Sunday, 30 March 2014
Turkish Delight Raw Brownies
When I was little I remember having Turkish Delight with my Grandad.
Not the chocolate covered, gelatine filled version sold in every corner shop, instead the traditional version gently flavoured with rose water.
The fact that I shared it with my Grandad, makes it somewhat more special. I've tried to make it, both the traditional way, and other ways for him many different times. I still haven't succeeded.
We've had Turkish Delight sauce.
One of my favourite recipes I found on Pinterest years ago. Courtesy of Judita via Pure Mamas
I love it, and I've adapted it a million different ways since then. I highly recommend trying the original recipe at least once (even if you do halve it. . . the quantities are massive!)
The whole concept of raw interests me so much. I'm currently just not ready to attempt it, nor do I have sufficient knowledge to go that way!
Is anyone out there Raw? I'd love to hear from you, tips/ tricks/ favourite recipes etc!
Until I know enough, I'm going to continue educating myself (I did read about warm raw soup. . I didn't really understand it. . . although I do know that there is a certain temperature things aren't supposed to go over)
And I'm going to educate myself with more of this!
I made a batch of this for an 80th birthday party. . . sometimes I add 1 tbsp of Carob in, but I've learnt that people of that generation can be quite blunt and cutting. They say what they mean without thinking twice. I've also learnt that if they don't like something. They'll let you know.
Carob is so subjective. I know most find it crazy bitter. (I love it - I took most of the refined sugar out of my diet, and I have less of a sweet tooth now. Since January all I have eaten is one doughnut, and I really didn't even enjoy it. It sounds ridiculous I know, but I'm more than content with these raw brownies, which are, FYI, amazing!)
If you're not a fan of rose water, just replace it with vanilla, and these will make some delicious raw chocolate brownies.