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What is raw pastry ?
If we had to summarize raw pastry in a few words:
Creative, joyful, indulgent, and revitalizing! This is a pastry that awakens the taste buds as much as it stimulates all our other senses. It is very digestible and rich in micronutrients if we remain reasonable with our portions. It is colorful and surprises even the most accustomed palates to traditional desserts. This description highlights the fundamental values of plant-based cuisine, where the ingenious use of plant-based ingredients creates a rich, healthy, and surprising culinary experience.
What are the ingredients for making raw pastry ?
The ingredients for making raw pastries are unprocessed, alive, and still very vibrant because many flavors and nutrients are not lost through cooking. This characteristic is mainly due to the use of raw foods most of the time.
You are spoiled for choice with oilseeds (walnuts, hazelnuts, Brazil nuts, blanched or whole almonds) combined with dried fruits: often dates as a base, to which you can add some dried apricots, dried figs, mulberries, goji berries, and raisins.
Next, we add flavorful and valuable spices for the digestive system (ginger, cinnamon, turmeric, cardamom...).
One can also enrich the dough with other secret ingredients to make it even more delicious, such as citrus zest, or freeze-dried fruits, ...or a few drops of an edible essential oil, or some Japanese tea powder, or even a bit of orange blossom water, lemon balm, or rose hydrosol... The texture variations of the dough will depend on the mixing time, but you can also make it more tender by adding shredded coconut, or a bit crunchier and more characterful by adding... buckwheat seeds lightly toasted, blond or black sesame seeds, or flax seeds that you can grind before incorporating them into the dough, as this facilitates their digestion and allows the body to better absorb the nutrients.
What raw cake is easy to make ?
Making the basic dough for a raw cake or a raw tartlet is as easy as child's play. With the mixing of the dough, you rediscover the creative joy of modeling clay, kneading the dough, creating shapes, and varying the colors with natural pigments from the Earth !
Most raw cakes are easy to make; you just need a bit of organization. For the cream in a raw cake, a common secret ingredient is plant-based cream, such as cashew cream, which is made by soaking cashew nuts in water overnight and then blending them with lemon juice. There are also other alternatives to cashew nuts, such as silken tofu or avocado cream, which also provide a very neutral base. If you are not using cashews, it is better to opt for pastries that are held together by a container or a base crust, such as tiramisu, mousse, or tarts, rather than raw cakes. Then you can add a fruit of your choice to blend with the base cream, along with some coconut cream and oil to facilitate blending and help the cake hold its shape. fruit sugar or coconut sugar instead of refined sugar, delicious spices, or superfoods such as raw cocoa nibs or cocoa powder, moringa, a few drops of essential flower oils, or flower water, which is considered a good alternative if you are looking for a lighter and less intense flavor. Some fruits or ingredients like beet juice or turmeric powder used sparingly, or even medicinal plant powders, offer vibrant and beautiful colors to cakes, as well as various medicinal benefits.
The most magical part remains the addition of a few leaves or flowers from a freshly picked wild plant into the cream and as a topping for color. They are numerous and very flavorful, even surprising, bringing a profound dimension to a living pastry, generous vibrations that reconnect us to the roots and power of the Earth, to its benevolence, offering us many subtle benefits to rebalance the body, soul, and spirit. All this in a gourmet pastry rich in concentrated micronutrients, characteristic of raw cuisine.
My delicious recipe for a quick raw dessert
I am giving you exclusively one of my secret recipes from my training: Recipe for Avocado, Turmeric, Lemon Tart (Serves 4) Sure, please provide the text you would like to have translated from French to English.
Ingredients for: The Basic Dough with Turmeric, Lemon & Poppy Seeds (or Sesame)
- 77 g of walnuts
- 77 g of pitted dates
- 1 large pinch of turmeric in powder form
- ½ tablespoon of toasted poppy seeds
- ½ tablespoon of grated coconut
- The zest of a quarter of a lemon
- 1 Fillet of lemon juice
- 1 pinch of salt
Preparation:
Add all the ingredients except the lemon juice and blend until you get a nice, malleable dough. Place your dough in a bowl and now add the lemon juice, kneading until the juice is well incorporated into the dough. Line the mold with your dough and place it in the refrigerator or freezer while you make your cream.
Ingredients for: Avocado & Lime Cream (10cm diameter springform pan)
- The chair of 2large avocados
- 25 cl of coconut cream
- The juice of 1 lemon
- The zest of 2 limes
- 2 tablespoons of coconut oil
- 5 tablespoons of maple syrup or powdered sugar
- Optional: goji berries as a topping
Preparation:
Add all the ingredients to the mixer or blender except the goji, until you obtain a smooth cream. Then add this smooth cream onto your crust in your springform pan. Let it rest for at least 2 hours in the freezer. Once unmolded, keep it in the refrigerator until ready to serve.
What equipment do you need for raw baking ?
To make the dough, you will need a mixer to blend all the ingredients with an S-blade and a fairly strong motor, and for the creams, a powerful blender. You can find blenders for less than 100 euros that give very good results. Then, a refrigerator and freezer, and sometimes a dehydrator depending on the recipe you are trying.
And of course, molds of all kinds—large, small, round, square, with removable bottoms or not—everything used in classic pastry making can be utilized. This way, you can explore different recipe ideas while knowing the equipment you will need.
How to train in raw pastry ?
To train in raw pastry, you must first and foremost keep your childlike heart, sign up for our webinar with Aurélie, and... my complete training on raw pastry available on the site! Personally, I learned on my own by trying out recipes on English-speaking blogs 8 years ago... already. And my first raw pumpkin cake was divine! You don't need a master's degree to make the best raw pastry recipes; you just need to have fun and trust yourself with the combinations, anticipate soaking times a bit, and start with small portions, like tartlets. Gradually, you'll become alchemists and artists of living foods, and you'll find infinite pleasure and satisfaction in connecting more with the very inspiring and communicative world of living plants, which can also be indulgent, harmonize us, and fulfill us on all levels !
Anaïs Beltran.
