August 2019

Mango & Berry Cheese Tart Serves 8 Prep time:       35 mins Cooking time: 10 mins   Ingredients Base 150g sugar-free biscuits 100g rolled oats 100g unsalted butter, melted Filling 1 ½ cups mango, pureed 250g cream cheese 1 tbs lemon juice 1 tsp vanilla bean paste ½ cup Raw Earth blueberries, for garnishing raspberries, for garnishing desiccated coconut, for garnishing Preheat oven to 200C Combine the biscuits and rolled oats in the bowl of a food processor. Blitz until fine. Add the butter and process until combined. Press into the bottom of a 15cm tart tin. Poke a few holes in the base and then bake for 8-10 minutes. Remove from the oven and allow to cool completely. Remove from the tart tin carefully. Wipe the food processor clean and then add the cream cheese lemon juice, vanilla, Raw Earth & quarter of the mango puree. Process until

Apple Oats Recipe by @nourishandflourishsyd Ingredients Serves: 2 Prep: 5 minutes Cook: 5 minutes Ingredients 1 cup rolled oats 1 cup of water 1 cup of soy milk 2 tbsp protein powder (optional) 1 tbsp RawEarth 1 medium apple, finely diced or shredded, reserve 1/2 apple for topping 1 tsp ground ginger Pinch of nutmegDirection Combine everything in a saucepan and cook until desired consistency

Healthy Thai Curry Stir-Fried Noodles Recipe by @nourishandflourishsyd A homestyle Thai dish to warm the belly and soothe a weeknight hunger! Serves: 2 Prep: 10 minute Cook: 15 minutes Ingredients 2 tbsp cooking oil 4 cloves garlic, minced 1 brown onion, sliced 1/2 cup shelled edamame 1 cup dried textured vegetable protein, soak in 1 cup hot water for 5 mins then squeeze the liquid out (can be subbed with other protein of choice e.g. tofu) Veggies of choice 2 serving of soba noodles or your noodles of choice Stirfry sauce 4 tsp curry paste of choice 6 tbsp veg stock 3 tbsp coconut amino/soy sauce 2 tsp Raw Earth Sweetener 2 tbsp peanut butter Method Heat oil in a wok and fry garlic and onion until slightly brown. Add in edamame, hydrated soy mince and half of the noodle sauce and cook until sauce is bubbling. Add in cooked noodles and the

Mocha Cheesecake Slice Serves: 12 Prep: 20 minutes Chill: 4 hours – overnight Ingredients Base 2 cups hazelnut meal 100g butter, melted Filling 250g cream cheese 200g sour cream 2 tbs cacao powder ¾ cup Raw Earth 2 tsp gelatine 1 shot espresso Topping Fresh fruit Cacao powder Method Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate. Combine the cream cheese, sour cream, cacao and Raw Earth in a food processor and blitz until combined and smooth. Sprinkle the gelatine over the espresso and 2 tbsp cold water in a heatproof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes Slowly pour the gelatine mixture into the food processor and process until combined. Pour the

Chocolate Mousse Tarts Serves: 12 Prep: 45 minutes Cooking: 25 minutes Ingredients Pastry ½ cup plain flour ¾ cup almond meal ¼ cup cacao powder ¼ cup Raw Earth Sweetener 100g unsalted butter, chilled and cubed 2 tbs thickened cream Filling 100g dark chocolate sugar-free 1 egg 1 egg white ¼ cup Raw Earth 1 tsp vanilla bean paste 150ml thickened cream Method     Combine the flour, almond meal, cacao, Raw Earth and butter in a food processor and pulse until it resembles breadcrumbs.     Add the cream and pulse until it just looks like it will come together. Pour onto the benchtop and bring together quickly with your hands.     Form into a disk and then wrap tightly in plastic before refrigerating for 1 hour.     Make the mousse by melting the dark chocolate in the microwave. Stand to cool. Whisk eggs for 5 minutes until thick and creamy. Add

Chocolate Sponge Cake Serves: 12 Prep: 25 minutes Cook: 25 minutes Ingredients 4 eggs ¼ cup Raw Earth 1 tbs extra virgin olive oil, light tasting 1 tsp vanilla essence ¾ cup cake flour ¼ cup raw cacao powder 1 pinch salt Ganache 150g thickened cream 150g dark chocolate, chopped Method Preheat the oven to 170C Beat eggs and Raw Earth for 8-10 minutes, until light and fluffy. Beat in the olive oil and vanilla. Sift over the flour, cacao powder and sprinkle in the salt. Fold in with a spatula until combined. Pour into a greased and lined 20cm cake tin. Bake for 20-25 minutes, until a skewer inserted, comes out clean. Remove from the oven and stand to cool for 5 minutes before removing to a wire rack. Heat the cream in a heat-proof bowl over a saucepan simmering with water. Add the chocolate and

Cottage Cheesecake Ingredients Base 1 cup hazelnut meal 1 tsp cinnamon 1 cup desiccated coconut 90g unsalted butter, melted Cheesecake 500g cottage cheese 125g greek yoghurt ¾ cup Raw Earth zest of 1 lemon 2 eggs 2 heaped tbs plain flour ½ tsp vanilla bean paste Topping 200g blueberries ¼ cup Raw Earth Method Preheat the oven to 175C Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth. Pour the mixture over the base and cover with aluminium foil, leaving space at the