Seaweed in your desserts or on your breakfast buffet? I know that doesn’t sound very appetizing, but if you can suspend judgement and scroll down to the recipe and the results I promise there is nothing fishy about these fabulous treats.
A bowl of soaking irish moss looks a bit creepy but this amazing plant has an incredible list of health benefits and a phenomenal ability to change the texture of dishes without any discernible impact on the flavour.
One of the most interesting techniques I learned at the 105 Degrees Academy
was the use of irish moss in raw breads. There are many raw recipes and restaurants that employ irish moss to create a fluffy texture in puddings and cheesecakes. I have been intrigued by the lift the irish moss was able to provide in those heavy, nut-based desserts. If you’ve tasted many raw breads then you’re probably accustomed to expecting a very dense crumb. Until my instructor at 105 introduced the idea I had never thought of irish moss as a solution to achieving a perfect, light, raw loaf.
After playing with raw garlic breads in class, my mind quickly turned to sweeter options. I began to imagine muffins, scones, and rolls with a soft, spongey texture – without any reliance on processed flours or gluten. Would it work?
Well, with the magic of irish moss anything seems possible. The first recipe I attempted was a carrot scuffin (scone/muffin). The texture turned out exactly as I had imagined – soft, light and luscious.
I chose to make scuffins because the shape is perfect for dehydrating – lots of surface area and relatively even thickness throughout.
Can you see that crumb? I couldn’t believe how perfectly the texture mimicked what I would expect from a baked carrot muffin.
Raw Carrot Scuffins (pictured with Lemon Cashew Cream)
makes 12 scuffins
1 cup almond meal
1 cup shredded carrot
1/4 oat flour
3 tsp orange juice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
3 soft medjool dates
1/2 cup irish moss paste
2 TB water
1/4 cup raisins
1 TB agave syrup
1/4 cup flax meal
Combine the almond meal, shredded carrots, oat flour, orange juice, cinnamon, ginger and salt in a food processor. Pulse to mix. Add the soft medjool dates and process until well combined. Add the irish moss paste, water, and agave. Process until well mixed. Add the raisins and flax meal and pulse until just combined.
Spoon the batter onto the mesh sheet of a dehydrator, gently shape into even rounds. Heat at 110 degrees for 12 hours. The outside of the scuffins should be dry and the inside should be fluffy and moist – but not wet.
The lovely white icing is a sweet lemon cashew cream. I will post the recipe soon along with a tutorial on fermenting nut cheeses – you lucky ducks
I hope this recipe will inspire you to try something new and to think about using ingredients differently. Discovering a brand new way to create something special in your kitchen is such fun!