sweet treats don’t need sugar. breakfast does not need to be cornflakes.
I should be packing, organising my self (and child), and getting ready for married life (Ha.) Yet, I am making a mess in the kitchen, as per usual.
I’ve been essentially grain free (bar a small amount of brown rice protein and rice milk) while on this candida cleanse. I don’t really count buckwheat, quinoa or millet in the grain category. My latest favourite “cereal” blend is raw buckwheat groats whizzed up with coconut, flax seeds and whatever else I’m in the mood for. You could use sprouted, dehydrated buckwheat groats for this, or roasted groats, but I’m lazy and actually really like the taste/texture of raw.
Basically I whizz up 2C raw buckwheat groats with 1/2C shredded coconut and 1/4C flax meal until it resembles a flour with a few chunks. The good thing about this blend, is that it is SUPER absorbent, and you can add lots of milk/yoghurt until you create a rich, creamy texture. It’s particularly good with coconut milk, vanilla stevia and cacao nibs. Yummo. Grind up a whole bunch, store in a jar, and it’s a quick and easy “cereal” snack when the mood strikes. Also gluten free which is a bonus.
Something that is not so much a new find, but an on- going obsession is cacao butter. If you want to try your hand at raw, home made chocolate-making then this is the gear you need. Loving Earth is the best I’ve found – not to mention all their other amazing products. Oh to be rich and be able to flap around doing raw-foodie angels in such products. Sigh.
The combination of lucuma and almond butter is one that needs to be experienced; don’t think cacao butter needs to be restricted to use in CHOCOLATE treats only. This following recipe is one that has gotten a bunch of ideas going in my head – this would be amazing as a truffle, dipped in additional raw chocolate, or as a filling for a decadent dessert tart. Or just straight up like I have done here:
- 2T raw almond butter (or any nut butter)
- 6T grated cacao butter, melted
- 1/4t vanilla bean powder OR 1/4t vanilla extract
- 1/8t sea salt (ONLY if your nut butter is unsalted)
- 2T raw lucuma powder
- 2T almond milk, slightly warm or at least room temperature
- 10-15 drops vanilla stevia liquid, or to taste
- Combine all ingredients and mix well.
- Pour into moulds (I use silicone cupcake moulds) and place in the fridge to chill – they will harden, but not go super hard like a chocolate bar – think more along the lines of a smooth, solid, creamy fudge.