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August 2012 Rawfully Tempting Newsletter  - Issue 12

INCLUDES RECIPE FOR - RT's DEEP CHOCOLATE DECADENCE (Fudge Cake)
It's hard to believe the month of August is almost over, and Autumn is on the horizon. What a crazy hot summer it's been for us here! While trying to stay cool, I've been puttering around in the Rawfully Tempting "Lab," coming up with new and exciting recipes. I kinda wanted to check in with you all and address something I'm not sure we've talked about before. I know that at first glance, some of the recipes may seem challenging, but I really hope you know me well enough by now to trust me.  I could post simple recipes (and I do), and I could eliminate many  ingredients included in my recipes, but I don't. What I like to do is create the recipe the way I believe it tastes best. This does not mean you have to use everything listed and I often specify which ingredients are "optional." If time is of the essence, and you need a fast and fabulous recipe, I urge you to not disregaurd the entire recipe, just eliminate what you don't have, or don't have time for. However, if you are looking to expand both your culinary palate and ingredient palette, then  roll up your sleeves, and go for it. Allow yourselves to learn and experience something new.  

As I grow in my own knowledge of raw food preparation, I look for ways to take basic, easy recipes, and step them up a notch, adding more texture and tones to the flavor.  Take a simple melody of ingredients, turn it into an extraordinary symphony, and ideally, a super satisfying gastronomic experience for you! No rush!  Many recipes can be done in sections, and don't have to be done in one day. READ the recipe completely before starting, not just the Ingredients listed, but the "Directions" as well. Some recipes, are like projects,  and need to be completed, one step at a time and you can often do sections in advance. I urge you to not put a recipe aside because you think it's too complicated. Instead, I challenge you to try something new, experience different techniques, and expand your knowledge base. 
What seems intimidating initially, becomes familiar. How rewarding! My desire is to share what I have learned  and inspire you to branch out...You may find some recipes more uber fabulous than others, but hopefully, in the process, you gain knowledge that you didn't have before. Celebrate as your own Inner Chef begins to emerge!  

So yes, some of my recipes may "look" longer than others, but they are designed with step by step information, and photos to help you along the way. Okay, so are you ready to  RAWK 'n Roll? This issues' recipe is probably the MOST intensely DECADENT recipe I've created so far. THIS IS NOT the way I promote eating every day, HOWEVER...this THREE INCH, mouth-watering, rich, creamy,  BLISSFUL dessert could easily taunt the palates of 10-12 people. Think FUDGE! We were born with taste buds, and some of us, do enjoy a little bit of rich decadence every now and then...so why deny yourselves this pleasure? Once in awhile, you can allow yourself to totally enjoy something rich and chocolatey...and not feel guilty. Here is my "healthy" version of chocolate decadence, and you can RAWK the taste buds of your friends and family, because I don't think I've ever eaten an SAD version of anything like this, that did not leave me keeled over the table, bloated and. or staggering in sugar shock. YOU CAN treat yourself and loved ones to "Healthy Decadence" in moderation. A sliver of this fudginess is all you need. (It freezes great too).  

This recipe calls for some sprouted items. Take a deep breath...it's a good opportunity for you to learn how to do this, if you've not done it before. If you like, you can completely elminate sprouted Quinoa, and use almond flour, but I keep sprouted Quinoa (dehydrated) in my freezer as a nutritious staple that can be added to any recipe. I would love to see you try this.  You could also elmiinate sprouted chickpeas, and still get a decent recipe, although, you'd have to replace it with something, like more flour, or even an apple. I find their presence adds an amazing texture to the "cake" and highly suggest that you do not eliminate this ingredient. It's inexpensive, does not take long to sprout, adds a bunch of awesome nutrients, and makes a great science experiment with your kids. Let them help you sprout.  The chickpeas pretty much double in size, so sprouting 1/2 cup should be plenty for this recipe. (You won't need them all). I've included links to more information on sprouting. Please use them. Come on - you can do it! The total decadence you will experience tasting this treat is worth the LOVE and time you put into it. Come and get decadent with me...


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RT's Deep Chocolate Decadence

Use a 3" round cookie cutter.

Ingredients:
Cake Ingredients:
1/2 cup almond flour 
2 Tablespoons  sprouted Quinoa flour  (optional- or replace with almond flour)
3/4 cup sprouted chickpeas (done in advance) 
3 Tablespoons coconut palm sugar, powdered (run through a nut/seed grinder or coffee maker)
1 Tablespoon maple syrup - grade B or *YFS
6 Medjool dates, pitted   
1 1/2 teaspoons vanilla extract (or 5 drops Medicine Flower Vanilla Extract)
2 Tablespoons ground flax seed 
1/4 teaspoon mesquite powder (optional)
1/8 teaspoon sea salt   
1/4 cup cacao powder
2 Tablespoons melted cacao butter
2 Tablespoons melted cacao paste(liquor) (optional - adds richness and deep chocolate flavor)
1/2 cup chopped walnuts
Dash of L O V E
  
Mixed Berry Jam Ingredients: (can be made in advance and frozen)
1/2 cup mixed berries (fresh or frozen)
2 medjool dates (soft or soaked)
1 Tablespoon chia, ground  (add more to thicken)
2 Tablespoons water (add more as needed to blend)
1 Tablespoon maple syrup-gradeB (or *YFS) to taste
 
Chocolate Coating Ingredients:
2 Tablespoons cacao powder
3 Tablespoons cacao butter, melted
2 Tablespoons cacao paste (liquor), melted, (or use more cacao powder)
2 teaspoons coconut oil, melted
2 Tablespoons maple syrup - grade B or *YFS
pinch of sea salt
2 Tablespoons unsweetened coconut for garnish only.
 
 
Directions:
For Cake:
1. In food processor, mix almond flour, sprouted chickpeas, Quinoa flour, powdered sugar, dates.(I suggest running sugar through a nut/seed grinder to powder before using)
2. Add remaining ingredients, except walnuts, and mix until mixture balls up. Add 1/2 of the walnuts  and pulse chop.
3. Transfer to mixing bowl and fold in remaining chopped walnuts.
4. Using a 3" cookie cutter or ring, press 1/4 of cake mixture into a solid round layer.  Repeat until you have 4 layers. The last layer can be smaller...it's for you to break up and eat so you can taste how good it is!
5. Place layers on parchment paper or non-stick dehydrator sheet, and dehydrate at 110 degrees for 6 hours. Flip onto mesh trays and continue to dehydrate another 10 to 12 hours or until it's firm on outside, chewy inside.
6. Store in refrigerator up to 4 days or freezer to extend shelf life.

 
Directions For Mixed Berry Jam:
1. Blend ingredients and adjust sweetness to your liking.
2. Refrigerate for 3-4 days or store in freezer. Garnish cookies, ice cream, crackers, etc.
3. Spread jam evenly over two chocolate layers. Stack layers and refrigerate to set while making Icing. (Save a spoonful of Jam for garnish)
 

Directions For Hard Icing - (Prepare after layers have been dehydrated and filled with Mixed Berry Jam, stacked and chilled, as It hardens quickly).
1. Make a double boiler by placing grated cacao butter and cacao paste in a metal bowl, over a smaller metal bowl filled with hot water. (or melt in dehydrator). I bring water just to boiling point.
2. Stir in coconut oil, sweetener and cacao powder. Whisk until creamy.
3. Icing will harden quickly, so apply as such. I let this harden with a rough, bark texture. I think it looks yummy that way. An offset spatula if my favorite tool for this. 
4. Coat cake quickly.
5. Sprinkle with shredded coconut, and top with a spoonful of Mixed Berry Jam.
6. Serve - Bring to room temperature. This is dense, like fudge. Cut small slivers and it will melt in your mouth!
 
Approximate Servings: 10 or more.
 
Options:
(press dough into molds, or hand shape small cookies or brownies). Don't stack all 3 layers. Prepare (2) cakes with 2 layers each.  Serve ONE layer, freezing the others for future use, or make large big dessert pizza slab with all of the dough. Cover with Chocolate Coating and put Mixed Berry Jam on top. Get creative.
 
 
 
 

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