Posts Tagged With: oat groats

Raw Apple & Peach Crumble

Raw Apple and Peach Crumble

Jane is out at ukulele club, so I thought I’d whip up a dessert for when she gets back.

This is a sweet thing that I didn’t imagine I’d be eating this month.  Apple Crumble was a winter special in my house, smothered with custard. Custard is also possible on a raw diet, but I thought it was step too far, it required more cashew nuts (plus dates, banana and vanilla extract, I may make it soon).

This is a rich and hearty dessert and the oats provide the crumble with some serious substance, add to that the nuts and you have a hearty topping fit for any fruity base.  The tantalising combinations are almost endless….

Many of these raw food recipes will be staying in our diets and this is one of them, we are both learning new techniques of cooking (or non-cooking) and of course, we are now ace salad makers!  This will be a key skill with the summer allegedly on its way/here.

We soaked our almonds and raisins overnight to make them softer and easier to blend, we then used the juice of the raisins to sweeten the crumble.  Walnuts or pecans would also be a great addition to this crumble.

Below is a picture of the kind of nutters we are!  Our nut selection of nuts and seeds is comprehensive, but essential for our playtime with this new lifestyle.  Jane and I both lost a little weight when we started the diet, but with all these gorgeous desserts filled with nuts and dates, we are filling out again in all the right places.

This recipe is a doddle as most of the measurements are the same, you can use any vessel (or hand) and just keep things consistent.  A great one to just throw together for a quick dessert.

The nut stash

The Bits
Makes enough for eight people (or four hungry folk)
Crumble – 125g almonds, 125g cashews (or walnuts), 125g oat groats (soaked overnight) or rolled oats with a glug of hot water added (if you aren’t a raw-er), 80ml of raisin juice (the soaking water)
Filling – 125g raisins, 1 kg apple, 2 peaches (de-stoned and chopped), 2 teas cinnamon

Crumble in the mix

Do It

Add all of your filling ingredients to a good blender and give it a whizz, we like chunks, leave a few in if you prefer.  Set aside in your serving dish.

Give the blender a quick wipe out and then add all of the ingredients for the crumble.  Blend until it has all come together and is nice and thick.  It should be a little damp, it will set when spread out.

Using a trusty spatula, spread out the crumble onto the fruit filling.  Be gentle here, it can get messy!

This will keep overnight in a fridge, but is best eaten on the day.  It won’t last long!

Serve

We had ours with a little soya yoghurt, vegan creme fraiche would be awesome too.

We Love It!

These amazing raw dessert recipes are coming thick and fast, I’ve just made some chocolate brownies that are a real knockout.  Whoever said that raw food was boring and one big lettuce-fest!

Foodie Fact

An apple a day keeps the dentist away.  Apples won’t replace your toothbrush, but biting and chewing apples stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.

 

Categories: Desserts, gluten-free, Healthy Eating, Low G.I. (glycemic index), Raw Food, Recipes, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 10 Comments

Raw Honey and Almond Porridge

Jane making porridge (with pink dressing gown)

Sweet and comforting and slightly warm (and still technically raw).  Jane whipped this porridge up and it proved a real treat.

Raw foods are normally vegan organic wholefoods that haven’t been heated above 46oC.  This porridge is heated with warm water or milk, just enough to give the groats a nice creamy texture.  I love this, as I quite like cold porridge anyway, it sits in the fridge until you need it and comes back to life with a little glug of liquid and a stir.  I’d eat this even if I wasn’t a raw-er.

Just because we are raw doesn’t mean we’ve got rid of our need for sweetness.  Jane has been craving oats cakes and chocolate (always), I have been eyeing the crispy golden chips at work.  But we are both dedicated to this months rawness, we love the idea of this experiment and challenge.

We will be eating this porridge for breakfast and for dessert and, as I mentioned, it will sit happily in the fridge until you have the need for a bowl of goodness. In fact this is sweet two times, with the raisins and honey. Jane has that wicked sweet tooth!

Oat groats are the raw version of rolled oats, which are heated during the process and have had some of the goodness removed. Oat groats are simply the hulled grain.

Next time we makes this we will be using agave syrup as a sweetener and then raw molasses, maybe add some coconut (Jane and her friend shiny Sava have scoffed it all today!) or other nuts. Its a method that demands experimentation.

I realise that some of this raw food has alot in it! Its quite specialised stuff and you cannot avoid a trip to the health store if you would like to go raw.  It would be very limiting and as we all know, health stores equal tasty prices.  It’s well worth the investment in quality though, we have an apple cider vinegar which is almost my new favourite thing (its contains the mother!) coming just behind the dried seaweed.  This diet is opening us up to so many new and interesting food stuffs and already completely changing the way we eat and approach food.

Cinnamon is not necessarily raw, but…c’est la vie!

Raw Honey and Almond Porridge

The Bits
2 cups soaked oat groats, 1 tbsp brown linseeds, 2 cups raw almond milk (or water), 2 teas flaxseed oil (we used local Welsh rape seed oil Blodyn Au, which is delicious), handful of raisins, handful of chopped almonds (soaked overnight, they will swell to twice there size), 1 tbsp really good honey, 1 tsp cinnamon,

Do It
Soak your groats for around 12 hours, they wont sprout. Put into a blender and blitz until smooth, like a thick mash. Add the raisins, honey, oil, seeds and cinnamon and blend again. Then add the heated almond milk (heat just until steam begins to rise) and blend to a smooth puree. Stir in the raisins and nuts and serve as soon as you can.  Slightly warm.

Serve

Topped with a couple of nuts and another sprinkle of cinnamon.  If you have some soya yoghurt, you may like to spoon a little on top (if its a special occasion).

We Love It!

Soaked nuts are brilliant!  We recommend it highly, the have great flavlour, double in size and are healthier.

Foodie Fact

Oat groats are one of the least processed grains, they are rough and take a long time to digest, keeping you nice and full.  They are also full of protein.

Categories: Breakfast, Raw Food, Vegan | Tags: , , , , , , , , , , | 6 Comments

Blog at WordPress.com.

%d bloggers like this: