Raw banana passionfruit and fig cake with coconut sugar lemon frosting

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

1. Add all dry ingredients to a large bowl
2. Blend bananas then add to the mix with the passionfruit and figs.
3. 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
4. Refrigerate or freeze while you make the frosting

Frosting

• 1 cup cashew
• ½ cup dehydrated coconut sugar
• Zest of one lemon

Preparation:

1. Soak cashew in filtered water for a couple of hours
2. 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
3. Add coconut sugar and zest and blend with the flat blade until smooth and creamy
4. Pour over cake and gently spread

Option: add a little zest and coconut to decorate

Enjoy!

Pears and Strawberries.. what shall I do?

Make a Pear and Strawberry Flan!! that's what I did.

I had to make something nice today, the morning tea I  had served them the last couple of days was dismal!! It was one of those things I had to resurrect by making a nice chocolate sauce and cashew cream to pour over it. It looked divine but the cake was  bit dry. O'well, you win some you lose some!!

This was a spur of the moment cake. I had strawberries that needed to be used and I couldn't bring myself to put them in the morning smoothie. I also had some nice big pears that lend themselves to that delicious sweetness needed in a good flan!! So of the the pantry I went looking for more inspiration and this is what I came up with. I wasn't going to write down what I put in it but when I finished it I just though id better. Nothing worse that when I throw something together that they love and then I can't remember what was in it.

Yep it was a hit and yep I going to blog it!! so here is the recipes.

Pear & Strawberry Flan

Base

Ingredients:

1/2 cup Kitz Active almonds

1/2 cup Kitz Active walnuts

3/4 cup dates

1/2 cup coconut (dried)

1 tsp freshly ground vanilla bean

Preparation:

Place all ingredients into a blender and blend until sticky but still chunky. Press into the base of a paper lined cheesecake pan.

Filling

ingredients:

1/2 cup cashews

1/3 cup goji berries

cover with water and soak for about 1/2 hr.

add

1 large peeled and cored pear

1 punnet of strawberries

2 tbs chia seeds

1 tbs coconut oil

Agave to taste

Guar gum, - optional and if needed!

Preparation:

Blend all ingredients until smooth and creamy. If it is too runny add 1/2 tsp guar gum while the motor is running until incorporated and thickened - I had to do this as I had left too much water with the nuts and goji's!!

enjoy!



Still loving raw even though i've been absent from my blog

 Smashed Lemon Casheeze Cake

 Citrus Coconut cakes with Fig Jam and Cashew Cream

 Coconut cake, banana passionfruit salad with Super charged sprinkles and warm macadamia cream

 Pear flan with apricot jam - Nut and seed free

Raw Almond Shortbread House

With Christmas only 5 days away I had to get together our traditional "Gingerbread House". I haven't done one for a couple of years as the kids don't really like gingerbread but they did always love the lollies on it and it looks so nice at Christmas time. To be honest it never really worried me that they didn't eat it as it's not the kind of food I want them to enjoy! But this year I decided to have a go at a raw version and chose the recipe for the Kitz Almond Shortbread cookies for the walls and roof. All healthy with no ginger! The cement is a Cashew Cacao butter cream with agave. The rest is just good ole raw superfoods.. almonds, goji berries, pepitas, apricots, spirulina and coconut with some orange and lemon zest for sparkle. I would have liked the cream to be a bit smoother but didn't feel like having another go at it.
Here it is in all it's glory!! A bit wonky but ok for a rushed rainy Sunday.. :)

Chocolate Velvet Torte for my babies 21st

I can't believe it.. my first born has turned 21! What happened, it all just went so fast. The great thing is she just love raw food especially the desserts so I can always have fun making her a raw cake for her birthday. Forgetting that I had an appointment yesterday afternoon I left myself half and hour to make this cake for her, no time to get a recipe so with an idea in my head off I went. And. YEAH! she loved it so much she said it was the best cake she has ever had. She wants me to make another for her dinner party on Friday night.. but I have bigger plans for that. Will post how it goes. :)

This cake has a crust with raw cacao nibs in it giving that rich choc taste with a tiny crunch and a smooth velvety chocolate filling made with avocado then covered with blueberries.

21 today!