These are the perfect winter sweet treat, tea time snack or breakfast item. With a slightly unique collection of flavors though not too out there, making these still likely to be enjoyed by a vast majority of peoples palates. The tartness of the berries, the ever so subtle floral of the lavender, and the sweetness from the white chocolate resulting in a playful, delicious combination. A cinch to make. They can easily be made dairy free. And they are quite low in sugar. Enjoy this beautiful berry swirled recipe!
Continue reading “Blackberry, White Chocolate and Lavender Scones”
I know pumpkin tends to be a flavor typically attributed as being autumnal and/or of the Thanksgiving nature. However, as someone who is passionate for pumpkin and eats it any chance I am able, I believe firmly that surely we can stretch the ingredient as being applicable and apt for baking well into the winter months as well. Pumpkin is homey, comforting, healthy, and its great in both baked goods and savory dishes alike.
With the colder months making it far easier towards packing on a few extra pounds, I thought something desserty, comforting, but healthy and low in calories would be the perfect thing. This pumpkin bread is gluten free, dairy free and without refined sugar.
Continue reading “6 Ingredient Pumpkin Bread”
Get excited for this special feature guest post, written by Maxx, my partner and equally creative force behind the new weekly column: Brooke and Maxxs Culinary Crafts. As an aside, to sample our mouthwatering, fudgy, decadent, showstopper of a chocolate cake, check out the link here.
Without further ado though, his enticing entrée and posting:
Fresh bell peppers shine in this recipe, a Spanish-influenced dish fitting for any meal. I fixed this for Sunday brunch; the savory flavors working nicely in pairing with the velvety eggs. If your knife skills are sharp, you can whip this up in 30 minutes, an easy preparation for sure. The recipe is derived using this original for inspiration.
I had been seeking the opportunity to put Brooke to the test after I learned that she is somewhat picky about her Bell peppers. I myself had never appreciated the subtleties in their flavor over the range of colors in which they are available. A fortuitous family pack of peppers at the grocery store afforded me the opportunity to buy a quartet of them; green, red, yellow, and orange. When preparing the dish, I reserved samples of each and administered a blind taste test. Brooke correctly differentiated her least favorite, the green pepper, at first, before being swayed by the flavors of the orange.
Ultimately, she identified the similar tasting peppers: orange and green, and yellow and red, only she reversed her selections within those two pairs. I was impressed overall after being skeptical in her ability to distinguish the peppers by color.
So, onward with what you’ll need to make this breakfast dish:
Continue reading “Pepper and Pancetta Piperrada”
Hi all! Happy winter, eh? 😀
In the taking advantage of a recent grocery shopping mishap on my end (accidently getting maitake mushrooms instead of cremini- I know, I know, how does one make such a mistake?), I decided on whipping up something healthy, loaded with veggies, but with a touch of comfort foodie goodness to it. With the weather having made a nosedive up here in New Hampshire, in terms of the brisk factor, it seemed a fitting entrée for the frigid air outside.
This one is gluten/grain free and sugar free, though it does have some dairy with the addition of the cheese. If you wish, use dairy free cheese instead and you’ll have a delectable, healthy vegan side dish.
Continue reading “Foragingly Festive Mushroom Cheese Bake”
Happy Thanksgiving, Everyone 😀
Its been about one year since I began Sweet. Raw. Free, so yippee to it being a year of delicious desserts and enticing entrees (at least, I hope so), provided for both your tasting and viewing pleasures. I have certainly reveled in cooking, baking, and photographing up a storm in hopes that others will enjoy the fruits of my creativity and passion.
Additionally, also close to one year ago I posted a recipe for pumpkin cheesecake, as both cheesecake is one of my all-time favorite, most loved desserts, and pumpkin being an ever adored ingredient of mine (for both sweet and savory things).
That pumpkin cheesecake from a year past was pretty good. The spices in it were especially awesome. However, it wasn’t sweet enough. I knew this back when I made it (and totally spaced on altering the recipe to reflect such!), and recently a close family friend reflected a similar sentiment, reminding me of this. So with that said, I set out to create a new and improved version of my pumpkin cheesecake. With Thanksgiving seeming like a fitting time for such a venture. Here is the result: the new and improved Pumpkin Spice Gingersnap Cheesecake.
Continue reading “Pumpkin Spice Gingersnap Cheesecake”
For column #3 of Brooke and Maxxs Culinary Crafts, we decided something with Matcha to be striking our sweet tooth fancy this week. Deliberating between Matcha chocolate bark, Matcha brownies, or this green tea twist on Tiramisu, we went with the latter.
This dessert doesn’t use refined sugar, though it does have coconut sugar. So technically its outside the perimeters of the Sweet. Raw. Free. concept, but its well worth the cheat. This dessert takes minutes to whip up (the waiting required afterwards is the hard part, requiring the two of us nearly sitting on our hands in anticipation). Just a hint of sweetness coupled nicely with the subtly bitter green tea taste, the cream is light and airy, the lady fingers spongy and moist. Making for a dang good dessert, dangerously easy to inhale.
Continue reading “Mouthwatering Matcha Tiramisu”
The perfect wintery dessert. Lightly spiced and sweet, but without all the sugar, flour and dairy that a typical treat has. I attempted another version of this months prior, which came out awesome. I actually prefer the frosting on my first version (maple mascarpone, certainly not dairy free)…but this one was yummy as well.
This sheet cake of sorts takes mere minutes to make. Just some chopping and grating. The only long part is soaking the cashews overnight, but then you just pop them in the food processor the next morning and you’re good.
Continue reading “Raw Carrot Cake with Cashew Cream Frosting”
Happy Monday, all!
For recipe #2 on Brooke and Maxxs Culinary Crafts, we decided on a honey mustard marinated salmon accompanied with a side of sweet potato fries. Our attempt at going semi healthy and lightening things up after the swan dive taken into wholehearted consumption of the sweet stuff over the last few weeks 😉
This recipe may be really good for you but it tastes awesome. In Maxxs words, “fun to eat” with the tiny, almost bead-like texture of the grains atop tenderly cooked salmon. The zest of the mustard playing well with the subtle sweetness from the honey added to it. Sweet potato fries, the perfect of sides for this simple but comfort foody, totally satisfying plate.
Continue reading “Grain Honey Mustard Marinated Salmon”
With autumn well under way, and really, winter just on its heels, something in the squash family seemed fitting for an entrée choice. This is also a great one because its easy to make, and its ultra healthy. Finding foods that fit under the comfort food umbrella while not wrecking havoc on your waistline can be a challenge feat during the colder months. This dish is just the ticket for that elusive eating experience.
Recipe #1 for a reoccurring weekly post titled: “Brooke and Maxx: Culinary Crafts.” What is this exactly? The joining of two culinary forces, a meeting of the minds (as well as hands and creativity) in the kitchen. Both bananas about food, recipe experimentation, the sampling of new dishes, discovering interesting restaurants, and perfecting personal favorites, as well as eating all things sweet in (too much) abundance. It seemed a fusion of these two personalities and passions was a no brainer.
Continue reading “Spaghetti Squash with Kale & Sundried Tomatoes”
Not only is this one perfect for autumn with its mixture of tart berries in combination with the zing from ginger, but its incredibly easy to make. Though certainly not dairy free, the recipe uses coconut sugar in place of refined sugar, and can be gluten free if one chooses to use gluten-free gingersnaps (available at the grocery store). You could likely even sub out the coconut sugar for honey, making it truly free of refined sugar.
Without further ado, this autumnal, subtly spicy, slightly tart, totally delicious dessert. Gingersnap cookies sandwiched between layers of sweet blackberry cream. Man oh man, so good. An easy one to eat half of in a sitting ;-).
Continue reading “Blackberry Gingersnap Mascarpone Cake”