index while unknowingly consuming a product with 90% fructose.
Alternatively, you can use whole dates, in this case, soak the dates in water, drain them, then puree them with very light water and add them to your avocado mix.
*As an alternative to buckini, you can use any nut flour ( for nut-free nutty alternative use tiger nuts) , but if you want a crunchy base, buckini is the best alternative. To make the buckini, put the raw (green) buckwheat groats in a bowl, cover with warm water. Let it soak in water for 1 hour. After 1 hour, squeeze a few pieces with your hand and check, if it breaks easily, it means it is activated. Transfer to a strainer, rinse thoroughly under running water and drain. Then, spread it thinly on the dehydrator and dehydrate at 46 degrees for 4-5 hours or until completely dry. Gently move the buckwheat groats with a spatula every hour or so to make the dehydration process easier.
Now the buckini is ready, transfer it to a glass jar, close the lid and store it at room temperature for months, you can use it in your raw recipes.
If you have a dehydrator, this is a very easy process, but if you do not want to be involved in this long process, you can purchase activated dehydrated buckwheat groats from the health stores. Sprouted dehydrated versions are also great in this recipe.
TIP: If you don’t like to consume oil, try this recipe in the jar. Just remove the coconut oil and cacao butter from the ingredient list. It will still taste so good. Today I don’t consume bottled oils as before and usually make my cakes in the jars. No need to wait to solidify the oils in the cream for long hours. It is also healthier, more economical, and much more delicious! Cake or jar cake may be preferred depending on the situation, you may want to make a birthday cake using oil for your loved ones, or you may just want to enjoy a healthy dessert for yourself without oil. You can use my base recipe for any kind of ocassion.
If you loved this recipe, you might be interested in our Gourmet Raw Cakebook: A complete guide to raw vegan cakes.
One of our most loved creations from our new raw vegan collection. The balsamic vinegar adds a nice tangy dimension to sweet beets, and creates a complementary flavor with chocolate.
INGREDIENTS
120 g dried raisins soaked
100 g raw chopped beetroot
40 ml balsamic vinegar
20 g raw cacao powder
55 g desiccated coconut
90 g almond flour
20 g coconut oil melted
1/4 tsp licorice salt or pink himalayan salt + more as needed ( taste before rolling, to add more dimension add a little bit more salt if you need)
For dipping
150 g melted raw chocolate
Edible gold, freeze dried raspberry powder or desiccated coconut
INSTRUCTIONS
1. Place balsamic and beets in a food processor. Blend together until beet is chopped into very small pieces (rice-like).
2. Then add soaked raisins and continue to blend until you get a smooth paste.
3. Add the cacao powder, desiccated coconut, almond flour, salt and melted coconut oil. Blend together.
4. Transfer dough to a bowl, sit in the freezer for 30 minutes.
5. Once time is up, and the dough is thickened enough, roll the dough into small balls in desired size with your hands. Freeze for 10-15 minutes while you are melting the chocolate.
6. Melt the raw chocolate using bain marie, let it cool at room temperature for 10 minutes.
7. Remove the balls from the freezer. Dip each one in melted chocolate. Let it cool on a parchment paper.
8. Roll in edible gold powder and fd raspberry powder, or desiccated coconut according to your choice.
9. Place in the refrigerator for 15-20 minutes before serving.
If you loved this recipe you might be interested in our raw books: “RAW FIKA“, “GOURMET RAW CAKEBOOK” and “MAD ABOUT RAW.” For more, visit our SHOP.
Do you know that our first raw book called “GOURMET RAW” that first published in 2019, now has its expanded and new edition with 140 recipes? We want it to be accessible to all, so the kindle edition is now only 9.99 USD !
Ever since I visited Thailand, I noticed that many dishes in Europe is lack of flavour.
It is a fact that the first week in Thailand was tough. 🙂 It was an upset stomach experience since I’m not familiar with such intense spices. I must admit I mixed it up a bit too much too. I remember I called the Vegano Bangkok @veganobkk to order some vegan pizza almost every night for the first week, to recover. 😀 But after the first week I started to feel that everything I ate was incredibly aromatic, delicious and healthy. It is said about Thailand that you either love it very much or you don’t like it at all, there is no middle way. I’m definitely one of those who love the most! Can’t wait to visit this beautiful country again one day.
Today, I’m sharing one of my favorite Thai dishes with you. This Khao Soi is our vegan take on the traditional Coconut Curry Noodle Soup from Chiang Mai, Northern Thailand where I spent almost my 2 months. It is delicious, hearty, creamy and packed full of Asian flavours. If you visit Chiang Mai one day, be sure you try it at @goodsoulskitchen, they make the best one in the town.
If you want to make it at home, here is our recipe:
INGREDIENTS
Khao Soi
150 g rice noodles
1 lt water
4 tbsp vegan fish sauce
1 tbsp coconut sugar
40 g dried shiitake mushrooms soaked or 200 g fresh mushrooms of your choice
400 ml coconut milk
1/2 tsp salt
Chili Paste
70 g chiles chopped
75 g shallots about chopped
3 garlic cloves roughly chopped
1 stalk lemongrass white part only, chopped
4 kaffir lime leaves
5 slices galangal or 1 tsp galangal powder
1 small fresh turmeric (5 g)chopped or 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
Garnish
A handful of fried gf wonton strips (remove if you are avoiding oil)
Chopped shallots
Pickled sour mustard leaves thinly sliced or pickled jalapeno
A few lime slices
A handful of chopped cilantro
INSTRUCTIONS
WONTON STRIPS
Cut 8-19 wrappers into thin strips.( You can use store-bought or make your own gluten-free wonton, recipe here) Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
CURRY PASTE
Place the chiles, shallot, garlic, lemongrass, lime leaves, galangal, salt, plus coriander, and turmeric in a food processor. Add a drizzle of oil, then blend into a fine paste. You can also use a mortar and pestle to pound the ingredients if you prefer.
COOKING
Heat up a large wok and add a little bit olive oil (use water if you are avoiding the oil).
Add the chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more water or oil. Do not over-fry the paste or it will turn bitter.
Then add the mushrooms, coconut sugar, vegan fish sauce or protein of your choice ( tempeh, tofu etc would work. Just cook the tofu or tempeh in the oven or pan before adding to the curry paste at this stage ) and continue to stir-fry until they release their aroma.
Now add the water and half of the coconut milk. Bring it to a boil and leave it simmering for 20-25 minutes.
NOODLES AND GARNISH
Meanwhile cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
Prepare the toppings and side ingredients.
SERVING
Back to the soup, turn down the heat and add the rest of coconut milk. Let it simmer for another 5 minutes.
Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.
INGREDIENTS
For the leeks
4 thin leeks
4 nori leaves
Peelings from a whole lemon
5-6 springs thyme
1/2 tsp salt
2 tbsp olive oil
Other components
1/2 cup cashew cream cheese
2 strips pickled daikon cubed
8-10 fresh small basil leaves
1-2 tbsp pickled mustard seeds
INSTRUCTIONS
1. Cut the tops and ends of the leeks, wash and clean them. Cut in two. Place in a square pyrex. Using a small knife make incisions on the leeks. Drizzle a bit olive oil. Add the lemon peelings, salt and thyme. Cover the pyrex in order to prevent leeks burnt. We want them soft and juicy. Bake in the oven at 175 C for 1 hour. Once done, let it cool at least 20 minutes. Then remove the first layer of leeks.
2. Place the leek on a nori sheet, roll it all around, cut the nori sheet in two. Use the other half for another leek. Repeat the process until all leeks are rolled in nori.
3. Place 4 of them on a plastic wrap, lay another 3 on the top of 4 leeks, then 2 and lastly one. Cover it completely with the plastic wrap and roll it up tight. Make a knot on both sides, make sure they are right enough. Let it sit in the fridge at least 5-6 hours.
4. Once time is up, cut the roll in 7-8 equal thin pieces. Divide between plates. Brush with some olive oil and lemon juice.
5. Decorate with cashew cream cheese, pickled daikon cut in cubes, small basil leaves and mustard seeds.
This cheesecake recipe uses silken tofu for the creamy, silky texture, and lemon juice brings bright tang flavour.
INGREDIENTS
For the Crust
15 g coconut oil ( almond butter for oil-free)
45 ml grape molasses
75 g almond meal
40 g brown rice flour
A pinch of pink himalayan salt
For the Filling
300 g silken tofu ( Clearspring organic silken tofu recommended)
100 g cashews soaked ( or you can use tahini, smooth almond butter, pine nuts, cashew butter etc. )
185 ml grape molasses
150 ml lemon juice
22 g tapioca flour
7 ml vanilla extract
A pinch pink himalayan salt
For the Garnish and Serving
1 cup quince puree ( from FOOD WE LOVE cookbook)
125 g fresh raspberries
1 tbsp erythritol or coconut flour
1 lemon zest
INSTRUCTIONS
1. Preheat oven to 180 C.
2. Place all crust ingredients in a food processor. Blend until dough comes together.
3. Transfer to a 18 cm round cake mold lined parchment paper.
4. Press down with your fingers and then with a back of spoon. Flatten out as much as possible.
5. Bake the crust for 10 minutes in the preheated oven at 180 C.
6. Once done remove from the oven, set aside.
7. Set your oven to 160 C. Meanwhile prepare the filling ingredients.
8. Place all filling ingredients in a high speed blender. Blend until smooth.
9. Pour the filling over the half baked crust.
10. Place the cake in the oven and bake until the outside is set but the center is still a bit loose, about 1 hour.
11. Turn off the oven and leave the cake in for 15-20 minutes more.
12. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator.
13. Top the cheesecake with fresh raspberries and quince puree (recipe can be found in our FOOD WE LOVE cookbook) if desired.
14. Dust some powdered erythritol or coconut flour on the raspberries. Shred some lemon zest. Serve.