Carrot cake
1 1/2 carrot juicer pulp
1 cup coconut flour (freshly ground)
1/2 cup soaked cashew flour
2 tablespoon ground flax seeds
1/2 cup carrot juice
1/4 cup fresh squeezed orange juice
1/4 cup and 1 tablespoon raw honey
3 tsp. lemon juice
1 tsp. lemon zest
1/4 cup chopped soaked walnuts
1/4 cup raisins
pinch of sea salt
Mix together ingredients and press into 6-8″ cake pan. Flip pan upside down and place the cake onto a large plate. You can make this a single layer or a double layer cake (for double layer just double the ingredient amounts). Apply frosting and garnish with chopped nuts, dried berries, and/or flowers. Keep in refrigerator. Makes about 8 servings.
Butter cream cashew frosting
Process/blend:
1/2 cup soaked cashews
3 tablespoons coconut cream
25 drops vanilla stevia
3 teaspoons lemon juice
2 teaspoons maple syrup
1/4 teaspoon vanilla extract
pinch of sea salt
This recipe can also seen here with other great recipes http://dietdessertndogs.com/2013/05/16/wellness-weekend-may-16-20 and http://www.thetastyalternative.com/2013/06/allergy-free-wednesdays-week-73-june-26.html
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