NEVER SAY NO TO DESSERT AGAINâ€¦
Whether you suffer from food allergies or youâ€™re just looking to improve your health and explore exciting new options, Raw has a recipe for you! Featuring 150 vegan, dairy and gluten free options for any time of the day, Omid Jaffariâ€™s newest book is a staple collection of wonderful delicacies made easy. Never miss out on dessert again!
150 dairy – free and gluten- free vegan recipes
Recipes and Images from Raw by Omid Jaffari, published by Murdoch Books.
Release Date: 1st June 2015.
Crumble with black forest compote and French vanilla ice-cream
2 x sweet tart bases
320 g (11ÂĽ oz/1 cup) black forest compote
50 g (1Âľ oz/1/3 cup) French vanilla ice-cream
Crumble the sweet tart bases and divide between four bowls. Top each with a quarter of the compote and ice-cream.
BLACK FOREST COMPOTE
Makes 750 g (1 lb 10 oz)
270 g (9Â˝ oz/1Âľ cups) blueberries
310 g (11 oz/2Â˝ cups) raspberries
zest of 6 oranges
1 litre (35 fl oz/4 cups) coconut nectar
250 ml (9 fl oz/1 cup) port
1 tablespoon vanilla salt
1 tablespoon vanilla bean paste
Combine all the ingredients in a large bowl.
Spread the mixture on a baking tray lined with baking paper and cover with another layer of baking paper. Weight the paper down to ensure the fan in the dehydrator doesnâ€™t dislodge the paper. Dehydrate for 3 hours.
Remove the tray from the dehydrator, remove the top layer of baking paper, stir
the mixture and then return to the dehydrator for a further 3 hours, uncovered, to ensure a lovely caramelised finish.
Spoon the mixture into sterilised glass jars and refrigerate. This will keep for up to 3 months.
FRENCH VANILLA ICE- CREAM
Makes 600 g (1 lb 5 oz)
155 g (5Â˝ oz/1 cup) cashews
250 ml (9 fl oz/1 cup) water
125 ml (4 fl oz/Â˝ cup) coconut nectar
2 tablespoons rum
2 teaspoons vanilla bean paste
ÂĽ teaspoon vanilla salt
1 teaspoon sunflower lecithin
1 teaspoon guar gum
1 teaspoon carob bean gum
1 cardamom pod, seeds only
Put the cashews and water in a blender and mix for about 30 seconds (depending on your blender) until you have a smooth paste. Blend slowly at first, then increase to high. This will ensure you achieve a lovely light consistency.
Add the remaining ingredients, and blend for a further 2 minutes.
Churn in an ice-cream machine according to the manufacturerâ€™s instructions, or pour into a container, cover and freeze for about 12 hours or until frozen.