Everyday Raw Desserts by Matthew Kenney | Paperback | Barnes & Noble
Everyday Raw Desserts

Everyday Raw Desserts

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by Matthew Kenney
     
 

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Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw such as cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream.

Featuring forty

Overview

Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw such as cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream.

Featuring forty breathtaking photos and more than seventy-five decadent recipes, Everyday Raw Desserts is the perfect cookbook for raw food enthusiasts, or those looking for a fresh taste. These desserts are sure to charm the senses for an everyday treat and special occasions alike.

Product Details

ISBN-13:
9781423605997
Publisher:
Smith, Gibbs Publisher
Publication date:
09/01/2010
Pages:
144
Product dimensions:
7.78(w) x 11.04(h) x 0.57(d)
Age Range:
16 Years

Read an Excerpt

Frozen Berry Cheesecakes

This is an all-purpose cheesecake that is great with any seasonal berries, or a combination.

Crust

2 cups cashew flour

3 tablespoons agave

1/2 teaspoon vanilla

1 teaspoon salt

Filling

3 cups soaked cashews

2 cups nut milk

1/2 cup lemon juice

1/4 cup lime juice

1 cup agave

1 tablespoon vanilla extract

Pinch of salt

1/2 cups coconut oil

Berry Swirl

1 cup fresh or frozen berries

1 teaspoon lemon juice

1/2 cup agave

1/4 cup coconut oil, melted

Crust

Process the cashews in the food processor to a fine meal. Add remaining ingredients until combined. Do not over process, you want the mixture to be crumbly. Press crust into 9 inch springform pan.

Filling

Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.

Swirl

Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.

Assembly

Pour filling into crust and refrigerate for about 20 minutes until slightly firm. Pour berry mixture on top and swirl in using a chopstick or another thin utensil being careful not to disturb the crust. Chill for an hour before serving.

Makes 1 (9-inch) cake

Meet the Author

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

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Everyday Raw Desserts 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
This is the most exceptional raw dessert cookbook. It is fairly advanced and you do need a Vitamix for optimal results with some of the recipes but the results are outstanding! This is the book that made me order everyone of Matthew Kenney's books. Who ever thought that going raw could be this exciting!
Anonymous More than 1 year ago