Candied Almond Bark

Candied Almonds 200g ( 2 1/4 cups ) almonds, soaked 8 hours and rinsed 75g ( 3/4 cup ) coconut sugar, powdered 15g ( 1 tbsp coconut flour ) pinch sea salt Method Hand mix all ingredients together in a mixing bowl. Transfer to a teflex lined dehydrator tray and dry at 115f for 10 hours, flip on to the mesh and dry a further 10 hours or until crisp through. Allow to cool before storing in an airtight container. Candied Almond … [Read more...]

Chocolate Raspberry Mille Feuille

It's Spring time in London and there's nothing more glorious than blue skies, a gentle breeze and the unspoken promise of eternal sunshine. Believe it or not, there's some amazing berry picking in England, especially in the countryside where there are miles and miles of wild blackberry bushes to graze from. There's nothing quiet like a Sunday picking berries, followed by a "baking" session to use them. This dessert is layer upon layer of oaty … [Read more...]

Chocolate Spirulina Brittle

This week, by absolute coincidence, I bring you a recipe that's a darker shade of green than I've been featuring recently. Spirulina is quiet the powerhouse nutritionally speaking, BUT that's not why I'm using it in this recipe. I rarely do things strictly because they're healthy, my recipes are almost healthy as an after thought, that main objective when developing new recipes is to make the most tasty thing possible. It just happens to be that … [Read more...]

Chocolate Donuts with Matcha Glaze

These chocolate donuts have been a huge hit every time I have made them for people. Whether that be students in my Raw Baking classes or the customers at NAMA foods ( where they sell a variation these :) ) They love the cake like texture and rich chocolate flavour of them. The matcha glaze a beautiful way to finish these moist, delicious treats. Not only is it eye catching, but matcha tea is so velvety, with a touch of earthiness, and it goes … [Read more...]

Matcha Truffles

When on a matcha kick, it only stands to reason that I would make a matcha truffle. I mean, come on now! When incorporating something like matcha into a raw recipe, I find it's really important that you use high quality matcha. Whereas with cooked recipes, the tea is being cooked and, therefor, looses some of it's colour anyway. But in raw recipes, the colour remains in tact, so it's important you use one that's bright! Culinary grade matcha … [Read more...]