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!

😀

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/ 350˚F/180˚C.

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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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RAW! Superfood Spiced Onion Softbread

As you may already know, I am on a detox diet at the moment and as part of that I am munching away on selected RAW! foods.
It is not the happiest thing to embark on as so often the diets are misery making. (I have done lots of weight loss diets and really want to get off that roundabout!) I really like RAW! foods and as you must now be starting to realise, I just like really well made, carefully thought about and carefully prepared food, I will eat Vegan, Gluten Free, any of it as long as it is good, (but I do have a problem with Fast food take aways – I hate them and don’t use them, feeding that stuff to children makes me shudder – OK OK rant over!).
So I thought I’d share a cheeky recipe or two with you.
When I was at the programme recording the other day one of the other chefs mentioned using the microwave to dehydrate food.
Just so you know – If you buy RAW! foods from me I will never have used a microwave, don’t own one, won’t use them. So if you want to use one for this then I am sorry but I cannot advise you, but I am giving instructions for using a normal oven like most of us have in our homes.
Also I have given this as cup measures to try and help anyone without scales, a cup measure does have a standard but in your own home use a cup like the one you would give to a special visitor, not a massive mug but a tea cup size and stick with that wherever I mention a cup 🙂
Eat these and you will feel like Spiderman when his spide-y sense start to tingle … wooohooo!
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RAW! Superfood Spiced Onion Softbread.
1/2 cups ground almonds
1/4 cup psyllium husk
1/4 cup ground linseeds
1 cups linseeds
1 tbsp Chia seeds
1 tsp Korma curry powder
1/2 tsp Dried sage
1/2 tsp dried mint
1/2 tsp dried thyme
1/2 tsp coriander leaves
1/2 tsp Caraway seeds
1/2 tsp Fennel Seed
1/2 tsp Aniseed
1/2 tsp Spirulina
1/2 tsp wheatgrass
1/2 teaspoons salt
4 (1 lb) grated medium sized white onions
8 (1lb) grated large carrots
6 cloves garlic
1 teaspoons lemon juice
1 cup water
(1/2 cup cold pressed olive oil- this makes a lovely tasting tender bread but is optional, I don’t often add it).
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Line the 2 baking trays (for an oven) or 1 dehydrator tray with parchment paper.
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Mix together psyllium husk, ground linseeds, linseeds, almonds, Chia seeds, Korma curry powder, sage, mint, thyme, coriander leaves, Caraway seeds, Fennel Seed, Aniseed, Spirulina, Wheatgrass and salt.

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Process nuts, sunflower seeds, linseeds, in a coffee grinder, to a fine meal.
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Into a sturdy liquidizer (or food processor) add in grated, carrot, onions, garlic, lemon juice and water (add the oil now if you are using it) and process again until well mixed and pourable.
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Pour in the liquidized wet mix in with the dry ingredients and give it a really good mix with the whisk, work quickly as it will thicken quickly.
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Once it is combined well spread it evenly across the trays.
Use a knife now to score the breads into the sizes you will want to eat them 🙂 (Nearly there now)
Set the oven to its lowest setting 225˚F 110˚C Gas 1/4. And allow them to dry for 4 hours.
If you have a Dehydrator then dehydrate at 68ºC for an hour. Reduce to 58ºC for about 8 hours or done but moist and soft still.
Half way through turn the trays around and flip the breads over so the top is on the bottom.
Stores in a cool place for 3 weeks.
If you added olive oil then this is reduced to storage in the fridge for 7 days.

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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