‘Scarlet Rosita’s Utterly Delicious Date Slice’ Dairy Free, Vegan, Egg Free, No Added Nut, Gluten & Wheat Free

When I was expecting Daughter No1 I had a visit from Big Bro with my delightful Niece No4, who was 14 months old at the time. I made a tray of these as I thought they would be a nice treat we could all enjoy over a cuppa. Big Bro was talking about how my Niece No4 was going through a phase of not eating. Well you can probably guess what happened next. We had to restrain her from finishing the entire plateful. I was really pleased as Big Bro was anxious about her refusal to eat and I thought we had had a break through on that day ……However 2 days later I had a call from Big Bro, Sis In Law was none to pleased with the resulting multiple well filled nappies that were the inevitable result. (tee hee hee hee hee)

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I had a frantic phone call on Monday – Daughter No1 needs to come home from Uni for a few days……..Hurray!

And of course she started talking about the foods she has been dreaming about eating whilst she is home, and this is one of her all time favourites. She used to make these on a regular basis when she was at home. It is a nice straight forward recipe. The original recipe is from the fabulous Cranks recipe book (circa 1967 Soho London).

Their’s is a wholemeal recipe, delightfully typical of that time, but of course I have tweaked it and made it my own.

I do prefer mine, it has more complexity of flavour and I like it being Vegan and Gluten & Wheat Free as it is kinder to the digestion. But if you like you can use butter and wheat flour and ordinary oats, yours will have a slightly more unctuous quality and it will be a delight just the same.

Great for packing in a bag for when you are out and about too, especially in children’s packed lunches, just don’t let them eat too many in one go 😉

Scarlet Rosita’s Utterly Delicious Date Slice

90g / 3oz Muscavado Sugar
330g / 10oz Medjool Dates (or ordinary chopped are fine, but the Medjool are fabulous!)
60g / 2oz Lemon juice
60g / 2oz water
180g / 6oz Sunflower Margarine
330g / 10oz Self Raising Gluten & Wheat Free Flour
120g / 4oz Gluten Free Oats
1/2 teaspoon of sea salt (you can omit this if you are avoiding salt, it will only affect the taste not the chemistry)

Grind in a food processor the below for the topping
90g / 3oz Gluten Free Oats
60g / 2oz Cranberries
60g / 2oz Pumpkin seeds
30g / 1oz Chestnut flour
30g / 1oz Dried Figs

Parchment line a 15 cm x 15 cm tin. (of all the recipes, this is the most forgiving if you do not have a pan of this exact size and shape)
Set oven to 350˚F/180˚C/Gas 4.
Poach the dates in the lemon juice and water for a minute then beat with a wooden spoon until they are fully pulped.
Melt the margarine in a large pan over a medium heat and stir in all the first lot of dry ingredients.
Really work at getting it all coated.
Press 3/4 the mixture into the tray using a food bag over your hand.
Top with the date mixture.
Add the ground oats, fruit and seeds onto the remaining 1/4 of the oaty mix and use your hands to rub the mixture together, almost like making pastry.
Spoon this on top of the dates and then make an even spread of it over the top.
Now I suggest you cover it with a sheet of cling film and press firmly (without pushing the dates out the side!) You must do this as it will be crumbly but if you skip this it will just fall off the top of the slices.
Bin the cling film
Bake at gas 4 for 1 hour -1 hour and 15 minutes. It should just be turning golden and a delightful smell filling the kitchen.
Allow to cool for 30 minutes before dividing.
Allow to cool completely before lifting from the tin.



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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.


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’.


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


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.


Soak the chia seeds

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and ground linseeds


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


Sift together the flour, baking powder, salt,

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


Give it a whisk to mix.


Melt the coconut oil.


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


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.


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


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.


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


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


Spread onto the cooled cake.


Yum yum!


email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
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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.