As you may have noticed, I just love cooking books! I read them in English, Dutch and Swedish. Today I have chosen a real nice Swedish one for you, Raw fika. Let me just explain the Swedish word fika first. In Sweden we do fika 2 times a day, around 10.00 and 15.00 al week around. This happens everywhere in the offices and at home. It literally is a coffee (or tea) break, often with something nice to go with it. A moment to leave your office chair and chat with colleagues, your boss and friends and a great way to come up with new ideas in a different atmosphere. Most offices even have a so-called fika-room with cosy chairs to just be able to relax for a while. Funny, before moving abroad I never though about this but I have found out that our fika culture is rather unique even though times are slowly changing here in the Netherlands as well, at least for freelancers and homies.
Anyway, back to the book Raw fika!
The book is the result of a popular raw food cafe in Stockholm. The recipes includes some of the most popular cakes, balls and pies from the cafe. Al perfect for the fika moment and of course raw!
If you still haven’t really tried raw food, this book can be a great introduction to it. Even though looking like difficult at the beginning, once you get a hang of it you realize that it actually sometimes can even be easier than the traditional baking.
The book starts with a short introduction to the products you need for when baking raw. Very handy and always nice to read also for a more experienced user. You always learn something new; did you think about that the mesquite powder have a bit of smokey taste with lots of caramel? Or that the lucuma powder has a soft taste of fudge that gives your fillings a creamy taste? Yum, just writing this it makes me hungry… If you don’t have these superfoods, don’t worry. You still can make really nice raw food cakes.
The chapters cover the traditional Swedish tastes for fika like cinnamon buns, rhubarb and strawberry cake and bitter almond cake. The other chapters include chocolate (of course, no baking book is complete without it!), exotic fruit and baking with veggies.
Baking with veggies immediately brought my attention. Exciting! Have to try it. Now! So the recipe from the book that I have chosen is a pear and mint pie with a pastry made of sweet potato.
Let’s get to work!
(You need a high-speed mixer for making this recipe)
6,0 oz / 170 gram / 3 dl almonds
10 medjool dates
7,1 oz /200 gram sweet potato, peeled and cut in smaller pieces
1.5 teaspoon grounded vanilla powder
3 teaspoons of cinnamon
How do I do it?
1. Mix al ingredients to a cohesive dough in a mixer. Place the dough in a round pie dish (I used a ∅ 20 and had dough over that I rolled into balls with crushed almonds). Make it flat with the palms of your hands. Set it aside while making the filling.
Pear and mint filling
8,5 oz /240 gram / 4 dl cashew nuts (raw)
2,6 oz / 75 gram / 3/4 dl agave syrup
1,9 oz / 55 gram / 1/2 dl lemon juice
4 ripe pears with lots of taste
1,5 teaspoons grounded vanilla powder
A pinch of sea salt
1 handful of spinach (for the color) I replaced this for 2 handful of fresh mint instead
4-10 drips of peppermint oil (amount depending on the quality) I skipped this and replaced it only with fresh mint
3,9 oz / 110 gram / 1 dl cold pressed coconut oil
5,8 oz /165 gram / 1,5 dl cacao butter (meaning the white, pure and raw chocolate butter)
3 ripe pears
Matcha powder (optional)
How do I do it?
1. Mix half of the nuts together with agave and lemon juice in high-speed blender until smooth.
2. Add the rest of the nuts to the mixer and mix again until smooth. (if you don’t do it like this, it will be too heavy for the mixer to spin in one time).
3. Add 3 sliced pears, salt, the grounded vanilla, spinach and peppermint oil (or fresh peppermint as described above). Mix again until smooth.
4. Finally add the coconut oil and the cacao butter (if you don’t have the butter, add the same amount of coconut oil to it) and mix again until completely smooth.
5. Cut the last pear in smaller pieces and fold it in the creamy filling.
6. Pour the filling in the pie dish with the already prepared dough. Set the pie dish in the freezer for at least 3-4 hours.
7. Let the cake defrost for 1 hour before serving. Decorate the cake with an extra pear cut in thin slices and maybe some matcha powder or fresh mint.
(The cake is good for up to a month in the freezer.)
This recipe is free from gluten, lactose and refined sugar.
It’s vegan friendly.
Titel Raw fika
Authors Maria Asplund & Maria Carlsson
Publisher Bonnier fakta
Buy it here via Bokus.com (the book is only avilable in Swedish) or visit the website from the STHLM RAW to read more