Tag Archives: cinnamon

Cinnamon Raspberry Cheesecake (Raw Vegan)

raw vegan raspberry swirl cheesecake

Happy Holidays! This year for Christmas, my mom put in a special request for me to bring a dessert over to the house. I asked her if she had anything special in mind, and she said she was hoping for one of my cheesecakes (she knows they are raw vegan and tries to avoid dairy and refined sugars). I asked if there was any particular flavor she wanted, and she said raspberry. My family members all seem to be crazy about raspberries. It must be genetic. 😉

raw vegan raspberry swirl cheesecakeraw vegan raspberry swirl cheesecake

This was my first real dessert project since finishing my raw cuisine courses with Matthew Kenney Culinary, so I thought it would be a fun way to put my skills to work. I was feeling pretty confident with my recently acquired knowledge about flavor balancing, food styling, and creating textures with good and authentic mouthfeel, so I set to work! I was able to put this recipe together surprisingly quick, and very please with the sampling of the different components along the way.

raw vegan raspberry swirl cheesecake

This raw vegan cheesecake is comprised of three parts: a crust, a cheesecake base recipe, and a raspberry sauce that I swirled in. The crust is a blend of dried fruit, nuts, coconut, and a pinch of cinnamon. It was dough-y and stuck together just like a good crust should. The main batter is cashew based and has a perfectly creamy texture with just the right balance of sweet and tangy, and a hit of vanilla. It really tasted like an actual cheesecake batter. The raspberry sauce was sweet and fruity. I added a pinch of cinnamon to that too, to tie it all together. The raspberry sauce was then swirled into the batter. Oh, it was so divine!

raw vegan raspberry swirl cheesecake

Dried date and pecan crust pressed into the bottom of the spring form pan.

This went over really well with my omnivorous relatives and received really good reviews. I was informed that my parents were keeping the remaining half of the cheesecake after dessert. I hope you enjoy this as much as they did. 🙂

Cinnamon Raspberry Swirl Cheesecake - Raw Vegan
A smooth and creamy raw vegan cheesecake with a cinnamon nut crust and an infusion of sweet and tangy raspberry sauce.
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Prep Time
20 min
Prep Time
20 min
Equipment
  1. 6 inch springform pan
  2. blender
  3. food processor (optional)
Crust Ingredients
  1. 1/2 cup pecans
  2. 1/2 cup dates
  3. 1/4 cup dried coconut flakes
  4. 1/4 tsp sea salt
  5. pinch of cinnamon
Base Cheesecake Ingredients
  1. 2 cups cashews, soaked for 4-6 hours or overnight
  2. 1/2 cup agave syrup
  3. 1/4 cup lemon juice
  4. 1/4 cup water or nut milk
  5. 2 TB coconut oil
  6. 1 TB vanilla extract
  7. 1/2 tsp salt
Raspberry Sauce Ingredients
  1. 1 cup fresh or frozen raspberries
  2. 1/4 cup agave syrup
  3. 1 tsp lemon juice
  4. 1 tsp vanilla extract
  5. pinch of salt
Instructions
  1. Combine crust ingredients in either a blender or food small processor until well combined and the consistency of a sticky dough.
  2. Spread crust mixture in the bottom of a 6" springform pan and pat down evenly and firmly. You can get it very flat and even with the smooth bottom of a drinking glass.
  3. Blend all base cheesecake ingredients until perfectly smooth and creamy. It should look like a cake batter. You may need to use a tamper if your blender has one.
  4. Pour the batter into the springform pan.
  5. Blend the raspberry sauce ingredients together until smooth. You can either mix the sauce into the cheesecake batter or reserve it to spoon on top of the plain cheesecake after it has set.
  6. Put the cheesecake into the freezer to firm overnight. Remove it 1-2 hours before you'd like to serve it so it can thaw a bit.
  7. Plate with extra raspberries and a light dusting of cinnamon.
Notes
  1. It is very important to soak the cashews for 4-6 hours before using them. This reduces the phytic acid content to make them more digestible and contributes to the smooth and creamy texture of the finished cheesecake. I can't promise that the texture will be the same if you do not soak the nuts!
A Taste of Two Plates http://tasteoftwoplates.com/

Advanced Raw Cuisine: Day 11

raw vegan thai salad

I’m officially into my third week of Advanced Raw Cuisine via Matthew Kenney Culinary Online. Today marks the start of… wait for it… PASTRY WEEK! We’ll be making cookies, breads, and crackers, and finishing the week with some chocolate making and a cheese plate with the nut cheeses that have been patiently fermenting in the refrigerator. I really loved putting the cheese plate together in the first level fundamentals class. The recipes we worked on today were fabulous. I have no doubt the rest of the week will be a lot of fun. 🙂

It’s time to get back to the cinnamon rolls… They were setting up in the freezer, and then I sliced them. I prefer my sweets in smaller portions, so I made these rolls smaller than usual. Not a whole lot of “swirl” going on, but I think they’re cute anyway. Cutting them down to this size also allowed me to use my sushi mat to roll them, which made the whole process really easy. After slicing, they went into the dehydrator for a few hours to warm up before plating and serving them later today.

raw vegan cinnamon rolls raw vegan cinnamon rolls

The next project was to learn a method for making raw bread loaves in the dehydrator! I had seen some of these before in old raw foods books, but they relied on sprouted glutenous grains, which I am unable to eat. This method does not! We used flours from some nuts and some sprouted gluten free grains for these. The seaweed, Irish moss, was used to hold the whole thing together and give it a bit of a bouncy texture. 

Since these breads will be going on our cheese plates at the end of the week, we were given free reign to add our own seasonings and make our own shapes. The rectangular loaf has some chopped olives in it. In the profile, you’ll see I shaped it like a cute miniature loaf of bread with the little “bubble” at the top. Those high school pottery classes are finally paying off! 😉

The second rounder loaf has a big of molasses and chicory root tea added in to give it a darker color and depth of flavor, as well as some caraway seed. My intent for that one was to be like a faux-rye bread with a biscotti-like profile after it is sliced. I am so excited to see how these turn out!

raw vegan bread loaf raw vegan bread loaf raw vegan bread loaf raw vegan bread loaf

All this pastry work sure does make a girl hungry. Thank goodness there was a salad recipe planned for today. This is a “Thai salad”. We learned more about combining unique ingredients and textures, and also about styling salads. This is a great lesson for me because I absolutely love salad, and I’m always looking for ways to make them a bit prettier. There is a little bit of the spicy sesame dressing peeking out from under the greens, and some more mixed into the mix of colorful vegetables and coconut on the top.

This was an amazingly delicious salad. It’s still pretty warm here in central Florida, so it was nice to have something that was light and refreshing, but still had a lot of flavor. I would definitely make this one again!

raw vegan thai salad raw vegan thai salad raw vegan thai salad

After the salad, it was time for dessert. It’s pastry week, right? Bring on the pastries! =D

Remember that chocolate chili sauce I made on day 10? It’s going on the cinnamon rolls! This was one exotic dessert and I really loved it! The rolls are topped with some chocolate and chopped walnuts (the rolls also have walnuts in them). The drink you see paired with them is a chili-cacao herbal tea with a cashew foam to make something that is kind of a cross between a tea latte and a cappuccino. I topped it with a few slivers of thai chili pepper. Chocolate and chili are one of my favorite flavor combinations! 

This wraps up day 11. Looking forward to more pastry adventures on day 12!

raw vegan spicy chocolate butter raw vegan cinnamon rolls raw vegan cinnamon rolls

Advanced Raw Cuisine: Day 10

raw vegan tomato filet and cheese crisps

Day 10 of Advanced Raw Cuisine at Matthew Kenney academy is completed!

What a busy day! As we are nearing the half way point, the midterm exam was today! After the text was completed, it was time to check in on the nut cheeses that have been aging in the fridge.

The big yellow one in the back left position is a cashew and probiotic powder cheese with parsley, turmeric, onion powder, garlic, and black pepper. It has a wonderful rich and cheesy flavor. After it warms a bit, it is also spreadable. 

The large orange wedge in the back right position is macadamia and fermented coconut water with smoked paprika and caraway seed. This one will be smoked with the smoking gun after it is done curing in the fridge. 

In the front right position is a macadamia and rejuvelac cheese with dill, and in the front left position is a sweet and spreadable cheese of brazil and pine nut, fermented with water kefir, and seasoned with honey, cinnamon, cardamom, and dried figs. 

raw vegan fermented nut cheeses raw vegan fermented nut cheeses raw vegan fermented nut cheeses raw vegan fermented nut cheeses raw vegan fermented nut cheeses raw vegan fermented nut cheeses

After checking in on the cheeses, we put together a light and simple dish of filleted heirloom tomatoes, tossed with a bit of olive oil, salt and pepper, and plated with the basil butter made during the first week of the class. It was topped with the cheese crisps we made yesterday and some micro greens. I choose to use some micro basil from my porch garden. 🙂

If you’d like to make something similar there is a great recipe for “herbed crackers” in Everyday Raw by Matthew Kenney. To make them more cheesy, simply add more nutritional yeast. 

raw vegan tomato filet and cheese crisps raw vegan tomato filet and cheese crisps raw vegan tomato filet and cheese crisps

After enjoying a nice appetizer, we got a sneak peek of the pastry work that we will be doing in week 3. We started a batch of cinnamon rolls! We made a dough that was rolled out and then added a spiced paste and some crushed nuts and dried fruit. They were put in the freezer to set up, and at the start of week 3, we’ll be slicing them and warming in the dehydrator, to be served with some special sides and a surprise beverage!

raw vegan cinnamon rolls raw vegan cinnamon rolls raw vegan cinnamon rolls

 

To finish off the day, we had the opportunity to design our own enhanced sauce in the form of a frozen butter that could be served with either our cinnamon rolls, or a bread loaf that we will learn how to make next week. I chose to make a spicy chocolate butter that will be paired with the cinnamon rolls, and have included the recipe below for you. 🙂

Here are some shots of it fresh out of the blender and in the silicon trays. It would also be good on its own as a chocolate sauce to drizzle over some ice cream. 

raw vegan spicy chocolate butter raw vegan spicy chocolate butter raw vegan spicy chocolate butter

Mayan Chocolate Sauce / Frozen Chocolate Butter
A warm and spicy chocolate sauce, which can also be frozen into a chocolate butter.
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Ingredients
  1. 1/4 cup avocado oil
  2. 2 TB coconut oil
  3. 2 TB agave syrup
  4. 2 TB cacao powder
  5. 1 tsp chili powder
  6. 1/4 tsp cinnamon
  7. 1/4 tsp chipotle smoked sea salt
  8. pinch cayenne pepper
Instructions
  1. Blend all ingredients in a high speed blender until perfectly smooth. Use immediately either as a chocolate sauce on an ice cream, or freeze into silicon molds to use as spicy chocolate butter on your favorite warm dessert for a textural treat.
A Taste of Two Plates http://tasteoftwoplates.com/

Advanced Raw Cuisine: Day 4

green curry kelp noodles

Day 4 of Advanced Raw Cuisine at Matthew Kenney Culinary has been completed!

Today’s creations were very exciting! We revisited the coconut wrapper technique that we learned in Level 1 and used to create the kimchi dumplings. For this variation, we added a little carrot juice to give them a brilliant orange color. They went into the dehydrator and will be used in a recipe tomorrow to create ravioli!

This is a really simple method to create flexible grain free wrappers that can be used in a variety of ways, from wraps to dumplings, to ravioli. Just blend some fresh young coconut, toss in a pinch of salt and whatever vegetable juice you’d like to color/flavor it with, and dehydrate until it holds together, but remains flexible. 

carrot coconut wrappers carrot coconut wrappers

The next project, green curry kelp noodles, was the main focal point of the day, and was used to illustrate today’s sauce lesson: plant based sauces. This is a class of raw vegan sauces that use pureed produce as a base. The green curry sauce we made today incorporated coconut milk and herbs with sweet and spicy notes.

It was plated with kelp noodles that we tenderized with warm water and baking soda. This was nothing short of amazing to me. I’ve tried kelp noodles before, and I could never completely get past the crisp texture and semi-bitter flavor until now. Simply soaking them with a little baking soda softened them up just like rice noodles and made the flavor more neutral, and they are completely raw! In this state, they are easily seasoned by any sauces and flavors that are mixed with them. We marinaded these in some chili oil and lime juice. 

The marinaded kelp noodles are topped up with a variety of vegetable noodles that include zucchini, carrot, and radish. Also in the mix are some marinaded mushrooms, fresh cilantro leaves, and some of those curried nuts we made yesterday

It was an amazingly fresh and vibrant dish, full of flavor and texture. I ate every last drop! 🙂

thai green curry kelp noodles green curry kelp noodles green curry kelp noodles green curry kelp noodles

The final task of the day was to flavor our nut cheeses that we started fermenting on day 2. Below, I have created:

  • caraway and smoked paprika (macadamia nut/ fermented coconut water)
  • honey, cinnamon, cardamom, and fig (brazil and pine nut/ water kefir)
  • parsley, onion, garlic, and turmeric (cashew/ probiotic powder)
  • dill (macadamia nut/ rejuvelac)

I can’t wait to eat these! They have a couple weeks to set up in the fridge though, as this is a lesson in aging nut cheeses. 

raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese

Mango Lassi Panna Cotta

mango lassi panna cotta with cherry pepper sauce

This mango lassi panna cotta recipe was the second that I executed for my final project. I labeled it as a “frozen mango malai” when I turned it in to be consistent with my Indian inspired theme, and not mix Indian and Italian phrases together, but it really does have the flavor of a mango lassi and the texture of a panna cotta. 😉

The panna cotta uses a bit of cardamom, the sauce has a bit of black pepper, and the whole thing is dusted with a bit of cinnamon to form a somewhat deconstructed chai spice blend. Overall, I was really pleased with the way this came out. 

mango lassi panna cotta with cherry pepper saucemango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

Mango Lassi Panna Cotta
Serves 3
Mango Lassi Panna Cotta: Cashew Milk, Cardamom, Black Cherry, Pecan
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
Panna Cotta Ingredients
  1. 1/2 cup chopped mango
  2. 1/4 cup cashew milk
  3. 2 TB cup soaked cashews
  4. 2 TB cup raw honey
  5. 1 TB Irish moss paste
  6. 1/4 tsp vanilla extract
  7. pinch of cardamom
  8. pinch of salt
Cherry Sauce Ingredients
  1. 1/2 cup black cherries, pitted and cut in half (10-11 cherries)
  2. 2 TB lemon juice
  3. 2 TB agave
  4. pinch of salt
  5. 1/4 tsp fresh ground black pepper
Panna Cotta Instructions
  1. Blend in a high speed blender until completely smooth and integrated. Set up in the freezer for 4-6 hours until firm enough to remove from the mold cleanly. If freezing longer than this, then remove from the mold first and allow to sit on a plate for 30-60 minutes until it softens to the correct texture again.
Sauce Instructions
  1. Blend thoroughly and strain through fine mesh sieve.
Notes
  1. The panna cotta recipe makes appx. 3 of them, depending on the size of the mold that you are using. If you double the recipe, you can safely get 5 from it.
  2. I recommend dusting the plate with a little cinnamon and some crushed pecans.
A Taste of Two Plates http://tasteoftwoplates.com/

Fundamentals of Raw Cuisine: Days 19-20

root vegetable salad with tzatziki cucumber rolls

GRADUATION!!! I finished Fundamentals of Raw Cuisine! My last two days were spent working out the final details of my recipes and practicing my plating. Please enjoy the recipes

fundamentals of raw cuisine completion certificate

For our final, we were to design a 3-course meal and then implement 2 of those courses with complete recipes and plating. It was a wonderful experience and I loved the process of working out prototypes and receiving feedback from the instructors. I chose to execute my starter and my dessert.

Here is the menu that I created for my final project. It was based on my favorite cuisine, which is Indian food. 🙂

First: Cucumber Raita Rolls
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

Second: Mutter Masala Dosa
Curried Vegetables, Turmeric Mashed Jicama, Walnut

Third: Mango Malai
Cashew Milk, Cardamom, Black Cherry, Pecan

Cucumber Raita Rolls (click for link to recipe)

root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls

Mango Malai (click for link to recipe)

mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

On our last day, we made a wonderful cleansing and refreshing “apple aide” drink with a bit of cayenne pepper. Cheers!

apple aid

Raw Food Fundamentals: Day 11

raw vegan chocolate truffles

Day 11 of learning raw food fundamentals has been completed!

I started the day with some lessons about how to make raw vegan versions of cheese. This was very insightful. I have seen other recipes in the raw food community about fermented nut cheeses, and this course has allowed me to do some fun experiments with that, as well as learn some great techniques. I can now re-create comfort foods and as an added bonus, get some extra probiotics in my diet. I will never complain about that. 😉

Here is some “swiss cheese” spread out on the dehydrator sheet ready to go in. We’ll see what it looks like tomorrow.

raw vegan swiss cheese

After this, I started the process of soaking and sprouting some buckwheat for use in a later recipe. After the soaking is done, it still has to be dehydrated back to a crispy state. I am excited to see what it will be used for. 

Next came the assignment I was most eager to work on. CHOCOLATE! That’s right, we learned how to make chocolate truffles, and we got to select our own toppings. The texture and flavor of these is amazing. They aren’t overly sweet either, like the truffles you might purchase in a chocolate shop. I think they had just the right amount of sweetness. 

The recipe for the batter to make the truffles is in Matthew Kenney’s book, Raw Chocolate

In the photo with the truffles on the big round plate, the center truffle has pecans on it, and the flavors on the rest, starting clockwise from 12 o’clock position, are:

  1. cacao nib/chili powder/applewood smoked sea salt
  2. bee pollen
  3. pistachio
  4. maple candied pineapple
  5. lime zest, dried coconut, coconut sugar
  6. cinnamon, ginger, orange and lemon zests
  7. cinnamon
  8. cacao nib / Pirate’s Bite spice blend from Spice & Tea Exchange in Winter Park, FL

I sampled a few to make sure they were safe to eat. I have some other taste testers coming to visit tomorrow. 😉

raw vegan chocolate truffle toppingsraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate truffles

 After my fun afternoon of truffle rolling (which may or may not have been accompanied by a lemon honey margarita), we made pancake batter. They’re all ready to go into the dehydrator! I was really excited to see this. I haven’t had pancakes in a long time. I can’t wait to see what they taste like!

raw vegan pancake batter

I’m all set for big day #12! I can’t wait to have more fun with the fermented cheeses and see how these pancakes turn out!

Tropical Carrot Cake Smoothie

tropical carrot cake smoothie

My sister is here for a visit this weekend. I decided to put my new smoothie design skills to work for a mid morning snack, and this tropical carrot cake smoothie is what I came up with. We had a large variety of fruits and vegetables to choose from, and since we both love carrot cake, we decided to use that as the inspiration for this smoothie. Enjoy!

Tropical Carrot Cake Smoothie for 2
Serves 2
This summer time smoothie is a perfect mid-morning snack for the carrot cake lover. Now you can have your cake and drink it too. 😉
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup carrot juice (fresh juiced)
  2. 1 cup orange juice (fresh squeezed)
  3. 2 frozen bananas
  4. 1 cup frozen pineapple
  5. 1 TB local raw honey
  6. 1 TB vanilla extract (I use alcohol free in vegetable glycerin)
  7. 2 pinches of sea salt
  8. 2 pinches of cinnamon
  9. 2 pinches of nutmeg
  10. 2 pinches of ginger
Instructions
  1. Juice enough carrots to yield 1 cup of juice (this will vary based on the size of your carrots and the model of your juicer).
  2. Juice enough oranges to yield 1 cup of juice (1-2 large oranges)
  3. Add juice and all other ingredients to blender, and blend until smooth, well combined, and frosty. You may need to use a tamper.
A Taste of Two Plates http://tasteoftwoplates.com/

Juice Pulp Breakfast Bread (Raw Vegan)

carrot-juice-pulp-bread-raw-vegan

Ever wondered what to do with the juice pulp after you’ve made a beautiful batch of juice? Do you feel bad tossing it in the trash or composting it? Never fear! We can put all that nutritious fiber to good use and make a healthy breakfast flat bread from it! It’s not too sweet either, so you can add a fruit spread or a nut-based cream spread to the top if you’d like. I like to eat it with a nice glass of kombucha. 🙂

Raw vegan fruit, nut, and juice pulp flat bread for breakfast, served with a side of kombucha.

Root vegetable pulp mixed with a little fruit pulp is the perfect combination for this recipe. I used the leftover pulp from my pineapple, yellow beet, and carrot juice. When you make that juice recipe, you can also use this recipe to get the maximum benefit from that pulp and keep from throwing it away!

Pineapple-Carrot-Beet juice and bread made from the pulp.

Juice Pulp Breakfast Bread (Raw Vegan)
A not-too-sweet breakfast flatbread that is made from leftover juice pulp, fruit, and nuts.
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Prep Time
15 min
Cook Time
24 hr
Total Time
24 hr 15 min
Prep Time
15 min
Cook Time
24 hr
Total Time
24 hr 15 min
Pulp from Juicing
  1. 3 cups chopped pineapple
  2. 8 medium organic carrots
  3. 2 yellow beets
Other Flatbread Ingredients
  1. 1 cup water
  2. 1 cup flaxmeal
  3. 1/2 cup raw liquid sweetener of your choice (date syrup, raw agave, raw honey [honey is not vegan])
  4. 1/2 cup coconut oil
  5. 1 cup chopped pecans
  6. 1 cup chopped dates
  7. 1/4 tsp sea salt
  8. 1 tsp cinnamon (optional, but delicious)
Instructions
  1. Mix all ingredients together thoroughly in a medium sized mixing bowl.
  2. When well combined, split the "dough" into two portions and spread each portion out onto a dehydrator tray lined with a non-stick sheet. It should be about 1/4" thick.
  3. Dehydrate about 18 hours (at 115 F), then carefully flip the bread over and transfer to a tray without a non-stick sheet for another 6 hours.
  4. It is done when it feels dry to the touch in the middle and can be picked up completely by the edges.
  5. Cut into pieces which are a shape and size that you would find enjoyable to snack on.
Notes
  1. I made my juice with an Omega juicer. Your pulp may be drier or wetter than mine. If you use a centrifugal juicer, your pulp will likely be wetter, and you will need to use less water. The "dough" should be moist and stick together when scooped up. It should not be runny.
  2. If you have a really fancy juicer like a Norwalk that presses every last drop of juice from your fiber, you can try the recipe with more water, but please note, that I have not had experience working with pulp in this state, and cannot guarantee the outcome.
  3. This bread is not very sweet. It reminds me a little of toast. It is perfect for adding your own fruit spread or nut based cream sauce to the top. If you prefer a sweeter bread, you can increase the amount of sweetener that is used. The bread may turn out more soft and chewy and less firm if you do this.
A Taste of Two Plates http://tasteoftwoplates.com/

Strawberry Spice Sorbet & Fruit Leather Roll Ups (Raw)

Strawberry spice sorbet and fruit leather roll ups made from the same recipe!

I had an over abundance of strawberries because I went a little crazy at the farmer’s market last weekend. I bought a whole flat, fully intending to have a strawberry bonanza and make a week’s worth of strawberry recipes. I enjoyed snacking on them as-is too. 

Big bowl of pesticide free strawberries

Toward the end of the week, I had a lot more left over than I thought, so I decided to make some recipes with them that would keep for a while, but would require a minimal amount of work. Did you know that the same base recipe makes both the perfect sorbet AND the perfect consistency fruit leathers? That’s right, stick it all in the blender, then pour some in your ice cream maker and some onto your dehydrator sheets. No cleaning the blender in between!

Strawberry spice sorbet

The sorbet is divine and you don’t have to eat it right away as it remains scoop-able after re-freezing. The spices play with the palate so that it feels cold and warming at the same time. It’s really easy to turn the fruit leathers into fruit roll ups too. All you need is a little wax paper or parchment paper (I have tested both and they each work well), and some kitchen shears to cut through the rolls. They’d be a great healthy snack to toss into your child’s lunchbox. Adults love them too. My father loved the nectarine and honey leather roll ups I made last year!

Easy and healthy DIY fruit leather roll ups

Strawberry Spice Sorbet & Fruit Leather Roll Ups!
This is an easy and healthy way to make two things from the same recipe - fruit sorbet and fruit leather roll ups! You will need a blender, an ice cream maker, and a dehydrator. The standard recipe will make enough for a batch of sorbet or a batch of fruit leathers. Double it to make both! You can use any natural sweetener you like. A popular raw vegan option is date syrup, as it is unprocessed and you can make it yourself at home. A less popular raw vegan option is raw agave - it is raw, but processed. A non-vegan, but still raw option is raw honey, which will add a nice flavor and if obtained from a local source, will help you build immunity to the local pollen as well!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 & 1/2 cups strawberry puree (appx 1 pint = 1-1.25 cups puree)
  2. 3/4 cup sweetener of your choice (healthier options: date syrup, raw honey, raw agave)
  3. Juice of 1/4 lemon
  4. 1/4 tsp sea salt
  5. 1 TB powdered ginger
  6. 2 tsp powdered cinnamon
  7. 1 tsp ground coriander seed
Instructions
  1. Wash strawberries and remove the green tops.
  2. Blend strawberries before adding any other ingredients. Add strawberries to blender until the required amount of puree is reached.
  3. Add remaining ingredients to blender.
  4. For sorbet, pour into ice cream maker and follow manufacturers instructions. Transfer to freezer overnight for best texture results.
  5. For leathers, pour the mixture onto the center of the sheets slowly and tilt the sheets gently until it is spread to a couple inches from the edges. The amount will vary based on the size of your dehydrator trays. It is runny. Don't spread it. Just let it slowly go toward the edges and slide the tray back in. To keep the enzymes intact and keep it raw, dehydrate at 115 for at least 8 hours or until it is dry to the touch and leathery when you tug at the edges.
  6. After the leathers are done in the dehydrator, transfer them to parchment paper (wax paper works well too, but is not as wide, so you will end up having to cut your leathers before you transfer them, which is tedious), roll them up, then cut to the desired width with a pair of kitchen shears.
Notes
  1. Yes, the added sweetener is required if you want your sorbet to remain scoop-able and have fewer ice crystals after re-freezing and your leathers to have a nice stretchy and chewy texture.
  2. I doubled this recipe when I made it and half of it went into my ice cream maker for sorbet, while the other half went into my dehydrator for fruit leathers.
  3. It made roughly 1 quart of sorbet.
  4. It also made 3 sheets of fruit leathers in my dehydrator, which has trays measuring 15"x15". After cutting each sheet into 4 strips for fruit roll ups, I ended up with a total of 12 rolls.
  5. If you leave the leathers in longer, they will be fine. The sweetener keeps the texture nice and chewy so you won't have to worry about them drying out.
A Taste of Two Plates http://tasteoftwoplates.com/