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Wednesday, January 16, 2013

River Delicious


River Delicious will eventuate to be a series of weekly posts on delicious food that either inspires us or is cooked in our kitchen. Of course I'm super excited to share real River Delicious posts of future camp oven and fire cooking sessions from our occasional visits south to the River Nest. 

Both Caleb and I are the cooks in our kitchen and as I type, I'm smelling the spicy aroma of his Thai beef curry simmering away, and the brown fried rice he's making for Ba'il. We take dinner duty in turn and we each contribute different skills to our kitchen. Each afternoon and especially on the weekends, you can find us in the kitchen trying out new recipes, adjusting old ones or experimenting with whatever is in the cupboard. It's very much a social part of our household, especially with Ba'il in charge of the measuring cups, wooden spoons and bowl licking (at the end of course). 

This year we have both vowed we will simplify our cupboards and stretch our kitchen creativity not only by cooking/preparing more vegan and raw meals but to also learn a little more about raising our own poultry, butchering our own meat, making our own cheese and catching wild game. Little by little we will learn important components that will take full form down the track when we are living in our River Nest which has an endless bunny and fish supply and will be home to our little menagerie that will sustain our family instead of the shelves of Woolwroths. 

For now, the first River Delicious post is of a basic Raw Chocolate Fudge Brownie made in our cosy and very conventional Cooktown kitchen. I've tried a few raw fudges and although they all have pretty much the same base ingredients, this recipe has turned out the best. Possibly because I love the sweetness and the fool proof component of the ganache so much. 

You will need - 

Basic Brownie Base - 

  • 2 Cups of raw cashews
  • 2 Cups of shredded coconut 
  • 12-15 soft delicious dates (pitted) 
  • 1 Cup of raw cacao powder 
  • 1/2 Cup of raw agave syrup (or honey or maple syrup) 
  • A pinch of sea salt

Basic Ganache - 

  • 1/2 Cup of raw agave syrup
  • 1/4 Cup of unrefined coconut oil 
  • 1/2 Cup of raw cacao powder 
  • A pinch of sea salt 
  • Shredded coconut to sprinkle the top 
In your food processor simply process cashews until fine, add the coconut, then the dates and continue to process until it's all well combined. Then add the cacao, agave and salt.  
Scoop out into a lined brownie tray and pop in the fridge while you make the ganache. 

Back in the food processor you combine the agave and coconut oil and then add the cacao and salt. Process until it makes a lump-free shiny ganache. The coconut oil makes it smell extra delicious and shiny. 

Pour the ganache on the brownie and top with shredded coconut. Refrigerate for an hour or so until it's firm. 

Guilt free, 100% raw, vegan, gluten free dessert or snack. I try to use local, Australian and organic products as much as I can, however because our closest health food shop or local market is over four hours away, sometimes I have to substitute.... you can use whatever brand of food is best suited to you, to prepare any of these River Delicious recipes. 

*While Ba'il loves to lick the spoon after this one is made, I don't let him eat too much.... as a nearly 3 year old high all afternoon on raw cacao is not my idea of fun. 

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