Desserts & Cakes (14)

Desserts & Cakes

Chocolate cookie meets chia orange jelly: Delicious !!!

Petra Denk by

Chocolate and orange - I love this couple! My last blog post before winter vacation - see you again at the beginning of march!

The result looks a bit different than I was hoping it would look like, but it tastes delicious! :-) The juicy chocolate cookies harmonize well with the orange chia jam. The only drawback, was that I had piled a bit too much of it on top and then it looked more like a cloudy mushroom than a solid and smooth layer of a cake. ;-) I would also recommend some chocolate sauce (with coconut oil, cocoa and agave syrup) either to eat or to pour over it and then let the whole thing get solid in the refrigerator. With this blog, I say goodbye for winter break and see you again in early March with hopefully fresh energy and exciting new recipes for spring!

All the best,

Petra

 
Chocolate and orange cookies

For 4 people

chocolate cake

100 g of finely ground walnuts
200 g of finely ground almonds
20 g of brown sugar
80 g date paste (from 70 g dried, soaked dates plus 1 teaspoon lemon juice)
15 g of cocoa powder
40 g coconut flakes
1 pinch of vanilla powder, 1 pinch of cinnamon powder

Orange Chia-jelly:

5 oranges, untreated
6 tablespoons chia seeds
1 tbsp of agave syrup
1 tablespoon of psyllium husk

For the chocolate cookies simply mix all the ingredients together in a mixing bowl and knead into a dough. Then press it into a few rings and set aside.

For the orange chia jelly, squeeze out the oranges and mix the pulp with the juice, chia seeds, agave syrup and psyllium husks in a bowl. Then rub the skin of an orange finely and also stir it into the bowl. Stir well and put in the fridge for about 2 hours. Once the fruit mass has thickened, pour it into the prepared food rings with the dough bottoms and refrigerate again for about two hours. Remove the cookies from the rings and serve! Cookies stay in the fridge for about 5 days, frozen for several weeks.

Tip: with chocolate sauce (cocoa, coconut oil, agave syrup), it might taste even better! Good succeed! :-)

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Poppy seed cake with wild berries and coconut-cream

Petra Denk by

Poppy seed cake - raw, delicious and beautiful!

Poppy is a real local (!) Superfood, so I want to dedicate my blog post to these black seeds this week. I also love poppy seeds since I was a child. Therefore, the tarts that I have created get along without a crust and are only crowned by a layer of fruit jelly.

But first of all I want to remove some myths about these black seeds, which says, that they can be toxic and addictive, especially when eaten raw. Can we really get addicted from eating poppy seeds? The answer is "no" - because the addictive morphine has been eliminated from the plant in our latitudes allready a long time ago. Health concerns over the consumption of poppy seeds are therefore now unfounded - even raw, the black seeds can be eaten unworried.

The superfood factor in blue poppy seeds have, however great health benefits: Poppy is a super protein source, since the black seeds consist of 20 percent of it. In addition, the seeds provide
 a huge amount of calcium, zinc, potassium, magnesium, iron as well as vitamins E and B1 and the two essential amino acids lysine and leucine. Furthermore it also provides anti-inflammatory effects.

 
Mohnörtchen with forest berrie-jelly and coconut cream

For 4 people

poppy tart

200 g of poppy, grated
25 g raisins, chopped
100 g cane sugar
1 tablespoons psyllium husk (alternatively ground chia seeds)
200 ml of coconut milk
45 ml of coconut oil
1/4 tsp cardamom
1/2 tbsp lemon zest, grated
1 pinch of salt

Wild berry layer:
250 g wild berries (frozen or fresh)
2 tablespoons cane sugar
2 tablespoons chia seeds
1/2 tablespoon of psyllium husk

coconut cream
200 ml coconut milk (can)

Chop the raisins and place in a bowl. Add poppy seeds, sugar, melted coconut oil, coconut milk, lemon peel and spices, and mix well. Pour the poppy seed into 6 rings on a plate, press in well (1/4 of the ring must remain empty for the berry layer) and let it set in the fridge for 2 hours. Meanwhile, thaw the wild berries, stir in the sugar, chia seeds and psyllium and allow the fruit mass to set for at least 1 hour with occasional stirring. If necessary, add a spoonful of chia seeds or psyllium husks if the mass is still too tight. Then pour the fruit mass over the poppy seeds in the food rings and smooth the top. Put the finished poppy seeds in the freezer for about an hour to make them firm. Using a knife along the Speiseringen and the cake from the Speiseringen loosen and serve with whipped coconut milk (use only the upper, solid layer of the can and hit with a blender) serve.

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Lime Cupcakes

Petra Denk by

Lime is just so cooling! Just go for it! :-)

I've tried this recipe several months ago and somehow I always forgot to put it online. Since I currently need all my power (especially my new food photos) for my new cookbook, I am glad to have a few photos and recipes left. In one or two months my work on the book should be completed, then I can put new ideas online here, which I am already missing a little bit...

Looking forward to join the "Tasty Blogging Day" - next week in Salzburg at the fair Culinaria and I hope to find a lot of inspiration for blogging and my cookbook there. All the best, Your Petra Elisabeth  

Limettencupcakes

crust    

100g almonds
100g Datteln
1 pinch of salt

For the cream:  
 
150g cashews     
2 tablespoons coconut oil     
2 tablespoons agave syrup     
3 tablespoons lime juice and
1 tablespoon lime peel     

Decoration: lime peel

Soak the almonds for 1 hour, then shred them in a food processor, mix them with soft dates into a dough and press it into small cupcake trays. For the cashew cream soak the cashews for one hour, then strain and blend them with coconut oil, lime juice, lime peel and agave syrup into a creamy mass. If necessary, add a little water. Then pour the mass on the crusts in the cupcake trays and place them in the freezer for about 2 hours. Thaw and enjoy! :-)

 

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Super Brownie meets Banana!

Petra Denk by

For these chocolate brownies I have mixed chocolate mousse and chocolate cake - and I got rewarded with a chocolaty dream ...

Brownies and chocolate in general are not exactly my favorite dessert - well, at least untill I tasted my first raw chocolate brownies ... Brownies should be thick and lush, almost creamy, yet still al dente and not too coarse. In order to meet this challenge with raw food ingredients, I have united recipes for chocolate mousse and recipes for chocolate cake. On top I put a slight banana cashew cream and to finish, a chocolate glace. The result is incredibly insanely chocolatey and also for raw foodies certainly a sin ... ;-)
So you can believe me, that you'll hardly be able to eat more than one, because they really are intense and satisfying. But you can freeze the cubes and thaw them when needed.And I hope you'll like them too .. ;-)

Super chocolaty brownies with banana-topping

brownie-dough:
15 dates and a handful of raisins, soak for 15 minutes in water
½ cup cashews, soaked 1-2 hours
1 cup almond milk
½ cup cocoa nibs
3 tablespoons agave syrup or maple syrup
½ tablespoon vanilla powder
4 tablespoons cocoa powder in raw food quality
1 pinch of salt
4.5 cups walnuts, finely ground

Banana Cream:
2 bananas
2 tablespoons cashews (Soaked for 1-2 hours in water)
2 tablespoons maple syrup
1 tsp lemon juice
2 tablespoons coconut oil, melted

Glaze:
½ cup kakao powder
½ cup coconut oil melted,
½ cup maple syrup (or honey or agave syrup)

Superfood Tips kakao: Raw kakao is rich in magnesium, which protects cells from antioxidants and increases the feeling of happiness. The high calcium content supports the forwarding of muscle and nerve signals and strengthens bones. But cocoa can do even more: It relaxes the body and ensures greater concentration and energy.

Chop the dates and raisins in a blender and add to the bowl. Then mix the cocoa nibs and the soaked cashews with almond milk and agave nectar in a blender and also put it into the mixing bowl and add the remaining brownie ingredients (walnuts, vanilla powder, cocoa powder, salt) untill you get a smooth dough. Pour the mixture into a rectangular baking dish and press down firmly on the ground.
For the banana cream mix bananas cashews, maple syrup, lemon juice and coconut oil in the blender in order to receive a smooth cream and pour it over the chocolate cake. Store for 2-3 hours in the freezer until the banana cream has hardened. Then put together the ingredients for the glaze and pour it over the frozen cake and spread it. Once the glaze has hardened and the cake is slightly thawed, you can cut it into cubes and freeze in portions as needed or enjoy immediately:-)!

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Juicy carrot cake with a creamy cashew topping

Petra Denk by

Carrot Cake - Walnuts swing with carrots in perfect harmony with a creamy cashew topping.

Perhaps some of you think shooting food photos is fun. Well, yes, it is. But. There is a lot, that you don't see in the pictures. You can't see the warfare between photographer, camera, the surrounding materials and this little piece of cake. And as you probably already guessed - it's really hard work! It takes a lot of time and effort until the scenario, that I want to create - including lamps, backgrounds, clamps, mirrors and other photo equipment go together for a nice picture... Sometimes everything works just fine, then you get a nice picture as reward. This is fun and motivates you to repeat the material battle with food and camera again and again.

Cookbook....

And because it is starting to become even more rewarding (well I have fun with my pictures at least ;-)) I am planning on my big dream this year - my own cookbook! It is going to be a collection of my "best of"-recipes. One of these best ones is my carrot cake. I love it, because it can be produced quickly and is soooo juicy, fresh and delicious. My sister has already made a comment on the cake: "The only bad thing about this cake is the fact that one piece is never enough!"

Besides the pictures and recipes I plan to bring a few insights behind the scenes, from the making ofs or the places where I get my inspiration from. I hope I can tell you soon provide an update on how the work on my book is progressing ...
 

Carrot Cake

crust
2 cups carrots
2 cups walnuts (grated)
1 1/2 cups dates, crushed (or raisins)
2 tsp ginger (freshly grated)
1 tablespoon lucuma
1 tsp agave syrup
1 teaspoon cinnamon
¼ tsp vanilla powder
1 tsp coconut

Cashew Cream Topping
2 cups cashews (min. 1 hr. soak in water and strain)
¼ cup coconut oil, melted
½ cup lemon, freshly squeezed
¼ cup agave syrup (alternatively maple syrup)
1 teaspoon ginger (freshly grated)
½ teaspoon vanilla


Chop nuts and dates in blender or food processor, or buy already comminuted. Mix all ingredients for the crust and then press the dough on the bottom of a round springform pan. Put the liquid ingredients for the cashew cream in the blender, then gradually put in the cashews untill you achieve a smooth cream. If necessary, add a little water, if the cream is too thick. Pour the cream on the crust and then store the cake in the refrigerator for about an hour, untill the topping gets firm. You can keep the cake fresh for three to four days in the refrigerator, in the freezer for several weeks.

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Super easy cranberry cupcakes with chocolate sauce

Petra Denk by

Caution "Superfood effect": The small, sweet cupcakes with Chia, cranberries and cocoa taste delicious and can stop your addiction to candys and sweets!

These cookies taste delightfully fresh and sweet, but they don't cause addiction, because they are exclusively made with natural, fresh ingredients. And the extra superfoods chia, cocoa and cranberry give you more energy! Chia contains twice as much protein as other seeds or cereals and their calcium content exceeds milk five times. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries provide you with important antioxidants and they are known to be good against urinary tract infections. Such Superfoods are powerful friends who can strengthen us enormously. Possible, certainly desirable side effect of "Superfood" are: If you consume them over a longer time period, you might notice that your urge for the super sweet stuff stops or you that you even might have difficulties to eat "normal" sweetened brownies, tarts or chocolate. So it's worth to try this "super food effect"! :-)
My tip: manufacture and freeze a large amount of them, then you always have a few Yummies - if you urgently need some sweets! :-)

Yours, Petra Elisabeth

 

Super simple cranberry cupcakes with chocolate sauce

Crust:
1 1/2 cups almonds
¾ cup dates
pinch of salt

Cranberry Filling:
1 ½ cups fresh or frozen cranberries (or cranberries)
6 teaspoons of maple syrup
¼ cup Freshly squeezed orange juice
½ cup water
4-5 tablespoons of chia seeds
Orange zest (1 teaspoon)
½ teaspoon vanilla extract

Chocolate sauce:
½ cup agave syrup or maple syrup
½ cup cocoa powder in raw food quality (or at least unsweetened cocoa)
½ cup coconut oil melted,
1 teaspoon vanilla extract (optional)

Preparation:
Mix all ingredients for the ground in a food processor or a heavy-duty mixer and cut out round shapes with a glass and place in paper cases. For the filling, mix the fresh cranberries and give together with the remaining ingredients in a bowl. Let stand for half an hour and stir occasionally until the chia seeds have concentrated the cream. Pour the cream into the molds on the prepared soil and give the finished cupcakes for about 2 hours in the freezer. Stir for chocolate cream to make a sauce and pour over the finished this mini tarts and enjoy after thawing.

Super Food Facts: Chia contains twice as much protein as other seeds or grains and their calcium content exceeds the milk fivefold. Cocoa in turn has the highest magnesium and iron content of all plants. And the cranberries are small vital substance bombs. They are provide important antioxidants and are known to be against urinary tract infections.

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My new blogger life: day 193

Petra Denk by

Food Blog Award, collaborations, invitations, followers, new plans - and of course some christmas cookies :-)

A few days ago I got a box, which came in with the postman - from Germany. I was quite surprisedwhen I unpacked it and saw the content: superfoods, nuts, raw cacao, raw confection - all kinds of expensive ingredients I've always wanted to have, was in this case. It was like Christmas ...! Therefore, I want to thank Keimling with this blog post: For a beautiful Award evening in Hamburg, my trip there and plenty of goodies. Since my blog was chosen among the top 15, I traveled to Hamburg in early November. I was visiting my dear cousin Isabella, looked at the city, and met many new, interesting people. You can see a few impressions of this evening below or reed it on the Keimling-Award-page.

isabella und ich

My cousin Isabella and I

keimling award sieger und Jury

Keimling award winners and jury

Among others I met the author of the book "Go Raw - Be Alive" - Boris Lauser ( Go raw - be alive!: So schmeckt gesund ), who sent me a review copy of his new book. Besides, I got to know some very nice bloggers and talk with the staff of the company Keimling about raw food - in short, we had a great eventing. Of course I would have liked to be among the four - useless to pretend anything else ... ;-) But on the other hand: The winning blogs were all very good and deserved it to win. And I think my output of this award is very impressive too: I spent three nice days in Hamburg and returned inspired, with raw food gifts and new partner agreement back home. So I'm happy to get among the top 15 for an important award. Not bad for a five month old blog so far, isn't ist?

My 193-day résumé of blogging is: 1 Award nomination, many new followers (nearly 500 on Pinterest, 270 on Twitter, 100 on Instagram), which I got without much effort, interesting cooperation partners: The alga-vegan.com, Biohof Adamah and especially Keimling, who is sending me a long desired dehydrator for testing, with which I want to produce a series raw breads, which I am really looking forward to!

So as a christmas present - here are my first super Christmas Superfood raw food balls which are a real eye-catcher and a super tasty chocolate sensation! I hope you enjoy :-)!

Super Food Christmas Cookies

Inspired by Julie Morris

1/3 cup acaiberrypowder
1 tablespoon coconut oil
2 tablespoons cocoa powder
2 tablespoons agave syrup
¾ cup soft dates (if they are not soft, soak in warm water before)
2 tablespoons cocoa nibs
1 pinch of cinnamon
1 pinch of cayenne pepper

Decoration:
Desiccated coconut, Acaipowder, cocoa nibs

Process all ingredients in a food processor or a powerful blender to form a smooth paste. Put some coconut oil or water on the hands and form small balls. At the end toss the balls in grated coconut, cocoa nibs or acaipowder.

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My very first raw vegan Linzer Cake :-)

Petra Denk by

Best of Raw & Superfood is nominated for the Food Blog Award and goes to the top 15 finale in Hamburg in Germany!! A great time for the first appearance of my raw vegan Linzer Torte - my own recipe creation!

May I introduce: Her Majesty, the Linzer Torte. Raw and vegan - and my own recipe creation :). Why I'm introducing this cake so formally has a special reason: First, I am invited to the Food Blog Award 2015 in Hamburg - my blog is among the top 15!! You sure can imagine, that I feel sooo honored that my 5-month-old blog is invited :-) !! And I'm glad to finally get to know Hamburg, a city of which I have heard so many good things, but never have been there! So please: Keep your fingers crossed for me on November the 4th 2015.

fba button 240x240 T15 01 001

And as I allready mentioned, my raw vegan Linzer cake is something special :) - firstly because I love Linzer cakes, because they are so incredibly delicious, and the other reason why I am proud of it is, that my Google search showed that it might be the first raw vegan one! :-)

I have skipped eggs, flour and the butter I replaced them with ground almonds and coconut oil. Oh, and the jam I made from currants, some agave syrup and chia seeds. So I hope you will enjoy this raw vegan speciality, which tastes great! 

conclusion to this post:'m really looking forward to the trip to Hamburg and about the nomination !! Thanks in advance for keeping your fingers crossed, that my blog an me will be successfull:) !!

Many busserl (that's Viennese for "kisses") and love,

your Petra Elisabeth

Raw Vegan Linzer Torte

3/4 cup coconut oil (melted)
½ cup dates (chopped)
½ cup agave syrup
1 cup grated almond
1 cup almond flour
½ teaspoon lemon zest (grated)
½ teaspoon cinnamon
1 pinch of cloves (crushed)

Filling:

4 tablespoons chia seeds
1 cup currants (fresh or frozen) mashed
2 tablespoons agave syrup


Mix the dates in a blender, add the remaining ingredients to form a smooth dough. Press 2/3 of the dough in a springform pan bottom with a 1-2 cm border, form long strips out of the remaining dough and put them aside. Meanwhile prepare the filling: put 4 tablespoons chia seed into the pureed currants (with a blender) and soak them for 10 minutes and stir occasionally, until the sauce thickens. Pour the thickened fruit sauce over the dough on the bottom. Put  the cake in the freezer for about an hour, then take the long dough stripes and lay them on the frozen cake to form a grid. Dry the cake in a dehydrator or in the oven at 45 degrees Celsius for about 2 or three hours until it is dried but still a little bit juicy in the middle. The cake can easily be kept in the freezer for several weeks.

Maybe I was too fast in calling my cake "the only raw vegan" - perhaps you have already found another raw vegan version somewhere or even invented one by yourself? If yes, please comment here!! :)

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Raw Apple Crumble Pie with Maplesyrup-Cream

Petra Denk by

Apple Crumble is just so delicious ... But: Can you make money with it? Honestly: I’ve no idea yet, but again: this crumble is delicious .. ;-)

"Can you make money with it??" People often ask me this question, when I’m talking about my Food Blog. It’s a great topic and an icebreaker for conversation - people mostly like to hear nice stories about food, photography and healthy nutrition. But this is not a real hot topic, to be honest. You can furthermore receive real sparkling interest around the topic "Can you make money with your Food Blog?" I know, that this is possible – at least theoretically. In practical terms, however, not a single penny has curled up on my bank account yet. Thinking about all this, I mostly answer this question with: "Sure you can," and I tell my conversational partners about my recent Amazon partnership and cooperation with Affilinet and my future plans for my own cookbook and maybe even cooking classes. Then I mostly change topic, as not to overtax my listeners, who maybe had wished a more concrete answer to this simple question.

But I don’t want to complain here, because until now I've really just cooked, photographed, texted, and eaten and kept myself busy with blogging and a healthy diet. Without an E-Shop, Advertisements or anything like that, you cannot make money. I would have known this even without the expensive online marketing seminar, which I attended a few years ago. That's why I'm all the more strained whether this will really work. Because in hopefully a few days or at most some weeks my Amazon shop and my Affilinet advertising partnership will go online ... And I'm looking forward now with anticipation, if someone will buy his / her blender, cooking utensils, seed devices or superfood ingredients via this blog. Each Click will be money for me… So if you have plans to buy some of this stuff, I really would be happy if you could do that via my Shop-Link :) …

But for now I want to return your attention back to the food and my dish of the day: The Apple Crumble - raw apples with nuts, dates, and a wonderfully creamy maple cashew sauce! My guests (the Norwegian relatives plus my always hungry Austro-Swedish invited extended family) loved it! With Vanilla Ice Cream the Crumble even tasted twice as good, they said.
The court is relatively quick to prepare and is also suitable for beginners - and you can surprise your party guests with something new - an alternative for desert, which everyone will love.


Apple Crumble with Maplesyrup-Cashew-Cream

Inspired by Judita Wignall Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home

Date-nut mixture:
1 cup walnuts, coarsely ground
¼ cup palm sugar or beet sugar
¼ cup dates, chopped
¼ cup raisins
1 pinch of salt
½ cup oatmeal (alternatively: crushed almonds)

Filling:
2 tablespoons agave nectar
2 tablespoons lemon juice
¼ teaspoon gingerbread spice (or cinnamon, clove, cardamom mix)
3 whole apples (unpeeled, thinly sliced)

Maple syrup cream:
1 cup soaked cashews (2 hours)
½ cup maple syrup
¼ cup water
½ teaspoon vanilla extract or vanilla powder

For the Date Nut Mix chop dates and walnuts separately in a blender, then mix both with raisins, sugar and oatmeal and put the mixture aside. For the filling mix agave nectar, lemon juice and gingerbread spices and marinate the finely chopped apples in it.
For the cream put syrop and water in the blender and put only a part of the cashews in it, and mix until you get a fine, smooth cream, then add the remaining cashews successively until you get an optimal smooth cream, if necessary, add a little more water or maple syrip. The marinated apples are served in a bed of date-nut mixture and a few teaspoons of it to sprinkle above and maple syrup cream as a sauce.

Tip: vanilla ice cream is a super fit to the crumble! For raw food purists: The ice can also be a raw food ice cream :)!

Merken

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Maca macaroons

Petra Denk by

A healthy alternative to stress eaters and junk food junkies: Maca biscuits with Superfood Maca powder and coconut are a real super snack.


Those who knew me a few years ago, might remember that I was an absolute junk food junkie. When we had editorial deadline in my job, I was in bad need of huge amounts of quick calories. As a human typingmachine I nourished myself then with burgers, coke and chocolate. That was my food schedule for stressful times. After some time this life style got pretty exhausting - because as a mother of a kindergarten and later school child I could not just relax at home after a stressful day.
An alternative snack to get power between the meals, are the superfood Maca biscuits by Julie Morris. They give energy and satisfy hunger - and they won’t make you addictive or sick. Julie has described in her book "Superfood kitchen”, that she often consumed a huge amount of coffee and her beloved Brownies, when she got tired on a stressful day, which made her feeling weak and powerless. Since she discovered superfood snacks, she did not only gain more energy, also the sugar cravings had disappeared after a while. Since this recipe is fairly simple to make, I have posted it for you. I have only replaced the Brazil nuts with peeled almonds, because they are just too expensive here in Austria. The macaroons taste very pleasant, not too sweet and fit super to tea or other hot drinks. Store them best in the refrigerator or in the freezer, where you can keep them a couple of weeks.

Yours, Petra Elisabeth

Super Food Facts:
Maca, the Peruvian power root, grows in the Andes at 4000 m altitude. It contains many important minerals such as calcium, magnesium, phosphorus and iron, as well as valuable phytochemicals. As a source of energy Maca is especially appreciated by athletes.

Maca macaroons

Inspired by Julie Morris, "Superfood Cuisine" 

  • 1 cup peeled almonds (in the original recipe Brazil nuts)
  • 1 cup shredded coconut ¼, plus something for rolling
  • 1 ½ tablespoon maca powder
  • ¾ cup dates without core
  • 1 tablespoon maple syrup
  • 1 tablespoon vanilla extract
  • A pinch of salt

Chop almonds and dates in a food processor and add the remaining ingredients, add some water with a teaspoon if the dough should be too dry. Shape balls, flatten and roll them into coconut flakes.

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