Raw Coffee & Walnut Cake

This gorgeous raw cake is rich and fudgy and packed full of great ingredients. My simple, wholesome recipe uses just nuts, dates, coffee and a little coconut oil and maple syrup. You need quite a lot of nuts so I recommend buying them in our compostable bulk bags. Have a look at the organic bulk range here.

You need a food processor or blender to make this recipe and a deep baking dish. I use a 19 x 24cm dish but any medium baking dish will do. Let’s get started! Liz x

Ingredients (makes 16 or more slices)

  • 1 mug walnuts (plus extra for decorating)
  • 2 mugs pitted dates (chopped into smaller pieces with scissors)
  • 4 mugs almonds
  • 2 mugs cashews
  • 1 mug espresso strength coffee
  • 2/3 mug maple syrup
  • 1/2 mug melted coconut oil
  • 1 tbsp cacao powder for dusting
  • 1 pinch salt
Watch the method. The cookbook can be added to your Green Earth Organics order here.

Method

Line a baking dish with baking parchment leaving a little overhang to make it easier to extract the cake once it is set.

Like many of my recipes, I use mug measurements for this. Just a regular, smallish coffee/tea mug, not a massive one. It doesn’t really matter what size you use though as it’s all about the ratios here. Just use the same mug for all the measurements and it’ll be fine.

Start by soaking the two mugs of cashews in water. This will make them softer and easier to blend into a smooth cream for the topping later. Then get on with making the base.

Measure the walnuts, dates and almonds into a food processor with a pinch of salt. Pulse them together into a crumbly, sticky mixture. If you only have a small food processor or a blender you may find it easier to measure the walnuts, dates and almonds into a large bowl, mix it up and then pulse the ingredients in smaller batches.

Once you have a nice sticky, crumbly mixture, pour in about 2/3 of a mug of espresso strength coffee and give the mixture a stir. Then pack it into your lined baking dish, spreading it firmly and evenly into a neat layer.

Then make the creamy topping. Drain the cashews and pop them in the blender with 1/3 mug of espresso strength coffee, 1/2 mug of melted coconut oil (you could sub this with melted cacao butter or a flavourless coconut oil if you don’t like coconut) and 2/3 mug maple syrup (or maple syrup to taste). Blend the mixture until perfectly smooth and creamy.

Pour the coffee cream over the base and level it out with a spatular. Then pop the dish in the fridge to set overnight, or in the freezer for an hour or two to set faster.

Once it’s set, pull the cake out onto a chopping board and dust it with cocoa/cacao powder. Slice it into bars or squares – it’s quite a rich cake so smaller slices are better. Decorate each slice with walnut halves or pieces and enjoy!

Store the cake in the fridge (like cheesecakes, it can get a little melty at room temperature) and enjoy within a week. Or store it in the freezer for much longer and take pieces out to defrost as and when you need them.

Jay and Joy Vegan Cheeses

Have you tried the Jay and Joy range of vegan cheeses we sell yet? They are absolute game changers. There’s no doubt that there are some dodgy tasting plant based cheeses out there, but these are the real deal. We love that they use recognisable, all organic ingredients. We love that they are made using ancestral French cheese-making techniques. But most of all we love the flavour. Here are some serving suggestions to inspire you to make the most out of these delectable little boxes of cheese. Let us know your favourite way of eating them in the comments or over on our facebook group. We are always looking for new ways to enjoy our carefully curated organic products.

Liz x

*as always, words in bold are clickable links to our shop so you can easily add the ingredients to your usual order


Goat Cheese, Blood Orange, Red Onion, Black Olive

Method (serves 2)

Arrange some washed fresh lettuce leaves in two bowls.

Trim off the skin of 1 blood orange and add juicy slices of it to each bowl.

Peel and thinly slice quarter of a red onion and add a few circles to each bowl.

Add a handful of halved salty black olives to each bowl.

Add four slices or so of Jay and Joy Goats Cheese to each bowl.

Drizzle everything with our excellent extra virgin olive oil and a crack of black pepper.

Simple as that! The sweet tang of the oranges contrasts the olive oil, salty cheese and olives perfectly. Every mouthful a delight.


Celeriac Steaks, Kale, Blue Cheese, Pear, Walnut

Method (serves 2)

Slice 4 steaks out of the middle of a celeriac – about 1cm thickness each. Then trim off the skin and knobbly roots of each slice. (Reserve the leftover ends of the celeriac for soups/stews/risottos…)

Melt a tbsp of plant based butter with a tbsp of olive oil in a large frying pan over a medium high heat.

Then add the celeriac steaks and season them with a pinch of salt and some cracked black pepper. Fry on both sides until golden brown and tender – this takes about 10-15 minutes.

Keep the steaks warm, propped up in one side of the pan then add lots of rinsed and chopped kale to the pan. Stir fry to wilt for 3 minutes or so then taste and season if necessary (there may be enough seasoning already in the pan from the celeriac steaks and butter/oil).

Divide the cooked kale onto two warm plates, top with the celeriac steaks and then quickly toast two generous handfuls of walnuts in the now empty frying pan.

Add a sliced pear to each plate, the toasted walnuts and finish with little slices of Jay and Joy Blue Cheese.

The balance of sweet pear, buttery celeriac, crunchy nuts and salty blue cheese is absolutely gorgeous. I hope you really enjoy it!


Baked Brie, Caramelised Red Onion & Thyme Toast

Method (serves 2)

Melt a generous tbsp of plant based butter and a tbsp of olive oil in a frying pan.

Add one peeled and sliced red onion and a pinch of salt and fry on medium for about 10 minutes or until it starts to collapse and caramelise.

Add four peeled and chopped cloves of garlic and fry for another 5 minutes or so.

Then to help the caramelisation, add a tsp of brown sugar and season with some black pepper and a tsp of fresh thyme leaves. Fry for another minute or so to bring the flavours together.

Meanwhile cut and toast two slices of sourdough bread.

Put the toast in a baking dish, divide the caramelised onion between the two slices and top with slices of Jay and Joy Brie.

Drizzle with a little olive oil and put the baking dish in a hot oven or under the grill for a few minutes. This vegan brie does not melt like regular brie, but warming it up really brings the dish together.

Scatter with a few more fresh thyme leaves and enjoy! Crunchy toast, sweet caramelised onion, creamy cheese and fragrant thyme…so good!

4 Ways With…Carrots!

Carrots are such a staple you’d be forgiven if you’d never thought of them as the main event of a meal or barely even given carrots a second thought. But we love carrots over at Green Earth Organics and you’ll always find them in our subscription boxes. Covered in mud and fresh from the field here in Galway, I can honestly say these are the best carrots I’ve ever tasted. The scrubbed, plastic wrapped supermarket carrots just don’t compare. Muddy carrots seem to stay fresh longer and taste sweeter so if you get scrubbed ones, keep them in the fridge and use them in a week or so, the muddy ones are ok in a dark, cool kitchen cupboard or pantry for much longer.

Carrot & Mint Fritters, Carrot Orange & Sesame Salad, Carrot Chickpea & Apricot Tagine, Carrot Cake Porridge.

I’ve had quite a few requests for carrot recipes as that’s what most people seem to end up with as their next box is arriving – so here are four ways I cook carrots regularly. You can also click on my raw carrot cake recipe which uses a whopping 600g of carrot, my smoked carrot strips which are fabulous for breakfast with wobbly scrambled tofu or on a toasted bagel with cream cheese or my butterbean barleyotto topped with roasted carrots and carrot top pesto if you’d like further carroty inspiration. Please do share your favourite carrot recipes with us too – in the comments or over on our friendly facebook group. Liz x

Watch this ‘4 Ways With Carrots’ video (you can skip to the recipe you are looking for) or the recipes are below.

Carrot, Chickpea & Apricot Tagine

A warming Middle Eastern stew, simple to put together with punchy flavours from the chermoula paste.

Ingredients (serves 4-6)

Method

Dice the onion and sauté it over a medium-high heat in a large pot. While it is cooking make the chermoula paste.

Crush the cumin and coriander seeds with a pestle and mortar until roughly broken up. Add the peeled cloves of garlic and crush some more. Then add the chilli flakes and smoked paprika and stir in 2 tbsp of olive oil. Finely dice the preserved lemon and stir it into the spices. Instead of using a pestle and mortar you could use a small blender and pulse the ingredients together into a rough paste.

Add the chermoula paste to the onions and stir for a few minutes to toast the cumin and coriander seeds. Once they are very fragrant, drain the tins of chickpeas and add them to the pot.

Chop the carrots into chunky slices and add them to the pot along with the two tins of chopped tomatoes and the tsp of ground cinnamon. Half fill the tomato tins with water and swirl out any remaining tomatoey juices into the pot.

Slice up the apricots and add them to the stew, season it really well with salt and pepper then put the lid on and simmer for an hour or so until the carrots are cooked through and the stew is rich and flavoursome.

Taste and adjust the seasoning as needed and serve with cous cous or rice or breads or even on it’s own. It’s fantastic with some freshly chopped parsley or coriander mixed through right before serving too. I’ve topped mine in the photo above with some homemade z’atar which is simply an even mix of toasted sesame seeds, dried thyme and ground sumac.


Carrot Cake Porridge

Sweet spices, grated carrot, creamy oats…delicious topped with walnuts on a cold morning.

Ingredients (serves 1)

Method

Grate a carrot and put it in a small pot with the oat milk, oats, spices, raisins, oats and maple syrup.

Simmer and stir until hot and creamy, then serve topped with walnuts and a dusting of cinnamon. Add an extra drizzle of maple syrup if you like too!


Carrot & Mint Fritters with Yogurt, Leaves & Lemon

Fritters are a fantastic light lunch with salad leaves and a simple dip. Or have them as a sandwich filler? Very versatile, use whatever herbs, spices and veg you fancy. This combination is especially delicious though. Tastes like Spring is around the corner!

Ingredients (makes 4 fritters)

Method

Whisk the gram flour and water together into a smooth batter, then season it well with a big pinch of salt and pepper.

Stir in the grated carrot and chopped mint and then fry well spaced dollops of the mixture in a pre-heated to medium-high, well oiled frying pan. Fry on both sides for about 3-5 minutes per side or until golden brown and crispy and cooked through.

Serve hot with a couple of spoons of natural yogurt with a little lemon zested over it (lemon and mint work so well together), a few salad leaves and a wedge of fresh lemon to squeeze over the leaves and the fritters.


Carrot, Blood Orange & Sesame Salad

Toasty, salty, sweet, fresh and tangy – just the perfect combinations. This simple salad takes very little time to put together but has all the big time flavours!

Ingredients (serves 1-2)

Method

Arrange some salad leaves in bowls. Top the leaves with grated carrot.

Mix the toasted sesame oil and soy sauce together with a tsp or so of finely grated blood orange zest. Pour this dressing over the grated carrot.

Peel the blood orange with a small, sharp knife by slicing off the top and bottom then carefully slicing away the skin and white pith.

Chop the blood orange into little chunks and scatter them over the grated carrot.

Top with toasted sesame seeds and enjoy!