As an avid recipe collector, I have discovered that there are authors I turn to for information and there are those I look to for inspiration. I own three of Matthew Kenney’s solo books as well as Raw Food Real World which was co-authored with Sarma. Although my shelves are full of beautiful books with incredible recipes, Matthew’s entice me to experiment in a way no others have. He tempts me with flavour combinations that are unique enough to make me curious and techniques that get me into my kitchen to play.
Although Matthew’s name is on the cover of the book it is obvious through the text that many of the amazing creations come from pastry mastermind Meredith Baird. I am delighted that they have teamed up to bring us all simply delicious desserts that are beautiful enough to impress a crowd and easy enough to make the afternoon before heading to a potluck. Matthew’s books are not known for their simple preparations – and there is a range here too – but the focus of this book highlights an array of decadent treats that could be enjoyed any day of the week (without planning days ahead for 48 hrs of dehydrating).
I have found in the past that the directions in Matthew’s books are a little less detailed than most. It isn’t that they are inaccurate but I’m used to being walked through each step with notes about desired textures and ideal timings. The directions in this book tend to be much shorter than the ingredient list – but honestly I didn’t find it hard to follow along and end up with something spectacular. However, I would suggest that those who are comfortable in the kitchen will find it easier to play along and improvise when needed to create that awe-inspiring result.
True to form, as soon as I opened Everyday Raw Desserts I wanted to create, play, and eat. The recipes are divided into: staples; cookies and candy; brownies, bars and fudge; puddings, flans, and custards; pies and tarts; cakes and cheesecakes; comfort; ice cream and frozen treats. They definitely have all the categories covered. If you were thinking of opening up a fantastic raw dessert bar, you’d be set with a roster of recipes you could rotate seasonally. Matthew and his team certainly think beyond cashew cheesecakes to reinvent spectacular sweets that have never been attempted without butter, sugar, eggs and flour. They have even recreated french macaroon, angel food cake and fudgesicles.
Here is what I’ve tried so far:
These biscotti are a great afternoon treat paired with a spicy cup of tea. They are not too sweet, full of protein-packed nuts and dipped in a thin layer of raw chocolate.