Gee whizz, I haven't been here for a long time. I have some new recipes I am going to add over the next couple of weeks. Still love my raw food, it just makes you feel so good!!!
I know this doesn't look gorgeous but it taste it!!! I just used a pyrex dish. If you use a spring form pan you can get it to look much better. I was in a hurry to get something nice done for morning tea..this is quick and easy.
Raw banana passionfruit & fig cake with
coconut sugar lemon frosting
Makes 1 med cake – serves 8-10
Ingredients
2 cups
ground sprouted and dehydrated nuts and seeds - grind in either a food precossor or a blender.
¾ cup
dehydrated coconut sugar
¾ cup low
temp dried coconut or fresh grated coconut
½ tsp mixed
spice
1 ½ tsp
cinnamon
1 lge tsp
ground vanilla bean or 1 tsp vanilla powder
3 extra ripe
lady finger bananas
2 passionfruit
5 dried figs – chopped
Preparation
- Add all dry ingredients to a large bowl
- Blend bananas then add to the mix with the passionfruit and figs.
- Mix until thoroughly combined then press into a cling film lined pan, dish or bowl – the shape and size is up to you and your imagination
- Refrigerate or freeze while you make the frosting
Frosting
- 1 cup cashew
- ½ cup dehydrated coconut sugar
- Zest of one lemon
Preparation:
- Soak cashew in filtered water for a couple of hours
- Rinse cashews then add just enough water to nearly reach the top of them in the small cup of a magic bullet or Tribest personal blender
- Add coconut sugar and zest and blend with the flat blade until smooth and creamy
- Pour over cake and gently spread
Option: add a
little zest and coconut to decorate
Enjoy!