Rating: 4 out of 5 stars
4/5
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Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie
By Susan Powers
Rating: 3.5 out of 5 stars
3.5/5
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About this ebook
When you eat raw, even your dessert can provide you with essential antioxidants, vitamins, phyto-nutrients, and minerals. With Susan Powers’s Rawmazing Desserts, you can indulge your sweet tooth, because all of her desserts are whipped up using all-natural ingredients that can improve your health and satisfy cravings. The book includes an abundance of recipes you wouldn’t expect to be raw, such as cookies, cakes, cupcakes, custards, mousses, pies, confections, and ice cream. Rawmazing Desserts is the perfect cookbook for raw food enthusiasts, or those looking to try something new and healthy. These desserts are sure to charm even the pickiest palate for everyday treats and special occasions alike.
Author
Susan Powers
The author sets out to take the reader on a journey in discovering love and sex. She recognises that sex is the most important shared experience any couple can have and seeks to explore this experience through a better understanding of sex and relationships.
Read more from Susan Powers
Rawmazing: Over 130 Simple Raw Recipes for Radiant Health Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie Rating: 4 out of 5 stars4/5
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Reviews for Rawmazing Desserts
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Book preview
Rawmazing Desserts - Susan Powers
BREADS & BISCOTTI
Zucchini Bread
Tropical Biscotti
Cherry Almond Biscotti
Cacao Pecan Biscotti
Dehydration
All dehydration times are suggested times. When dehydrating, many variables come into play, such as air humidity and the type of dehydrator used. Though I offer guidelines in the recipes in this cookbook—and on Rawmazing.com—I always check as I go.
I am often asked: Why do you start the dehydration at a higher temperature and then lower it? To maintain the integrity of raw food, the food temperature must not get above 118°F. When food is still in the wet state, the temperature is much lower than the air temperature. By starting at a higher temperature, you can reduce the moisture in the food more quickly, reducing dehydration times and also preventing fermentation.
Note: I always set a timer to remind myself to turn the temperature down after the first initial drying time.
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