Butternut Goji Pecan Loaf

The squash for this recipe can be baked in the oven or steamed (cubed and peeled) in the steamer basket for 20 min / Varoma / Speed 1

Ingredients:
250 g Soft Wheat or Spelt - fresh ground
2 Tsp Aluminfree Baking Powder
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/4 Tsp ground Cloves
1 P. Sea Salt

320 g Butternut - steamed or baked
130 g Maple Syrup
1 Tsp Vanilla
2 Tbsp Oil

75 g Goji Berries or Raisins - soaked and strained
75 g Pecans

Method:

• Preheat the oven to175 °C / 350°F, grease a loaf pan and set aside
• Place a bowl on TMX and meassure in flour, baking powder, baking soda, cinnamon, gloves and salt
• Place butternut, maple syrup, oil and Vanilla in TMX bowl and mix 1 Min/Speed 5
• Add dry ingredients and blend 10 Sec/Speed 4
• Stir in the goji berries and pecans for 5 Sec/Speed 3/Reverse Speed
• Spoon into the prepared loaf and bake for 45 minutes, or until a chop stick inserted in the center comes out clean

Butternut Goji Pekan Kuchen

Den Butternut gare ich geschaelt und gewuerfelt im Gaerkoerbchen fuer ca 20 Min / Varoma / Stufe 2 oder ungeschaelt am Stueck fuer ca 1 Std im Backofen.


Zutaten:
250 g Vollkornmehl -Weichweizen oder Dinkel frisch gemahlen
2 TL Weinsteinbackpulver
1 TL Natron
1/2 TL Zimt
1/4 TL gem. Nelken
1 Pr. Salz

320 g Butternut - geduenstet oder gebacken
130 g Ahornsirup
1 TL Vanilleextrakt
2 EL Oel

75 g Gojibeern - eingeweicht u. abgetropft
75 g gehackte Pekannuesse

Zubereitung:

• Backofen auf 175 °C / 350°F vorheizen und eine Kastenform fetten
• Pekans auf Stufe 5 zerkleinern und umfuellen
• Mehl, Backpulver, Natron, Zimt, Nelken und Salz in einer Schüssel vermengen
• Butternut, Ahornsirup, Öl und Vanille 1 Min./Stufe 5 cremig rühren
• Mehlmischung zugeben und 10 Sek./Stufe 4 rühren
• Gojibeeren und Pekannüsse 5 Sek./Stufe 3/Linkslauf unterheben
• in die gefettete Kastenform geben und ca. 45 Min. backen

Spirulina-Banana-Pie

Everybody loves spirulina pie. This is my modified recipe for an 11-inch / 28cm tarte adapted from Matt Amsden's RAWvolution recipe book .

                           

Ingredients:

Crust:

250 g Almonds (soaked and dehydrated)

75 g Dates

10-20 g Cacao Butter

Pinch of Himalayan Salt

Filling:

300 g Thai Coconut Water or Maple Water

100 g Cashews

80 g Coconut Oil

140 g Maple Syrup

2 TBS Spirulina Powder

2-3 TBS Cacao Powder

Bananas (brushed with lime or lemon juice)

Method:

• Place almonds in your TM31  and grind  10 sec / speed 10
• Add dates, cacao butter, salt and blend 20 sec / speed 5-7
• Press the crumbly mixture with moist hand into the bottom and sides of the tarte pan 
• Arrange bananas in tarte pan
• Blend the ingredients for the filling for 1min / speed 10 and pour into pie crust
• Freeze for 1-2 hours to get it thick and sliceable

Spirulinatarte

fuer eine Tarteform 28cm

Zutaten:

250 g Mandeln

75 g Datteln

10 - 20 g Kakaobutter

1 Pr. Salz

 Bananen ( mit frischem Zitronen - oder Limonensaft bepinselt)

Fuellung:

300 g Kokoswasser

100 g Cashews

80 g Kokosoel, kaltgepresst

140 g Ahornsirup

2 EL Spirulinapulver

2-3 EL Kakaopulver

Zubereitung:

• Nuesse 10 Sek./Stufe 10 mahlen. Datteln, Kakaobutter, Salz zugeben und 20 Sek./Stufe 5-7 zerkleinern und mit angefeuchteter Hand in die Form pressen.
• Mit den Bananen belegen
• Restl. Zutaten auf 1 Min./Stufe 10 mixen und in die Pieform giessen
• Mind. 1-2 Stunde ins Gefrierfach stellen

Scary Fingers

Snacks for the haunted house at school. I decided, to make something as natural as possible. I do not use any food color. The fingers had to get an additional manicure since their school is peanut & nut free. I removed the fingernails after baking and added melted chocolate.

Ingredients:

180 g Spelt
70 g Kamut
250 g Unbleached Flour
1 Egg (not necessary, I left it out)
100 g Butter or Coconut Oil
40 g Honey

250 g Milk ( Dairy, Rice or Nut)
20 g Fresh Yeast
5 g Salt

1 tsp Spirulina Powder
1 tsp Cacoa Powder

soaked almonds, peeled and separated with knife

Method:

• Grind spelt and kamut 1 min 30 sec on speed 10
• Add other ingredients except spirulina and cocoa and knead 2 min 30 sec on Intervall speed
• Divide the dough in 3 equal parts
• Place one part with the sprulina back in the bowl and knead another 1 min 30 sec on Intervall speed
• Do the same with the cacao
• Preheat the oven to 170*C / 350*F
• Form skinny fingers with the dough, place on baking sheet
• Cut knuckle marks into the finger and press half a almond at the tips
• Bake for 12 min or until done

To melt the chocolate: Place chocolate in a cup to fit in the steamer basket with a little coconut oil and melt 5 min on speed 2-3 at Varoma with 500ml water in the bowl