Tropicana Magazine Mar-Apr 2018 #117: Edge Of Excitement

THE COOKBOOK
Ingredients
Makes 18.
65g psyllium husk (available from various
online health food stores)
200g Brazil nut pulp (use online tutorials
to make this)
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 vanilla bean, split lengthways and seeds
scraped
70g flax (linseed) meal
150g coconut sugar
2 pinches of Himalayan pink salt
165g chopped medjool dates
1 tbsp maple syrup, plus extra for glazing
220ml filtered water
80g sour cherries
35g dried cranberries
100g Pana Chocolate Raw Cacao, broken
into chunks (or a raw chocolate bar of your
choice)
CHOC-CHERRY
HOT CROSS BUNS
For the chocolate cross:
120g cashews, soaked
2 tbsp filtered water
2 tbsp cacao powder
Step to make
1. In a bowl, combine the psyllium, Brazil
nut pulp, spices, vanilla seeds, flax meal,
coconut sugar and salt. Ensure there are
no clumps in the mixture. Pulse the dates
in a high-speed blender until they form a
chunky paste (approximately four to five
seconds).
2. Add the maple syrup, filtered water and
date mixture to the dry mix and massage
together with your hands until combined.
Continuing to use your hands, fold
through the sour cherries, cranberries and
chocolate chunks.
3. Form the mixture into balls of
approximately three tablespoons each,
and place them on a non-stick sheet,
leaving a few centimetres between each.
Using a pastry brush, glaze each bun
with maple syrup (not too much - they
shouldn't be dripping).
4. To make the mixture for the chocolate
cross, blend the cashews, water and cacao
powder until smooth. Using a piping bag
with a small nozzle, pipe the mixture into
a cross onto the top of each bun.
5. Dehydrate the buns at 40C for at least
12 hours. If you don't have an electric
dehydrator, search online for advice on
how to dehydrate the buns in an oven.
" Barbounis is keen to
show that despite the
untraditional ingredients,
his raw vegan offerings
certainly aren't taste and
fun-free"
91 MARCH/APRIL 2018 | TM