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Here’s a new recipe, that I didn’t want to share if my 5 year old, didn’t like it…so here it is! I didn’t use any exact measurements this time, I just went with what my taste buds liked, lol.

 

Crust:

About 2 cups pitted medjool dates and about 1 cup almond meal

Cake:

Half cup young coconut meat (or 4 tbsp coconut cream), 1 large mango, about a cup ‘raw’ (soaked) cashews (you know cashews aren’t really raw) or macadamia nuts, juice of 1 orange and lemon, 3 to 4 tbsp extra virgin cocnutoil and a pinch of sea salt, a banana or 2

Chocolate:

3 tbsp extra virgin coconutoil and 3 to 4 tbsp cacao powder (you can add some sweetener to it)

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1. Put the dates (don’t have to soak them) and almond meal in a foodprocessor and mix until you get the consistancy you want, may have to add some more almond meal. Put the dough in a cake pan and press firmly. stick it in the freezer.

2. Put all ingredients in a blender and mix until smooth. Get the cake pan out of the freezer and slice the banana’s put it on top of the crust, spread the mixture over the banana’s and crust. Put it back in the freezer until it’s firm.

3. Melt the coconut oil and add cacao powder mix it well (you can add sweetener if you like) and pour it on top of the mixture. Stick it back in the freezer.

Top it with any fruit you want, I used pears and mango ❤

 

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Bon Appetit!

 

 

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  • quarter pumpkin shredded
  • buckwheat or spelt flour
  • raisins
  • seed mix: pumpkin, sunflower, sesame, hemp
  • 3-4 tbsp coconut oil
  • raw cacao nibs
  • stevia or other sweetener
  • 1 tbsp baking soda
  • ground: cinnamon, cilantro, nutmeg, ginger, clove, cardamom and a bit of an orange peel.
  • 2 bananas
  • Put all ingredients in a food processor and mix well

Coconut whip

  • 2 cans organic coconut milk in de fridge over night
  • take out the coconut fat that separated from the liquid
  • stevia and a bit of coconut sugar
  • blend it until it gets the consistency of whipped cream

Bake cake in the oven on 175ºC = 347ºF for about 40-50 min. You can make this pumpkin cake raw in the dehydrator or on the lowest setting in the oven.

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