I have found the recipe in Luke and Scott’s ‘Clean Living Cookbook’. It was a real hit with the entire family and gone in one day:
Ingredients of the raw carrot base:
- 8-10 pitted dates (I have changed it as I found 12 too sweet)
- 1 cup raw walnuts
- 1 large carrot
- 1/2 cup shredded coconut
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ( I had changed the last two ingredients for 2 tsp on 5-spice powder)
- pinch of salt
I mixed all ingredients in a food processor/thermamix and pressed it into a lines form
Ingredients for the Cashew Cream Icing:
- 1 cup raw cashews, soaked overnight (I had only soaked them for 1 hour)
- 1/4 cup maple syrup (I used a bit less)
- 1 tsp. vanilla extract
- juice of 1/2 lemon
- 1/2 cup melted coconut oil
Again, I just mixed everything in a food processor and spread it over the base.
Then I put the cake into the freezer for a couple of hours – and thaw for a few minutes before serving. The recipe suggests to sprinkle each slice with toasted walnuts, but I think it can also be nice with berries.
well, that’s what my daughter calls. it. It is so easy to make and you can easily vary the ingredients:
Cook Sushi rice, following the packet recipe,
add Rice Wine Vinegar and a bit of Salt afterwards
Place the warm rice to the bottom of the glass,
into a small hollow, gently roll:
quickly poached Quail egg
Fresh avocado cubes with a splash of lemon
A small dollop of Wasabi Mayonnaise
and slightly seared Sashimi grade salmon (slightly pressed into seaweed strips before frying)
Top with Micro-herbs or chives.
Everyone will love it.
Ann’s healthy and yummy Beetroot Salad
Roast some beetroot in the oven (with oil and salt)
Grill Haloumi slices
Cut Orange into thin slices
and toss everything together with some rocket salad leaves.
Dress with a mix of lemon juice and olive oil, a bit of salt and pepper
and if you wish, add some orange zest on top.
(P.S. I didn’t have walnuts at home and substituted them for cashew nuts, great too)
So healthy, you can have the cake and eat it too.
No need to bake it – just put into your fridge and let it set:
Put the following ingredients into your Thermomix or blender:
175 g walnuts
Zest of 1 lemon
1/4 cup cranberries and apricots (or a bit more if you like the taste)
60 ml melted extra virgin coconut oil
4-6 pitted dates
Press that mixture into a 20 cm cake tin or glass dish (as picture above) and refrigerate for about 1 hour to set.
Again, put all ingredients into a Thermomix or food processor:
200 g unsalted cashew nuts
40 g raw cacao powder
150 g dried berries (I just used the same as above: cranberries and apricots)
60 ml cacao butter (melted) – or substitute for the same extra virgin coconut oil as above
2 tablespoons maple syrup (or malt syrup if you prefer)
2 tablespoons additive free coconut milk
Juice of 1 lemon
When blended and smooth, add to the base and return to the fridge for at least 2 hours.
Before serving, scatter the fresh raspberries over the cake (maybe not the frozen ones at this stage!)
I loved this healthy treat – which will last for one week in the fridge.
In case you haven’t tried this delicious, healthy, LOW GI-Food, Freekeh is young, ancient grain – greenwheat.
I cook it like brown rice:
Boil 1 cup of Freekeh with 5 cups of water.
When water is boiling, cover pot and simmer for 45 min.
Lovely nutty flavour.
Then I mix in seeds of 1/2 Persimmon (the ruby-looking gems in the picture),
roasted almonds, shallots or chives, coriander, basil, or whatever you like the taste of
(e.g. pine nuts, goats cheese, haloumi, roasted pumpkin or sweet potatoe…)
Add juice of 1/2 lime or lemon, 1 tbsp. olive oil, salt and pepper to taste.
I served it with Beef fillet and rocket salad.
It was yummy!
1/3 cup Grapeseed oil
1/2 cup Maple syrup (or Agave)
1/4 cup palm or coconut sugar
5-7 drops liquid stevia
1/3 cup coconut flour (maybe a couple of tablespoons more)
1 tbsp psyllium husk
1 cup cooked quinoa
1/4 cup cocoa
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup gluten/dairy free chocolate chips (optional)
Preheat oven 180 C and grease an 8 x 8 in oven safe dish
Combine all ingredients (exc. chocolate chips) into a blender and puree until smooth
Stir in the choc chips
Pour into dish and cook in hot oven approx 35min – 45 min or until toothpick comes out clean
Enjoy a yummy and healthy treat!