BareBar Orange & Raw Cocoa

Raw food goodness...

Orange and chocolate chips cake

The dessert from our second vegan cooking workshop in Skövde, Sweden.

Makes 1 cake (big):
All-purpose flour (225 g)

Rice flour (225g)

Baking powder (2 tsp)
Extra virgin olive oil (125g)
Orange (juice of one big orange)
Muscovado Sugar (200g)
Water (100 ml)
Lemon (1 tsp)

Vegan chocolate chips (75g)

1) Preheat the oven to 180° C (350° F).
2) Line a large cake pan.
3) Mix together all ingredients, in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Fruit Salad

A refreshing fruit salad, easy and tasteful that can be made in advance. It makes a delicious snack and light meal.

Serves 2 to 3:
Peach (1)
Kiwi (1)
Pear (1)
Apple (1)
Raisins (20g)
Dried cranberries (20g)
Orange (1)

1) Cut peach, kiwi, pear and apple into small pieces and put all in a ball.
2) Add the raisins and cranberries.
3) Juice the orange and mix the juice with the prepared fruit.
4) Chill in the fridge, before serving.

Organic Aronia Tea

A well balanced and deeply flavorful infusion that delectably combines the fruity taste of aronia berry, apple, orange, hibiscus and cinnamon. Strong and aromatic.

Vegan Orange Cake

And for today... an orange vegan cake, fluffy and moist :)

Makes 1 small cake:
Flaxseed (powder - 2 tsp + 2 tsp water)
the Vegg (1 tbsp+1tbsp rice milk)
Dark Muscovado Sugar (4 tbsp)
Yofu (125g - natural, sugar free)
Olive Oil (2 tbsp)
All purpose flour (150g)
Baking powder (2 tsp)
Cinnamon (1tsp)
Orange juice (100 ml + 100ml)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake tin.
3) Mix together all ingredients, use only half of the orange juice and reserve the rest.
4) Pour the batter into the prepared cake tin. Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven.
5) Pour over the orange juice (while the cake is still in the tin) and leave until cold.
6) Ease the cake from the sides of the tin before trying to remove it from the tin.

Carrot and Orange Cake

Carrots (2 - peeled and shredded)
Orange (1 - juice)
Muscovado Sugar (1 cup)
Eggs (2 - organic or free range)
Non hydrogenated margarine (100g)
Plain flour (1 cup)
Baking powder (1 tsp)
Cinnamon (1 tsp)

1) Preheat the oven to 180C/355F/Gas 4.
2) In a bowl, mix all ingredients until well combined.
3) Pour the mixture in a lined cake tin.
4) Bake for about 35 minutes or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.

Orange Glazed Tofu

Serves 2:
Garlic (2 cloves - minced)
Tofu (200g - well pressed and diced into cubes)
Olive oil (2 tbsp)
Soy sauce (2 tbsp)
Orange juice (200 ml)
Orange marmalade (2 tbsp)
Ginger (1 tsp - fresh, minced)
Cornstarch (2 tsp, dissolved in 3 tbsp water)

1) Sautee tofu and garlic in olive oil for 5 minutes, until tofu is browned.
2) Stir in soy sauce, orange juice, marmalade and ginger, whisking to combine and coat tofu.
3) Heat for 5 minutes, then add cornstarch and water, stirring to combine. Bring to a boil and cook until sauce thickens.

Orange and Avocado Salad

Serves 4:
Oranges (3 - medium to large)
Avocados (2)
Black olives (20 - pitted - optional)
Olive oil
Vinegar

1) Peel the oranges carefully and remove any extra white pulp from the outside. Cut into slices approximately 1/4-inch thick and arrange on individual plates or on a large platter.
2) Peel and carefully slice the avocados.
3) Arrange the avocado slices on the orange slices. Place the olives on top.
4) Drizzle the extra virgin olive oil and vinegar over the top.

Chopped Radish (Guatemala)

Serves 2:
Radishes (200g)
Mint Leaves (2g - chopped)
Orange Juice (60 ml)
Lemon juice (30 ml)

1) Cut the radishes into thin slices.
2) Mix all ingredients and cool before serving.