Gluteeniton raakamämmi - Gluten free and raw Easter dessert "mämmi"

Mämmi on perinteinen pääsiäisjälkiruoka josta joko tykkä tai sitten ei. Minä inhosin mämmiä lapsena, mutta ymmärsin vasta myöhemmin että se ei johtunut mämmistä vaan siitä että se tarjottiin kerman kanssa. En ole koskaan oppinut pitämään kermasta, varsinkaan vispikermasta. Kaupan luomumämmi on erinomaista, mutta vatsani ilmoittaa heti gluteenista. Netistä löytyi vaikka minkälaisia gluteenittomia mämmiohjeita jossa oli mm. muussattua perunaa ja se ei oikein hukuttele. Lisäksi niitä piti paistaa uunissa. Tämä raakamämmiohje oli kiinnostava, vaikka siinä on aika monta vaihetta. Melkein liian monta vaihetta minulle, mutta kerran vuodessa se pääsiäinen on. Maku on oikeasti mämmimäinen. Käytin siinä kaakaojauhetta ja luulen että carobilla saisi vielä enemmän mämmimäisen maun. Tein mämmin ihan tämän ohjeen mukaan. Nauti mämmi pähkinämaidon tai kookoskerman kera. Minä käytin mantelimaitoa. Minä tein mämmin sauvasekoittimella ja sain pitää välillä taukoa kun sauvasekoitin alkoi kuumenemaan. Vitamix olisi todella mukava blenderi, mutta aivan liian hintava minun kukkarolle.

Kuten kuvasta näkyy niin osa kvinoasta jäi kokonaiseksi, mutta makuun se ei vaikuttanut. You can see from the picture thas some o the quinoa is still whole, but it did not affect the taste.

Mämmi is a traditional Easter dessert that you either like or not like. Here you can read more about mämmi. Some people think it looks like it has already been eaten once :D I hated mämmi when I was small, but later I found out that it was not the taste of mämmi, it was that it was served with cream. I have never liked cream, especially whipping cream. The organic (and sugar free) mämmi that you can buy from the store is really excellent, but my stomach does not like the gluten in it. You can find several gluten free mämmi recipes on the internet, but some of them contain mashed potatoes and that is not that appealing. And you have to bake them in the oven. This raw mämmi was so interesting that I wanted to try it. The recipe is only in Finnish, so I write it down here also in English. The recipe has several steps, almost too many for me, but Easter is only once a year. I used cocoa powder, but I think you would get a more authentic taste if you use carob.

200 ml buckwheat
100 ml quinoa
200 g organic prunes + 100 ml water
1-2 tablespoons carob- or raw cocoa powder
1 teaspoon bitter orange peel powder
½ teaspoon salt and cinnamon
water 

Soak the quinoa for 4-8 hours and rinse well. Put it in a mason jar with a cheese cloth secured with a rubber band. Let it sprout for 24 hours (mine was 18 hours). Rinse a couple of times. Soak the buckwheat for 20 minutes and let it sprout on a plate for 24 hours. Mix a few times. Put the prunes and the water in a mason jar and let it sit over night in the fridge. Rinse the quinoa again and let it dry. Mix the buckwheat to a paste in a blender or with a stick blender. Mix all the other ingredients and add water until the mixture is a thick paste. You will have to mix it for a long time until smooth, at least if you don´t have a witamix. I had to take a little break when my stick blender started to get hot. Let the paste set in the fridge for a few hours or if you added a lot of water you can dry it in the oven 2 hours in 40 C. Serve with a nut milk or coconut cream. I ate mine with almond milk.