Too many amazing recipes – I can’t choose which one to blog about.

The day was again absolutely jam packed full of a variety of recipes.  We made Vegi Anitpasto; Irish Moss; Spiced Mexican Cabbage; Guacamole (different to any I’ve made before); Onion Rings; Buckwheat Granola infused with essential oils and Carrot and Apple Kuchen (cake)…

We ate….

For breakfast…

Coconut Cakes with fresh fruit drizzled with agave and a wonderful Green Smoothie

For lunch…

Spiced Mexican Cabbage with Flaxseed Crackers and Guacamole – followed by a Cacao Apricot Cookies

For dinner…

Vegi Antipasto with Carrot and Apple Kuchen for dessert.

Ingredients:

4 large apples cored and shredded

1 cup dates, pitted and soaked

1 cup dried apples, chopped

1 cup dried pineapples, chopped

3 cups grated carrots

1/2 cup shredded coconut (plus 2 Tbsp. to garnish)

2 Tsp. cinnamon

1/4 Tsp. nutmeg

2 cups almond meal

Method:

Mix ingredients in a large bowl until well combined.  This is easiest done with your hands.

Sprinkle some shredded coconut into the bottom of a form springform pan.

Pack the mixture into the pan and flatten well.

Cashew Cream Frosting

In a food processor, combine together 1 cup soaked cashews, 3 Tbsp. agave nectar and 1 Tbsp. lemon juice.

Smooth over the top of the carrot mixture with a spatula. Sprinkle with extra shredded coconut.

Place in the fridge for 1 hour to set.

To serve, release cake from springform pan and transfer to a plate.

Enjoy…

Keeps for up to 3 days in an airtight container in the fridge.

Ally x

Giving credit where credit is due…

Thanks Karen Bartz for showing us this recipe today in your raw food cooking class.