3 years ago
Raw Jumble Berry Upside Down Cake

Recipe by Jennifer Cornbleet, by way of Raw Food Talk.

I made this for our Raw Food Meetup on Sunday and it is hands down the BEST tasting dessert I’ve made yet. I can’t wait to make it again tomorrow.

When I made it Sunday, I used strawberries and blueberries. I used 50-50 pecans and walnuts (recipe calls for walnuts).

It reminds me of the old “Dump Cake” recipe. The short bread crust is outa the ball park great!

I didn’t know, but I made this the day before. It was pretty soggy, so next time I’ll make it the same day. It was still delish though, even soggy. ((wow))

Jennifer Cornbleet’s Demo

The recipe:

Jumble Berry Upside-Down Cake

An upside-down cake without the ordeal of baking? Yes, and beautiful too.

1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 tablespoon light agave syrup
2 1/2 cups Shortbread Crust (see below)

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Line a 6-inch cake pan with a parchment-paper round . Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.

Shortbread Crust
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)

1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

Pineapple Upside-Down Cake:
Replace the light agave syrup with dark agave syrup or maple syrup.
Replace the mixed berries with 2 1/2 cups of thinly sliced pineapple

(Source: rawfoodtalk.com)



3 years ago
Raw Marinara Sauce

I thought this was pretty tasty when I made it, although a little heavy on the red bell pepper for my taste. Throwing in another fresh tomato and some more sun-dried to help balance it worked well.

Served over zucchini noodles, it was much nicer when warmed in the dehydrator at 115F for an hour or so. I’m still trying to develop a real appreciation for zucchini noodles, I must admit. When I eat them I get that “my, how virtuous I’m being” feeling. I trace it back to a traumatic childhood experience with raw zucchini in a salad and a grandmother issuing the “you’re not getting up from this table until you eat that zucchini” ultimatum. Give me time… :-)

Marinara Sauce

This tastes like the best slow-simmered tomato sauce you’ve ever had.

  • 1 ripe tomato
  • 1/2 cup sun-dried tomatoes, soaked or oil-packed
  • 1/2 red bell pepper, chopped (about 1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed garlic (1 clove)
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • Dash black pepper (optional)
  • Dash cayenne

Place all the ingredients in a food processor fitted with the S blade. Process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.

(Source: learnrawfood.com)



4 years ago
Raw Lemon Avocado Pudding

If (when) I try this, I’ll go for the extra-lemon version, as usual. And my husband will taste it and complain about what a mutant I am to enjoy such cheek-twistingly sour flavors. As usual. *grin*

Lemon Avocado Pudding

This isn’t my recipe,  it’s from my very favorite raw recipe book Raw Food Made Easy by Jennifer Cornbleet. She calls it Lemon Mouse and I modified it just slightly.

3 avocados (1 and ½ cups mashed avocado)
1/2 cup raw honey
1/4-1/2  cup fresh lemon juice (2-4 lemons approx)
1 teaspoon lemon zest
3-5 drops lemon flavored stevia to taste (optional)
blueberries and sliced strawberries for garnish

Put all the ingredients in the food processor with the S blade, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Garnish with berries if desired.  4 servings.

I took this to a raw food party and it was a hit. I also served it to my family and they loved it! I have made it a few times and depending on the tartness of the lemons I needed to add more or less lemon juice. I like it really lemony!

(Source: rawglow.com)



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