Whilst watering the plants in my greenhouse during the weekend I noticed my lavender’s blooming season is almost over. It’s September, so that’s only natural, but obviously last chance to use it for decoration. So here’s a new raw cake recipe along with a few suggestions on how to decorate it.
Raw cake with popped quinoa
1 cup almonds (let them sit in water over night, or for a couple of hours if you’re in a hurry)
1 cup nut mix; cashews, pecan and walnuts
100 g dark chocolate (85 – 100%)
1/2 cup gluten-free oats
1/2 cup quinoa
1/2 cup oat milk
1/2 tsp vanilla
pinch of salt
Whirl the almonds and nuts in a blender or food processor. Stop and scrape the sides occasionally to get the almonds and nuts down near the blades. Repeat until it’s been finely chopped. Put in a large bowl.
Chop the chocolate finely and add to the bowl.
Then add the gluten-free oats and popped quinoa to the mix.
Put the dates, oat milk, vanilla and salt in the blender and mix well.
Add the date mix to the bowl and mix everything together with your hands. It’s rather dry due to the small amount of dates so you need to work on it quite well, and add more oat milk if necessary.
Scoop your crust into a spring form pan, either a large one or few small ones. Press down with fingers to firmly place the crust into pan. Freeze for at least an hour.
Whipped coconut cream with vanilla is nice as a topping. Decorate with your favourite berries and fruits. Lavender and mint are nice as well, and whatever your imagination springs on you. Those that like the taste of lavender can add a drop or two of lavender oil (be sure to use an oil that’s edible) or lavender essence to the whipped coconut cream. Adding finely chopped mint to the cream is also nice.
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