Archive of ‘dessert’ category

Pick Me Up – Lovely Raw Tiramisu

18Lifting raw tiramisu

In cooperation with Asennemedia and Urtekram

Did you know that the name of the this dessert classic, tiramisu, literally translates to ’pick me up’? The idea was that the dessert wouldn’t tire you, but one up and refresh the diner after the main course. I’ve never studied Italian, but I heard this story years ago from my half-Italian ex-boyfriend, and for some reason both the phrase and the dessert have lingered in my mind. Maybe the idea of having a dessert both light and refreshing was already back then tempting, but to tell you the truth, I don’t believe that the amount of mascarpone and sugar typically used in this dessert would leave anyone feeling light and refreshed even if the dessert does contain some coffee.

But now everything is different, this raw tiramisu won’t cause you to bloat or leave you tired afterwards. Even the sweeteners are safer options – dates, a few tablespoons of coconut sugar, and maple syrup. The nuts and seeds in this recipe are, of course, heavy so even a small piece of this delight will suffice to satisfy your sweet tooth cravings and lift you up!

Lifting raw tiramisu

This recipe was written in cooperation with Urtekram, and it contains the their high-quality, mild tasting organic virgin coconut oil [linkki]. I love virgin coconut oil in general, and due to its pure taste Urtekram’s virgin coconut oil is one of my favourites. In addition to taste, its important for me that the coconut oil I use is organice, so Urtekram is a natural choice in that as well, as the company has a history with organic products since 1972. In Urtekram’s case it is indeed in place to speak of their pioneering efforts in providing consumers with organic options, and I support the company with a good mood and clear conscience.

As I mentioned, virgin coconut oil is indeed a staple product in our household. I use it in oil pulling, as well as in my deodorant (some more about this in another blog post), in both my own skincare and that of our little daughter Amalia’s, and of course I use it in a very versatile manner in our kitchen. Coconut oil provides a solidifying element in raw pastries, tastes good in a blender-zapped power coffee, provides energy and warms one up on a cold day even in a cup of tea. Coconut oil is a wonderful choice also in all kind of frying and oven-baking, and a natural choice as a dairy-free cooking fat.

But let’s get back to the topic of this blog post: our wonderful mouthwatering raw tiramisu! After a while of thinking over this assignment, I remembered receiving requests and comments from my readers regarding a recipe for a raw tiramisu. This is how I ended up preparing this wonderful dessert, and I was so lucky in doing so, as this tiramisu really came out v e r y good. So, thank you to everyone who requested this recipe!

Wishing you light and uplifting dessert moments,
tuulia xx

Lifting raw tiramisu

Raw Tiramisu

approx. 6 portions

Bottom layer:
2 dl sunflower seeds
2 Tbsp virgin coconut oil
sprinkle of salt
0,5 Tsp vanilla powder
1,2 dl dried dates (approx. 12 dates)
1 Tsp instant coffee (in the bottom layer mix)
2 Tbsp strong coffee (to moisten the layer)

2,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
0,75 dl virgin coconut oil (melted)
3 Tbsp coconut sugar
0,75 dl coconut milk
1 Tsp vanilla powder
sprinkle of salt

Chocolate layering:
3 Tbsp virgin coconut oil
1–2 Tbsp maple syrup
2–3 Tbsp raw cacao powder
sprinkle of salt
sprinkle of vanilla powder

Icing (optional – you can also decorate the dessert with cacao powder):
0,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
approx. 1 dl coconut cream (the solidified part in a coconut milk tin)
vanilla powder
raw cacao powder

I prepared the tiramisu into a 12 cm x 18 cm dish, and cut it into serving-sized portions after the tiramisu had solidified.

1. Start by preparing the bottom layer: start with blending the sunflower seeds into a course meal in the blender, add then the other ingredients except for the strong coffee. Mix until the the dough is mouldable. Pat the dough into the bottom of the preparing dish (I would suggest lining the dish with baking sheets to ease taking the cake out of the mould later), and moisten it with strong coffee. Leave the bottom layer to rest in a cold place.

2. Prepare the filling: blend the nuts into a fine mixture in the blender and add in the other ingredients. Mix until the mixture is silky soft and tastes divine. Spoon the mixture evenly on top of the bottom layer, and move the dish back into the cold.

3. Prepare the chocolate layering in a warm water bath: mix all the ingredients together, pour the mixture evenly atop the the filling, and move the cake back into the cold. Let the tiramisu congeal in the refridgerator for a good while, overnight if possible. Cut the tiramisu into pieces only after you’re sure that the cake has congealed thoroughly.

4. Before serving, prepare the icing. Blend the nuts into a fine paste and add in rest of the ingredients. Pipe or spoon the icing on top of the tiramisu, and finalize with a sprinkle of raw cacao powder. There will be some left-over icing, and you may use it in a smoothie or eat it as such with porridge or pancakes. A smaller portion would be difficult to prepare in a blender, so this is why the ingredients are written for a larger amount of icing than needed.

Store the tiramisu in the fridge and take it out just before serving. This way the filling will have time to soften just the slightest.

Lifting raw tiramisu Lifting raw tiramisu


Delicious Blueberry Bun Porridge in the Oven

Blueberry bun porridge (gluten and dairy free) Blueberry bun porridge (gluten and dairy free)

Nordic berries and pulla (a Finnish brioche type sweet bread spiced with cardamom). Those are two things that remind a Finn of home. We’ve been enjoying these two tastes lately, but in a delightful twist of the combination in the form of an oven-baked porridge.

The twist in this porridge is the combination of blueberries and the sweet tastes of cinnamon, vanilla and cardamom, which provide the inspiration to the name.

This porridge is wonderfully warming and comforting autumn and winter food. It really sooths the mind. This is why I recommend enjoying this oven-baked porridge as an evening meal, but of course it tastes great during other times of day, as well.

I’ve also used egg in this porridge which adds extra protein to this oven-baked porridge and keeps you full for a longer time. Egg isn’t the only ingredient that I’ve added to this dish that’s unconventional to the world of porridge – I never pass the chance to increase my intake of veggies during the day, and this food wasn’t an exception. I’ve earlier written about my love for parsnip (and I continue to be in awe of the fact that the average Finn eats less than one parsnip a year!), so as I scavengered around my fridge I happened to grab a couple of small parsnip to through in the mix. I grated the roots finely and added it into the porridge right before putting the porridge in the oven. In my opinion it added a gentle taste to the porridge that complemented the other ingredients well.

In fact, the blueberry bun porridge is a wonderful way to hide other roots into children’s (or picky adults, ha) diets without them even noticing it.

Blueberry bun porridge (gluten and dairy free)

Blueberry Bun Porridge

5 dl rolled oats (gluten-free)
2 Tsp Ceylon cinnamon
0,5 Tsp cardamom
1 Tsp turmeric
0,5 Tsp salt
1 dl raisins
3 dl coconut milk
1 dl water
3 eggs
2 Tbsp maple syrup (or other berries)
ca. 200 g parsnip
virgin coconut oil for greasing
For serving: banana, coconut milk, cinnamon

Heat the oven to 175 degrees (Celsius). Grease the pan. Mix first the dry ingredients together, then mix the wet ingredients together. Grate the parsnip as finely as possible and add it into the mixture of wet ingredients, then add the blueberries into the same mixture. Combine the wet and dry ingredients, and pour the porridge mixture into the pan distributing it evenly. Let the porridge bake in the oven for 20 to 30 minutes until the surface of the porridge has caught some color and solidified.

The porridge in itself is not too sweet – you can adjust the sweetness by adding the amount of maple syrup or eating the porridge with something sweet, like a banana, for example. This recipe makes for 5 to 6 servings. It also serves well cold as well, so if there’s some left over, you can easily just cut it into bite size pieces and even eat it with fingers!

Blueberry bun porridge (gluten and dairy free)

Wishing you blueberry bun dreams,

The Most Wonderful Christmas Cake

Raw Christmas cake with glogg topping Raw Christmas cake with glogg topping

This wonderful seasonal cake is most probably one of the most delicious raw cakes that I’ve prepared in a while. Or well, it’s more of a semi-raw cake, as the topping is congealed using gelatin (if you’re vegan, you can use e.g. agar-agar powder) and I’ve used normal organic glögi (a Finnish seasonal spiced warm drink, similar to mulled wine). Of course you could make your glögi from scratch out of blackcurrant juice and spices, but this time I decided to take a short cut and use a store-bought glögi. I was inspired to create this cake by my namesake Tuulia’s wonderful gingerbread raw cake and the Christmas cake I tasted in my neighbourhood café in which the bottom crust was made out of gluten-free gingerbread. I also skipped baking my own gingerbread cookies for the crust, and instead used a mixture of almond meal, dates and spices – which turned great!

This cake had the honour of serving as our little girl’s 1-month birthday cake, although she herself got to taste this cake a bit later and a somewhat altered form, haha. Time does fly, and indeed soon it’s Christmas as well. Where does all that time disappear? I’m sure I’ll be preparing this cake again, at least for our Christmas celebrations served together with this delicious date cake [linkki reseptiin]. I’ll bet that our Christmas cake servings are well catered with these two easy cakes. Maybe you’ll do the same thing!

Wishing you a glögi-scented Christmas,

Raw Christmas cake with glogg topping

The Most Wonderful of Christmas Cakes (The ’Glögi Cake’)

prepared into a 18-cm cake mold

1,5 dl almond meal
1 Tsp gingerbread spice
10 dates
0,5 Tsp salt
virgin coconut oil to grease the mold

3,5 dl cashew nuts (soaked, preferrably overnight)
1 dl virgin coconut oil (melted)
½ banana
1 dl strong glögi (organic, or self-made)
1 Tsp real vanilla powder
1 Tsp cardamom

2 dl strong glögi (organic, or self-made)
2 Tbsp gelatin powder

coconut flakes

Prepare the crust first: mix the ingredients in the blender until the dates have mixed in with the almond meal and the dough is easy to press into the bakingsheet covered cake mold with removable sides. Put the cake mold aside into the freezer for the time that you’re preparing the filling.

Put the cashew nuts into the blender and blend for a while, then add the other ingredients. Spread the filling on top of the crust and place the cake back into the cold. Let the cake congeal for another ten minutres.

Prepare the glaze: pour 1 dl of glögi in a small pot and mix in the gelatin powder. Heat up, and when the gelatin has dissolved into the liquid, add the other delitre of glögi into the pot. Pour the glaze on top of the cake and move the cake to solidify in the cold until the glaze has congealed.

Raw Christmas cake with glogg topping Raw Christmas cake with glogg topping

Soft Peanut Butter Cookies

Soft peanut butter cookies

Greetings from the pink (and sleep-deprived) life of a new baby household! Our wonderful little daughter arrived into this world just over a week ago, and in addition to our sleep patterns she has changed just about everything in our life. We’ve been practising living with this adorable bundle for a week now, and updating this blog has of course had only secondary priority. Nevertheless I have had some time to mess about in the kitchen as well. Maybe you’ll guess the theme – something very easy and quick, haha!

I bet that the recipies in here will continue to be even more simple and easy to prepare as before, as having this little person enter our lives has sucked us into a new time zone where one hour seems only like a few minutes. As a consequence I don’t have much active cooking time in my use, and I don’t have the luxury of just ’popping into the store’ every time I notice some ingredient missing.

So were these peanut butter cookies as well whipped out of the ingredients I happened to have in the cupboard. We were about to receive some friends for a visit and I wanted to serve them something else than nuts (which was the alternative). Luckily I found ingredients that I could imagine turning into a cookie dough. The result was indeed a delicious and scrumptious cookie batch. If you use only chocolate flavoured peanut butter, you’ll have super chocolatey cookies – my chocolate flavoured peanut butter finished half way through, so I used regular peanut butter instead.

Soft peanut butter cookies

Soft Peanut Butter Cookies

0,75 dl peanut butter (smooth)
0,75 dl chocolate flavoured peanut butter
0,3 dl honey
1 egg
½ banana
½ Tsp baking powder
a sprinkle of salt
1 Tsp Ceylon cinnamon
a handful of cashew nuts
virgin coconut oil for greasing

Warm the oven to 175 degrees (Celsius). Mix all the ingredients together, and crush the cashew nuts into the mix. Grease the baking sheet with virgin coconut oil, and use two spoons to spoon out cookies onto the baking sheet. Bake in oven for 10–15 minutes. The cookies burn easily, so watch them carefully during baking.

Wishing you delicious cookie moments as well,

Soft peanut butter cookies

1 6 7 8 9 10