The Sunny Raw Kitchen

My friend Mia brought The Sunny Raw Kitchen blog to my attention this morning. I had stumbled across it before but never spent any extensive amount of time on it. One thing that always turns me off of raw food is that I love love love to bake, and I love my sweets, so I have been apprehensive about finding a great raw equivalent. However, I have recently started playing around with my own raw treats and, if I do say so myself, have come up with some pretty great ideas! That said, a couple of weeks ago I tried to be very domesticated and whip up some Apple Cinnamon Paleo Pancakes for my darling husband...they were basically glorified applesauce people and after all the hard work put in I became completely discouraged from trying to make anything raw. Hmph.

BUT since my husband has shown more interest in this way of eating, and I am truly interested as well, I think it's time I gave The Sunny Raw Kitchen a second glance. Perhaps it's just something to master after lots of practice? Or burning off my taste buds so I can stomach it? There are two recipes I am eager to try and might do so this weekend if I can muster up enough courage. If anyone else tries one of these do let me know how they turn out :)

The first recipe is a Banana Chocolate Cream Cake...YUM!

Banana Chocolate Cream Cake
Inspired by Cafe Gratitude's I Am Rapture

This recipe is for a 6" diameter pan or tub.
Serves 8

Cake
1 cup soft dates, chopped
2 tablespoons lemon juice
1 1/2 tablespoons vanilla
Pinch salt
1/2 cup raw carob and cacao powder (I used 1/4 cup of each)
1 1/2 cup finely ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup finely ground dried coconut
1/2 cup finely ground cashews

Whipped Cream
1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Banana Layer and Decoration
2 or 3 ripe bananas, sliced

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

You should have extra whipped cream but I'm sure you'll find other ways to use it. lol

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a medium margarine tub with plastic film.

Next form an even layer on the bottom with half of the cake mixture.

Top with banana slices, followed by some of the whipped cream. Set in fridge.

When very firm, form another cake layer. Then top with more banana slices. (Remember to save some for decoration).

Again top with whipped cream and set in fridge.

When firm, gently remove cake from the pan or margarine tub and place on serving plate.

Decorate with banana slices and serve.

Carmella's Notes:
~ For the whipped cream, I used psyllium husks instead of lecithin, as suggested in Cafe Gratitude's recipe. As a result, I found that I had to let the cream set in the freezer rather than in the fridge. The consistency also made it difficult for the cake to hold its shape well once at room temperature. However, this may not be a major issue if you keep the cake in the freezer, thawing pieces as needed.

~ It is key that you grind your nuts finely in a coffee grinder or a high speed blender before processing them with the other ingredients. This will ensure that your cake layer has a lovely smooth texture.

~ In order to apply the cake layer easily, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to yield while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.

~ For a simpler version of this, simply put a cake layer, followed by banana slices. Top with whipped cream and let set in the fridge/freezer. Decorate and serve.

And the second is Maple Pecan Ice Cream, which I think might be my first experiment because I am an ice cream fiend. And not ashamed.

Maple Pecan Ice Cream
Posted on TheRawTable.com

Rich and creamy - you're going to love this!

Serves 6-8

3 ripe bananas
1/2 C raw almond butter
1/2 C raw tahini (sesame butter)
3/4 C dark agave nectar
1/4 C honey
1 tsp. pure vanilla extract
1 T. ground cinnamon
1 C pecans, chopped (optional)

Place all ingredients, save the pecans, into a food processor and blend until perfectly smooth. Remove from processor and stir in pecans. Freeze in an air-tight container for 6 hours or overnight. Carmella's Note: This was really good but I'd recommend not putting quite as much agave as it calls for.

SHERIDAN'S NOTE: Both of these recipes call for agave nectar. There is a lot of controversy regarding agave, and from everything I have researched it is NOT something you want to use. It is a very highly refined form of sucrose which essentially becomes a high fructose corn syrup equivalent, which is certainly something you never want in you or your family's bodies! Stick with raw honey, and go for a local one if it's available.