Wednesday, 1 September 2010

Sweet Treats

I owe Connie a big ‘thank you’ for asking recently about rosewater. It’s wonderful when lightly drizzled over a fruit salad, but I’d never actually thought about incorporating it in raw cookies or cakes before. Connie is a very talented artist and metalsmith, and if you have a spare minute pop over to the blog, Saschi and Squee, which she shares with her friend, Ashley.

I’ve had loads of fun concocting a few rosewater-flavoured sweets using ground almonds as a base (see recipes below). There are some other desserty things in the pipeline too that need a little more refinement, so I’ll save those for another day.

First up, Pistachio Rosewater Sweets (yeah, I know it needs a more inspiring name – all suggestions welcome!). I love the utter simplicity of this raw food recipe: just four wholesome ingredients that taste out of this world when combined.

Pistachio Rosewater Sweets

1 cup raw almond meal
½ cup pistachios (shelled)
2 dessertspoons raw honey
1 dessertspoon organic rosewater

Add all ingredients to the food processor and process until evenly mixed and binding together. Press into a silicone mould or use your fingers to form the dough into small, bite-sized balls.



I also made Pecan Pudding Sweets – these tasted remarkably like Christmas pudding and even had that warming, alcoholic kick thanks to a new organic vanilla extract I decided to try. Despite giving the bottle a good shake, I managed to add a dessertspoon of neat ethanol with just the teeniest hint of vanilla! It was potent stuff, I can tell ya! You might prefer to make these using an alcohol-free vanilla extract or vanilla powder so as not to overpower the delicate flavour of the rosewater…

Pecan Pudding Sweets

1 cup almond meal
½ cup pecans
1½ teaspoons orange extract (or a few drops orange essential oil)
1 dessertspoon organic rosewater
1 dessertspoon vanilla extract
1½ dessertspoons raw honey

Add all ingredients to the food processor and process until evenly mixed and binding together. Press into a silicone mould or use your fingers to form the dough into small, bite-sized balls.

3 comments:

Saschi said...

why thank you my dear friend!! jeez! i just sat down to finally read over all the blogs i love and wow! thanks honey! and make that dark honey! or clover honey! you know, if its ever possible i'd barter you a box for those treats! and your jewelry is so magical! i wish i could meet you cosmic goddess! once again thank you so much!
god bless your sweet soul

Cosmic Goddess said...

Aww, thanks Connie! Really wish I could send you a box of goodies, but they would most likely be inedible by the time they arrived since they need to be kept in the fridge. They’re all dead easy to make yourself and that way you can taste as you go and tweak the ingredients! I’ve been using a gorgeous hawthorn and blackthorn blossom honey in raw desserts recently and trying desperately hard to make the jar last – it’s one of the nicest honeys I’ve ever tried and sooo tempting just to eat it by the spoonful!

Sarah-Jane - SiliconeMoulds.com said...

those look really really nice. Lovely photos as always :-)