- In a large bowl, mix together the rice flour, cacao powder, almond flour, coconut sugar, baking powder, and salt.
- Then add the oat milk, melted coconut oil, vanilla extract, and lemon zest. Mix until well combined and smooth. Cover the bowl with plastic film and refrigerate overnight.
- In the morning, preheat oven to 220°C without the fan.
- Lightly grease your madeleine pan with olive oil and pipe the cold batter into each cavity.
- Transfer the filled madeleine pan to the freezer for 20 minutes.
- Once chilled, transfer the madeleine pan to the oven and bake at 220°C for 2 minutes, then turn down the heat to 180°C and bake for another 7 minutes, or until your madeleines have a hump and are golden brown on the bottom.
- Let the madeleines cool for a couple of minutes before unmoulding.
- You can coat them with chocolate or decorate with chestnut puree and raw coconut frosting (recipe from our GOURMET RAW CAKEBOOK) if you wish.
Ingredients
1 ripe avocado (160 g weight after skin and seed removed)
1/2 cup coconut cream
2-3 tbsp coconut milk as needed for consistency
2-3 tbsp maple syrup according to your taste
2 tbsp raw cacao powder or carob powder
A pinch of salt
5-6 drops of doTERRA wild orange essential oil (optional)
1 cup rawnola or granola of your choice
Instructions
1. Peel and remove the seed of your avocado. Add to a food processor.
2. Pour the coconut milk and coconut cream over the avocado, process until smooth.
3. Then add the maple syrup, raw cacao, salt and essential oil if you will use. Process again until you get silky smooth mousse.
4. Divide granola between jars. Pour 2-3 tbsp mousse over the granolas.
5. Add some more granola. Then divide the remaining mousse between jars.
6. Top with granola if desired.
7. Chill at least 2 hours before serving.
Storage: It can be stored in the refrigerator up to 3 days.
Granola recipe from our FOOD WE LOVE cookbook.
Raw version (Rawnola) can be found in our MAD ABOUT RAW cookbook.
Ingredients
1 cup rice flour
1 cup almond flour
1 cup tapioca flour
1/2 cup buckwheat flour
1/4 cup olive oil
1 tsp pink himalayan salt + more as needed
Water as needed to knead
White
3 tbsp vinegar of your choice
Brown
1 tbsp miso paste
Orange
1 tbsp korean pepper paste
1 tbsp dulse flakes
Instructions
Mix all ingredients with just enough water to blend and knead with your hands. Divide mixture into three equal pieces. Season each piece with different flavors as given above, then knead again until you get a smooth elastic dough.. Roll the dough between two parchment papers using a rolling pin. Repeat the process for the rest. Using a cookie cutter, cut in rounds.
Bake at 180 C in the oven for 15-20 minutes or until golden brown. Let them cool at least 20 minutes before serving.
Ingredients
Dry
120 g tigernut flour (can be made with almonds, hazelnuts or any other nuts if desired)
15 g coconut flour (can be replaced with bucking flour)
3 tbsp psyllium husk powder
4 tbsp ground flaxseed
1/2 tsp baking soda
1/2 tsp pink himalayan salt
Wet
150 g zucchini or kohlrabi shredded
75 g medjool dates soaked
1 tbsp lemon juice
Filling cream
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
Toppings
80 g melted raw chocolate
1/4 cup desiccated coconut
Instructions
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!
Serves -8-10 depending on water content of your beets
Ingredients
1 kg raw beetroot
2 tablespoons grated fresh ginger
2 tbsp cinnamon
1 tsp vanilla pod powder
6 dl water
Oat milk to serve
Instructions
1. Peel and cut the beets into small chunks. Add in a high speed blender, pour the water, cinnamon, ginger and vanilla. Blend until smooth.
2. Using a fine sieve, strain the mixture, remove the pulp (pulp can be used for raw crackers or powder. Do not waste, dehydrate to use later)
3. Measure your beet mixture, and add the same amount of oat milk. Heat the latte or pour in a latte machine to make some foams.
4. Serve warm. Dust some freeze dried raspberry pieces on top or use dehydrated pulp for decoration. If you will use the pulp, after dehydration, process in the blender to make powder. Using a sieve dust on the latte.
This recipe is adapted from Naturli Concept Cafe Oslo
Note: The original recipe calls vanilla sugar, we didn’t use. If you need sweetener, just add little bit molasses or maple. You can also follow the original recipe and add your sweetener during the blending process.
“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
Pages: 199
Paperback Item Weight: 1.03 pounds
Book Dimensions: 8.5 x 0.47 x 8.5 inches
Language: English
Published in February 2022, Copyright All Rights Reserved
Get your copy via our sales channels:
Time – 40 minutes
Serves – 20×20 cm square mould – 8 bars
Ingredients
160 g raw almond butter
250 to 300 ml almond milk
80 g raspberry juice powder (you can also make it with raw cacao powder)
90 g gluten-free rolled oat flour
100 g rice protein powder
80 g pea protein powder
150 g raw chocolate melted for enrobing
3 tbsp maple syrup
1 tsp vanilla extract
A pinch maldon salt
Instructions
1. Line a 20×20 cm pan with parchment paper. Set aside.
2. Place ingredients except raw dark chocolate and maldon salt into a blender. Mix on low speed until everything is fully incorporated.
3. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
4. Transfer the mixture into the brownie pan and flatten it out. Set in the fridge for 30 minutes.
5. Place a silicone baking mat on your working area before assembling.
6. With a large spoon, dip the protein bars in the the melted chocolate. Try to cover the entire bar with chocolate. Make sure bars are cold enough and chocolate is melted at 42° C, dip immediately bars when you remove from the freezer. Chocolate will be frozen on the bars so quick. Top the bars with a sprinkle of maldon sea salt for decoration.
Ingredients
120 g rice flour
20 g cacao powder
50 g almond flour
70 g coconut sugar
4 g baking powder
120 ml oat milk
40 g coconut oil melted
1 tsp vanilla extract or 1/4 tsp ground tonka beans
1 tsp lemon zest
Instructions
The avocado’s biggest problem is the amount of water it consumes. According to Danwatch – An Independent Danish Media , each avocado required 320 liters of water.
For comparison, a global average of 110 litres of applied fresh water are needed to produce a kilogram of oranges, so each orange requires about 22 litres of applied water.
To produce a kilogram of tomatoes requires 63 kilograms of applied fresh water, meaning that 5 litres of applied water are needed to grow each tomato.
Human beings, on the other hand, require on average between 50 and 100 litres of water to meet their most basic daily needs.
The avocado tree is thirsty and very slow when it comes to give its first fruits. In a wet and rainy region of the world, this wouldn’t be as problematic.
But this doesn’t mean we have to say goodbye to foods we love. What we need is measure and information as in everything.
We should consider that it’s not simply avocado on itself that is damaging our eco-system, but our high and unregulated demand on an all-year-around craving which didn’t encounter adequate, effective and protective policies at the production end.
Sources: Danwatch, Water Footprint Network
Photograph: Alejandro Duarte
Always eat the fruits and consume the juice on an empty stomach. Why?
Because fruits break down the fastest of all foods in about 20 – 30 minutes. This means that the digestive process works very quickly.
When fruits/juice are consumed alone your stomach can process all the nutrients all the better.
But If you eat fruits immediately after a large meal or drink juice with your meal, they’ll remain in the stomach for far too long sitting on top of foods that take longer to digest. Especially after starch and protein, fruits left undigested will ferment and turn to acid. Heartburn, bloating, indigestion, and other digestive problems that you may blame on your meal could all be because of the fermentation of the fruit in the stomach.
The problem with this is that unfortunately we are so used to having fruits after lunch or dinner as a sweet treat. If we start eating fruits at least one hour before a meal, our digestion would be at its optimal health. This is something you’ll want to share with your kids – instead of teaching them the same habit we’re so used to, get them accustomed to eating fruits before any meal and not right after.
Your body will thank you and reward you with tons of energy once you learn to eat fruits and drink juice right.