Organic Food Recipe: Desserts

The difference between an organic food recipe and other recipes is all about taste and flavour. So it's important with organic fruit (and vegetables) not to cook the flavour out of them. Many organic dessert recipes use organic fruit - yes, you really can taste the difference between organic food and non-organic food.

More recently I have started to look for organic baking recipes for not only desserts (such as in organic fruit crumbles) but also for scones and buns, and other baked goods. If you have a recipe that you would like to contribute, use the Contact Us form.

These recipes have been tried and tested, cooked and digested, and found to be good ones. We hope you try them and are happy with the results. We are always on the lookout for new and original recipes. (We are showing both imperial and metric measures as many across the globe use one or the other form of measurement.)

Needless to say, all ingredients used are organically produced and available from suppliers. Search our organic suppliers directory for delivery to your area.

Organic Food Recipe - Desserts: Hot Fruits (with optional Cream)

Serves 4

• 2 Peaches or Nectarine (stoned and sliced)
• 2 large Bananas (peeled and sliced)
• 250 g (approximately 1 pint or 1 small basket) of Raspberries
• 250 g (approximately 1 pint or 1 small basket) Strawberries (halved)
• 125 g (approximately 1/2 pint or 1/2 small basket) Cherries (stoned and halved)
• 1 mango (peeled and sliced)
• 6 tbsp orange or cranberry juice

Place the fruit onto a sheet of silver foil, pour the juice over the fruit, and carefully wrap into a parcel.

Place on a baking tray and put in a moderately preheated oven, baking for 10 minutes.

When opening the fruit package, be careful that the juices don't run out. Serve warm in 4 bowls. Organic Cream or Ice cream is optional (and tasty).

Alternatively, in summer this can be placed on a barbecue.

Organic Food Recipe - Desserts: Strawberry Shortcake

Serves 8

A traditional light and summery dessert that is quick and easy to make. It can be great fun when assisted by the kids. To reduce calories why not replace the double cream with crème fraiche. Great for parties where you can swap the strawberries for any other fruit to suit everyone's taste buds.

Shortcake mixture: It is a challenge to find these ingredients in organic form. If you cannot find organic, look for natural.

• 175g or 3/4 cup of organic butter
• 75g or 1/4 cup cane sugar (unprocessed)
• 175g or 1 3/4 cup of plain flour
• 75g or 1/2 cup ground rice

Topping:

• 200ml or 1 cup double cream (lightly whipped) or crème fraiche
• 250g or 1 pint of strawberries (halved)

Preheat the oven to 150oC/300oF or Gas Mark 2.

Soften the butter and beat in the sugar in a large bowl. Slowly mix in the flour and ground rice until a soft dough is formed.

On a floured surface roll out the dough and then place it into a cake tin or flan dish, gently pressing into the base. Prick the base liberally with a fork. Place in the oven and bake for 1hour 10 minutes until pale golden brown.

While still hot, mark out the sections with a sharp knife, or for individual cakes cut out shapes with a pastry cutter. Leave to cool.

Once the shortcake is cold, lift out the sections, spread with cream and gently tumble the strawberries over top of the cream.

Serve straight away and enjoy!

Read More:

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Or visit Organic Eggplant Recipes.

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Or visit Organic Food Recipes - Starters.

Or visit Organic Food For Everyone.