Learn how to How to make Oraweo Raw Vegan Cookie with Chef Bryan Au in a few minutes!
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Bryan: Hi, welcome to Eco Chef. I'm your host Bryan Au and I'm here with our special guest Emily Roseshaw. Emily: Hello. Bryan: Hi, and she’s an inspiring raw organic chef and nutritionist and she’s going to help us have fun in the kitchen making raw organic recipes and we’re going to rock out and have fun. So, I hope you're ready, so we’re back Emily and we’re going to make Oraweos. This is everyone’s favorite cookie. Emily: Ready for deserts. Bryan: Yes, it’s sweet it’s chocolaty, it’s creamy and this is how you make it. Emily: Okay. Bryan: So, starting with raw organic sunflower seeds, we’re going to put it in the blender, and grind it up. I'm going to have you blend it. Emily: Me, okay. Bryan: Yes, so just press the pause button and you're going to see the blend take blend the nuts really quick—so then we’re going to pour that into our jar and this becomes the Oraweo butter and we’re going to mix it with the curry powder and that’s what makes it chocolaty. Now, I'm using it in glass jars because this keeps it fresher and longer and then you can also see it—it’s like the best way to store your food. Emily: Okay, airtight. Bryan: That’s right that’s the airtight seal. So, now that we have this ground up we’re going to now mix them with curry powder that’s raw and organic and agave and so if you could spoon that into there. Emily: Okay. Bryan: I'll start with our curry powder. So, so this is curry powder and it’s kind of like rich chocolaty tasting and so natural, it’s very inexpensive for like about $2.00 you get a pound of it. And then you can see that Emily’s putting the ground up sunflower seeds into our mixing bowl and I'm going to put the curry powder in it. Emily: Three scoops maybe one more. Bryan: One more scoop. Emily: Okay. Bryan: Perfect. Emily: There we go, so I'm putting in allover dry ingredients first. Bryan: That’s right. Now, I'm putting a few spoon full of the curry powder and then I'm going to pour some of the raw organic agave and then we’re going to mix it up with some forks. And that becomes the chocolate cookie. And I came up with this recipe to—it’s so easy, kids can make it, families, it’s really fun, it’s like playing with your food but you get to enjoy it after. Emily: Yeah, I could imagine kids could have a really fun time of this. Bryan: Oh, they love it and it’s no bake, it taste great. Emily: Right. Bryan: So, there's no baking involve, there's no heat. It’s the ultimate solution there's no pollution and it’s fun. Emily: Those inpatient kids you know. Bryan: Yeah, and it’s safe because people don’t get burn of the ovens there's nothing hot and it’s done in just a few minutes. So now, we’re going to add the really raw agave and then we’re going to mix it with the forks. Emily: How much agave do you usually put in? Bryan: Just enough to you know. Emily: Bind the degrees. Bryan: Yeah, about four to five to six tablespoons, here’s a fork and we’re going to mix it up and you could see it becoming chocolaty. I'm going to add a little bit more curry powder to make it more chocolaty and you could change the recipe to suit your taste, you can make it more chocolaty, less chocolaty, you can make it softer more firm. I want to be a little bit more chocolaty flavored looking some. And with a little bit more curry powder. Emily: I’ve heard curry have some health benefits that cacao does not is that correct? Bryan: That’s right curry powder, it’s less processed, there's no caffeine, so it’s kind of the healthy version of raw organic chocolate which is popular, and the sauce are very inexpensive, it’s only $2.00 a pound whereas raw cacao is a little bit more and it’s easy to use. It’s already powdered and it’s fun. And as you can see we have chocolaty cookie butter, and it’s ready to be made into our Oraweo. So now, we’re going to move our plate over here and then we have these fun little scoopers. These are really heavy to make cookies and meat balls and all sorts of dishes so I'm going to spoon this in your