G.D. Sweetener & Kreme Broolay
Sep. 7th, 2009 07:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahfaeYes, the spelling for the following recipes are silly - but I promise you that these simple treats deserve to be taken seriously (with a smile of course). Even my uber picky non-vegan husband tried the desert and said: 'S good Honey - I'm impressed.
Yay for hubby-likes-it-points!
I have to start this post out by sharing what I've been using for a liquid sweetener as of late - in my effort to banish Agave from my kitchen.
I call it Golden-Date Sweetener - and it's SUPER easy.
(Not the actual raisins that I used)
Golden Date (or G.D.) Sweetener
1 C Golden Raisins
7 Medjool Dates (pits removed)
Fully cover Raisins/Dates in warm water. Soak for about 15 minutes.
Place Raisins and Dates in food processor or blender with 3/4 Cup of the soaking water. Blend for about 5 minutes, Store in Refrigerator.
Side note: One of the reasons why I chose to use Golden Raisins is because of their tart, almost honey-like flavor. Paired with Dates they create a very mellow slightly tart and fragrant flavor.
EDIT: The Golden Raisins I use are actually slightly green in coloring, and have not been blanched or flame dried.
Now on to the more important subject...
I now give you MY raw/vegan take on a desert classic:
Kreme Broolay (!!!)
This Recipe makes about enough for two modest portions.
For the Kreme:
3/4 C Cashews
1 tsp Apple Cidar Vinegar
7 tsp G.D. Sweetener (from beginning of this post)
2 tsp Vanilla
Pinch of Salt
1/2 Water (or Almond millk)
Place the above ingredients in food processor and blend for about five minutes (maybe a bit more) until mixture is whipped and creamy. Scraping down the sides of processor as you go.
Broolay Topping:
In a small bowl mix:
2 tsp of the Kreme mixture
2 tsp G.D. Sweetener (can sub with sweetener of your choice)
Mix.
Spread thinly on a teleflex sheet, or parchment paper --- don't forget to take into consideration that the topping should match the dimensions of the inside of the Ramekin, or whatever dish you choose to serve the Kreme Broolay in.
Once the topping has been evenly spread on the dehydrator sheet, lightly sprinkle Cinnamon on top.
Dehydrate for roughly 14 hours.
When the Topping is done it will seem to still be very very pliable - and this may lead you to think: "Hey, that Sarahfae lied to me - this isn't done!", but I promise you that it is done!
Place the topping in the refrigerator immediately, and as it cools it hardens into a crisp candy-like topping. YUM!
Once your topping has hardened dish up the Kreme, place the Broolay on top, and eat it with someone you love!
Thanks guys!
xo,
S
Yay for hubby-likes-it-points!
I have to start this post out by sharing what I've been using for a liquid sweetener as of late - in my effort to banish Agave from my kitchen.
I call it Golden-Date Sweetener - and it's SUPER easy.
(Not the actual raisins that I used)
Golden Date (or G.D.) Sweetener
1 C Golden Raisins
7 Medjool Dates (pits removed)
Fully cover Raisins/Dates in warm water. Soak for about 15 minutes.
Place Raisins and Dates in food processor or blender with 3/4 Cup of the soaking water. Blend for about 5 minutes, Store in Refrigerator.
Side note: One of the reasons why I chose to use Golden Raisins is because of their tart, almost honey-like flavor. Paired with Dates they create a very mellow slightly tart and fragrant flavor.
EDIT: The Golden Raisins I use are actually slightly green in coloring, and have not been blanched or flame dried.
Now on to the more important subject...
I now give you MY raw/vegan take on a desert classic:
Kreme Broolay (!!!)
This Recipe makes about enough for two modest portions.
For the Kreme:
3/4 C Cashews
1 tsp Apple Cidar Vinegar
7 tsp G.D. Sweetener (from beginning of this post)
2 tsp Vanilla
Pinch of Salt
1/2 Water (or Almond millk)
Place the above ingredients in food processor and blend for about five minutes (maybe a bit more) until mixture is whipped and creamy. Scraping down the sides of processor as you go.
Broolay Topping:
In a small bowl mix:
2 tsp of the Kreme mixture
2 tsp G.D. Sweetener (can sub with sweetener of your choice)
Mix.
Spread thinly on a teleflex sheet, or parchment paper --- don't forget to take into consideration that the topping should match the dimensions of the inside of the Ramekin, or whatever dish you choose to serve the Kreme Broolay in.
Once the topping has been evenly spread on the dehydrator sheet, lightly sprinkle Cinnamon on top.
Dehydrate for roughly 14 hours.
When the Topping is done it will seem to still be very very pliable - and this may lead you to think: "Hey, that Sarahfae lied to me - this isn't done!", but I promise you that it is done!
Place the topping in the refrigerator immediately, and as it cools it hardens into a crisp candy-like topping. YUM!
Once your topping has hardened dish up the Kreme, place the Broolay on top, and eat it with someone you love!
Thanks guys!
xo,
S
