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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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).

😉

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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 🙂 )

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 😀

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

RAW!!! Blueberry Pie

Well this has proved to be a breakfast dream.

I struggle to eat breakfast, I can go for a fresh juice but I cannot be doing with cereal or bread or yogurt (which I have no upper limit for how much I can consume). And I only eat any cooked foods very much nearer to lunch or after I have had an evening pretending to be a teenager again (and that is a folly I rarely succumb to).

And then along came RAW! Blueberry Pie. I made this in response to a recipe (on Pin Interest which came from therawbuzz.com) that I wanted to try, but for January in Blighty it was missing a certain substantial quality that would make it have those winter comfort factors that are demanded of food by any sensible person on a day when it is -6 outside.

As with all RAW recipes there is a lot of faffing fiddle, but once you have come to terms with the fact that to make the raw foods edible and digestible there has to be much preparation, then it’s very straight forward.

I must warn you that once I had eaten a piece I could actually feel the rush of energy coursing through me like some sort of caffeine on cocaine kinda rush (that is in no way something I have experienced, my life is very pedestrian really). What I am saying is, it did what I have all my life dreamed my chosen breakfast should do – it energised me.

And it really does taste very good too. I’d say that the ‘filling’ would be very good in a glass as a sort of Raw Syllabub (I did have a small glass of it – just to check)

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Blueberry Pie
For the base
10 oz 2 cups hazel nuts ground or whole (the whole nuts will be ground)
1 tsp pink Himalayan salt
5 oz 1 cup prunes
2 oz 1/2 cup medjool dates
2 oz 1/2 cup desiccated coconut

Put the prunes and the dates into a bowl and soak with 125 ml of water for 30 minutes.
In a food processor, blend the hazelnuts (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)
Set the nuts to one side
Put the salt and prunes and dates with 3 tbsp of hazelnuts into the processor and blend until you have a soft paste.

Now add the rest of the nuts and coconut and process to a ‘dough’ or until the it forms a ball.

line a 21 cm/ 9″ square pan with cling film. You can spray a mist of oil if you like now.

Press this mixture into the bottom of the pan.

Cover the top with a little cling film and use an identical sized tin to press the base flat, or use a potato masher or your own hand.
Pop it into the freezer whilst you finish the filling.

For the filling:
1 1/2 cups chopped dates
1/2 cup dried pears chopped
1 cup ground almonds
2 oranges juiced
1 tbsp melted coconut
1 tbsp chia seeds
pinch of sea salt
2 cups blueberries ( a few fresh ones to go on top)

In the food processor blend the dates pears, almonds and orange juice until it becomes a smooth paste.

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Now add in the salt, blueberries and chia seeds and give it a quick blitz (not totally broken down).

Work quickly now as the chia seeds will be thickening the mixture, pour the mix onto the base

and top with those few blueberries.

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Freezer for 30 minutes or until you need to use it.

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Give it 10 minutes to lose the hardness and away you go.

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