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Best ever gluten free sugar free vegan carob slice nom nom nom

Photos to come!

I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?

Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!

Base:

5 cups soaked cashews (this is the volume AFTER they are soaked)

2 cups dates, soaked in boiling water

1 cup tapioca starch

50ml coconut cream

1 tsp vanilla essence

1 cup dessicated coconut

Topping:

3 cups Soaked cashews:

1 cup coconut cream

1/2 cup carob powder

1 cup dates soaked in boiling water

stevia leaf powder – 2 small pinches

1/2 tsp chocolate essence

1/2 tsp vanilla essence

dessicated coconut, to top.

Method:

You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!

Preheat oven to 180 degrees C

Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about  10 mins.

Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.

Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.

Sprinkle with coconut and serve!

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Sugar free date and carob cake with avocado frosting!

Happy 22nd birthday to a wonderful best friend/ all round good chap Jamie- date and carob cake!

So. It was Jamie’s birthday yesterday, and it definitely called for date (the fruit) cake. Jamie and dates go together like.. uh.. fish and water? Anyway, you get the point, they are her favourite. Jamie is also on the wholefoods buzz and so I decided to make a datey- caroby sugar free cake. Ok, so it still contains white wheat flour and oil, but hey, what better day to eat white flour?! This would be a cinch to make gluten free too with buckwheat flour, rice flour, tapioca starch and xatham gum flours. It may just be slightly drier than the glutenous variety.

Ingredients:

3 cups pure plain flour

3 tspns baking powder

1 cup carob powder

1 Tbspn egg replacer

1/4 cup apple cider vinegar

3 cups dates soaked in 3.5 cups water

1.5 cups suflower oil

1 few tbspns soy milk

Method:

Preheat oven to 180 degrees celcius.

Soak the dates in warm but not boiling water (you are going to add them to the cake mix soon and don’t want them too warm so that they react with the baking powder)

Meanwhile, mix the flour, baking powder, carob and dry egg replacer.

With a stick mixer/ blender, mix the date and water mix so it is a smooth thick paste. To this, add the sunflower oil and apple cider vinegar.

Add the wet to the dry ingredients and mix well. I needed a few tablespoons of soy milk to get it to the perfect consistency.

Pour mixture into two greased and lined cake tins.

Bake for.. (I forgot to time it, I ate breakfast while they baked).. I think it was about half an hour. Anyway, I baked them until a knife stuck into them came out clean. It won’t be totally smear free.. this is a very moist, fudgy cake. Someone (I think it was GT) said it had an almost cheesecakey texture. Hmm, I don’t know about that!

Yes, this is a very moist cake…and dense. If you’re a sponge cake kind of person, perhaps this is not your piece of cake 😉

Now, to top it all off.. Avocado and carob frosting

Ingredients:

2/3 cup dates

1/2 cup carob powder

1 large ripe avocado

3 tbspns maize cornflour (cornstarch), mixed to a thick paste with 3 tbspns water

10 drops liquid stevia

Method:

put everything into a food processor and process!

If you want it thicker, add more corn starch and water mixture.

Use 1/3 of the frosting to stick the two cakes together (once they are cool of course), and the rest to cover the top and sides.

Decoration:

To decorate I put on some halved apricot, date, cashew and coconut bliss balls, and a big sprinkle of coconut- oh, and a few fresh flowers!

Datey caroby coconutty cake, part way through demolition..

Anyway, it must have been ok, because Jamie and I went out, and when we returned, half of the cake had been eaten by some unknown rascal! 😛 Or rascals. It’s ok rascals, we forgive you, apparently it was too rich to eat much more anyway.

World vegan day.. sushi and cupcakes anyone?

It’s world vegan day. I admit, I completely forgot. This happens every year 😛  Still, I cooked a vegan meal for 30 so that’s not a bad way to spend world vegan day! I would never have posted something as boring as I did this morning if I had remembered *face palm*. Ahem, onto bigger and better things like… this little beauty!

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The menu today was

  • sushi
  • wasabi sauce (waaay toned down wasabi!)
  • asian-y stir fry
  • Japanese coleslaw with tofu mayo
  • Homemade cola drink

aaand.. vegan jammy vanilla cupcakes topped with carob mousse. These babies are definitely a sometimes food. Don’t be fooled by the word “carob!” But anyway, what better day to blog a treat than today?

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I know you’re all perfectly capable of making sushi/ googling how to make sushi! I won’t insult your intelligence. :d

Vegan mousse cakes:

Don’t let the innocent cupcake fool you: these are a vehicle for mousse.

Make a batch of regular vegan vanilla cupcakes such as these.http://whippedbaking.com/2012/04/11/very-vanilla-vegan-cupcakes/.  If you plan to make them gluten free, substitute 1/3 rice flour, 1/3 quinoa flour, 1/3 buckwheat flour and on top of this 1 tspn xantham gum and 1 tbspn tapioca starch. Fill each muffin case up 1/3 full, fill with strawberry jam and add a bit more batter over top. Bake like the instructions say..

Now, mousse.

250 grams firm silken tofu

170g extra virgin coconut oil

1/2 cup soy milk

1/2 cup carob powder

3/4 cup raw sugar OR 75 drops liquid stevia

1 tspn vanilla essence

Method:

Melt the coconut oil in a pan. Meanwhile, in a food processor, mix the rest of ingredients until smooth. Add melted oil and process. Transfer to a bowl (stainless steel is good, it makes it firm up faster) and let it set in fridge for 2 hours.

Once cupcakes are cool, pipe a swirl of mousse around them, and sprinkle with coconut.

Happy world vegan day!

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