Apple Raspberry Crumble • Coffee Cream Cake • Cashew Cream • Creamy Lemon Pudding

Serves: 8-10 people
Preparation time: 15 minutes/45 minutes baking
Utensils: Baking dish, medium pan, small pan, mixing bowl

Ingredients:
2 1/2 cups whole-wheat flour
1/2 cup corn flour
1/2 teaspoon sea salt
1/2 cup corn oil
1/2 cup maple syrup or rice syrup
2 teaspoons baking powder

Filling:
10 medium apples washed, peeled and quartered
2 cups raspberries rinsed
1-2 cups apple juice
1-2 tablespoons kuzu diluted in a little cold water
Pinch sea salt

Preparation:

Place the apples and raspberry’s in a baking dish. Put the juice and salt in a pan. Heat on a medium flame and add the kuzu.

Stir until thick. Pour over the fruit. Place the flours, baking powder and salt in a large bowl.

Place the oil and sweetener in a bowl and whip together with a fork. Add the wet ingredients to the dry ingredients.

Mix the ingredients together with your hands to form a crumble. Sprinkle over the fruit.

Cover and bake in a medium oven for about 40 minutes. Remove cover and bake a further 5 minutes.

A sumptuious cake to enjoy with friends and hot tea on a cold winter afternoon.

Serves: 8-10 people
Preparation time: 30 minutes
Utensils: Blender, mixing bowl, baking pan, strainer or sifter

Ingredients:
1 3/4 cups whole-wheat pastry flour
2 cups unbleached white flour
1 1/4 cups grain coffee
2 tablespoons baking powder
1/2 teaspoon sea salt
1 cup apple juice
1 cup soy milk
1 cup corn oil
1 cup maple syrup
1 tablespoon vanilla essence
3/4 cup chopped walnuts
orange slices

Preparation:

Pre-heat the oven at 350 degrees. Sift the dry ingredients in a mixing bowl.

Place the wet ingredients in a blender. Blend to a smooth cream.

Gently whisk the wet ingredients into the dry ingredients to form a smooth batter. Fold in the chopped walnuts.

Pour into an oil baking pan. Bake in the oven for about 45 minutes or until the cake shrinks away from the sides of the pan.

Test the middle by inserting a fork or chopstick. If they come clean and dry, the cake is ready.

Remove from the oven and allow to cool a little before removing from the pan.

Decorate with cashew cream , orange slices and toasted walnuts.

Serves: 6 people
Preparation time: 5 minutes
Utensils: Blender, small pan

Ingredients:
2 cups unsalted cashew nuts with the skins removed
1-1 1/2 cups apple juice
1-2 tablespoons tahini
2 tablespoons maple syrup
1 teaspoon lemon rind
1 teaspoon vanilla extract
1 cup water

Preparation:

Place the apple juice, lemon and vanilla into a pot and warm on a low flame.

Place the cashews, maple syrup, tahini and juice mixture in a blender and blend to a smooth cream.

Use as a topping for the Coffee Cream cake or with other pies and desserts.

This light refreshing dessert is an ideal compliment to a rich meal.

Serves: 4-6 people
Preparation time: 15 minutes/allow time to set
Utensils: Medium pot with lid, dish, blender, square serving dish, individual serving glasses (optional)

Ingredients:
2 cups apple juice
2 cups amasake
1 cup spring water
6 tablespoons agar agar flakes
1/4 cup barley malt or maple syrup
2 teaspoons vanilla extract
3 lemons freshly squeezed
1/4 cup toasted and slivered almonds for garnish

Preparation:

Place the juice, amasake and agar flakes in a saucepan. Bring to boil on a medium flame and simmer for 15 minutes or until the agar flakes are dissolved.

Add the barley malt, vanilla and mix gently. Remove from heat; add the lemon juice and place in a dish to cool and set.

You can place the dessert in the fridge to speed up the setting time.

When the kanten is firm, blend in a blender until smooth and creamy.

Place in individual glasses and serve chilled, garnished with slivered almonds.

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