Actually, that title should probably read, ‘Radiantly extravagant, (mostly) Raw, (definitely) Vegan Five Layer Tropical Fruit Maple Pecan Birthday Cake, but it wouldn’t fit in the title bar.
All together again! Because I’m always on my travels I haven’t seen my bestest friends for a couple of years, so today three of them came over, I made a big celebration lunch for our reunion; we even Skyped in the missing one in Australia which was fun – it’s Saturday night over there so she was a bit far gone on the gin!
I’m moving to Morocco in a couple of days so, to get me in the mood, tonight I felt like making a little mezze from the random contents of the cupboard and fridge. It ended up looking like this. In case you are wondering what is in all those little bowls we have, from left to right, caramalised balsamic onions, roasted red peppers and squash, giant couscous, celery, sweetcorn and beetroot salad, vegan sushi, hummus, mung bean and coriander dip and mini toasts. Yes, I am aware that most of these dishes are not even slightly Moroccan, and in fact there are influences of Japan, France, India and Italy in there, what can I say, my palate is well-travelled.
Oh my, we’ve only gone and done it.
After a few weeks of development, the greatest yoga breakfast of all time has been achieved. I’m not saying it’s easy, or cheap, but it’s worth it.
More recipes from the yoga kitchen, a little afternoon treat for the guests when they come in from a walk or bike ride.
250g all–purpose/plain or gluten free flour, mixed with 1 tsp baking powder
120g unsalted butter
1 large egg
½ tsp vanilla or almond extract
1 grated lemon or orange zest
100g sesame seeds and 25 g poppy seeds
25 g desiccated coconut
25g Cocoa powder if you want them chocolatey
Stir together the flour, baking powder, seeds, coconut and cocoa if you’re using it.
Melt the butter and honey gently in a pan and mix them together, when a little cool (so the egg doesn’t cook) mix in the beaten egg, essence and zest. Cover the dough with plastic wrap and refrigerate 1 hr.
Roll the dough into 1cm thickness then cut with a cookie cutter, or roll into little balls with your hands.
Place the cookies on the baking sheet. Bake in oven at 160 degrees C for 10-15 minutes until just browned at the edges,
I spend most of my days making food on a yoga retreat, which usually means at least two or three of the group are lactose intolerant, gluten intolerant, sugar-free or any combination of these. So in the interests of the group, all the sweet treats that I make are free from all of these things, which has meant substituting the usual culprits (butter, sugar, wheat flour) for Olive oil, honey and gluten-free flour. And what a revelation, so much so I’ll probably never bake with the bad-boys ever again.