Fig And Apple Almond Tarts

Courtesy of Gone Raw http://goneraw.com/recipe/fig-and-apple-almond-tarts

Servings: approx 4 tarts

Ingredients:

• 5 or 6 dried figs
• handful of walnuts (about 1/4 cup)
• ½ cup almond pulp
• 1 tsp cinnamon
• pinch of cardamom
• pinch of nutmeg
• pinch of ginger
• squeeze of lemon juice
• ¼ tsp vanilla extract
• 3 apples, processed

Preparation:

Process all of the ingredients except for the apples. Mold the mixture into cupcake shells. Process apples with some cinnamon. Spoon into individual cupcakes and chill. For crumble, add 'nut crust' as a topping over processed apples. Will last for 2-4 days in the fridge. Enjoy!

"Timbit" truffles

Courtesy of Gone Raw http://goneraw.com/recipe/timbit-truffles

Ingredients:

Truffles:

• 3 cups of pecans or walnuts
• 20 pitted dates (make sure they are soft, like Medjool dates)
• 2/3 cup cacao or carob powder
• 1 tsp almond extract
• 1 pinch of salt (optional, I don't tend to use it)

Decorations:

• Coconut shavings (I put them in the food processor to make them very fine)
• Pecan or walnut powder (I just save some from when I process them to make the truffles)
• Cacao or carob powder
• Carob chips
• Almond butter

Preparation:

1. Place the pecans or walnuts in the food processor, and process until the powder looks like sand
2. Add the cacao/carob powder, the dates, the vanilla extract and the salt
3. Mix until the ingredients have formed a dough
4. Take a small amount of dough and roll it in your hands
5. Decorate your truffles with coconut shavings, pecan/walnut powder, cacao/carob powder, carob chips, or drizzles of almond butter
6. Place your truffles on a plate or platter covered with Saran Wrap (so they don't stick to the plate) and put them in the fridge (for a couple of hours) or freezer (for 30 minutes) until they get a bit firmer.
7. Keep your truffles in the fridge or freezer until you eat them.

Ukrainian Kutya, The First Dish of Orthodox Christmas (In Russia)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=572&goto_url=&url=link2_0&sca=&page=17#v






INGREDIENTS:
(for 4–6 people)

• 2 cups whole wheat berries soaked overnight (or bulgur wheat)
• 1 cup poppy seeds
• 50 grams maple syrup
• 50 grams raisins
• 1 cup almonds
• 1 cup walnuts
• 1 cup hazelnuts
• Water

Decorations

• Candied fruits
• Apple

PREPARATION: Use 1 portion of wheat for every 2 or 3 portions of boiling water, and we turn on the stove, simmer it for about 1 hour. Soak the poppy seeds in boiling water to remove the bitterness. Drain off the seed, wash it well to remove bitterness. Soak the raisins for 20–30 minutes to let them hydrate and become bigger. Drain off. Roast the almonds until they become a golden color. Remove from pan, put in a bowl. Roast walnuts and hazelnuts, toast them together on low flame, until they became golden in color. Remove from pan, put them together with almonds. Take the raisins and add them to the wheat, stir it a bit. Grind the poppy seeds using the mortar until they are milky, then add them to the wheat. We stir and wait for 5–10 minutes so they are hydrated. Put the mixture of walnults, hazelnuts, and almonds into the mortar and grind well. Then put them into the flour, and mix well. Add in maple syrup. Thes syrup is sweet enough, so we can put less than we would put sugar. Stir well. Turn off heat, and place in the fridge to cool for 2 hours. Garnish: Decorate with colorful candied fruits: with cherries, oranges, pears and apple, etc.