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)…
Coconut Cakes with fresh fruit drizzled with agave and a wonderful Green Smoothie
Spiced Mexican Cabbage with Flaxseed Crackers and Guacamole – followed by a Cacao Apricot Cookies
Vegi Antipasto with Carrot and Apple Kuchen for dessert.
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
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.
Keeps for up to 3 days in an airtight container in the fridge.
Giving credit where credit is due…
Thanks Karen Bartz for showing us this recipe today in your raw food cooking class.