Recipes from The Source Bulk Foods Demonstration

On Saturday The Source Bulk Foods Cairns had a celebration for being open in Cairns for one year! Happy first birthday!! Magic Tree did a demonstration in the morning, I was surprised how many people were there to watch! Thank you to everyone who made it! It was lovely to have you there! I hope you all enjoyed a slice of cake!!

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As Netia is still overseas enjoying durian, it was just me (Missy) who did the demonstration, I showed how easy it is to make your own Almond Milk, and created two recipes using the milk – Raw Caramel Salted Chocolate Cake and a delicious Sun Source, you can find the recipes below! If you make any of these recipes please let us know how you go, we would love to see some photos and get some feedback!

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Happy un-cooking.

xx

Magic Tree

ALMOND MILK.
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Ingredients~
1/2 cup of raw Almonds
Water for soaking
2 cups of Water
*

Method~
1. Soak the almonds in water overnight -if you live in a cool climate on the bench covered is fine, if you live in a warm climate like we do (Cairns, Australia) you are going to want to pop the nuts in the fridge!
2. Rinse the almonds, put them in a high-speed blender with the water, blend until the almonds become meal.
3. Use a nut milk bag, or a muslin cloth over a sieve to strain the fibre from the liquid, use the milk to make the recipes below or put in a glass bottle and enjoy chilled later on.

The milk is best drank within three days.
Feel free to double or triple the recipe if you like, but I find if I make too much and don’t drink it within three days it doesn’t taste very nice and it is a waste.
Compost the almond fibre, or dry it out in the dehydrator (or oven at low temperature) then using a food processor blend until you have a fine almond meal, use in making the base of a raw cake, ‘bliss’ balls or pretty much whatever you use store brought almond meal for.
*Add a small pinch of salt or two pitted dates to the milk before blending if you wish.

RAW CARAMEL SALTED CHOCOLATE CAKE.

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Base Ingredients~
1 cup raw Cashews (150g)
½ cup raw Almonds (90g)
¼ teaspoon Murray River Salt
6 Medjool Dates (pits removed)

Caramel Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
50g melted raw Cacao Butter
¼ teaspoon Murray River Salt

Salted Chocolate Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
¼ cup raw Cacao powder (0.025g)
80g melted raw Cacao Butter
½ teaspoon Murray River Salt
+ more salt for garnish

Method~
1. Process the nuts with the salt until they become a fine powder, then add the dates, process until well combined, press the mixture firmly into a small spring form cake tin, press the base around the side of the tin if you want to.
2. Melt the cacao butter for the Caramel in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
3. Blend all the Caramel ingredients together in a high-speed blender until creamy and smooth, spread the Caramel intop of the base.
4. Melt the cacao butter for the Salted Chocolate in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
5. Blend all the Salted Chocolate ingredients together in a high-speed blender until creamy and smooth, spread on top of the Caramel, as a garnish* lightly sprinkle the cake with Murray River Salt, place in the fridge or freezer to set, this cake will last a week in a sealed container in the fridge, unless you eat it all before then of course, or a month in a sealed container in the freezer, but who are we kidding its not going to be left in there that long because its too good not to eat!
*Additional ways to garnish are with raw locally-grown Macadamia nuts roughly broken / with a small sprinkle of raw Cacao Nibs, or with fresh edible flowers for a pop of colour.

SUN SOURCE.

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Ingredients~
1 cup Fresh Home-Made Almond Milk (or water)
1 cup  Fresh Tomatoes (2 medium tomatoes)
70g Sundried Tomatoes
2 teaspoons Fresh Garlic
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
Garnish with Fresh + Dried Herbs & Cherry Tomatoes.

Method~
1.Blend all the ingredients together until a thick sauce is formed
2. Serve this sauce on top/mixed with zucchini or pumpkin noodles, herbs and sliced cherry tomatoes and any other raw vegetables you wish.
Eat immediately! Enjoy!
This sauce is also perfect to use when making raw pizza!

 

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