Raw Archives - Zena Kidd-May

Tahini Fudge Slices

INGREDIENTS

METHOD

1/2 cup coconut cream (the block cream not runny stuff in the tin)
1/4 cup tahini
1 tbsp organic honey
1 tbsp maca powder (optional)
1/2 tsp vanilla extract
pinch of pink salt
1 tbsp melted coconut oil

Melt the coconut cream over a bain-marie, make sure you do this first since it takes 20 odd minutes to breakdown the large block cream.
Then add the coconut oil to a small pan over a very low heat. This will not take very long so watch over it since you don't want it to get hot.
Then pop all the ingredients in to a blender or food processor and pulse until it becomes a creamy paste.
Pour in to the moulds or a lined loaf tin and place in the freezer for a few hours to set.

Raw Chocolate Fudge

INGREDIENTS

METHOD

250g raw cacao paste
75g raw cacao butter
175g Rice syrup (can use agave or raw honey)
Pinch of pink salt

Melt the cacao paste and butter gently together in a bain-marie. until runny
Add the melted cacao paste and butter with all the other ingredients to your blender and blend through on full power until smooth.
Spoon the mixture evenly into your moulds. But if you are in a hurry then spoon it into a plastic or glass container and freeze for 1 hour or until fudge is nice and firm.
Take moulds out of the freezer and pop the pieces out on to a chopping board. If you have used a container, turn the block of fudge out on to a board and cut into cubes with a very sharp knife.
store in an airtight glass container in the fridge for un to 3/4 weeks.

Matcha Green Tea & Cacao

I must admit this isn’t my recipe, I came across it a year or so ago and just loved the vibrancy of the green (may favourite colour!). I sadly didn’t make a note of the creator, I send them gratitude 🙏🏻 for this truly scrumptious snack. It’s super healthy, easy to make and of course GF, DF, & refined sugar-free. The chances are that you’ll have most of the ingredients in your pantry.

The only change I made from the original recipe was use rice syrup, which is easier to digest and not as sweet as maple syrup or honey. Feel free to use a different nut and what ever sweetener you have to hand.

I normally double the ingredents and freeze them. They take seconds to defrost so the best snack on the go!

INGREDIENTS

METHOD

120g raw cacao butter
5/6 tbsp rice syrup (depending on how sweet you want it)
1 tsp vanilla
pinch of pink salt
3 cups of macadamia nuts
1 tsp matcha green tea powder

Cacao butter, syrup, vanilla and salt to a small pan on very low heat and melt slowly.
Add macadamia nuts to a food processor (I use a Kitchen Aid) and blend until completely smooth.
Add the matcha and mix
Add the cacao mixture and blend
Pour the mixture in a lined tray and spread out to your desired thickness.
Sprinkle with your desired topping if adding!
And freeze to set.
Once set, break into pieces and store in the fridge for 2 weeks or the freezer.

Raw Kale, apple & crunchy Walnut Salad

INGREDIENTS

METHOD

Ingredients for the salad

A bag of Kale (stalks taken off)
2 Apples
A large handful of halved Walnuts (extra for snacking!)
2 freshly squeezed lemons

Candied walnuts

2 tbsp. Maple syrup (use more if you like it sweeter)
4 tbsp. Rice syrup
Walnuts
Pinch pink salt

Dressing

4 tbsp. Extra virgin Olive Oil
2 tbsp. Raw Apple Cider Vinegar (it doesn’t have to be raw)
1 tbsp. Mustard
4 or so tbsp. Rice Syrup (honey or maple syrup would also be lovely)
Pinch of Salt (I use pink himalayan salt)

Put the Kale in a salad bowl
Thinly slice the apples, than add the lemon juice to stop them going brown
Mix all the ingredients for the dressing in a jar & shake – make to taste! play with the ingredients until it satisfies your taste buds
Put some grease proof paper on a tray, add the walnuts, pour the maple & rice syrup over the nuts then sprinkle with salt and mix really well
Put the tray in the oven for about 10/12mins – keep an eye on them, they brown very easily
When the nuts are done, take them out and leave aside to cool. Here, they will harden. Try not to eat them all at this point!

Add the apples to the kale, throw in the crunchy nuts and pour your lovely dressing, than mix. Voi la!.

Homemade Almond Butter

Note: View the gallery images by clicking on them for the stages of making the butter to see what the consistency should be like!

A few tips about making your own almond butter:
You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 350F).
Feel free to add salt or spices.
Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.

INGREDIENTS

METHOD

3 or 4 cups (depending on the size of your food processor) of almonds Pinch of pink sea salt

Place 3 or 4 cups (depending on the size of your food processor) of almonds in a food processor fitted with an “S” blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy.
Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.

Raw Basil & Almond Butter Pesto

INGREDIENTS

METHOD

1 garlic clove chopped
1/2 tsp. pink Himalayan salt
3 cups of fresh basil (leaves only)
3/4 cup of olive oil
1 tbsp. lemon juice
1/2 cup of almond butter (see foot note to make your own almond butter)

Place all the ingredients except the butter in a food processor. Pulse and scrape down the sides until the mixture has reached a smooth texture, having said that I do like my pesto a bit chunky. While running, add the almond butter.

Your pesto is ready! Store in an airtight container in the fridge for a couple of weeks. I have never frozen mine before but if you try that and it works please let me know.

Raw Coconut Macaroons

INGREDIENTS

METHOD

1 1/2 cups unsweetened shredded coconut
1 tbsp. coconut flour
1/4 tsp. pink himalayan salt (Oops forgot to add this in the picture!)
2 tbsp. coconut oil (melted & wait until its cool before adding)
3 tbsp. rice syrup (more if you like it sweeter)
1 tbsp. vanilla extract (don’t be tempted to add more vanilla)

Start by combining the shredded coconut & coconut flour in the food processor. Then pulse in salt, coconut oil, rice syrup and vanilla. Keep combining until the dough forms a ball.
Now, wet your hands and scoop a little at a time and roll into balls. If you don’t wet your hands the dough will get very sticky.

And that’s it, they are ready to enjoy!

Pop them in an airtight container and put in the fridge, they will last about 1-2 weeks or keep them in the freezer. They take about 20 min to defrost.

Raw Chocolate Pistachio & Cranberry Slice

(Sugar, Gluten & Dairy Free)

I will only ever blog about recipes I feel truly passionate about or that friends & family have expressed how superb it is.

OMG, this is definitely one of those recipes……… it is seriously yummy!

It is super healthy; to me that means sugar, dairy and gluten free.

I mixed labneh (see note), melted chocolate, crushed unsalted pistachio nuts & dried cranberries. I am Anglo-Iraqi so experimenting with labneh is very familiar to me.

Baking tin 10in x 5.5in, lightly greased and lined bottom and sides with baking paper. It is important you add the sides so you can lift the slice from the tin.

INGREDIENTS

METHOD

90ml labneh (see note)
300g organic good quality 85% dark chocolate, finely chopped
80g shelled unsalted pistachios, finely chopped
75g dried cranberries, finely chopped
Raw coconut oil to grease the baking tin

Melt the chocolate over a bain-marie until it is melted. When this has cooled a little, add the labneh and give it a good mix. Fold in the pistachios & cranberries. Pour into a tin, smooth the top of the mixture with a palette knife and leave in the fridge, covered for 2-3 hours or until firm. Remove the slice from the tin and bring to room temperature. You can decorate it with raw cocoa powder or I used freeze dried strawberries that I got from a supermarket. It’s ready to share and enjoy….!