“This not only looks and tastes amazing- it is totally, vegan, sugar and gluten free - taking Christmas Puddings to a whole new level!
Multi Coloured Raw Christmas Pudding
This pudding is my super vegan, sugar and wheat free dessert. No cokking needed and with amazing toppings that are brightly coloured with just fruits and vegetables.”
Raw Christmas Pudding
100g sultanas
100g dates chopped
100g dried figs chopped
150ml apple juice
¼ tsp ground nutmeg
1 tsp mixed spice
1 tsp cinnamon
100g cashews
100g coconut oil
100g maple syrup
Add the juice to the dried fruit and add the spices. Mix well and soak for at least 2 hours.
Place the cashews, coconut oil and syrup in a vitamix or nutribullet type blender. Add 100g of the soaked dried fruit and blend to a puree.
Stir in to the soaked fruit and mix well. Place into a pudding bowl and freeze overnight.
Toppings
Raw Red as a Beetroot Topping
80g Raw Beetroot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit raspberry jam
80g cashews
Put the sliced raw beetroot, coconut oil, sugar free jam and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.
Raw Green as Grass Topping
80g Raw spinach
80g Coconut oil
1 kiwi
50g agave syrup
80g cashews
Put the spinach, kiwi, coconut oil, agave syrup and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.
Raw Orange Topping
80g Raw carrot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit apricot jam
80g cashews
Put the sliced raw carrot, coconut oil, sugar free jam and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.
Raw Snow White Topping
30g Desiccated Coconut
80g Coconut oil
3tbsp Almond milk
50g agave syrup
80g cashews
Put the desiccated coconut, almond milk, coconut oil, agave syrup and cashews in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste.
Recipe courtesy of Keith Squires.
Keith’s passion for feeding people began with home-baking at the age of 9. He was soon bringing to school cakes, breads and pasties. His schoolmates joined in and before long they were swapping cakes during the lunch breaks, raiding mums’ cookery books in the evenings and even growing their own vegetables in the school grounds.
Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a vegetarian chef.
He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle. He is an experienced UK media presenter, and has made TV appearances in countries as far afield as Greece and India. His popular blog, keithonfood.com, has become a one-stop destination for online inspiration and resources.
Some authors are great chefs, others will tell you all about different foods and their nutritional benefits. Many of them are great story-tellers and inspirational writers. There are books that are funny and at times truly meaningful.
Keith crams all those qualities into a single volume, His new book ‘Cooking with Love‘ which he hopes you won’t be able to put down. And not just because your fingers are sticky from making the recipes.
https://keithonfood.com
https://twitter.com/keithonfood