NEVER SAY NO TO DESSERT AGAIN…
Whether you suffer from food allergies or you’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 Jaffari’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 (11¼ oz/1 cup) black forest compote
50 g (1¾ 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 (9½ oz/1¾ cups) blueberries
310 g (11 oz/2½ 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 doesn’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 (5½ oz/1 cup) cashews
250 ml (9 fl oz/1 cup) water
125 ml (4 fl oz/½ cup) coconut nectar
2 tablespoons rum
2 teaspoons vanilla bean paste
¼ 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 manufacturer’s instructions, or pour into a container, cover and freeze for about 12 hours or until frozen.