May 8, 2022 / Lyn Jones / 0 Comments
The fruit in these scones is pureed instead of left in chunks, so
it is smooth with a delicate flavour - too good for just breakfast!
Ingredients
3 c blanched almond flour
1/2 c dried apricots, chopped into 1/4″ pieces
1/4 c freshly squeezed orange juice
1 Tab orange zest
1. Preheat the oven to 160 degrees FF. Line 2 large baking pans with parchment paper.
2. In a large bowl combine the dry ingredients.
Put all of the wet ingredients including diced apricots into a blender. Process one minute until smooth. Put the wet ingredients into the drys and mix well.
3. Drop 1/4 cup of mixture onto the baking sheets, 2 inches apart. Bake for 10-15 minutes until a tooth pick that is inserted comes out clean.
July 9, 2020 / Lyn Jones / 0 Comments
a heavenly raw cake
Ingredients
Crust
6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 Tab agave syrup
a pinch of Chai spice (cinnamon works as well)
Filling
1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract
Method
For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers – you should be able to press it into a prepared cake tin. If it doesn’t stick, add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.
For the filling first mix the cashews very well until smooth (this may take a while), put the rest of the ingredients in the food processor (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight.
Take the cake out of the freezer 10 minutes before you want to eat it, depending on the consistency you like to eat it.