Avocadocake
For 16-24 people
Bottom Layer:
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
Middle Layer:
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 avocado
1 banana
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
Christmas Traditions: Grandma Elises’ Pepperkaker
Proper Norwegian Gingerbreadmen
This dough yields about 100 cookies
- 400 grams of sugar
- ¾ dl dark syrup
- 1 ½ dl water
- 1 teaspoon ground ginger
- 1 teaspoon ground lemon or grapefruit peel
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1-2 tablespoons of cognac
- 250 grams of margarine (butter)
- 1 kg all purpose flour
- 10 grams baking soda
- 1 teaspoon baking powder
Directions:
Bring to boil: sugar, syrup, water and margarine in a casserole.
Blend the spices in Cognac, add the mixture to the sugars and cool down.
Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.
Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.
Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.
Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.
Now its time to Decorate.
I made a Pepperkakehus:
To get proper windows use Gelatine plates
Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)
However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.
I had so much fun making these after I saw some pictures on google some years ago.
Fresh Strawberry Margaritas
Difficulty: Easy | Total Time: 10 mins | Makes: About 6 (8-ounce) drinks
INGREDIENTS
1 1/2 pounds frozen strawberries
8 ounces silver (blanco), 100 percent agave tequila
6 ounces Simple Syrup
4 ounces freshly squeezed lime juice (from about 8 medium limes)
2 ounces triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
1/8 teaspoon fine salt
3 cups ice
INSTRUCTIONS
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.
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