Fragrant Vanilla Cake

Tag: orange

  • Vegan Dark Chocolate Orange Cookies

    Vegan Dark Chocolate Orange Cookies

    Normally I am all about the vanilla, but lately I have been in the mood to make chocolate desserts, including these Vegan Dark Chocolate Orange Cookies I recently made.  I used to make vegan double chocolate cookies at my last job and they were always delicious, but I thought why not make them with orange added since citrus is in season and so delicious right now?  I always loved those chocolate oranges as a kid, so I love the combo of chocolate and orange.

    I love making cookies sometimes because they are so quick and easy (at least this kind which is mix, roll and bake) and these are no exception.  They have plenty of cacao powder in them to give them a rich chocolate flavor. For the flour I used all purpose, but you could use gluten free all purpose baking flour if you wanted to make them gluten free.  I recommend Bob’s Red Mill gluten free all purpose baking flour which I have tried and swapped 1:1 with success.  I used granulated sugar in these, but you could use maple sugar or coconut sugar for less processed options.

    I added plenty of orange in the form of juice and zest as well as orange extract so that it has the right amount of aromatic orange flavor.  I also added vanilla to make these even more heavenly and since I believe it belongs in pretty much most desserts. These use coconut oil as the fat, but if you are not a fan of the flavor of coconut oil (it is not strong, it is very subtle however I know some people don’t like it), you could sub melted vegan butter such as Earth balance instead.

    The dough for these was so heavenly, and honestly the dough is my favorite part of baking cookies!  That and the heavenly aroma they fill my kitchen with!  I could not wait to try them!  Luckily with cookies like these they are best if they are slightly warm so I didn’t have to wait long. There is nothing better then a ooey gooey cookie with melted chocolate chips! These were so delicious!  Rich chocolate flavor, scented with sweet orange and vanilla filled with rich dark chocolate chips!  They are perfect with a cup of coffee!  If you are a fan of chocolate and orange definitely give these Vegan Dark Chocolate Orange Cookies a try!

    Vegan Dark Chocolate Orange Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce
    • 1 Tbsp orange juice
    • 2 Tbsp orange zest
    • 1 tsp orange extract
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/4 cups all purpose flour
    • 1/4 cup plus 1 Tbsp cocoa powder
    • 1 1/2 cups vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce, orange juice and zest and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour and cocoa powder until smooth.
    4. Mix in the chocolate chips.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Blood Orange Dark Chocolate Tarts

    Blood Orange Dark Chocolate Tarts

        

    I love blood oranges!  Their sweet flavor, and lovely color are perfect, and they are only available for a short time usually around here, so I always get some when they are available! Surprisingly though, I had not bought any yet this year because I hadn’t seen them but when I came across some this week, I bought a bunch!  I couldn’t wait to snack on them, but also I wanted to make something with them. I thought a blood orange dark chocolate mousse would be good, but I decided to turn that into a tart filling.

    Back in the day I made this really good mousse recipe that was just chilled whipped cream that you folded melted chocolate into and it was the best thing ever. I have since veganized it and I now make it with chilled coconut cream and it turns out just as delicious! For the filling though, to make it blood orange flavored, I added both the juice and zest of blood orange plus a little vanilla and it was perfect!  I could not stop sampling it, it was like the best truffle ever!

    I made some of my classic coconut oil pie crusts, that have a buttery flakey texture and flavor and they were perfect with the filling! Yes I could have gone with a no bake crust but this would be so much better and worth the little bit extra effort, since the filling is so simple. I could not wait to try one! I topped them each off with a blood orange slice.

    They were heavenly!  The filling was rich and smooth and intensely chocolaty with the sweet scent of orange and vanilla, so good with the rich crust! If you wanted to tone down the intense chocolate you could top it off with some coconut whipped cream.  But I loved it as is!  If you are a chocolate fan, definitely give this a try!

     

    Blood Orange Dark Chocolate Tarts

    Makes 4 4 inch tarts

    Ingredients:

    Crust:

    • 1 cup whole wheat pastry flour
    • 2 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 1/3 cup coconut oil*
    • about 2 Tbsp cold water

     

    Filling:

    • 1 cup full fat organic coconut milk, chilled (the thick part from the top of the can)
    • 2 Tbsp blood orange juice and 1 Tbsp blood orange zest
    • 1 cups vegan dark chocolate chips
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, cacao powder, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Divide the dough between 4 small 4 inch tart pans, and press it into the bottom and up the sides to form a crust.  Prick the bottom a few times with a fork, and cover with foil, snugly against the bottom.  Fill with pie weights or dried beans or rice.
    4. Place the tart shells on a sheet pan, then place the pan in the oven, and bake until set, about 15 minutes, then remove the foil and bake until more dry and starting to brown a little, about 20-25 minutes.
    5. Remove from the oven and let cool completely.
    6. For the filling, melt the chocolate in the top of a double boiler, then pour into a glass measuring cup with a spout.
    7. Place the coconut milk, orange zest and juice and vanilla in a food processor and blend until smooth.
    8. Turn the food processor on, and with the motor running, slowly pour the chocolate into it and blend until uniform in color.
    9. Pour the filling over the crust and spread evenly.  Place in the freezer to firm up if not already firm (it doesn’t take long usually just 10 minutes or so).
    10. Garnish the top of the tarts with blood orange slices.
    11. Enjoy!

      Tart keeps refrigerated for 1 week in an airtight container.

  • Vegan Dark Chocolate Orange Brownies

    Vegan Dark Chocolate Orange Brownies

    I have been loving the combination of chocolate and orange lately.  I recently made some Chocolate Orange Hazelnut Cupcakes and they were so good, so I wanted more of that chocolate orange flavor combo. I was in the mood for some brownie baking last weekend, so it seemed like the perfect time to use it again.  I have never made chocolate orange brownies.  Which is kind of surprising because I have made just about every flavor of brownie imaginable.  I probably have at least 20 brownies on this website.  I usually go for a fudgy brownie base, with some sort of add ins swirled in, but I wanted to keep these simple and let the flavors shine.

    Normally I use cacao powder in my brownie base to give it a chocolate flavor, but I wanted to switch it up this time and use mostly melted vegan dark chocolate and just a little cacao powder to make these extra fudgy and decadent.  I am not a cakey brownie fan to be honest.  I have made a few batches that tasted good but were too cakey in the past which was a bummer because I wasn’t looking for a cake I was looking for brownies.  I think I hit the jackpot with this batch the way they turned out.

    They have about 1 1/4 cups melted dark chocolate in them so they almost have to be good.  I added in plenty of orange zest, because I wanted to be able to taste it, as well as smell it. The batter tasted amazing!  I could not stop sampling it.  That is my favorite part of brownie making after all, sampling and licking the batter from the bowl that is left over.  One of the best things about these is they are really simple to make, no beating of the batter for minutes or any of that, just a quick mix in a bowl and you have delicious brownie batter!

    They smelled amazing while baking!  We could not wait to try them.  Although I say to let them cool completely before cutting, I they are amazing while still warm too if you prefer that.  They are rich and fudgy, just how I like them with a decadent chocolate flavor and a hint of fragrant orange.  Sooo good!  Are you a center brownie person, or do you prefer the edges? I like the gooey center pieces!

    Vegan Dark Chocolate Orange Brownies

    Makes 16 brownies

    Ingredients:

    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water (allowed to sit 15 minutes to gel before using)
    • 7 oz vegan dark chocolate(about 1 1/4 cups chopped chocolate or chips)
    • 1 cup maple sugar or coconut sugar*
    • 1/4 tsp sea salt
    • 1/4 cup coconut oil, warmed to liquid
    • 1/4 cup plus 2 Tbsp avocado oil or olive oil*
    • 1 Tbsp cacao powder or unsweetened cocoa powder
    • 2 Tbsp organic orange zest plus 2 Tbsp orange juice
    • 2/3 cup organic whole wheat pastry flour *

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch square pan with parchment at the bottom.
    2. In a smaller bowl, whisk together the flax and water, and allow to sit for 10 minutes.
    3. Meanwhile, melt the chocolate in the top of a double boiler, until it is smooth.  Set aside.
    4. In a large bowl, combine the sugar, salt and oils, and whisk together until well combined, then add the flax and water mixture and whisk until blended.
    5. Add the cacao powder, orange zest and juice and melted chocolate and whisk until smooth and well blended.
    6. Add the flour and whisk until completely blended (if you don’t mix well it could separate).
    7. Pour into the prepared pan, smoothing the top.
    8. Place in the oven, on the center rack, and bake for 30 minutes until the brownies are set (but do not overbake).
    9. Remove from the oven and let cool completely before cutting into 16 bars.

     

    Brownies keep for up to 1 week in an airtight container on the counter, or 2 weeks refrigerated.  They can be frozen for up to 4 months.

    *Notes:

    *If you would prefer to use granulated sugar that would work as well in this recipe.

    *If you would like to just use one type of oil in this recipe, you can use additional coconut oil instead of the avocado, just keep in  mind the brownies may be a little bit more hard at room temperature or at cooler temps.

    *If you would like to make these gluten free, you can use Bob’s Red Mill gluten free all purpose baking flour in place of the whole wheat pastry flour.  I have tried this brand and know it works well when used in brownies.

  • Orange Kale Salad 

    Orange Kale Salad 

    Spring is on the horizon, it has been warm and sunny here lately with the snow rapidly melting and lovely outside.  I have been trying to get out for a walk everyday and it is nice that now when I get home from work it is still light outside.  Even though citrus season is almost over with winter being almost over I am still enjoying it at the moment before more local produce becomes available in a few months.  We are a bit behind some of the other states here in Minnesota and it is sometimes end of April before we see local produce.  So oranges and grapefruits it is!

    Last weekend I decided to make a refreshing kale salad with orange.  I used to make kale salads all the time, and I do at work, but I don’t make them quite as often at home now and enjoy them more when I do.  My favorite dressing with kale is a simple vinaigrette, and for this one, I combined some balsamic vinegar with a bit of orange for the acid.  I think balsamic is my favorite vinegar because of its rich flavor and less acidity.  I also sweetened the dressing with a bit of maple syrup since it goes so well with the orange and balsamic and it was nice and balanced.

    The key to kale salads, is to massage the dressing into the kale with your hands to soften it, it makes such a huge difference compared to just pouring it on.  It makes it more tender and easy to eat as well as less bitter.  I massage giant batches of kale at work for our salads.  Since this kind of smushes up the kale, I like to add the more tender ingredients like the oranges at the end and toss them in gently.

    This salad turned out so good!  In addition to the oranges, I also added some pistachios for crunch, dried raspberries for sweetness and color and onions to give it more flavor.  It was a party in my mouth!  If you are craving something fresh and flavorful, definitely give this a try!  It has even more flavor the next day if you have leftovers.

    Orange Kale Salad 

    Serves 2-4

    Ingredients:

    • 1 large bunch kale, washed and torn into bite sized pieces
    • 1 cup shredded purple cabbage
    • 3 Tbsp orange juice
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp avocado oil or olive oil
    • 1 Tbsp maple syrup
    • 1 garlic clove, minced
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp pepper
    • 2 medium oranges, peeled and sliced
    • 1/4 cup sliced red or white onion
    • 3/4 cup toasted pistachios
    • 1/2 cup dried raspberries

     

    Instructions:

    1. In a large bowl, combine the kale, red cabbage, orange juice, vinegar, oil, maple syrup, garlic, sea salt and pepper.
    2. Massage the kale and cabbage with your hands until it softens slightly and is all coated.
    3. Add the oranges, onions, pistachios and berries, and mix gently with your hands until everything is well distributed.
    4. Serve!
  • Vegan Chocolate Orange Hazelnut Cupcakes

    Vegan Chocolate Orange Hazelnut Cupcakes

    Chocolate and oranges are a match made in heaven. My Mom used to buy dark chocolate oranges, shaped like an actual orange with sections when I was little and I thought they were the coolest thing ever. I mean chocolate is already the coolest, but make it shaped like and orange with orange flavor, even better.  So ever since then I have always loved the combo.  I felt like making some chocolate cupcakes last weekend, and decided to make them chocolate orange, but take that even up a level and add hazelnut to the mix.

    Raw Guru recently sent me some Rawmio orange chocolate hearts and those were kind of the inspiration for the chocolate orange flavor because I remembered how good it was, plus they sent me some Rawmio chocolate hazelnut spread which I thought would be amazing in cupcakes as well!  I was super excited about these!  I made a simple chocolate cake base, with coconut milk and the Rawmio chocolate hazelnut spread for richness.  I also added in a bit of orange juice and zest to give them a lovely orange flavor.  The batter tasted heavenly even before I baked it!

    They smelled amazing while baking as well!  I could not wait to finish them and of course try one.  But first, I needed to create a luscious frosting for them. I used full fat coconut milk (mostly the cream) to make it extra rich and smooth and added in more of the Rawmio chocolate spread as well as some more cacao powder and maple syrup to sweeten plus orange.  It was sooo good, like just eat out of a bowl good, because it tasted like chocolate hazelnut orange mousse.

    The finished cupcakes turned out lovely!  I topped them with some dried orange slices and some of those adorable Rawmio chocolate orange hearts.  They were so good too, rich soft chocolate cake with a hint of hazelnut and orange topped off with the most luscious mousse like frosting that echoed the flavor of the cake.  If you are a chocolate fan, definitely give these a try!

    Vegan Chocolate Orange Hazelnut Cupcakes
    Makes 8

    Ingredients:

    Cake:

    • 3/4 cup organic whole wheat pastry flour
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1/2 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or hazelnut butter)
    • 1/4 cup orange juice plus 1 Tbsp orange zest
    • 1 Tbsp cider vinegar

     

    Frosting:

    • 1 cup canned full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or 1/4 cup hazelnut butter mixed with 1 Tbsp cacao powder and 2 tsp maple syrup)
    • 2 Tbsp maple syrup
    • 1 Tbsp orange zest
    • 1 Tbsp orange juice
    • 1/8 tsp sea salt
    • 1/4 cup plus 2 Tbsp melted Dastony Coconut Butter (not coconut oil), warmed to liquid

     

    Garnish:

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 8 muffin tins or line them with paper liners.
    3. Whisk flour, cacao powder, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, the Rawmio chocolate hazelnut spread, and the orange juice and zest together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake until tester inserted into center comes out clean with just a few moist crumbs attached, about 17-20 minutes.
    8. Remove from the oven and let cool completely.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to frost.
    10. When ready to assemble, place the frosting in a pastry bag and pipe over the cupcakes.
    11. Garnish with Rawmio chocolate hearts.
    12. Enjoy! Refrigerate cupcakes if you have leftovers.

    Cupcakes keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Orange Rosewater Creme Caramel

    Vegan Orange Rosewater Creme Caramel

    We are in the middle of citrus season, so I have been craving desserts with it lately.  I love all of it, lemons, grapefruits, limes and oranges.  But this time I chose the oranges because it is what I happened to have an abundance of on my counter fruit and veggie collection this week. I wanted something rich and delicious but easy to make, and so I made some creme caramel!  I was dreaming of a sweet orange creme caramel with a hint of rosewater.  I love rosewater in desserts, its aroma is unlike anything else, so heavenly!

    I recently picked up some rosewater at House of Halva in St. Paul MN, and it is some of the best rosewater I have ever had!  I was super excited because I hadn’t had any at home in a few years and I found this one for a really good price and it is good quality.  I have been adding it to my lemonade and berry kombucha and even in my vanilla lattes and it is amazing in drinks but I finally got around to including it in a dessert last weekend when I made the creme caramel.

    The best part about the creme caramel is it is easy to make.  For the custard, I used a coconut milk base because I think it makes the richest smoothest custard, and I added in a bit of orange juice and zest, plus vanilla and rosewater to make it fragrant.  A bit of maple syrup to sweeten and it is perfect!  Just a little cornstarch and agar and it makes a custard that is firm enough to hold up, but creamy when cut into.  It smelled amazing and tasted even better, even before setting.

    For the caramel I didn’t go the route of dissolving sugar in water I simply boiled down a little maple syrup with orange juice until it thickened slightly and then added some rosewater.  I could not wait to try these!  When I un-molded them the next day I was super excited!  They came out lovely, and I garnished them with some pistachios.  They were soooo good!  Creamy, rich and delicious with that heavenly scent of rosewater and sweet orange!  If you have oranges and rosewater on hand, definitely give these a try!

    Vegan Orange Rosewater Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup maple syrup
    • 2 Tbsp orange juice
    • 1 tsp rosewater

     

    Custard:

    • 1 3/4 cups full fat coconut milk
    • 2 Tbsp maple syrup
    • 1 Tbsp orange juice
    • 1 Tbsp orange zest
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one cup (8oz) ramekins on a tray.
    2. In a small saucepan, combine the maple syrup and orange juice bring to a boil.  Cook for about 5 minutes, stirring constantly until it has reduced slightly.  Remove from heat, add rosewater and pour into the bottoms of the ramekins.
    3. To make the cream, combine the coconut milk, and maple syrup in a saucepan and bring to a simmer.
    4. Mix the orange juice and zest with the vanilla, agar powder, and cornstarch in a small bowl, and then whisk into the hot coconut milk.  Whisk until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

  • Vegan Caramelized Citrus Galette

    Vegan Caramelized Citrus Galette

    Now that we are past the shortest day of the year, and we are into January, I feel like things are looking up.  Not that the Holidays were bad or anything.  I am just one of those people who likes to not have to worry about too many plans in a short period of time, and likes routine and normalcy.  I feel like I didn’t know what day of the week it was for the past couple of weeks with the Holidays in the middle of the week, and different days off than I am used too.  It feels so good to be back to normal and just do things at a more relaxed pace and enjoy things like just going for a walk outside or making new recipes and relaxing with a book or movie at night. It has been really warm here too for the last couple of days, which is awesome!  It is like Spring in January, so I have been trying to get outside everyday instead of just treadmilling it.  Also, it has been nice and sunny, not like December which is one of the cloudiest months.

    One of those new recipes that I had time to make this week, was a caramelized citrus galette.  I typically make galettes with apples, pears or berries, but since it is the peak of citrus season, I thought why not use it in a delicious dessert. I thought about using just oranges, but I love grapefruits and clementines too so I used all three!  It ended up being the perfect balance of tart and sweet. I tossed them with a little maple syrup, and a dash of cardamom and I knew this filling was going to be good.  I wasn’t sure it they would work out though, since citrus tends to be very juicy, but I solved that problem by saving the extra juices and making a caramel like syrup with rosewater and vanilla to top the finished galette off with.

    I love galettes because they are so much easier to make in pies and they bake much faster!  No fussy crusts, just one crust to roll and if it doesn’t look perfect, it is ok because it is rustic.  It smelled amazing while baking.  I love the sunny sweet scent of citrus, and the crust smelled almost buttery.  When it was done baking I drizzled it with a reduced orange rosewater caramel syrup and sprinkled it with some crunchy pistachios.  It turned out beautifully and it was super delicious!  I like it served warm with a scoop of coconut milk ice cream!  Take advantage of the lovely citrus this season and give this a try!

    Vegan Caramelized Citrus Galette

    Crust:

    • 2 cups whole wheat pastry flour*
    • 1/4 tsp sea salt
    • 1/4 cup maple sugar or coconut sugar
    • 1/3 cup coconut oil in solid state, cut into chunks
    • 1/4 cup almond butter
    • 5-6 Tbsp ice water

     

    Filling:

    • 1 grapefruit, peeled and sliced into rounds, juices reserved
    • 2 oranges, peeled and sliced into rounds, juices reserved
    • 3 clementines, peeled and sliced into rounds juices reserved
    • 3 Tbsp maple syrup
    • 1 Tbsp cornstarch
    • 1/8 tsp ground cardamom
    • pinch of sea salt
    • maple sugar or coconut sugar for sprinkling

     

    Orange Caramel Glaze:

    • 3/4 cup orange juice
    • 3 Tbsp maple syrup
    • 1/2 tsp rose flower water or orange flower water (optional)
    • 1/2 tsp pure vanilla extract

     

    For finishing:

    • chopped pistachios for garnish

     

    Instructions:

    1. To make crust, combine flour, sea salt, sugar, coconut oil, and almond butter in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into and roll out into a 1/4 inch thick circle on a sheet of parchment (you will want to dust the parchment underneath with a little flour and dust the rolling pin too to avoid sticking. If the dough has gotten too warm, place in the refrigerator).  Preheat oven to 400F degrees.
    2. Put a fine meshed strainer over a bowl, and press each citrus slice one by one into the bottom of the strainer (pressing out some of the juice, but not so hard that you smash them and they don’t look pretty anymore) and set them aside in a bowl.  Reserve the juices in the bowl under the strainer for later.
    3. Add 3 Tbsp maple syrup, the cornstarch, cardamom, and sea salt to the bowl with the citrus and toss to combine. Arrange fruit mixture on top of the dough, leaving a  1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds (it doesn’t have to be perfect, it is rustic).
    4. Brush edges of dough with melted coconut oil, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 45 minutes or so. Transfer baking sheet to a wire rack to cool the galette.
    5. Meanwhile, add all of the reserved citrus juices plus 3/4 cup orange juice to a small sauce pan along with 3 Tbsp maple syrup. Bring to a boil, and simmer until it is reduced to the consistency of syrup.  Add the rose water and vanilla and stir in.  Drizzle over the warm galette.
    6. Sprinkled the galette with pistachios, and serve warm or at room temperature.
    *You may use whole wheat pastry flour if you do not wish to make this gluten free.
  • Vegan Citrus Margarita Pancakes with So Delicious and Kitchen I.Q.

    Vegan Citrus Margarita Pancakes with So Delicious and Kitchen I.Q.

    This is a sponsored post.  All opinions are my own.

    Pancakes are always good, no matter what meal you decide to make them for.  When I was younger my Mom used to make them for dinner sometimes, and I loved it!  Because I was never going to turn down pancakes.  Especially when fresh fruit was included.  Pancakes also remind me of lazy Saturdays, and brunches on Sundays after church. They are sort of a treat, or at least that is what I thought as  kid when I had them.  I had hit the jackpot!  When I make them now as an adult, they are usually not the standard plain with maple syrup.  I like to give them a little imagination and seasonal ingredients.  The ones I made last weekend were super delicious, they were Margarita Citrus Pancakes!  Just in time for patio brunch season.  I just had to share them with you all.  Not only were they good, I got to try out some new products while making them, which was exciting!

    So Delicious Dairy Free and Kitchen IQ were kind enough to send me some things to use for my recipe.  If you are vegan, no doubt you have heard of So Delicious Dairy Free products.  They carry yogurts, ice creams, milk, creamer and desserts among other things, and they are all darn delicious.  I was excited to try their culinary coconut milk, since I had never had it before, and let me tell you, I ended up liking it better than the previous brand I had been using.  It was super creamy and rich, perfectly emulsified and ready to use.  It worked perfect in my pancakes, and I can’t wait to try it in other things!  The Kitchen IQ products were really fun to use as well! They come in fun colors, mine were lime green which is perfect for Spring! I got a 3 in 1 mini prep multi tool, which worked well for cleaning the citrus since it has a brush on one side.  If you are using the zest in recipes you want to make sure it is clean.  It also has a peeler and chopper to be used for another recipe.  I was also sent the 3 in 1 prep and measure tool, which was perfect for juicing the citrus and measuring it out, and a V etched grater, which worked awesome for the zest in the recipe.  Zest is essential for citrus recipes because it gives them more flavor and fragrance, and this one is perfect because it catches the zest, and measures it out!  Their V etched spice grater worked wonderfully with some nutmeg, and lastly, the compact digital scale they sent was a great way to get accurately measured flour.  This is probably one of the coolest scales I have seen.  It folds up, and it works just as well as larger scales.  There is no better way to have accurate measurements than using a scale, so I was excited about this! The recipe came together fast, and was easy to make which is always a win!

    For the pancakes, I included plenty of citrus flavor since these were margarita pancakes, and they have to have lime and orange.  The grater came in handy because it supplied lots of super fragrant zest.  The grater that I used to have before this one kind of was a piece of junk (and it is in the garbage now since it was super dull), and I did not know what I was missing until I tried this new one by Kitchen IQ.  It works so much better.  I used the super creamy coconut milk from So Delicious Dairy Free in the batter and it gave them a delicious rich texture.  The pancake batter smelled wonderful, and they cooked up nicely and filled my kitchen with a wonderful aroma.  These were margarita pancakes…so they HAD to include some tequila as well.

    Not so much that it was overwhelming, but I thought a tequila citrus maple syrup would be perfect.  So, I reduced some citrus juice, and maple syrup, and added in some tequila, zest, and sea salt.  These pancakes were sooo good! Like a margarita in breakfast form. This would be a super fun brunch recipe for say…Mother’s Day!  I know my Mom would love them.  You could even serve them with margaritas if you wanted.  Why not?! So, if you are looking for a good brand of coconut milk, check out So Delicious Dairy Free Culinary!  I think it may just be my new go-to coconut milk!  Also, if you want to make cooking easier, and are looking for some new kitchen tools and toys, check out Kitchen IQ! Because, I don’t know about you, but I love trying new vegan products and kitchen tools!

    Vegan Citrus Margarita Pancakes
    Makes 12

    Pancakes:

    • 9.20 oz (about 1 1/2 cups) gluten free all purpose flour
    • 2 Tbsp organic lime zest
    • 1 Tbsp organic orange zest
    • 2 tsp baking powder
    • 1/8 tsp freshly grated nutmeg
    • 2 Tbsp lime juice
    • 1 Tbsp orange juice
    • 1/2 cup avocado oil
    • 1 1/4 cups So Delicious Original Culinary coconut milk
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp maple syrup

     

    Citrus Tequila syrup:

    • 1 cup orange juice
    • 1/2 cup lime juice
    • 1/4 cup maple syrup
    • 2 Tbsp silver tequila
    • 2 tsp lime zest
    • pinch sea salt

     

    Instructions:

    1. To make the pancakes, in a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside.
    2. To cook pancakes, preheat oven to 110 degrees. Heat a large non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
    3. To make the syrup, heat the orange juice, lime juice, and maple syrup in a saucepan, and bring to a boil.  Simmer for about 15 minutes or until the syrup has reduced to 1/3 of its original volume.  Stir in the tequila, lime zest and sea salt.
    4. Serve the pancakes with fresh fruit, and top the pancakes with the syrup!

    *Note: If you do not have a non-stick pan, go ahead and use a little oil when cooking the pancakes to prevent sticking.

  • Mini Vegan Coconut Orange Sweet Rolls

    Mini Vegan Coconut Orange Sweet Rolls

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    When I was little, sometimes my Mom would buy take and bake sweet rolls.  I know everyone’s favorite is the caramel or cinnamon variety usually, but she would buy the orange, and add coconut to them to jazz them up a bit.  Now they may have been store bought rolls, but they were super delicious to my 8 year old self.  They remind me of lazy Saturday mornings when I would get up and watch cartoons with the cat in my princess outfit (I was lucky enough to have a Grandma that was very good at sewing and I would beg her to make me costumes), while I waited for the rolls to bake.  I was quite excited when they were cool enough to dive into.  The fact that they were not home made never dawned on me, I just thought they were a special treat.  One that I have not forgotten.  Now, I have made many varieties of sweet rolls as an adult, but for some reason never any with coconut and orange. Well, I decided that needed to change.

    coconut-orange-sweet-rolls-3

    I told my Mom I was going to make some, and she was excited too!  These would be home made, and just as good if not better than those ones we used to eat.  I used a quick sweet roll dough for these, because I don’t usually keep yeast on hand, plus I don’t like waiting around for dough to rise etc.  These come together and are served in less than 45 minutes, which is almost unheard of for sweet rolls.  I made them mini rolls, because I love cute little desserts, and they bake up faster.  I scented the dough with orange, and made a sweet coconut orange filling which got rolled up and baked into the soft dough.  These actually only take 10 minutes to bake!  And let me tell you, in those 10 minutes your kitchen will smell amazing!

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    I topped them off with an orange coconut glaze, and they were just as I imagined they would be!  Sweet soft dough, fragrant with orange and coconut plus a hint of vanilla.   Just as good as those childhood rolls, but way healthier!  My Mom much approved as well telling me, “Since they are small, I can have 4 at a time right?”  Totally yes.  That is my mentality too.  These are perfect for making this time of the year when citrus is at its best and most flavorful, if you have a craving for something sweet and orange scented, give these a try!

    coconut-orange-sweet-rolls

    Mini Vegan Coconut Orange Sweet Rolls
    Makes 9

    Dough:

    Filling:

    • 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1 Tbsp orange zest
    • 1/2 tsp pure vanilla extract
    • 1/4 cup finely shredded, dried unsweetened coconut

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 3 Tbsp orange juice (or as needed)

    finely shredded, dried unsweetened coconut for topping

    Directions:

    1. Preheat the oven to 375F degrees.
    2. To make the dough, combine the flour, guar gum, baking powder, baking soda and salt in a bowl, and mix together. Mix in the orange juice, vinegar, and coconut oil until blended, then knead the dough lightly and place it on a sheet of parchment (dust it lightly with flour). Roll out 1/4 inch thick in a rectangle on the parchment in a rectangle 6 inches wide top to bottom.
    3. Mix together the filling ingredients, and spread over the dough (leaving a 1/2 inch boarder at the top and bottom). Roll up from the top down jelly roll style. Cut into 9 pieces, and place cut side up in a non-stick mini muffin tin.
    4. Place in the oven and bake for 10 minutes until puffed up and starting to brown a little (but do not overbake). Remove from the oven and let cool until warm.
    5. Whisk together glaze ingredients until smooth (adding a little more orange juice if you think it is too thick to spoon over nicely), and spoon over the tops of the rolls, sprinkle with coconut. Enjoy!

     

  • Vegan Dark Chocolate Orange Cake

    Vegan Dark Chocolate Orange Cake

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    When I was little, one year I got a chocolate orange in my stocking.  If you have had one before, you know what I am talking about, but for those who don’t it is a whole normal sized orange made out of chocolate that you whack on the counter to release the wedges.  The type of thing you could eat in one sitting if you are really craving chocolate if you are not careful.  It was delicious!  Ever since then I have appreciated the fact that chocolate and orange are a match made in heaven, especially in the Winter when citrus is plentiful.  Of course, I live in Minnesota where we have to have the citrus flown or driven in, since nothing grows here this time of the year, but I still enjoy it.

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    I decided last weekend that a chocolate orange cake sounded lovely.  I have never actually made one, so I gave it a go!  I wanted a classic chocolate layer cake with the aroma and flavor of orange.  Because you taste partly with your nose after all.  So, when I made the cake layers, I included plenty of orange zest.  If you have ever zested an orange, you know what I mean.  That amazing smell that fills your kitchen as you grate into the skin.  It is a happy smell.  I used my classic chocolate cake layers for this, the ones sweetened with dates and it worked perfect!  The batter tasted and smelled of orange, just as I had hoped and after it baked it none of the flavor was lost.

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    I frosted it with a fudgy chocolate frosting that you would swear was bad for you but it was actually pretty healthy!  I used sweet potatoes to replace some of the nut butter I usually use in my fudge frosting and it made it naturally sweeter without you even knowing they were in there!  It was honestly so good you would want to eat it with a spoon, but I resisted, because I wanted to have enough to frost the cake.  The cake was delicious once assembled!  Moist chocolate cake, gooey fudgy frosting and the aroma and flavor of orange! Sooo good!  This would be good all Winter while oranges are in season, so definitely put it on your to make list!

    img_4939

    Vegan Dark Chocolate Orange Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved
    • 1/4 cup raw pecan butter (or almond butter)
    • 2 tsp pure vanilla extract
    • 2 Tbsp organic orange zest
    • 1  cup orange juice
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 3/4 cup mashed sweet potatoes*
    • 3/4 cup soft pitted medjool dates (soaked in water for 30 minutes and drained before using if not soft)
    • 3 Tbsp raw pecan butter (or almond butter)
    • 3/4 cup orange juice (plus filtered water as needed)
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pan with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, pecan butter, orange juice and zest, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then unmold onto a plate.
    7. To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick).  Pour into a bowl.
    8. To frost the cake, place one layer on a plate, and spread with about 3/4 cup of the frosting.  Top with the next cake layer, and spread the frosting over the top and down the sides of the cake.  Serve!

    *I like to roast my sweet potatoes (just prick with a fork to release steam) in a 400F degree oven set on a sheet pan for about an hour until softened.

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  • Vegan Cranberry Orange Hand Pies

    Vegan Cranberry Orange Hand Pies

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    I am still on my wanting to make some sort of pie every week kick.  But I don’t want to be boring and make the same thing twice, so I decided to try something new.  Just pure cranberry pie.  You know, cranberries are usually mixed with something else like apples, or pears or whatnot, but you don’t see many just cranberry pies.  I wanted the flavor of this, and the bulk of it to be cranberry.  I let orange tag along, but cranberry was still the star.

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    I made a dessert worthy cranberry filling made in the same manor I make my cranberry sauce for the Holidays, and it was delicious, and jammy, and tart sweet and aromatic.  As it should be.  Then I made some simple gluten free pecan laced pie dough to wrap it in.  These were not really fancy or fussy, which was nice for a weeknight evening when I did not have a lot of time.  They baked up quickly, and I was able to enjoy my pie in no time!

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    Next time you have leftover cranberries…you know what to make.  These are portable, holdable pies, and I love that!  Perfect for sharing.  I think the cranberry does not get enough love sometimes.  It is rarely the star, and these pies allow it to shine. Not only that, they are festive.  Happy Holidays everyone!

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    Vegan Cranberry Orange Hand Pies

    Makes 8

    Filling:

    4 cups fresh cranberries

    1/2 cup orange juice

    1 Tbsp orange zest

    2/3 cup coconut sugar

    2 tsp L.C. Finns pure vanilla extract

    2 tsp L.C. Finns ginger extract, or 2 tsp minced ginger

    pinch sea salt

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup finely ground pecans (the consistency of almond meal)

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Glaze:

    3 Tbsp coconut butter, warmed to liquid

    1 Tbsp maple syrup

    pinch sea salt

    3-4 Tbsp filtered water or as needed

    To make the filling, combine all ingredients but the extracts in a medium pot, and bring to a simmer. Cook until the cranberries have popped, and remove from heat.  Add the extracts, and stir to blend.  Set aside.

    To make the crust, in a large bowl, mix together flour, pecans, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 circles (re-rolling scraps if needed, and if the dough gets too warm and sticky, briefly chill it in the freezer. You want it to be kept cool, or it will tear easier).

    Preheat oven to 375F degrees.

    Spoon the filling onto the middle of the prepared little crust circles, and fold in half carefully, pressing the edge where it is open, and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable).  Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.

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  • Rosemary Orange Coconut Deodorant and Reducing Chemicals in My Daily Life

    Rosemary Orange Coconut Deodorant and Reducing Chemicals in My Daily Life

    This is not a food related post, but it is something that is important to me, and I would like to share for all who would like to read it.  I recently read a book by Anna Victoria Rodgers called Toxic World Toxic People and it opened my eyes to the many chemicals we are exposed to in our everyday lives which can be harmful to our health.  So, I have made some changes since then to try and eliminate some of them that I can control.  You should all read her book by the way if you are interested at all in feeling your best and being your healthiest.

    At this point in my life I am always trying to do what I can in order to improve my health, so that I can feel my best.  I wasn’t always that way though.  When I was in high school, I could have cared less what I put into and on my body.  I ate junk food all the time, and wore lots of synthetic chemicals on my body.  I started to become aware of these things being harmful when my Mom was diagnosed with fibromyalgia.  She started to eat organic foods, buy more natural products free of scents  and chemicals for cleaning and body care.  I didn’t listen at first, but then she said some of the stuff I was using was making her ill, so I switched to the more natural stuff myself. I also started shopping for organic veggies, and eliminating processed foods with fake ingredients and this is part of where my interest in health food started.  Eliminating those chemicals helped both of us a lot.  I have since done many more little things to improve my health, but it did not dawn on me that I was still using lots of things which could in the long run be harmful to me.

    My makeup for one.  I have worn makeup since I was in middle school, and I had never given any second thought to what was in it or that it might be harmful.  There are tons of preservatives, heavy metals and chemicals in many of the large commercially made cosmetic brands. I looked at the ingredients on my cosmetics after I had learned what they were and I was shocked.  These are things that are absorbed through the skin and into our blood stream. Luckilly I found a cosmetic company that sells clean cosmetics, Revescent.  Their products make your skin look as beautiful as the other toxic brands and you are using a safe product on your skin. I feel like my skin is much happier after switching from the old makeup I had been using to chemical free makeup.

    me

    I am now also very careful reading ingredient labels on things like lotions and hair products.  I have always had sensitive skin. Back in high school, I was getting mysterious rashes on my shoulders and back.  When I went to the doctor he said it was most likely from sweating during cross country practice.  When they didn’t go away after the season ended, I knew something was up.  I ended up switching shampoos for some reason and the rash disappeared.  Turns out it was the heavily artificially scented shampoo I was using that caused the skin condition.  Also I have had a few instances where I used a new product with artificial chemicals and scents and my face broke out in hives so bad that I had to go to the doctor for it.  Since then I have been really careful about what I buy.  Least ingredients is best as far as I am concerned and ingredients that I can pronounce and know what they are.  Acure is a good skin care brand that I have found works for me. I also make my own body butter, bronzer, lip balm, and deodorant (the recipes or links below).  It is fun and easy to make your own body care items, and you will know what is in them!

    If you want to feel your best, I would urge you to be kind to your body and be very careful what you put on it!  You can eat the best organic foods and be doing everything else healthy but still be bombarding yourself with chemicals every day.  Every little change for the better you make matters!

    Deoderant

    deodororant

    Rosemary Orange Coconut Deodorant
    Recipe adapted from Mind Body Green 

    1/4 cup raw coconut oil, warmed to liquid
    1/8 cup cornstarch
    1/8 cup arrowroot powder
    10 drops orange essential oil
    6 drops rosemary essential oil
    1 Tbsp baking soda*

    In a small bowl, whisk all ingredients together, then pour into an empty deodorant container, or a glass jar (I just set it on my counter, remove about 1/4 tsp with my hands and rub it into my armpits when I want to apply) and set in the fridge until solid (if your home is cool enough, you can store it on the counter, which is what I do and it is soft enough to rub in, but if your house is warmer than about 75F, then you should store it in the fridge (and if you are using a jar, you will have to chip out pieces to use).
    *Note, some people are sensitive to baking soda on their skin, if this is you, leave it out.

    Bronzer

    DIY Bronzer

    ground Cinnamon

    ground Nutmeg

    cacao powder

    Mix the three together in a blend that matches your skin tone.  For mine, I use just the cinnamon and nutmeg because I have a fairly light complexion. About 2 tbsp. cinnamon, and 2 tsp nutmeg.  If you have a darker complexion or want more definition, use the cacao powder.

    Citrus Cacao Butter Lip Balm

    Vanilla Bean Rose Body Frosting

  • Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    I am obsessed with blood oranges lately.  They are seriously the most beautiful citrus fruit I have ever seen, and their flavor is the perfect balance of tart and sweet.  I have been buying them by the bagful for a few weeks now since they became available here, and I am savoring every juicy orange slowly. I have been snacking on them, but I have also been using them to create delicious desserts as well.   

     
    Last weekend I made a Vegan Chocolate Blood Orange Layer Cake, and it was wonderful. I loved the flavor combination so much I decided to use it again.  I hope you all don’t mind me being a little redundant, but these two desserts each sing their own song despite having some of the same flavors.

    So this second blood orange chocolate dessert was a chocolate cheesecake.  Not just blood oranges and chocolate though.  I added a touch of lavender, and some raw blood orange caramel as well.  Although I am a vanilla girl, I have been craving lots of chocolate lately for some reason.  Nothing wrong with that…makes me create lots of delicious things for you chocoholics out there!  Let me tell you, the combination of chocolate, blood oranges, lavender and caramel is out of this world.

    Combine that with cheesecake and you have a winner.  I admit I am a bit biased, being that cheesecake is my favorite dessert, but I think anyone could appreciate this if they were to taste it themselves.  I wish I could invite you all over to my house so you could try it too, but since I can’t I feel it is only fair that I share the recipe in case you want to make it.  Good news, no fancy decoration skills required here, simply sweet blood orange slices, which are so beautiful, that is all the cake needs.

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Blood Orange Caramel:
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2 Tbsp raw pecan butter
    3 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    1Tbsp blood orange zest
    1/4 cup blood orange

    Filling:
    4 cups young coconut meat*
    2 Tbsp blood orange zest
    1/2 cup blood orange juice
    a few drops DoTerra lavender essential oil (optional, or other food grade essential oil)
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2/3 cup raw coconut butter (warmed to liquid)
    1/2 cup raw cacao powder

    Blood orange slices
    dried lavender flowers

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil.
    To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
    Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the caramel, combine all ingredients in a high speed blender or food processor until smooth.  Set aside.

    To make the filling, in a high speed blender or food processor, combine coconut meat, orange zest and juice, lavender oil, coconut nectar, sea salt, and vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Add the cacao powder and blend until smooth.
    To assemble cheesecake, pour 1/3 of the filling into the pan over the crust, then drop some of the caramel by the heaping tsp over that, and swirl with a knife, Pour half of the remaining filling over that, then drop more of the caramel by the tsp over that and swirl with a knife.  Pour the remaining filling over that, then more of the caramel by the tsp, and swirl with a knife. Place in the freezer for about 4 hours to firm up. Decorate the top of the cake with the blood orange slices and lavender flowers. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

     

  • Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    I have been eating beets in a lot of salads lately, and I love them but I decided that I needed to be a little more interesting with the combination so I made beet ravioli.  I cut it into hearts to be cute, and laced the macadamia inside with some thyme and orange.
    I finished it off with a strawberry orange sauce and served it with greens and it was a delicious light meal.  I can’t believe it took me over 1/2 a year into being raw before I tried beet ravioli.  I will definitely have to come up with different sauces and fillings now because it was awesome!

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce
    Serves 4

    Macadamia Ricotta:
    2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
    juice of one lemon
    1 tsp sea salt
    1 1/2 Tbsp orange zest
    1 Tbsp fresh thyme, minced

    Strawberry Orange Sauce:
    1 cup fresh strawberries
    1/4 cup fresh orange juice
    2 soft medjool dates, pitted
    a pinch of sea salt
    1/4 tsp thyme

    24 large thin slices of raw beet,cut into hearts if desired
    greens for serving
    strawberries and orange slices for serving

    To make Macadamia ricotta, Combine the macadamias, lemon juice, and sea salt and orange zest and thyme in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).  Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two.

    For the sauce, combine all ingredients in a food processor until smooth.
    To assemble, scoop about 1 Tbsp of the ricotta onto half the beet slices, then top with another beet slice to make ravioli.  Place 3 on each plate, then place a hanful of greens, some strawberries and orange slices.  Spoon some of the sauce over the ravioli on each plate and use the extra for the greens if desired.