rawelicious fudge slice with brazil nuts and edible flowers
CELEBRATING MY FIRST BLOG
I’ve been busy as a bumblebee for quite some time now…carrying out all kinds of experiments in my tiny little kitchen. Mostly the successful experiments end up on my instagram account which has been running for nearly one year now…well, I should say the photos end up there, but the real stuff is happily eaten here at home, shoved in the freezer, or handed out to friends and neighbors. I don’t really wish to talk about all of my disastrous flops, nor does anyone else here at home. Lets just say “it’s all good”, (but sometimes it’s down right disgusting). On a more positive note: THANK YOU!! to all those who have taken an interest in my feed, I really appreciate your support and lovely comments. Many have asked: When is the book coming? Where is your website? Where is your blog? Well, here it is! Not the book though…still working on that project…
So now, this is my first blog ever and I want to celebrate with something super special… …to eat, of course! When I think about traditional sweet things for happy occasions… rich cheesecakes, sugar loaded ice-creams, and heavy pastry based fruit pies with cream….just putting the words on paper is beginning to make me feel a bit queasy (where’s the Swedish Bitters please?). Thank goodness for the ready availability of good quality coconut oil, maple syrup and nuts! These simple ingredients can produce the most decadent treats and yet not cause the same nasty effects as the more traditional ones may well do.
I’ve been experimenting with raw cakes and slices for some time now, and my most recent raw slice concoction is the family’s favorite to date. Rawelicious Fudge Slice with Brazil Nuts is low in FODMAPs, simple to make and contains no sugar – it is sweetened with just a little maple syrup. I find that its best to keep sweeteners to a minimum and if anyone wants a little more sweet then I would serve this slice with extra maple syrup, sliced banana or medjool dates. I have to insist though that the lack of sharp sweetness combined with the dense creaminess of nuts and coconut oil equals moorishness to the max. One small piece of this rich (in nutrients) slice really hits the spot.
Actually, one small piece may hit more than one spot! What on earth am I talking about? Well, nearly half of this rawelicious slice is made up of coconut oil and this star ingredient has ammunition on board which can bring us benefits. Let me explain further – Dr. Mary G. Enig, who gained international recognition for her research on the nutritional aspects of fats and oils extolled the benefits of coconut oil. Dr. Enig pointed out that coconut oil contains lauric acid and capric acid, which are antimicrobial acids. And just what do antimicrobials do? Antimicrobials kill or inhibit the growth of pathogens such as harmful bacteria, viruses, fungi and protozoa (e.g. giardia lamblia). So you see, one small piece of Rawelicious Fudge Slicemay hit more than one spot …. it may also hit some unwelcome microbes at the same time!
You will see that my slice is decorated with pansies…they come from our garden and are grown without chemical fertilizers and pesticides so they are safe to put on food and to put in your mouth. Yes, these darling little flowers are edible! They don’t taste awful in fact they don’t seem to have any detectable flavour at all. And I don’t believe they are anti-microbial. Nevertheless they are edible and have the flower power to transform any cake, slice or salad into a feast for the eyes.
Well I’ve come to the end of my very first blog…phew…what a mission! I think I’ll switch the pansies for some strawberries (tart fruit goes best with this type of creamy slice) and have another helping……mmm….nothing like a smidge of something truly delicious and legal to really hit the spot!
CELEBRATORY RAWELICIOUS FUDGE SLICE WITH BRAZIL NUTS AND EDIBLE FLOWERS
base
80g raw coconut oil, softened
150g raw brazil nuts
40ml maple syrup
1 pinch pink himalayan crystal salt
fudge
130g raw coconut oil, softened
100g raw macadamia nuts
80ml maple syrup
100ml filtered water
1 pinch of pink himalayan crystal salt
topping
raw brazil nuts, chopped
to serve, optional
edible flowers
directions
Line a loaf tin with cling film.
In a high-powered blender add all the base ingredients. Blend until smooth. Spread evenly into prepared tin. Place in the freezer for 15 minutes.
To make the fudge, place all fudge ingredients into a high-powdered blender. Blend until very smooth. Pour on top of chilled base and place back in the freezer for about 1 hour.
Remove from the freezer 15 minutes before you cut this cake. A non-serrated sharp knife is best for this job. This slice is rich so think small portions – you should get 14-16 slices here. Place on a serving plate immediately (as the slice defrosts it will get too gooey to handle). Sprinkle liberally with chopped raw brazil nuts and serve with fresh strawberries if you like.
Keep leftovers in the refrigerator.
