“Food We Love” is a new elevated gluten-free, plant-based, multi-functional cookbook to celebrate the healthy way of eating with the food that we love – written by plant-based chef & food designer Nazlı Develi on the belief that using plants in their natural state.
This book shows you that gourmet food can be simple yet delicious – in its purest form, as little processed as possible so you can get the most out of it and its true taste is never masked.
The book concept is based health values and the recipes are made from scratch with everyday ingredients, oil-free, allergy-friendly – free from gluten, yeast, dairy and refined sugar.
You will find almost 100 delicious wholesome recipes inside. The book is divided into four chapters dips, sauces & toppings, sides & light meals, mains and sweets – readers can expect a feel-good clean eating experience with the recipes like crispbreads, healthy condiments, salads with signature dressings and sauces, yeast-free breads, canapés, crepes, pave, panzanella, pizza crackers, tacos, dumplings, risotto, pasta, lasagna, gnocchi, pierogi, soups, galettes, patties, cakes, truffles, puddings, cookies and much more.
“Food We Love” has something for everyone! We want you to play with the trick that makes vegetables cook cleaner, feel healthier, and taste far more flavorful!
Not only recipes, this cookbook will help you free yourself from the bonds of recipes with our tips. So you can develop your own clean recipes at any time and with any ingredients you have on hand.
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Paperback Item Weight: 1.03 pounds
Book Dimensions: 8.5 x 0.47 x 8.5 inches
Published in February 2022, Copyright All Rights Reserved
Get your copy via our sales channels:
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
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
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.
Equipment: 4 mini size magnum moulds, Blendtec, bain marie bowl, spatula
100 g raw coconut cream (only thick part from the can)
100 g bananas
60 g strawberries
A pinch of licorice salt or pink himalayan
100 g raw chocolate melted for coating ( 25 g chocolate per magnum)
1. Melt the chocolate using bain marie method. With a help of a teaspoon, coat the moulds with melted chocolate. Keep in the freezer while you are making the filling.
2. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture. After 15 minutes, remove the moulds from the freezer, Pour the ice cream inside. Set in the freezer for another 15 minutes.
3. Lastly, coat with the remaining melted chocolate.
4. Freeze for 4 hours. Once the time is up, remove from the freezer. Enjoy immediately.
120 g tigernut flour
15 g coconut flour
40 g psyllium husk powder
40 g ground flaxseed
1/2 tsp baking soda
1/2 tsp pink himalayan salt
150 g zucchini or kohlrabi shredded
75 g medjool dates soaked
1 tbsp lemon juice
1 cup young coconut meat
3 tbsp raw cacao butter melted
3 tbsp maple
1 tbsp lemon juice
1/4 cup beet juice
1/4 cup Irish moss gel
2-3 tbsp freeze dried raspberry powder
1 tsp vanilla extract
80 g melted raw chocolate
1/4 cup desiccated coconut
1. Peel your kohlrabi, cut into small chunks and add to your food processor. Squeeze the lemon over the kohlrabi. Then add the soaked and strained medjool dates. Process until puree.
2. Add all the dry ingredients. Continue to mix the kohlrabi date puree and dry ingredients together until you have a fine dough that sticks together. If the dough feels wet , add more coconut flour or if feels dry, add more lemon juice.
3. Knead the dough with your hands and divide between 14 equal pieces. Then press them in eclair moulds.
4. Put them on your dehydrator tray, press so that they stand firmly and dehydrate at 42 degrees for about 6 hours or until you feel that they are a little firm on the outside. They should not be too dry but have a core that is juicy. Carefully cut the top off the eclairs. Using a small teaspoon, dig the core out a little. Place the lids and eclairs on the dehydrator sheet, continue to dehydrate for additional 2 hours.
5. To make filling cream, add all ingredients except cacao butter in the blender. Blend until smooth. Then add the melted raw cacao butter. Mix together until the cream is silky smooth. Transfer mixture in a airtight container. Freeze for 4 hours.
6. Once eclairs are done, remove them from the dehydrator. Let them cool for 20-25 minutes. Meanwhile remove the filling cream from the freezer, let it sit at room temperature for a while. Once softened a bit, transfer to a piping bag.
7. Pipe the cream in the eclairs.
8. Melt the raw chocolate, dip the lids in the chocolate. Sprinkle some desiccated coconut or your preferred toppings.
9. Close the lid. Immediately transfer to refrigerator. Let them cool for 25-30 minutes. Then serve!
Swedish Dammsugare or Punschrulle is one of Sweden’s most loved pastries. It is a small, cylinder rolled in green marzipan (sometimes in pink or yellow) with both ends dipped in chocolate and it is filled with a soft, sweet arrack flavored punsch dough.
They first became a thing when bakers needed to find a way of using yesterdays cake crumbs, mixed with a bit of sugar and liqueur for flavour. Today they are amongst the most popular sweet treats in Sweden.
I always hear how difficult it is to find arrack for those who don’t live in Sweden. In this recipe, we created a new healthy raw dammsugare with lemon flavoring without using arrack. Hope you enjoy as much as we do!
100 g activated dehydrated almond flour
25 g sprouted buckwheat flour
60 g maple syrup or coconut nectar
1 tsp turmeric
2 tsp lemon essence or 4-5 drops of lemon essential oil
50 g activated dehydrated almond flour
50 g sprouted rolled oat flour
35 g desiccated coconut
30 g raw cacao powder
70 g maple syrup
20 g cold press coconut oil melted
1/4 tsp pink himalayan salt
70 g raw cacao mass
1 tbsp maple syrup
1 tsp raw coconut oil melted
1 tsp vanilla extract
melt and use your favorite raw chocolate for dipping – 70 g
1. Blend the maple and turmeric in a high speed blender until you have a smooth yellow sauce.
2. Transfer the turmeric maple sauce to a bowl. Then add the activated dehydrated almond flour slowly while mixing. When the paste is too thick to knead, move it to your work surface lined parchment paper and work the dough with your hands while adding the sprouted buckwheat flour until you get a very firm dough with marzipan texture.
3. When the marzipan is done move it to a baking paper and fold another baking paper on top, roll the dough flat with a rolling pin and let it rest on the baking paper while you make the punsch dough.
4. Blend all ingredients for the punsch dough in a food processor and blend until you have a dough with the same texture as raw bliss balls. Make two long rolls of the punsch dough and place one on top of the green marzipan and fold it in.
5. Then cut and roll to smooth. Repeat the process for the rest.
6. Keep in the freezer for 20-25 minutes before cutting in order to get smooth nice shape.
7. Using a ruler, cut 3 inch long punch rolls and set them aside while you melt the chocolate.
8. Melt the cacao solid in a dehydrator, Add the rest of the ingredients when the chocolate is melted and whisk it slowly with a spoon. 9. Dip one side of the punsch roll at the time, set aside in the fridge for about 10-15 minutes to solidify.
10. Then dip another side of the punsch roll.
11. Refrigerate again at least 15-20 minutes before serving.
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 jerusalem artichoke 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.
Time: 30 minutes
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
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
200 g celeriac
50 g finely chopped almonds
1 tbsp coconut sugar
1 tbsp coconut aminos
1/4 tsp red pepper flakes
A pinch salt
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.
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.
A delicious orange-flavored raw condiment. This can be used as a planting element, topping or dessert sauce for various desserts, such as ice cream, or blended with plant milk and ice cream to make a chocolate milkshake. So easy to make and delicious! Flavour it with whatever you want. Ensure you will use a food grade essential oil.
30 g coconut oil melted
1/4 raw cacao powder
1/4 cup coconut sugar powdered (grind in the coffee grinder beforehand)
3 drops wild orange essential oil
3 tbsp filtered water
A pinch of salt
1. Melt the coconut oil using bain marie method. Transfer to the Blendtec Twister Jar or a high speed blender.
2. Add the rest of ingredients over the coconut oil.
3. Blend well. Ensure coconut sugar is blended enough to remove any grainy texture.
4. Process until emulsified and has thickened.
5. Pour into a squeeze bottle to use immediately. Otherwise keep in the refrigerator. Let it sit at room temperature before using.
1 batch raw gianduia (recipe from our Gourmet Raw Cakebook)
1 batch raw chocolate sauce
1 batch raw chocolate cookies
Fresh black mulberries
Edible gold powder
1. After full dehydration process, allow to cool the raw chocolate cookies at least 30 minutes, then place in a high speed blender or food processor. Blend until powder or slightly sandy. Place 2-3 tbsp chocolate cookie soil on the plate.
2. Place the gianduia quenelle on the top of soil.
3. Pour some raw chocolate sauce next to the quenelle. Dust some gold powder, sprinkle black mulberries. Serve immediately.
Sukkari Dates which means ‘the sweet one’ has distinctive yellowish skin of acorn-shape and because of the crystallised sugars they contain can be slightly crunchy also soft. These golden dates are larger than Deglet Nour dates, with all the softness and caramel-like flavour of Medjools! They are characteristically very sweet, and more succulent than standard dates. So we can say that sukkari dates are perfect to make date caramel.
Make sure you will use fresh dates for this. If your dates are dry, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, raw caramel-like consistency.
If you want a thicker consistency, reduce the water content in the recipe.
You don’t need to peel off their skins, do not waste them, their vitamins are right there! If you have a good blender and use slightly warm water, you will get a very nice consistency.
120 g fresh sukkari dates (weight after seeds removed)
75 ml filtered water
1 tbsp lemon juice
2 tbsp coconut sugar
1 tbsp coconut oil
1 tsp tamari or miso
1 tbsp tahini
1/8 tsp licorice salt from Saltverk (or use pink himalayan salt)
1. Place the dates and water in the Blendtec Twister Jar or a high speed blender. Blend until paste.
2. Then add the rest of ingredients. Continue to blend until silky smooth.
3. Transfer mixture in a glass jar. Store in the refrigerator until use. You can use as a chocolate filling or in your desserts.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 9-24 hrs dehydration
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour
1/2 tsp cinnamon powder
1/4 cup desiccated coconut
2 tbsp raw coconut sugar
1/4 cup dried raisins
1 tsp orange zest
2 tbsp maple syrup
2 tbsp unroasted almond butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt
1/4 tsp baking soda
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 raisins.
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 as you want. (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 9 hours for a soft cookie to eat immediately, or dehydrate at least 20-24 until fully dried for storage. Flip the cookies every 3 hours during the dehydration process.
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.
One of our pantry staples in our raw kitchen we’ve invented last year – raw chocolate soils are great way to give your deconstructed desserts a wow and accompany sweets! You can pair it with any of quenelles, domes, cubes or much more.
For sandy granulated texture, process the cookies once at a time.
Storage: This have a long shelf life. Keep in mason jars in the refrigerator up to 2-3 months.
1 batch of raw chocolate cookies
Place the cookies in the food processor, process until you get desired texture of crumbles.
Place in the mason jars. Keep in cool place to use in your dessert recipes later.
If you loved this recipe, you might be also interested in our cookbook “Mad About Raw: Exclusively Designed Raw Food Recipes.”