Pouding Chômeur

This is a popular recipe where I’m from (Montreal, Quebec). It means the pouding of the poor. I haven’t made it in years but my good friend Annick who’s also French Canadian was coming over for dinner so I had to make something with maple syrup!FullSizeRender 2

Pouding Chômeur
 
Author:
Recipe type: Dessert
Cuisine: Quebecois
Ingredients
  • Sponge Cake
  • 2 eggs
  • 1 cup of sugar
  • ½ cup of milk slightly warm
  • 1 tablespoon of melted butter
  • 1 cup of gf flour
  • ½ teaspoon of salt
  • 1 teaspoon of xantum gum
  • 2 teaspoons of baking powder
  • ½ teaspoon of vanilla
  • Maple Syrup Mixture
  • 1 cup of maple syrup
  • 1 cup of coconut fat or 1 cup of 35% cream
Instructions
  1. Preheat the oven at 350F.
  2. Grease a 9" X 13" pyrex with butter.
  3. In a small bowl, mix the gf flour, xantum gum, salt and baking powder, set aside.
  4. In a medium size bowl, beat the eggs and add the sugar slowly. Once the sugar is all incorporated add the flour mix alternating with the milk. Then add the butter and vanilla.
  5. Poor the sponge cake mixture in the pyrex container that's been greased.
  6. Mix the maple syrup and the coconut fat (or 35% cream) together and poor slowly over the mix.
  7. Bake for 40 minutes.

 

Banana and Chocolate Chip Bars

Theses are the BEST bars ever, my husband who doesn’t even like bananas can eat the whole tray by himself.

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Banana and Chocolate Chip Bars
 
Author:
Recipe type: paleo
Ingredients
  • 2 ripe bananas
  • ½ cup butter or coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups almond flour
  • ¼ cup arrowroot powder
  • ½ cup maple syrup
  • ½ cup of roasted pecans, chopped
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F or 325 degrees F with convection
  2. Grease an 7x11 or 8x8 glass baking dish.
  3. Roast the pecans in the oven for 5 minutes. Let them cool down for 3-4 minutes then chopped them.
  4. Puree the bananas, egg, maple syrup and melted butter or coconut oil melted using a hand blender in a large bowl.
  5. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  6. Pour mixture into baking dish.
  7. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  8. Let cool for 10 minutes before cutting and serving.

 

Raw Paleo “Pumpkin” Cheezecake

I used to own a food company called Zaza Raw. I made raw-vegan-paleo desserts that I sold at Whole Foods, Natural Grocers, Safeway and other grocery stores across the country. I folded the company in  the summer of 2015 for various reasons. If you are curious about the story/journey, I’d be happy to share it with you over a glass of wine (or two or three!). I still have people talking to me about the treats I used to sell so I’m sharing a recipe today!

If you look at the ingredients you’ll notice that there’s no pumpkin. You might ask why is there no pumpkin? Well, raw pumpkin is gross and really hard to work with plus you can’t find it year around. When you bring a seasonal item to be on shelf in the fall you’ll need to produce during the summer so the distributor has it in August in their warehouses so I wasn’t able to buy fresh pumpkin in June.

I eventually learned that the FDA has rules and you are not allowed to use the word pumpkin in the name if there’s no pumpkin in the ingredients, which makes sense- I just wish I would have known before printing a few thousand labels! So I ended up using organic pumpkin from a can, technically it’s not raw but it was the only way I could use the name pumpkin, and I would use the tiniest amount possible. So if you want to add pumpkin to this recipe go ahead but be advised and start with the smallest amount.

This recipe needs to be made ahead of time, first the cashews need to soak for at least 1 hour but longer is better. Then you need to freeze the cake in order to set. It will require at least 5 to 6 hours minimum in the freezer. So keep that in mind when you make this cheezecake (you are also not allowed to use the word cheese if there’s no cheese). The nice thing is that if you make this for Thanksgiving or a party you can  make it ahead of time and leave it in the freezer until an hour before you need it.

Enjoy!

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Raw Paleo "Pumpkin" Cheezecake
 
Author:
Recipe type: Dessert
Ingredients
  • Crust
  • 1 cup of raw almonds
  • 2 to 3 dates
  • 1 Tablespoon of coconut oil
  • Filling
  • 1¼ cup of raw cashews
  • ½ cup of frozen butternut squash, thawed
  • ½ cup of frozen sweet potato, thawed
  • 3 tablespoon of lemon juice room temperature
  • ⅓ cup of water room temperature
  • ⅓ cup of coconut nectar room temperature
  • ⅓ cup of coconut oil room temperature
  • 1 teaspoon of vanilla
  • ½ teaspoon of cinnamon
  • Pinch of celtic sea salt
  • Note: I use frozen organic sweet potato and butternut squash, it's just easier with this recipe since they will already be soft once thawed. Stahlbush Island Farms is great but there's also other brands.
Instructions
  1. To make the Filling
  2. First, soak the cashews and set aside. The cashews need to soak for at least an hour, two is better. Once the cashews are soak drain and rinse. Discard of the water. While the cashews are soaking you can make the crust (see below).
  3. Make sure all the ingredients are at room temperature.
  4. Place the cashews, water, coconut oil, coconut nectar, sweet potato, butternut squash, vanilla, cinnamon, salt and lemon juice in a vita mix (or high speed blender) blend until it's creamy and there's no more lump. Taste to make sure it's sweet enough, it will become more sweet when you cool it down so be careful
  5. Transfer to the spring form pan over the crust cover with saran wrap and place in the freezer.
  6. To make the Crust
  7. Place the almonds and the dates in the robot coupe, pulse a few times until it's broken down in small pieces.
  8. Then add the oil and pulse a few more times, make sure to scrap the side of the bowl.
  9. Add ½ a teaspoon of coconut oil in a spring form pan and spread around
  10. Dump the crust in and press it at the bottom. Set aside

 

 

Raspberry Crumbs

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Raspberry Crumbs
 
Author:
Recipe type: Raw Paleo
Ingredients
  • 2 C of Raspberries
  • 12 soft Dates, stone removed (separated in 2 x 6)
  • ½ C of Shredded Dry Coconut (unsweetened)
  • 1 C of Walnut
  • 1 C of Pecans
  • 1 – 2 T of Maple Syrup
  • ¼ t Celtic Sea Salt
Instructions
  1. First make the Raspberry Jam.
  2. In a food processor mix 6 dates and the Raspberries. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl and then place it in the fridge to make it thicker.
  3. For the Base
  4. In a food processor, mix the walnut, pecans and dates until it’s broken down in small pieces. Add the coconut and mix well but not too much (stop before the nuts release their oils and it starts building up at the bottom). Taste and add one tablespoon of syrup at a time (you might just need one or none at all).
  5. Put ¾ of the crust mix into an 8inch glass-baking dish or a normal plate and distribute evenly.
  6. To make individual servings you can use a plain round cutter that’s between 2” and 3”. My kids love to make their own and it looks really nice.
  7. Spread the raspberry jam evenly over the crust and sprinkle the remaining mix on top of the jam. You can eat right away but it might fall apart or chill for 2 hours.

 

Raw Chocolate Balls

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Raw Chocolate Balls
 
I love snacking, it's probably my favorite thing. Here's what I have been munching on lately.
Author:
Recipe type: Paleo Raw Vegan
Ingredients
  • 1 Cup of Almonds
  • 1 Cup of Walnuts
  • ¾ Cup of Dates, pitted (as fresh as possible)
  • ½ Cup of Cacao Powder
  • ¼ Cup of Cacao Nibs
  • ¼ Cup of Maple Syrup
  • 1 Tbsp of Vanilla
  • Pinch of Celtic Sea Salt
Instructions
  1. In a food processor mix the almonds, walnuts and dates until it becomes a coarse meal. Add the Cacao Powder, Nibs, Maple Syrup, Vanilla and Salt.
  2. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
  3. Roll into small (1- 1½ inch) balls. Roll the balls into dry shredded coconut or cacao powder. Store in an airtight container in the fridge for up to a week.
  4. You can also add cinnamon, chili peppers, dry coconut, chia seeds, pumpkin seeds... this is just a base.