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With the nights getting longer the streetlights pepper the scenery creating what is in my mind a beautiful setting from which to observe the city. From our top floor bedroom window we have an uninterrupted vista of Leith and Edinburgh at their finest. I don’t spend enough time appreciating this view (and nor would you if you experienced the crazy asse draught that gushes through) but at least once a night i take it in.

The beauty of (modern) life is spread out before me- people returning home from long days at work, people working on into the evening, traffic to-ing and fro-ing, taking people near and far. And it is all beautiful to me. Life in the city, well, its quite pretty.

But i’m not a city lass and every now i then i long for the countryside. For endless fields, hills and streams, for cottages, forests and single track lanes. For that unspeakably clear sky that reveals the myriad constellations of our heavenly sky. For farms, hamlets and vales. Yes, i miss and adore those things but then i am reminded, as a draw my curtains closed for the evening and i see that wonderful skyline- life right now, is pretty swell.

And just in case i need further consolation, well i whip up a batch of this unbelievably delicious millionaire shortbread and revel in the raw gloriousness of urban living.

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(Makes 8″ circular slab, Raw, Vegan, Gluten Free)
For the base:

  • 100g Almonds
  • 1 tbsp Coconut Oil
  • 6 Dates
  1. Line a small cake tin with parchment
  2. Blend almonds until very fine
  3. Add dates and oil and blend until the mixture starts to ball together
  4. Press into cake tin, cover and freeze for 10 minutes

For the Caramel:

  • 50g Sultanas
  • 6 Dates
  • 2 tbsp Tahini (or Nut Butter)
  • 2 tbsp Maple Syrup (not raw but you can sub Agave Nectar)
  • 1 tbsp Coconut Oil
  • 1 tsp Vanilla Extract
  • 50ml Water
  • 1/2 tsp Sea Salt
  1. Blend all ingredients until smooth
  2. Pour onto base and freeze for 1-2 hours

For the Chocolate:

  • 4 tbsp Coconut Oil
  • 2 tbsp Cacao Powder
  • 1 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • zest of 1 Orange (optional)
  1. Blend until smooth, spoon onto caramel and freeze for 1 hour or until ready to serve
  2. (Remove from freezer 10 minutes prior to serving)
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