Women's Fitness

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WANT MORE RECIPES?

This is my version of

a popular dessert in

the raw food world.

I love their refreshing

not-too-sweet taste

and the fact that

they are supremely

satisfying. If you’ve

never sprouted

anything before

buckwheat crisps

are the perfect

introduction to the

world of these

enzyme-rich and

nutrient-dense foods.

Raw buckwheat is

available from most

healthfood stores

sprouts easily and the

crisps are a slightly

nuttier version of rice

crispies which can be

sprinkled on porridge

or mixed into granola

recipes.You can soak

sprout and dry the

buckwheat well in

advance and keep

it in an airtight jar.

Ingredients

(makes 6)

For the crust:

●80g sprouted dried

buckwheat

●1½tbsp melted coconut oil

●125g shelled unroasted

cashew nuts soaked for

a fewhours and drained

●Gratedzest of1 lemon

plus extra to serve

●55g desiccatedcoconut

●Pinch of sea salt

●5 large soft Medjool dates

pitted and chopped

For the filling:

●120g shelled macadamia

or pecannuts soaked for

a fewhours then drained

●180ml le mon and li mejuice

(2 lemons and 3 limes)

●2 large avocados

peeledand pitted

●60ml honey

●Pinch of sea salt

●1tsp good-quality lemon

extract or a fewdrops of

lemon oil

●2tbsp melted coconut oil

1

Blitz all the ingredients

for the crust in a food

processor until the mixture

resembles coarse wet

sand. Scrape out and press

into six minitart tins 10cm

diameter. Refrigerate while

you make the filling.

2

In a powerful blender

blend all the ingredients

for the filling until very

smooth. If using aregular

blender the resultwill not be

quite as smooth so you may

want to strain the mixture

through asieve.Taste and if

it is too tart add another

tablespoon ortwo of honey

bearing in mind that the crust

is sweet and offsetsthe

filling beautifully.

3

Spoon the filling into the

tart cases and refrigerate

for at least four hours.

Carefully unmould each tart

and serve with fresh

blueberries and somefresh

lime orlemon zest. They

keep well in their tins in the

fridge for a day or two.

RAW LEMON AND LIME CURDTARTLETS

pepper (or le ss if

feeding children)

●2tsp dulseflakes

(optional)

1

Preheat the oven to

200°C/gasmark 6.

Toss the pumpkin in the

oil or ghee and somesalt

then spread out on a baking

tray in a single layer and

roast for 30-50 minutes

turning the pieces once

until caramelised and dry

roasted. If the pumpkin

looks as though it is still

steaming (or sweating)

roast for a further 5-10

minutes. Allow to cool

before mashing until

smooth; transfer to a bowl.

2

While the pumpkin is

baking spread the

hazelnuts out on a baking

tray and roast for 10-15

minutes. Rub between two

clean teatowels to remove

the skins then leaveto

cool. Finely chop the cooled

hazelnuts in the small bowl

of a food processor until

there are no large pieces

but they still retain lots of

texture. Alternatively use a

sharp knife. Mix with all the

other dukkha ingredients in

a bowl and setaside.

3

Heat oil or ghee in a pan

and fry the caraway

seeds until fragrant. Add

the sprouts and cook

stirring until tender. Tip out

onto a chopping boardand

chop finely. Mix with the

cranberries and mashed

pumpkin and add salt.

4

Scoop small amounts of

pumpkin mixture into

your hand and roll into balls.

If itfeels too moist to roll

add afewspoonfuls of

quinoa or fine oat flakes

until manageable.

5

Pour somedukkha into a

soup bowl and roll the

trufflesin it until covered.

Continue until all truffles

are coated then serve.