Saturday, October 19, 2013

My First Raw Cake

I will always have a love affair with baked goods. But having never learned the principles of baking myself, the raw cake is a delight to make. This raw project is possible because of a number of kitchen  goddesses who I've watched make some amazing watched amazing raw deserts. 

The principles are easy. There's some sticky bits. Some dry bits. Sweetness is up to you. And there is no baking necessary.

So this creation is a gift for my friend Gara who is a very inspiring chef and whose raw treats often have me oohing and aahhing. Right now I am staying with her in Barcelona. Being in her kitchen inspires me and this is what I made when I was waiting for her to come back from work. Places and people, I find, can often inspire one's cooking creativity. When you feel the itch, definitely you must scratch it. Let the moment take you...

1. Wet ingredients, which make up the binding quality of the cake base. 
Blend dates (add figs possible also) with a little oats, this also has carrot, dried coconut meat finely milled, water, a little of juice (this one has some lemon concentrate and apple). Blend into sticky paste. 

2. Mix in dry ingredients. More dried coconut meal, oats, carrots. You can add nuts, seeds, raisins. The possibilities are endless. Mix until it gets all clumpy and sticks together. Note this is a normal blender-- so you don't need a high powered Vitamix to get this going. 

3. Place cake mixture in mold. Press in. Then take out. 

4. Make "frosting." In this case, I hand mushed avocados with carob powder, a little palm syrup, and raw cacao nibs for chocolatey crunchiness. Then apple generously over cake. 

 5. Top with strips of dried coconut meat and cacao nibs. Refrigerate till ready to serve. Tada! All done, very easy! Sweeten to taste. The dates make the base sweet already and you can choose the sweetness level of frosting.

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