Brown rice croquettes
Ingredients
Brown rice (already cooked), finely sliced leeks, grated carrot, oak flakes, a little drop or two of shoyu
Mix the brown rice, leeks, carrot & a couple of drops of shoyu in a bowl. Then get your hands in there and pick up a handful of the mixture and squeeze it together to see if it forms into a ball. It is most likely that it will be a little wet so this is where the oat flakes come in. Add enough oatflakes (add a little bit at a time) to to mixture so that it starts to stick together. You should be able to pick up the mixture and squeeze it (a bit like play dough) so that it holds together well. Once you have the right consistency you will be able to form into balls or into croquette shape.
Heat up enough oil (I usually use sesame or sunflower oil) to be able to deep fry them. When the oil is hot enough, add a few balls & fry until lightly golden. Take out and drain on absorbent paper. Yum!
Tip: it can be good to make one ball first, fry it and then taste it just to see if it needs a bit more shoyu.
Aduki truffles
These little beauties are wonderful and actually taste better the longer you leave them. I think i’ve kept them to up to a week before and it’s as though they start fermenting and actually begin to taste like some kind of alcohol/chocolate kind of truffle!
Ingredients
Aduki beans, raisins, rice syrup & oat flakes
Cook the aduki beans. Add about 25-40% raisins. Mix together. Get your hands in there and try forming balls. You will find that it will be a little too wet so add oat flakes to form a good consistency so that it sticks together. I have used some sourdough bread crumbs before too and this worked well. Give the mixture a taste. If you think it needs some more sweetness you can either add some more raisins or some rice syrup. Form into beautiful little balls. Then roll them in desicated coconut, ground almonds, sesame seeds or chopped nuts & voila. Mmmmm!
Tofu cheesecake
For the biscuity base:
½ cup organic corn oil, ¼ cup barley malt, ¼ cup rice syrup, ¼ cup organic apple juice, ½ cup walnuts chopped, 4 cups rolled oats, ½ tablespoon cinnamon, ½ cup almonds (ground/chopped)
For the cheesecake filling:
2lbs soft silken tofu (I used normal tofu), 1 ½ cups maple syrup (I used date syrup), 1 tablespoon vanilla extract (I used vanilla pods), 2 tablespoons tahini, 1 pinch sea salt, ¼ cup lemon juice, 1 teaspoon lemon rind, 1 tablespoons arrowroot, 2 tablespoons agar flakes, ¼ cup organic apple juice
To make the base:
- Preheat the oven to 170 degrees
- In a mixing bowl, combine the ingredients and transfer to baking pan.
- Press the granola mixture into the base of a 9 inch springform pan. Bake for 15 minutes then set aside.
To make the cheesecake filling:
- Increase the oven temperature to 180 degrees
- Crumble tofu into a blender and add all the remaining ingredients. Blend well until you have a creamy consistency.
- Pour filling into the crust and bake for 45 to 50 minutes.
Allow to cool and then add a topping. For the topping I usually add some agar agar dissolved in some apple juice and thenmixed with a sugar free (of course!) jam. But you can just add jam if you don’t have time to do this. Or you can make a topping of your choice and decorate it however you please :O)
Chocolate cake
Ingredients
Dry ingredients
2 cups spelt flour
1 & 1/2 teaspoons of baking powder
pinch of salt
3/4 cup of ground almonds
1 table spoon of grain coffee
3/4 cup of cocoa powder
2-3 boiled beetroots
Wet ingredients
1 cup maple syrup
1/2 cup of oil
1/2 cup of fruit concentrate
1 teaspoon of vanilla essence
Water or rice milk if needed
To make
Sift spelt, baking power, salt, grain coffee and cocoa power. Add ground almonds and grated beetroot and mix well.
Mix all wet ingredients together except for water/rice milk
Combine wet and dry ingredients. The mixture should be wet and a little runny so it runs off the spoon easily. If it is not then add the rice milk or water
Pour into a 7/8 inch cake tin and bake in the oven at about 145 degrees for 50 minutes
For the topping:
1 cup cocoa powder
1 cup of water
pinch of salt
1/2 cup of hazel nut butter
1/2 cup of rice syrup
3 table spoons of kuzu or arrow root
1/4 cup of water
To make:
dissolve cocoa powder in water
add salt and heat for 1-2 mins
take off heat and stir in nut butter and rice syrup
Dissolve kuzu or arrowroot in 1/4 cup water and add to the mixture and stir over a low heat until it thickens
Once thickened allow to cool and put in fridge for an hour or so and once the cake is done, spread it on top of the cake and voila voila.
I must thank my friend & amazing cook, Sonia, for sharing this wonderful work of macro art. :O)
Enjoy!
