Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

DESSERTS AND RAW SWEETS

HOMEGROWN SPROUTS

Sprouts are not only packed with nutrients and vitality, they’re also simple and fun to grow at home. They grow quickly, too, when placed directly at the kitchen window. Sprouts are rich in, among other things, trace minerals; vitamins A, B, C, and E; fibers; and life-enhancing enzymes. Sprouts are alkaline and can therefore aid in optimizing the body’s pH. Sprouted seeds expand 7 to 8 times in volume, so it’s important to select a large enough glass jar to keep them in.

NECESSARY EQUIPMENT

– 1 glass jar

– A piece of cheesecloth to cover jar opening

– 1 rubber band or a length of kitchen twine

– Seeds: China rose radish, lentils (e.g., Beluga lentils), or beans (e.g., mung beans)

DIRECTIONS

Place the seeds, lentils, or beans in the glass jar. Fill the jar with lukewarm water. Let the seeds soak, following the directions in the table below. Pour out the water and place the cloth over the jar’s opening, attaching it with the rubber band or kitchen twine. Rinse the sprouts twice daily through the cloth. Place the jar upside down, leaning it on a dish rack for stability, to allow the water to drain out. Leave the sprouts in daylight for 48 hours after they have sprouted to allow them to develop chlorophyll. Continue rinsing the sprouts a few times a day. Store drained sprouts in the refrigerator.

SPROUTING TABLE

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Makes 4 popsicles

CHOCOLATE AND PEANUT ICE CREAM POPSICLES

I love ice cream and wouldn’t dream of depriving myself of it! Here is a recipe for wholesome ice pops in two of my favorite flavors: chocolate and peanut.

6 dates

1 banana

2/5 cup (100 ml) coconut milk

1 tbsp almond butter

1 tbsp cocoa

4½ oz (125 g) dark chocolate, 56–64% cacao

¼ cup (50 ml) roasted and salted peanuts, chopped

De-seed the dates. Peel the banana and slice it. Blend all the ingredients in a food processor. Pour the mixture into ice-cream molds and freeze them overnight.

Rinse the bottom of the molds with warm water to loosen the ice pops. Place them on a tray lined with parchment paper and put them back in the freezer.

Melt the chocolate in a stainless steel bowl held over a water bath in a saucepan. Dip the ice pops one by one into the melted chocolate and roll them in the peanuts. Leave the pops in the freezer until you’re ready to eat them. Store the ice pops between layers of parchment paper in a plastic, freezer-safe container.

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Serves approximately 6

STRAWBERRY RHUBARB ICE CREAM

You can enjoy this ice cream as dessert or as a snack without a guilty conscience. Its texture is slightly different than other ice creams due to its base, which is made of cashew nuts; it is nevertheless refreshing and delicious.

ICE CREAM

8 stalks of rhubarb

4/5 cup (200 ml) raw cashews, soaked in water for 4–6 hours

1 cup (250 ml/250 g) dates, seeds removed

1¼ cups (300 ml) fresh strawberries

½ vanilla bean or ½ tsp (2 krm) vanilla powder

1–2 tbsp liquid honey

MIX-INS

1 pomegranate

1 quart fresh strawberries

1 stalk rhubarb

Rinse and chop the rhubarb into pieces, and process them in a juice extractor.

Drain the water from the cashews and process to a smooth paste. Add in the rhubarb juice. Mix the nuts and the juice. Add in the dates and blend for another minute.

Clean and check the strawberries for grit, and cut them into chunks. Blend them into a smooth puree.

Cut the vanilla bean in half lengthwise and scrape out the seeds—or add the powder or extract—to the ice cream mixture. Sweeten it with honey; if the berries are naturally sweet, 1 tablespoon will be enough.

Store the mixture in the refrigerator for 1 hour, and then churn it in the ice cream machine until creamy. Transfer the ice cream to a container with an airtight lid and store the ice cream in the freezer until it’s time to serve.

Cut the pomegranate in half and remove the seeds. Check the strawberries and cut them into chunks. Slice the rhubarb into thin strips with a cheese slicer or potato peeler. Put the strips in ice-cold water and let them sit in the refrigerator for about 30 minutes. Drain the strips right before serving.

Serve the ice cream with pomegranate seeds, strawberries, and rhubarb strips.

Serves 4

ACAI ICE CREAM AND WHEATGRASS ICE CREAM WITH RAWNOLA

Together with Rawnola, these two ice creams become real powerhouses due to all the delicious nutrition packed into one dessert! If you serve the two ice creams together you’ll have enough for 4 servings, while each on their own will serve 2.

ACAI ICE CREAM

1 cup (200 ml) frozen raspberries

2 bananas, peeled

½–¾ cup (100–150 ml) water

2 tbsp acai powder

½–1 tbsp liquid honey

Peel and slice the bananas. Freeze the bananas for at least 3 hours. In a food processor, mix the bananas and raspberries. Add water, a little at a time, and the acai powder. Sweeten with honey. Store the ice cream in the freezer for 1 hour before serving.

WHEATGRASS ICE CREAM

2 bananas, peeled

1 ripe avocado

2 tbsp wheatgrass powder

½–1 tbsp liquid honey

Peel and slice the bananas and freeze them for at least 3 hours. Halve the avocado and remove the pit. Scoop out the avocado flesh. In a food processor, mix bananas, avocado, and wheatgrass powder. Sweeten with honey. Store the ice cream in the freezer for 1 hour before serving.

TIP! If you’d like to give your ice cream a bit of tang, add in a few drops of lemon juice or some finely grated lemon peel.

RAWNOLA WITH MULBERRIES

⅔ cup (150 ml) rolled oats

8 dates, seeds removed

2 tsp coconut oil

⅔ cup (150 ml) grated coconut

2/5 cup (100 ml) dried mulberries

In a food processor, mix all the ingredients (except mulberries) together until the mix is grainy. Pour the mixture onto a baking sheet and let it dry at room temperature overnight, or about 12 hours. Stir in the dried mulberries.

TIP! This will make about 8 servings. Save the rest for breakfast or cut the recipe in half.

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Serves 4

VEGAN VANILLA ICE CREAM WITH CHOCOLATE SAUCE

This is an egg- and dairy-free vanilla ice cream with two delicious sauces. The recipe makes about one quart (1 liter) of ice cream.

VEGAN VANILLA ICE CREAM

1⅔ cups (400 ml) coconut milk

¼ cup (50 ml) cornstarch

1 vanilla bean

¼ cup (50 ml) neutral-tasting oil (e.g., sunflower, cold-pressed canola, or corn oil)

1¼ cups (300 ml) coconut cream

2/5 cup (100 ml) honey

Whisk together coconut milk and cornstarch in a saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Place both bean and seeds in the saucepan with the coconut milk and cornstarch, and bring to a boil while whisking vigorously. Remove from heat and add in the oil in a thin stream. Whisk in the coconut cream and honey, and place the saucepan in an ice water bath to chill.

Churn the mixture in an ice cream machine; this will take slightly longer than with conventional vanilla ice cream. Serve the ice cream immediately or store it in the freezer. If it is stored in the freezer for longer than 1 hour, you’ll have to remove it from the freezer 10 to15 minutes before serving.

Serve the ice cream with chocolate sauce or black carob syrup.

CHOCOLATE SAUCE

½ cup (75 g) coconut oil

¼ cup (50 ml) agave syrup or honey

¼ cup (50 ml) cocoa powder

Pinch of salt

¼ cup (50 ml) coconut cream

Whisk together all ingredients in a saucepan and let them simmer over low heat until the sauce is thoroughly mixed. Serve the sauce lukewarm.

BLACK CAROB SYRUP

¼ cup (50 ml) cocoa powder

½ tsp vanilla powder

Pinch of salt

¼ cup (50 ml) agave syrup or honey

½ tbsp carob powder

¼ cup (50 ml) coconut oil

Whisk together all ingredients in a saucepan, and let the sauce simmer over low heat until it is thoroughly mixed. Serve the sauce lukewarm.

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1 pie, approximately 8 servings

BLUEBERRY COCONUT CRUMBLE PIE

Here is a pie that features lots of wonderful flavors: crisp coconut, tasty buckwheat flakes, vanilla, and fat, juicy blueberries.

PIE CRUST

2 cups + 3 tbsp (500 ml) grated coconut

⅔ cup (150 ml) almond flour

⅓ cup (75 ml) coconut oil, softened

2 large eggs

2 tbsp coconut flour

½ tsp (2 krm) vanilla powder

CRUMBLE

2/5 cup (100 ml) buckwheat flakes

¼ cup (50 ml) buckwheat flour

¼ cup (50 ml) grated coconut

¼ cup (50 ml) rolled oats

⅓ cup (75 ml) coconut oil

1½ tbsp honey

2 tsp grated coconut, for sprinkling

FILLING

½ quart (500 ml) blueberries

3 tbsp coconut sugar

1 tbsp cornstarch

LIME-FLAVORED COCONUT CREAM

1¼ cups (300 ml) coconut cream

Finely grated peel of 1 lime

1–2 tsp liquid honey

Preheat the oven to 355°F (180°C). Mix together all the ingredients for the pie crust and make the dough. Place the pastry dough in a pie pan with a diameter of 9½ inches (24 cm) and bake it on the middle rack of the oven for about 10 minutes.

Mix together all the ingredients for crumble, except the last 2 tbsp of coconut reserved for sprinkling. Mix together all the ingredients for the filling. Spread the filling in the prebaked pie crust and cover with the crumble mix. Bake on the middle rack of the oven for about 15 minutes. Sprinkle the reserved grated coconut on top.

Whip up the coconut cream, and add the grated lime peel and the honey.

TIP! If you can’t find coconut cream, simply skim off the creamy top layer in a can of coconut milk. The vegan ice cream on page 131 works well with this crumble pie.

Feel free to use other berries, such as raspberries, strawberries, or cherries, instead of blueberries.

Makes 4 individual pies

RAW APPLE TART

Mix all the ingredients for the crust then divide and place in 4 small individual tart pans. Keep the pans in the refrigerator for about 2 hours until the crusts have set.

Divide the peanut butter between the tart pans. Mix the lemon juice and honey. Thinly slice the apple and dip the slices in the lemon-honey mixture. Place the apple slices in the tart crusts and dust with ground cinnamon.

CRUSTS

4/5 cup (200 ml) almond flour

2–3 tbsp liquid honey

3 tbsp coconut oil

½ tsp (2 krm) ground cinnamon

FILLING

4 tbsp peanut butter

1 tsp lemon juice

1 tbsp liquid honey

1 tart, crisp apple

Ground cinnamon

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1 cake, approximately 10 servings

ALMOND APPLE CAKE

A wonderful apple cake! Incredibly moist and super healthy with its goji berries and pistachios.

FILLING

2–3 apples

1 tbsp ground cinnamon

2 tbsp coconut sugar

ALMOND CAKE

2 large eggs

⅔ cup (150 ml) coconut sugar

2½ oz + 1 tbsp (75 g) coconut oil

1¼ cups (300 ml) almond flour

2 tbsp cornstarch

1 tsp baking powder

1 tsp cardamom, ground in mortar or spice grinder

2 tbsp pistachios

2 tbsp almonds

2 tbsp goji berries

Preheat the oven to 350°F (175°C). Grease a springform pan, approximately 8 inches (20 cm) in diameter. Core and de-seed the apples and cut them into wedges. Mix cinnamon and coconut sugar in a bowl.

Whisk eggs and coconut sugar until light and airy. Melt the coconut oil in a saucepan. Mix almond flour, cornstarch, baking powder, and cardamom. Incorporate the coconut oil into the egg batter, and fold in the dry ingredients. Pour the batter into the prepared springform pan.

Dip the apple wedges in the cinnamon sugar and place them in a circle into the batter. Coarsely chop the pistachios and almonds, and sprinkle them over the apples. Bake the cake on the middle rack of the oven for 35 to 40 minutes.

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Serves approximately 20

RAW FOOD CARROT SLAB CAKE

The moistest, most delectable, and healthiest (guaranteed) carrot cake you could ever wish for.

CARROT CAKE

4/5 cup (200 ml) walnuts

1½ cups (200 g) dates, pitted

2/5 cup (100 ml) grated coconut

4 carrots, peeled and finely grated

1 tbsp ground cinnamon

1 tsp ground ginger

½ tsp (2 krm) ground cardamom

½ tsp (2 krm) salt

FROSTING

4/5 cup (200 ml) raw cashews, soaked for at least 4 hours

2 tbsp honey

¼ cup (50 ml) almond milk

½ tsp (2 krm) vanilla powder

Finely grated peel from ½ orange or ½ lemon

2/5 tsp (2 krm) ground cinnamon

Mix together the walnuts and dates. Add them to the rest of the cake ingredients, and quickly mix everything to a thick batter. Spread the batter in a 6 x 8-inch (15 cm x 20 cm) pan lined with parchment paper. Place the pan in the freezer and let it cool while the frosting is being made.

Process the drained cashews, honey, and almond milk into a puree. Add the vanilla and orange or lemon peel. Spread the frosting over the cake. Return the cake to the freezer for 2 hours, then cut it into servings. Dust with the cinnamon.

Makes about 12 servings

RAW FOOD BROWNIE

Unbelievably delicious chocolate cakes that make me happy—you have to try them!

BROWNIE

1⅔ cups (400 ml) walnuts

1⅔ cups (400 ml/14 oz/400 g) dates, pitted

2/5 cup (100 ml) cocoa powder

2 tbsp peanut butter

½–1 tbsp coconut oil

Pinch of salt

½ tsp (2 krm) vanilla powder

RAW FOOD FROSTING

1 ripe avocado

¼ tsp (1 krm) vanilla powder

¼ cup (50 ml) liquid honey

1 tbsp coconut oil

¼ cup (50 ml) cocoa powder

2 tsp cacao nibs

Process the walnuts until they are coarsely chopped. Add the rest of the cake ingredients and mix them quickly into a thick batter. Press out the batter into a 5½ x 8-inch (14 cm x 20 cm) pan lined with parchment paper. Let the pan sit in the freezer while the frosting is made.

Halve the avocado and remove the pit. Scoop out the avocado flesh. Process all frosting ingredients, except the cacao nibs, until smooth. Spread the frosting over the cake, sprinkle with cacao nibs, and return the cake to the freezer or refrigerator until the frosting has set. Cut into servings.

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Serves 4 to 6

CHOCOLATE MOUSSE WITH POMEGRANATE AND RASPBERRIES

Make a double batch of chocolate frosting and serve it in small glass jars. Sprinkle the frosting with raspberries, pomegranate seeds, pistachio nuts, and chopped dark chocolate.

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Serves approximately 10

SUMMER BERRY TART WITH CASHEW CREAM

Incredibly delectable, and yet so easy to make!

RAW FOOD TART CRUST

1⅔ cups (14 oz/400 g) dates, pitted

4/5 cup (200 ml) cashew nuts

¼–2/5 cup (50–100 ml) coconut oil, softened

¼ cup (50 ml) almond or peanut butter

COCONUT-CASHEW CREAM

4/5 cup (200 ml) raw cashews, soaked for 4 to 6 hours

½ cup (125 ml) almond milk

¼ cup (50 ml) coconut oil, softened

1½ tbsp honey

1 vanilla bean

ACCOMPANIMENT

1 quart (1 liter) assorted berries (e.g., strawberries, black/red currants, blackberries, and/or raspberries)

GARNISH

½ lemon or lime, grated peel

Process the dates and nuts for the crust. Add in coconut oil and almond or peanut butter. Start with one-fourth cup (50 ml) coconut oil and add as needed to get dough that holds together.

Place a round of parchment paper on the bottom of a 7½-inch (19–20 cm) diameter springform pan. Press the mixture into the base of the pan, and place the pan in the refrigerator.

Process the cashews and the almond milk, a little at a time. Add in coconut oil and honey. Cut the vanilla bean in half lengthwise and scrape the vanilla seeds into the filling.

Spread the filling onto the crust and set the pan back in the refrigerator for about 30 minutes.

Slice the strawberries and place them with the other berries onto the tart. Garnish with some grated lemon or lime peel.

VEGAN FUDGE

Store this fudge in the refrigerator and serve it right from there; if you keep it at room temperature the fudge will become too soft. Each fudge recipe makes 15 pieces.

PEANUT BUTTER FUDGE

2–3 tbsp coconut oil

4½ oz (125 g/approx. ½ jar) (scant) peanut butter

2 tbsp coconut cream

2 tbsp liquid honey

½ tsp (2 krm) vanilla powder

2 tsp grated coconut or 1 tsp sea salt flakes

Melt the coconut oil over low heat and add the rest of the ingredients. Stir until it is a smooth mixture. Pour it onto a 4 x 6-inch (10 x 15 cm) rimmed baking pan lined with parchment paper. Set the pan in the freezer until the mixture has firmed up. Sprinkle with grated coconut or some salt flakes, and cut into pieces.

CHOCOLATE FUDGE

1¾ oz (50 g) dark chocolate, 54–65% cacao

2 tbsp coconut oil

1 cup (250 ml) (heaping) peanut or almond butter

¼ cup (50 ml) cocoa powder

1–2 tbsp maple syrup

1 tbsp cacao nibs

Melt the chocolate and coconut oil in separate bowls in the microwave. Mix the peanut butter with the coconut oil. Add in melted chocolate, cacao, and maple syrup. Pour the mixture onto a 4 x 6-inch (10 x 15 cm) rimmed baking pan lined with parchment paper. Set the fudge in the freezer to firm up. Sprinkle with cacao nibs and cut into slices.

LICORICE FUDGE

2–3 tbsp coconut oil

4½ oz (125 g/approx. ½ jar) almond butter

2 tbsp coconut cream

1½ tbsp liquid honey

1 tbsp licorice powder

2 tsp granulated licorice

Melt the coconut oil over low heat, and mix in the rest of the ingredients to make a smooth mixture. Pour the mixture onto a 4 x 6-inch (10 x 15 cm) rimmed baking tray lined with parchment paper. Store the tray in the freezer until the mixture has firmed up. Sprinkle with granulated licorice and cut into pieces.

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Makes about 12 bars

SUPER POWER BARS

I adore these moist bars with crispy chia seeds; they’re covered in chocolate and coconut—and taste wonderful. Absolute perfection!

BARS

1 cup (250 ml) walnuts, coarsely chopped

½ cup (100 ml) chia seeds

¼ cup (50 ml) ground flaxseeds

⅓ cup (75 ml) hemp seeds

2 tbsp cacao nibs

⅓ cup (75 ml) grated coconut

4/5 cup (200 ml) pumpkin seeds

2/5 cup (100 ml) dried blueberries or raisins

1 cup (½ lb/250 g) dates, pitted

2–3 tbsp coconut oil

CHOCOLATE SHELL

5¼ oz (150 g) dark chocolate, 54–65% cacao, chopped

1 tbsp coconut oil

2 tbsp grated coconut

In a food processor, mix together all the dry ingredients, setting aside 1¼ cups (300 ml) of the mixture. Mix the remaining ingredients with the dates and coconut oil. Fold in the reserved 1¼ cups (300 ml) of the mix by hand.

Pat the mixture out onto a baking sheet lined with parchment paper, and let the sheet sit in the refrigerator for at least 1 hour.

Melt the chocolate with the coconut oil in the microwave. Pour the chocolate over the bar mixture on the baking sheet and spread it out. Let the chocolate set a little, and then sprinkle it with grated coconut. Cut into bars using a sharp knife.

RAW NUT AND CHOCOLATE BALLS

LIME-FLAVORED PISTACHIO BALLS

These nut and date balls feature a fresh lime flavor. They go really well with a cup of mint tea or a glass of chilled almond milk.

makes about 20 balls

1¼ cups (300 ml) skinless sweet almonds

8 dates, pitted

¼ tsp (1 krm) vanilla powder

Grated peel of 1 lime

Juice of ½ lime

2 tbsp coconut oil

1 tbsp agave syrup or liquid honey

⅔ cup (150 ml) natural pistachio nuts

Grind the almonds coarsely, and add in the dates, vanilla powder, lime peel, lime juice, coconut oil, and agave syrup or honey. Mix until you can shape the mixture into balls.

Chop the pistachios and place them on a plate. Roll the balls in the chopped pistachios. Store the balls in an airtight container in the refrigerator.

CHOCOLATE BALLS WITH CACAO NIBS

Great tasting energy balls with a lot of chocolate flavor. Cacao nibs and chocolate contain, among other things, magnesium and other essential minerals, which will make you feel good.

makes about 24 balls

1¾ oz (50 g) raw or dark chocolate

1¼ cups (300 ml) raw cashew nuts

10 dates, pitted

1 tbsp agave syrup or 1 tbsp liquid honey

1 tbsp raw cacao or regular cocoa powder

⅔ cup (150 ml) cacao nibs

Chop the chocolate in fairly large pieces. Grind the nuts coarsely, and then add in the dates, chocolate, and agave syrup or liquid honey. Mix together all the ingredients and put the mixture in a bowl.

Process the cacao nibs coarsely in a clean bowl in a food processor. Pour them out onto a plate. Roll the nut/chocolate mix into balls and roll them in the cacao nibs.

Store the balls in an airtight container in the refrigerator.

CHOCOLATE BALLS WITH COCONUT

Good to have on hand in the refrigerator when you crave something sweet! These balls freeze very well, too.

makes about 24 balls

1¼ cups (300 ml) raw cashew nuts

10 dates, pitted

¼ cup (50 ml) grated coconut

2 tbsp cocoa powder

2 tbsp coconut oil

½–1 tbsp agave syrup or liquid honey

4/5 cup (200 ml) grated coconut

Grind the cashew nuts coarsely and then add in the dates, ¼-cup grated coconut, cacao, coconut oil, and agave syrup or honey. Mix again until everything is thoroughly mixed and you can roll it into balls.

Pour 4/5-cup grated coconut onto a plate and roll the balls in the coconut.

Store the balls in an airtight container in the refrigerator.

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makes about 25 truffles

CHOCOLATE TRUFFLES

These tasty and nutritious vegan truffles require some advance preparation as the nuts need to be soaked overnight. It’s up to you to choose which flavor you’d like to infuse them with.

7 oz (200 g) raw cashews

5¼ oz (150 g) grated coconut

1¾ oz unhulled sesame seeds

2 tbsp cocoa powder

1 tbsp agave syrup or liquid honey

3½ oz (100 g) dark chocolate (56–70% cacao)

⅔ cup (150 ml) cocoa powder, matcha (green tea powder), or freeze-dried raspberry powder

Soak the cashews in a bowl with cold water. Place a dishtowel over the bowl and leave it at room temperature overnight.

Drain the water and grind the cashews coarsely. Add in the coconut, sesame seeds, cacao, and agave syrup or honey, and mix until you have a paste that can be rolled into balls.

Melt the chocolate in a bowl in the microwave. Roll the truffles first in chocolate and then in cocoa powder to give them a protective and delicious chocolate shell. They keep longer if you follow this step.

Enjoy the truffles immediately. If you prefer to save some in the refrigerator, they will keep better if you roll them in grated coconut.

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