Brazil Nut And Fig Torte Raw Food

FIG AND ALMOND TART

Steps:

• Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
• In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
• Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
• Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
• Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

BRAZIL NUT AND FIG TORTE (RAW)

Steps:

• To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
• To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.

SWEDISH NUT TORTE GLOMMINGE TORTE

Steps:

• Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
• Preheat oven to 350 F.
• In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
• Add the egg yolks and beat until very light in texture.
• Stir in the flour, baking powder, and milk.
• Spread the batter in the prepared pan.
• Sprinkle half of the nuts on top.
• In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
• Spread the meringue over the batter.
• Top with the remaining nuts.
• Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the pan, peel off the parchment paper, and cool.
• Cut the cake into two equal halves.
• TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
• Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
• Cover with the other half of the torte, MERINGUE--SIDE UP.
• Before serving, top with the remaining whipped cream and the chopped nuts.
• Garnish with strawberries, if desired.
• 16 servings.
• Scandinavian Feasts.

BAVARIAN TORTE BARS

Steps:

• Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
• Add vanilla, flour and almonds.
• Press crust into 8x8 square pan (I use glass).
• Pierce crust all over with fork and bake for 10 minutes.
• Remove from oven and let cool slightly.
• Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
• Continue to beat for about 1 minute and then add egg and vanilla.
• Beat until well combined.
• Spread filling over crust.
• Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
• Sprinkle cinnamon sugar topping over the top.
• Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
• Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
• Slice into squares to serve.

VEGAN GLUTEN FREE BRAZIL NUT AND BANANA BROWNIE

Steps:

• Preheat the oven to 180ºC/350ºF/Gas 4.
• Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.
• Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.
• Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean.
• Eat within a day or two.

BRAZIL NUT STICKS

Steps:

• Beat eggs till light; beat in sugar.
• Add everything else.
• Chill dough for 30 minutes.
• Heat oven to 350 degrees.
• Break off pieces of dough and roll to pencil shape, about 3" long.
• Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.