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Raw Brownies!

August 17th, 2013 035

Simple. Nutritious. Delicious!   🙂

1) Process one cup of walnuts and a half a cup of almonds in your food processor until they resemble crumbs.

2) Add in a half a cup of cacao powder, half a cup of unsweetened coconut and a pinch of raw vanilla powder (or a drizzle of good vanilla extract).

3) Pulse that all together and then add in one and a half cups of soaked, pitted dates.

4) Pulse until it all comes together, press into a lined loaf pan and into the freezer for about thirty minutes.

5) Drizzle a little homemade chocolate over the top and slice into small, bite size squares…

Store in the fridge or the freezer!

Happy Saturday!

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Chocolate Pudding Cake

June 15th, 2013 003

Raw, vegan, gluten-free… and oh so simple!

Yay!

We made a small cake using an mini cheesecake pan – great size for four people to share.

Ours is still in the fridge btw… if anyone is interested.

🙂

What you’ll need for the crust…

  • 1/4c of raw organic almonds
  • 1 heaping tablespoon of raw cacao powder
  • 1 heaping tablespoon of solid coconut oil
  • 1tbsp (not so heaping) of coconut nectar

Process the above in your food processor until well combined and a bit sticky. Press it all into the bottom of your parchment lined mini cheesecake pan and toss it into the freezer while you work on the pudding.

For the filling…

  • 1 fairly firm avocado
  • 6tbsp of raw cacao powder
  • 2tbsp of coconut nectar (or agave)
  • 1tbsp of solid coconut oil
  • 1/2tsp of raw vanilla powder (or 1tsp of vanilla extract will work)
  • 1/4c of homemade coconut milk

Whiz away in your food processor for a minute or two until it all smooth and creamy.

Scrape out every last bit and place it on top of your crust. Smooth out the the top and toss the cake into the freezer for about fifteen minutes… or the fridge for a couple of hours. Depending on your patience level.     🙂

Serve with some fresh, organic strawberries and dig in!

Happy, healthy eating friends!

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June 15th, 2013 010

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Quinoa Spelt Apple Cake

May 18th, 2013 006

What you’ll need…

  • 1.5c of spelt flour
  • 1/2c of cooked quinoa
  • 1tbsp of chia seeds
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2c coconut oil
  • a pinch of cinnamon or clove… or both
  • 1/2c of *coconut nectar or agave
  • 3/4c plus 2tbsp of ‘So Delicious’ coconut milk (or the non-dairy milk of your choice)
  • 1 grated apple

Mix all of the above goodness together, pour into an 8×8 baking pan and bake in a moderate (350) oven for approximately forty minutes – test the centre!

This cake is super moist, super yummy and not overly sweet… just the way we like it.

🙂

Great weekday dessert for kids of all ages.

Happy Sunday, friends!

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Champagne Cupcakes

May 12th, 2013 004

We’re celebrating all the beautiful mamas out there today….

Here’s a  special little gluten-free and vegan treat we shared with a wonderful group of women.

🙂

What you’ll need…

  • 3c of all purpose GF flour (we use Bob’s Redmill)
  • 1c of coconut sugar (lower glycemic index)
  • 1tsp of baking soda
  • 2tsp of baking powder
  • 1tsp of sea salt
  • 3tbsp of apple cider vinegar
  • 1/2c of grapeseed oil
  • 1c of champagne, or something similar
  • 3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!

:)

HAPPY MOTHER’S DAY!

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Raw Tomato Cheesecake

April 24th, 2013 026

OK, so it’s not really a cheesecake…  there is no cheese.

Just a mini cheesecake pan and a whole lot of goodness.  🙂

Line that mini cheesecake pan with just a bit of parchment paper.

For the ‘crust’…

  • 2c of arugula
  • 2 cloves of garlic
  • 2tbsp of olive oil
  • a splash of balsamic vinegar
  • a pinch of himalayan salt

Process the above in a food processor until you get what looks just like pesto.

Place a couple of tablespoons on the bottom of the pan…  that’ll leave a bit leftover for you to just eat off the spoon.  🙂

For the ‘cake’…

  • 1 red tomato
  • 1 orange tomato
  • 1 yellow tomato

Thinly slice all of the above.

Alternating the colours, start to layer them in a spiral pattern… somewhat overlapping.

Layer all the way to the top.

Press all of the tomatoes down so that they’re nice and tightly packed in there.  Cover the top with one hand and tip it over… into a sink!  There is a fair amount of water in tomatoes and it stands just a little better if you can drain some of it out.

Place the artwork into the freezer for about ten or fifteen minutes… just long enough so you can lift it off the parchment paper with the ‘crust’ still intact.

Serve with a few extra arugula leaves and a bit of cracked black pepper.

SO good and so good for you!

Happy, healthy eating y’all!

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April 24th, 2013 004

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