Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

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So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

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And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

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Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

๐Ÿ˜€

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350หšF/180หšC.

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Soak the chia seeds

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and ground linseeds

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in the carrot juice for 30 minutes. It will start to thicken.

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Sift together the flour, baking powder, salt,

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goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

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Give it a whisk to mix.

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Melt the coconut oil.

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Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

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Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

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Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

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1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

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Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

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Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

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Spread onto the cooled cake.

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Yum yum!

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

https://twitter.com/ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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For The Love Of Juice!

I went to see one of my good friends yesterday. She is an inspiration to me and has taught me very much about food. I know I can trust her judgements and advice.

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So how over the moon, delighted was I to walk into her kitchen and see an ‘old school’ Classic Vita-mix sitting on her counter, then to tip me over the edge she had made me a fresh smoothie to boot.

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The combination of fresh vegetables, ginger and edible weeds from her garden had me buzzing around!

I truly believe that fresh juices are an absolute miracle tonic and taste delicious. Today I am just giving you an insight into my breakfast juice ‘today’. I like to play and let my inner physician (I call her Dr Scarlet Rosita) lead me to what I actually need (plus a healthy dose of what needs using in the fruit bowl and veg draw).

๐Ÿ˜‰

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For The Love Of Juice!

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1 pear (sugar better tolerated as it has a softer impact on blood sugar levels)
1 eating apple (scrubbed)
1 orange (half the pith removed)
1 lime (3/4 of the pith removed)
1 stalk celery (scrubbed)
1 kg carrots (scrubbed)
1 beetroot (scrubbed)
1 tsp Spirulina powder
1 tsp wheatgrass powder

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Pass through your juicer.

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Add the powders.

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Stir ….

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Drink!

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(If you want to add lots of ice then you can, I have a delicate stomach and I would make myself ill consuming large amounts of ice-y anything ๐Ÿ™‚ )

This is a very sweet juice that is great if you are just starting and some of the more bitter flavours are a challenge and perhaps you can build up to those.

Anyway I have been pinging around the kitchen like a toddler.

psst + I just had a slice of that Spelt loaf as my lunch Mmmmmmmmmmmmmmmmmm ๐Ÿ˜€

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

Well, I don’t know about you, but those 8 course dining with friends and family events have somehow made my jeans fit tighter! It’s the extra Brussels spouts and carrots I reckon ๐Ÿ˜‰
We’re all the same, course we are, we participate in the feast and now we think of a fast. But the dieting generally just feels like a torture, so I make this.
I am not telling you when or how often you should eat it, but it is very good, all natural, better than any of the slimming products you can buy (as you will have made it from fresh in your own kitchen), tastes great and if you finish it with some shredded savoy cabbage for the last 5 minutes you have a seriously nutritious meal there.
I think it tastes really good, really satisfying, everyone who tastes it is amazed at how flavourful it is and eaten with some of my RAW! Linseed crackers or RAW! Onion Flatbread you are doing yourself lots of flavours …. I mean favours ๐Ÿ˜€

Overdone it soup in mug 2
Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

3 onions
4 carrots
3 parsnips
1 butter nut squash
3 stalks of celery
4 cloves of garlic
1 tbsp Olive oil or Sunflower oil
400 g /14 oz (drained) red kidney/ borlotti/ cannelli/ haricot/ flagolette beans (I use canned but if you want to go from dried thatโ€™s fine – I shall be adding info on how to do this quickly and safely on the Chefy-tips page)
2 lt / 4 pints Vegetable stock (from a cube is just fine)
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Peel or wash all the vegetables.
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Chop the vegetables into a medium sized dice, doesnโ€™t have to be too small, small enough so that when you have a piece on the spoon it is not so large that you canโ€™t comfortably chew it.
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Heat the oil in a 3 lt / 6 pt pan.
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Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.
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Add the parsnips and squash and get them hot as you stir.
Put the lid on and bring to the boil.
Pour in the hot stock and kidney beans.
Lower to a simmer and cook for about 30 minutes until the vegetables are nice and tender and the liquid has thickened very slightly.
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Thatโ€™s it, itโ€™s done.
Spoon, Eat, Yum …. HEALTH HEALTH HEALTH darling ๐Ÿ™‚
Overdone it soup in mug3

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest