To truly surprise loved ones this Easter, indulge the imaginative whimsy of Mr. Wonka and add some seaweed to your sweets.
When viewed as a spice rather than a vegetable this ingredient becomes exceptionally versatile, adaptable to savoury or sweet dishes. Surprisingly high in natural sugar content, many seaweeds work well as companion ingredients to deserts especially those made with chocolate or coffee. Besides the nutritional value (Dulse is rich in Iodine, Iron, Calcium, Vitamin C and Vitamins B1, B2, B3, B6 and B12), the unique umami flavour inherent to seaweed helps enrich and develop depth of flavour in a recipe.
Dulse dust adds a subtle seaside flavour to these delectably dark chocolate, classic french sponge cakes.
Ingredients: (Makes 30 Madeleines)
4 tbsp coconut flour
1 cup of almond or hazelnut flour
1/4 cup dark cocoa powder
1/2 cup rice syrup (fructose-free version)
1 tsp baking powder
1 tsp vanilla extract
3 large eggs
1/2 cup melted coconut butter
1/2 cup coconut milk (add more or less as required)
Instructions:
1. Preheat oven to 375°F, grease and lightly flour the madeleine tray.
2. Melt the coconut butter and allow to cool as you whisk the wet ingredients in a large bowl, creating a smooth, thick batter.
3. Sift and fold gently the flour, cocoa and baking powder as you slowly add the melted butter.
4. Spoon batter into the madeleine molds. Bake about 10-16 minutes. Cool 5 minutes.
5. Remove from the tray and dust with powdered Dulse and cocoa.
Mara Seaweed helped revive the forgotten food ‘Dulse seaweed’ and inspire foodies to see it as a spice. Their variety of dried seaweed seasonings, includes Kombu, Sea Lettuce, Smoked Applewood Dulse, a blend called Shony, and Pepper Dulse, which is the truffle of the seaweed world—rare and with an incredibly complex and delicate flavour. Spice-up your store-cupboard with seaweed: http://maraseaweed.com
If you know your seaweeds and have permission, foraging for your own seaweed can be a fun alternative to the traditional Easter egg hunt. Then slowly dry your wild harvest in a dehydrator (Biochef makes an 8 tray dehydrator for drying large batches: www.biochef.com.au) before crumbling into dust to add the wow factor to your favourite dishes.
