This is what I’m going to make the year. It’s brimming with nutrients from nuts, seeds and goji berries and not a grain in sight. To make it sweet there are dates and maple syrup and some raisins, but still more nuts and seeds to help balance your blood sugars. It’s from Juliette’s Kitchen at www.julietteskitchen.tv. Check her out for some great ideas.
If you’re confused about American cup measures, get yourself a set of cups to do it easily (from Amazon)
Ingredients for a large cake /12 slices.
- 1 cup almonds, soaked for at least 1 hour and water discarded
- 1 cup mixed seeds (She likes using pumpkin seeds, sunflower seeds and hemp seeds)
- ½ cup of walnuts
- ¼ cup raisins or incan berries
- ¼ cup of goji berries
- ¼ cup of dried cranberries (without sulphur dioxide)
- 1 cup pitted dates
- 1 tbl maple syrup
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 1 tbl grated orange zest
- 3 tbl coconut butter melted
- 1 cup cashews, soaked for at least 30 mins
- ½ tin coconut milk
- 1 tsp grated orange zest
- 1 tsp ground cinnamon
- 3 tbl maple syrup or agave nectar
- ½ tsp vanilla extract or vanilla pod extract
Place the seeds and nuts into a food processor and blend until it has broken down into a biscuit-like consistency. Then add the remaining ingredients and blend until all the fruit is broken down and you have a dough-like consistency. Pour into silicon mould and press firmly down with your hand making a firm base. Place in the freezer while you make the topping.
First place the cashew nuts, coconut butter, maple syrup and coconut milk into the food processor and blend until creamy. Then add in the vanilla, cinnamon and orange zest and re-blend until mixed in. Pour this over the base and spread out evenly. Place the cake back in the freezer to set for 30mins.
You can keep this cake in the freezer covered until the day you want to eat it. Take it out 1 hour prior to eating and leave to defrost. Serve chilled with some grated orange zest and enjoy a healthy and delicious Christmas.