Kindred Gifts' Blog

Want to treat your sweet heart with a delightful desert?  Here's a couple of recipe ideas from two of our favourite Australian cookbooks, Martha Goes Green and The Sustainable Table.

Martha Goes Green - Easy Vanilla Cupcakes

 

 

The Sustainable Table - Raw Chocolate and Banana Tarts

 

 

 

 

 

 

 

 

 

 

 

 

Makes 8-10 small, 6 medium or 4 large tarts

Seasons:

summer, autumn, spring

"Food is unparalleled in its nutritional quality in its raw and natural state." Angela Gioffre

Ingredients

Base

2 tbsp agave syrup

1 cup almonds, soaked in 1 cup of water for around 5 hrs

1/3 cup cashew cream

¼ cup cashews

¼ cup water

1/3 tsp vanilla essence/syrup

agave, to taste (optional)

ground cinnamon, to taste (optional)

Filling

3 tbsp cashew cream, see above

1 banana

1 tsp raw cacao powder

1 strawberry

Topping

strawberries, sliced

chocolate mint herb or mint leaves

METHOD

Base

1. Blend agave syrup and almonds, then press into flan tins of your desired size.

Cashew Cream

1. Blend all ingredients until smooth and creamy.

2. If you would like it a little sweeter add agave, or spices such as cinnamon.

3. Use, or store in the fridge until ready to use.

The cream keeps for about one week.

Filling

1. Blend cashew cream, banana, cacao powder and strawberry.

2. Spoon into flan tins.

3. Top with strawberries and a leaf of the chocolate mint or regular mint.

4. Refrigerate for a minimum of 2 hours and enjoy.