Yes, I have been a little behind on my posts, and sincere apologies to the people actually reading this.
Akom just turned 30 on Sunday! Yeah! So it was for the most part a raw eating frenzy.
His mother made Rawvioli, salads, a spiced ginger carrot cake, salmon pate, and a cheesecake - which I think is a misnomer. The cheesecake was more like a frozen banana torte.
I don't have recipes for those, but of the items that were made by her, I did enjoy the rawvioli. The outside "dough" was made of turnips. The marinara sauce was also very good. I was not very fond of the other dishes.
I made pancakes - which was supposed to be a 3 day process - but turned into 1.5 days, probably because the house is so dry that the pancakes dried faster than the estimated time.
The pancakes were a modified version of what can be found in Rhio's book Hooked on Raw. Those were a HUGE hit.
So here is what I recommend doing when making these.
I doubled the recipe - well that is all fine and dandy, except my VitaMix could not handle all the ingredients. Since my container was overflowing, I decided to run the VitaMix without the top...LOL. Let's just say my cats got a taste of Banana-Brazil Nut porridge, since they were licking it off the floor. Also, make sure that the bananas are ripe - otherwise you lose the taste of the bananas. As with any dehydrated food though, the flavors condense - so if you do not like the flavor of bananas do not make this pancake. However, when you put all of the pieces together, the banana flavor definitely adds to the layers of flavors.
I also used a vanilla cream instead of the almond or macadamia cream suggested which I think came out better.
These pancakes are better served warm so we reheated them in the dehydrator.
The blueberry jam I think is exquisite and very simple to make. I probably would have used a few more dates for extra sweetness. I am very sensitive to after tastes in foods. So I recommend for any recipe that calls for dates, to use medjool dates. They are more expensive but you also do not have the aftertaste of the dates.
For the "no maple" syrup which actually does taste like Grade A maple syrup, I added in some coconut water to make it more liquid. It solidifies in the fridge, so you need to put it in a bowl of hot water to liquefy it enough to squeeze it out of the bottle. When we served it, we kept the syrup somewhat solid so it was spreadable. The combination of flavors was really good. The "non-raw" eaters at the table, were very surprised that the raw pacakes were so tasty. Some people had seconds and thirds!
I personally, do not like the pancakes by themselves, however, when Akom took them to work previously, supposedly the pancakes were met with rave reviews.
