Desserts

Directions:

1. Preheat oven to 350°F. Line large oven sheet with parchment paper. Set aside.
2. Place almonds in food processor and process until their texture is fine, with little nut grains remaining. Remove ground almonds and set aside.
3. Place rolled oats in the food processor and process until fine.
4. In mixing bowl, combine ground oats with ground almonds. Add flour, baking powder and sea salt. Mix well with spatula.
5. In separate mixing bowl, whisk together wet ingredients until liquids emulsify.
6. Add wet mixture to dry mixture. Using spatula, mix until dough texture becomes even.
7. Scoop about 1 heaping tablespoon of dough and place onto prepared baking sheet.
8. Repeat step 7 with the rest of the dough. Make sure to leave 1 ½ inches space between cookies.
9. Using the back of ¼ teaspoon measuring spoon, make indentations in the middle of each cookie, press down gently about halfway in.
10. With a small spoon, ladle jam into each indentation.
11. Bake cookies in the oven for about 15 minutes until light brown. Cookies burn easily, so check often after 10 minutes of baking.
12. Set aside to cool at room temperature before serving.

Chef’s note: For step 7 through 9, rubbing the back of the spoons with a little oil makes the process easy, preventing from dough sticking to the spoon. You can also use other nuts, such as pecans, to make this cookies.

Directions:

1. 1. Preheat oven to 350°F. Line an 8 x 8 oven-safe pan (or any square or rectangular pan that holds about six cups) with parchment paper. Set aside.
   2. To make crust, in a medium mixing bowl place dry ingredients: rolled oats, oat flour, sea salt Mix well using whisk.
   3. In a separate medium bowl, place wet ingredients: safflower oil, maple syrup, and oat milk. Mix well using whisk.
   4. Add wet ingredients to dry mixture. Using spatula, mix very well until thoroughly combined. If still liquid-y, add more flour until the dough has soft cookie dough texture.
   5. Spread the dough evenly into the oven pan, bake for 10 minutes. Set aside.
   6. To make pumpkin layer, put oat milk, agar agar flakes, agave or rice syrup, and sea salt into saucepan. Over low heat, bring to a gentle boil, and keep simmering until agar agar flakes dissolve, stirring constantly for about 10 – 15 minutes.
   7. Pour in pumpkin puree, spices, umeboshi vinegar, and vanilla extract. Mix well over medium low heat and bring back to a gentle boil.
   8. Pour in arrowroot mixture little by little, and stir well until white color turns clear. Keep simmering on low heat for about 2 minutes. Pour over the crust.
   9. Bake for about 30 minutes until the edges are brown. It will set completely as it cools.
   10. After it cools and sets, cut into bars and serve with candied pecans, if desired.

Chef’s Note: Oat flour is packed differently depending on the package. It can be crumbly or it can settle to be very dense. Adjust the crust mixture if it’s still watery by adding some more flour. For the choice of sweetener for the pumpkin layer, rice syrup will result in a lower level of sweetness, and might be suitable for children and those who like more mildly sweetened desserts.

Directions:

1. Place finely chopped chocolate in small mixing bowl. Set aside.
2. Prepare a few ice cubes in cold water in medium bowl. Set aside.
3. Place coconut cream, sea salt and coconut sugar in small saucepan and heat over medium-low heat to a gentle simmer. Stir gently, add vanilla or orange extract.
4. Pour the coconut cream mixture into the chocolate bowl and cover with a lid or damp towel so that heat stays in the bowl. Do not stir yet. Let stand for 5 minutes.
5. Gently stir until all ingredients meld into a smooth chocolate ganache.
6. Place the bowl of chocolate ganache in the ice water bowl. Let it cool for about 20 minutes.
7. Place the ganache in refrigerator for 2 to 3 hours until the mixture sets. Check by inserting a knife to see if the ganache is set all the way through.
8. Scoop to make tablespoon size balls and roll each of them in cocoa powder to coat.
9. Refrigerate truffles for 1 – 2 hours before serving. This will set them up firmly. Store truffles covered in refrigerator.

Chef’s Note:
*Make sure to chop or shave the chocolate into really fine pieces so that it melts easily when it comes in contact with the hot coconut cream mixture.
*Use a good quality coconut cream for the best results. I like Native Forest coconut cream. If you can find it, just use the whole small can of it.
*If you prefer a sweeter truffle, add more coconut sugar to taste.

Directions:

1. Place chia seeds and oat milk in mixing bowl. Stir well with a whisk for about 20 seconds to combine. You will see the chia seeds start to swell as you stir.
2. Add coconut cream and stir well to combine.
3. Add other ingredients and give a nice stir until everything is thoroughly combined.
4. Place the mixture into serving containers. Place in the refrigerator to set for at least 3 hours, preferably overnight.

Chef’s note:

The chia seeds swell as they set the mousse, and stirring the mixture thoroughly will help this process along. The leftovers keep covered in fridge for 3-4 days, though best when fresh. Serve with desired toppings, such as strawberries, other kind of berries, or granola.

Directions:

1. Preheat oven to 350 F. and prepare a 7×7 baking pan by lining it with parchment paper.
2. Place dry ingredients in a large mixing bowl. Mix well by using a whisk.
3. Place wet ingredients in a medium mixing bowl. Mix well until all the liquid emulsifies.
4. Pour the wet mixture into the bowl of dry ingredients. Combine them using a spatula. Don’t take too long for the mixing process as the baking powder loses its ability to raise the batter.
5. Place the mixture into the baking pan. Sprinkle coconut flakes on top.
6. Bake for about 30 minutes or until the dough is baked all through. To make sure if the cake is baked through, check with a bamboo skewer by poking into the middle of the cake. If the dough is not sticking the skewer, the cake is cooked through.
7. In a small mixing bowl, mix maple syrup with 1 tablespoon water. Using a pastry brush, coat cake with the syrup mixture while hot.
8. Place the cake on a cake cooler to let cool completely before serving.

Directions:

1. Combine apple juice, water and agar agar flakes in a sauce pan and bring to a boil.
2. Add a pinch of sea salt and simmer until the agar agar flakes dissolve completely (approximately 5-7 minutes), stirring constantly.
3. Add rice syrup and maple syrup, and stir until dissolved.
4. Add vanilla extract then simmer for another minute.
5. Remove from heat, add lemon juice and the zest, and mix gently.
6. Pour the mixture into a Pyrex glass container. Let cool at room temperature or chill in the refrigerator until firm*.
7. Serve room temperature or chilled.

* If the consistency is too firm, blend the set kanten in a food processor to make a creamy pudding.

Directions:

1. If using dry azuki beans:Sort the beans. Wash them using a strainer so as not to lose any beans. In the pot you wish to cook the beans in the next day soak the washed beans in the water overnight. The next day, place the kombu in the pot and bring to a boil over a medium-high flame. Skim off any foam that rises to the top using an oil-skimmer. Cover with a lid, place a flame deflector under the pot, and simmer on a low flame for about 1.5 hours. When the beans are done, let them sit for five minutes before transferring to the food processor. You should have 2 c of cooked azuki beans. If you have extra beans, reserve these to use for garnish.
2. Add the rest of the ingredients to the blender and blend until smooth.
3. Pour into individual dessert cups and let sit for at least three hours, but preferably overnight. This allows the dessert to have a firmer consistency and for the flavors to integrate more deeply.

Directions:

1. Puree 1 c of the raspberries, the rice syrup, and the ume vinegar in a blender until smooth. Set the extra raspberries aside to use for garnish.
2. Place the mixture in a small pot and sprinkle in the agar powder. Be sure to sprinkle the agar powder in gradually and while stirring constantly with a whisk, otherwise the powder will lump together and won’t dissolve.
3. Bring to a boil over a medium flame while stirring constantly. The bottom burns easily, so take care to stir. Simmer for 1 minute.
4. Pour over the azuki mousse.

Directions:

1. Wash the sesame seeds using a very fine-mesh strainer to drain them so as not to lose any seeds.
2. Heat a cast-iron skillet over a medium flame. The skillet it hot enough to toast the seeds when you sprinkle in water and hear a sizzle. At this point add the seeds. Stir them constantly and evenly with a wooden paddle. To test the seeds for doneness, dip a metal spoon into them and then pull it out. If the seeds fall off the spoon, they’re done; if they stick, continue toasting. Allow the seeds to cool completely before blending them otherwise you risk turning them into sesame butter.
3. Blend 1 c of the sesame seeds first before adding your other ingredients. This ensures that the seeds will get finely ground up. Set the extra ¼ c of seeds aside to use for garnish.
4. Add the rice syrup, ume vinegar, 1 T of water, and blend again. Add the extra water if the mixture seems too dry. Place in a container and set in the fridge to chill.
5. Once the azuki mousse and the raspberry kanten have set, either serve the dessert with a dollop of sesame cream on top or place the sesame cream in a piping bag and pipe over the kanten layer. To garnish, place a fresh raspberry on top of the cream and sprinkle with sesame seeds. If you have extra azuki beans you can also arrange these decoratively. Enjoy.

Directions:

1. Place agar agar with its soaking water in a saucepan. Bring to a boil and simmer until the agar agar is dissolved, approximately 5-10 minutes.
2. Add amazake and ume vinegar and bring to a boil again.
3. Add the blended pumpkin seeds and stir until everything becomes harmonized together.
4. Place the pudding into serving glass, let it cool and refrigerate until the pudding sets. Serve with blueberry sauce.

Directions:

1. Place the blueberries, apple juice, rice syrup and a pinch of sea salt in a saucepan and bring to a boil, stirring frequently to prevent burning.
2. Reduce the flame and simmer for 5 minutes.
3. Add dissolved kudzu and vanilla extract and continue to simmer until it thickens and continue to cook for 1-2 minutes.

Directions:

1. Place the cherries in a pot. Add the apple juice and water and soak the cherries for at least 30 minutes or even overnight.
2. Add a pinch of salt and bring to a boil over a medium-high flame. Cover and simmer for 10-20 minutes, until the cherries are tender.
3. Strain the cherries, pouring the liquid into a measuring cup. Set the pot aside, as you will be using it again.
4. Place 1 T of cherries in each of the 8 individual dessert cups you’re using. Set the extra cherries aside to use for garnish.
5. Add the rice syrup to the remaining liquid. Depending on how long you’ve soaked the cherries, what pot you use, how high the flame is, and how long you simmer them for, the amount of liquid leftover varies. You should have 4 c of liquid total. If you have less, add the balance in half parts apple juice, half parts water.
6. Place the liquid back in the pot, stir in the agar agar flakes with a whisk and let soak for 10 minutes. Soaking the flakes isn’t absolutely necessary, but it helps them dissolve more easily.
7. Bring the mixture to a boil, stirring occasionally. Stirring prevents the flakes from sticking to the bottom of the pot and burning.
8. Simmer for 5 minutes if you’ve soaked the flakes, and 15 minutes if you haven’t soaked them, stirring occasionally. Stirring is important because it prevents the agar flakes from forming a film on the apple juice and helps the flakes dissolve. Be sure to simmer the flakes for the indicated amount of time. If not, the flakes won’t dissolve in the liquid and the kanten won’t set.
9. Let the kanten set for 40 minutes inside of or 2 hours outside of the fridge.

Directions:

1. Wash the pine nuts using a very fine-mesh strainer to drain them so as not to lose any nuts.
2. Heat a cast-iron skillet over a low flame. Pine nuts burn very easily, so be careful to keep the flame low. The skillet is hot enough to toast the nuts when you sprinkle in water and hear a sizzle. At this point add the nuts. Stir them constantly and evenly with a wooden paddle. The pine nuts will start to release some of their oils and become shiny. Keep toasting them until they turn a light golden brown. This could take up to 10-20 minutes if you’re working with a low flame. Allow the nuts to cool completely before blending them otherwise you risk turning them into pine nut butter.
3. Blend ½ c of the nuts first before adding your other ingredients. This ensures that the nuts will get finely ground up. Set the extra ¼ c of nuts aside to use for garnish.
4. Add the rice syrup, chickpea miso, and soymilk, and blend again. Add small amount of soymilk until you achieve the desired consistency. Place the cream in a container and set in the fridge to chill.
5. Once the kanten has set, either scoop some pine nut cream using a small ice-cream scooper or simply dollop some cream on top. The cream is very rich and sticky, so a small amount goes a long way. To garnish, place a sprig or a leaf of fresh mint on top of the cream and arrange the extra pine nuts decoratively. Enjoy.

Directions:

1. Whisk flour, baking soda and sea salt in a bowl. Mix peanut butter, coconut sugar, melted coconut oil, water and vanilla extract in a medium bowl until well combined.
2. Using rubber spatula, stir flour mixture into peanut butter mixture until
   well combined.
3. Cover bowl with plastic wrap and refrigerate until firm, for 1-2 hours or
   up to 24 hours. You can also freeze the cookie dough balls to bake at
   another time, for up to 2 weeks.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Prepare  a baking sheet by lining it with parchment paper.
5. Working with about 1 heaping tablespoon of dough at a time, roll into
   cookie balls, and space 3 inches apart on prepared sheet. Using the bottom of a greased jar or drinking glass, press balls to about 1⁄3 inch thickness. Press lightly with fork to make patterns.
6. Bake cookies until puffed and edges of bottom have started to become
   golden, about 8 – 10 minutes, rotating tray halfway through baking. Stay
   close to the oven and check often towards the end of baking. It is very easy to burn the cookies.
7. The cookies will look quite soft when you take them out. Let cool for at
   least 10 minutes before removing from tray. They will firm up as they cool.
8. Let cookies cool completely before serving. Cookies can be stored at room
   temperature for up to 3 days.Chef’s Tip: This recipe makes an easy-to-handle portion. If you desire, go
   ahead and make a double portion for a potluck or family and friends.