Some of you may know that I went through a raw stint when I was in my early 20’s. At the time raw cookbooks were scarce and I owned just one. The incredible “Raw, The Uncook Book” by Juliano. Looking through all the photos of the luscious raw food in his book always gives me a feeling of awe and wonder. Real and whole foods are simply gorgeous.
Chocolate Nut Butter Cups, Three Ways, page 98
Fast forward to the present time and you’ll probably be able to find over a hundred raw “cookbooks” on Amazon. So what makes this book different than the rest? Simplicity and mass appeal! Anyone and everyone can make and will adore these extraordinary recipes!
“Rawsome Vegan Baking” is written by Emily von Euw of the blog, This Rawsome Vegan Life. Head on over there and visit her! You’ll be blown away by how super-talented and down to earth this girl is! She’s just inspiring and incredible in every way… And she has written one of the most beautiful books I’ve ever seen! The day it arrived, I couldn’t put it down, I wandered through it several times in the course of the evening. Gawking, Ooohing and Ahhing all the time. Not only is the photography simply stunning, but the recipes are easy and straightforward. Even those who might think raw food is challenging could easily prepare most of the recipes in this book.
S’mores Cupcakes, page 36
All of the recipes I tested came together quickly and with minimal effort. Most of the recipes feature just a handful of whole and easy to find ingredients. I didn’t even have to do a special shopping trip to prepare any of the recipes. I all ready had everything I needed to make them in my well stocked vegan fridge and pantry.
But of course, as you can see, everything also turned out incredibly delicious! Luckily I’ve been given permission from the publisher to share the Ice Cream Sandwich Recipe with you!
Ice-Cream Sandwiches with Rosemary Almond Cookies and Berry Medley Ice Cream
For the Rosemary Almond Cookies:
- 1 cup (145 g) raw almonds
- 1 cup (175 g) pitted dates
- a few fresh rosemary leaves
For the Berry Ice Cream:
- 2 bananas, frozen
- 1 cup (255 g) frozen strawberries (I used mixed frozen berries)
TO MAKE THE COOKIES: Process all of the ingredients in your food processor until they stick together. Press half of this cookie mixture into the bottom of a parchment paper-lined baking pan, so it ends up being about 3/8 inch (1 cm) thick, or however thick you want your cookies to be! Put in the fridge.
TO MAKE THE ICE CREAM: Put the fruit in your high-speed blender and blend for several minutes, continuing to push the fruit into the blades. In just a moment, the frozen fruit chunks will turn into a creamy thick soft-serve ice cream. Spread this onto your bottom cookie layer and put it back in the freezer until it’s solid. Then press the rest of your cookie mixture on top. Again, put in the freezer until totally solid. Cut out cookies with . . . cookie cutters (duh). Nom nom nom!
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