Sugar Free Carrot Cake

It contains no oil or butter and yet it is unbelievably moist and delicious in flavor! 

This carrot cake is made using apple purée and maple syrup as a sugar substitute and pineapple purée as a moistening agent. The addition of coconut adds a sweet, delicate flavor that you’re definitely going to love!

A combination of nuts, half ground fine and half kept chunky also adds another dimension to the cake. 

1 cup unsweetened applesauce 

1 cup fresh pineapple purée 

1/4 cup maple syrup 

3 large eggs at room temperature

1 1/2 cups of flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tbsp cinnamon

2 cups grated carrots

1 cup shredded coconut or desiccated coconut

1 cup of mixed nuts - half ground fine, half kept chunky. I used what I had. A mix of almonds, walnuts and hazelnuts. 

1 tsp vanilla extract 

Preheat the oven to 175°C 

Combine the dry ingredients in a large mixing bowl. 

Crack the eggs and beat well with a hand mixer. 

Add the wet ingredients into the beaten eggs and mix gently. 

Now add the dry ingredients a spoonful at a time and using a whisk, gently stir. 

Mix until everything is well combined. 

Pour into a lightly greased baking tray. 

Pop it into the oven and bake for 25 - 30 minutes. 

Let it cool complete before inverting it onto your serving plate. 

These healthy rhubarb muffins are vegan friendly, sweetened with maple syrup, almond flour and whole wheat spelt flour. 

Excellent as a nice midday snack, these are perfect to enjoy with a cup of coffee or tea. 

It’s been a very frosty April and spring is taking it’s own sweet time to unfold. 

April also means that it’s Rhubarb season. The freshest and sweetest are available only until June or July. So there’s just a small window in which you can buy rhubarb and use it in some delicious recipes.

Normally one can find a variance in color in the stalks. Some stalks more green, some more red, some down right pretty in pink. The pinkish-red stalks tend to be sweeter so remember to pick out those! 

150 g rhubarb 

140 grams / 1 cup whole grain spelt flour

100 grams / 1 cup almond flour

30 g desiccated coconut 

2 teaspoons baking powder

Pinch of sea salt

250 ml / 1 cup coconut milk

60 ml / 1/4 cup maple syrup 

60 ml / 1/4 cup coconut oil, melted

1. Preheat the oven to 180°C. 

2. Line a muffin tin with muffin paper.

3. Wash the rhubarb stick, halve lengthways and cut into fine cubes.  Set aside a few rhubarb cubes to garnish on top. 

4. Put all other ingredients, except the rhubarb, in a bowl and mix with a mixer to a creamy dough. Do not over mix! 

5. Finally fold in the rhubarb pieces.  

6. Scoop the batter into the muffin tray.

7. Finally, sprinkle the remaining pieces of rhubarb on the muffins and press down lightly.

8. Bake for 25 minutes. 

While the muffins are cooling prepare the glaze: 

50 g confectioners sugar 

1 tbsp orange juice 

Let the muffins cool completely and drizzle some glaze. 

I am not a big fan of adding artificial color to food. In fact I avoid it completely. Looking for a plant based natural food coloring, I came across Spirulina! An aquatic plant which is a type of a blue-green algae.

Already trending on a high in the superfood spectrum, naturally it is a well established favorite amongst health food gurus. 

Spirulina - A brilliant powerhouse food packed with tons of nutrients. Touted as the worlds most popular supplement, a single teaspoon of dried spirulina powder contains protein, vitamin- B1,B2,B3, Copper, Iron, a fair amount of magnesium, potassium and manganese! 

It is a rich source of protein than most vegetables and also a good source of beta-carotene. 

It helps in improving symptoms of allergic rhinitis, improves muscle strength and endurance and lowers blood pressure. 

Like every ingredient you need to make sure you buy spirulina from reputable brands and like every ingredient it comes with its own pros and cons. 

There are a lot more benefits but I won’t get into it, as I am not using this product as a health supplement. 

My main focus is to use it in a recipe to attain the emerald green color I had in mind. 

Going back to what got me interested - I had a nut based recipe and was looking to add something out of the box. I hit jackpot when I added Spirulina! This is the exact color I had in mind and it came out better than expected. 

A base made is with a mixture of seeds, nuts, dates, coconut oil and raw cocoa powder. The filling, made with cashews, white almond butter, maple syrup, pea milk and naturally, Spirulina. This is then topped off with hulled pistachios, cacao nibs and popped into the freezer to set. 

It organic 

It’s raw 

It’s vegan 

It’s gluten-free

It’s dairy-free 

It’s soy-free 

It’s no-bake 

It’s paleo-friendly 

It’s refined sugar free 

And It’s super easy to put together. 

One bite and you’ll be hooked. 

To start off, take an 8” square bake form and insert a 15”cling film. It needs go over sides of the bake form for easy removal later. 

For the base: 

2 cups of fresh mejdool dates (deseeded)

1/2 cup of mixed nuts and seeds - walnuts, pumpkin seeds, flax seeds, chia etc Use whatever you have. 

1/2 cup raw cocoa powder 

1 tbsp of coconut oil 

Place all the ingredients in a food processor and pulse until they are crushed and start to resemble a crumble.

The texture should be smooth and sticky. If the paste is too dry, add a couple more dates. 

Press the base into the bottom of the bake form and set aside in the fridge. 

You can now start to prepare the filling.

For the filling: 

2 medium size ripe avocados 

3 cups of cashews, which have been soaked overnight or for at least 2-3 hours in warm water. Soaking them longer just makes them creamier when blended. Drain out the water, wipe them dry and they are ready to use. 

1/2 cup white almond butter 

1/4 cup any plant based cream 

2 tbsp maple syrup 

Throw all of the ingredients into your blender or food processor and blend until everything is smooth and creamy. 

Divide the filling into two parts. Just so that we can have two different shades and it also looks more appealing. 

First layer:

Add 1/3 tablespoon of Spirulina powder to one part and mix. 

Second layer:

Add 1/2 teaspoon of Spirulina to the other part any mix. 

Assembly: 

Remove the base from the refrigerator and spread the darker filling onto the crust. 

Spread evenly. 

Pop it into the freezer for 15 minutes. 

Now pour in the lighter colored filling and smoothen it out. 

Top with some crushed pistachios and cacao nibs. 

Put it back in the freezer and let sit for at least 3-4 hours or overnight. 

Gently lift the cling film and lay it on a chopping board. 

Slice into squares, place it in a container and store it in the freezer. 

To serve, take out of freezer 15 minutes prior to eating. 

It will keep fresh in the refrigerator for up to a week and in the freezer for up to a month, covered. 

Why Beetroot? Why not! 

Sounds odd but you can’t really taste the beetroot. Beets adds moisture and chewy texture, which is what we normally aim for when baking a brownie, isn’t it. 

Along with being refined sugar free, these brownies are packed with nutrients! 

Trust me, you will never look at beets the same way again.

I’ve noticed since a while back, using vegetables in desserts isn’t a new thing. Beetroots are naturally sweet and when blended they produce a silky smooth texture. That’s why they work fantastic as a binding ingredient. The beetroot purée also adds a fudgy texture and keeps the brownies moist. 

Quite frankly, these are the best brownies I’ve ever baked. Perfectly moist, dense, gooey, rich, decadent and so addictive that I dare you to stop after just eating one square. 

I’d just go ahead and say that this is a delicious treat perfect for everyday. 

Dry ingredients 

210g plain flour or spelt or wholemeal flour or porridge base (a flour like consistency of mixed seeds and grains) 

160g coconut flower sugar 

50g pure cacao or raw cacao powder

20g ground flax seeds or chia seeds 

1/4 tsp baking powder 

1/4 tsp baking soda 

Wet ingredients 

1 cup boiled beetroot puree or  1 medium size beetroot

165g melted vegan chocolate

65g  light-tasting vegetable oil, such as rapeseed, or vegan butter or substitute it for yoghurt or apple sauce 

6 tbsp any plant-based milk or water 

1. Prepare an 8” baking tray lined with parchment paper at the bottom and sides. This will ensure the easy remove of the brownie after it is baked. 

2. Preheat the oven to 180°C (350°F). 

3. Add all the dry ingredients to a large mixing bowl and mix until there are no lumps.

4. Add all the wet ingredients into the bowl and stir until it is well combined. Do not over mix. 

5. Pour the batter into your baking pan and smooth the top.

6. Bake the brownies in the oven for 15-20 minutes. If you like them fudgy, bake them for 12 minutes. 

The brownies are ready when the surface looks dry. They will set more over time - about 30-40 minutes. Allow the brownies to cool in the baking tray. 
The brownies won’t test clean when you stick a knife in them. You don’t need to worry about these being “under-cooked" as they do not contain any eggs!

They can be stored in an airtight container in the fridge for 5 days. 

A power bar that is full of vitamins, minerals, fibre and protein and tastes delicious. This and the simplicity of the recipe is what that caught my attention right away. 

Read on because you are only three ingredients away to making these wholesome treats. And the best part, these bars take almost no time to make! 

It comes together by using ingredients you already have at home or can find in most supermarkets. All you do is place the pumpkin seeds and dates into a food processor, process until you reach a desired consistency, melt chocolate, assemble the mixture in a tray, pour the chocolate on and refrigerate for a couple of hours or overnight. Done! 

The tiny Pumpkin seeds are a powerhouse filled with nutrients that have many health benefits. Naturally high in iron, zinc, magnesium, manganese, phosphorus and protein, they are also antioxidant-rich and good source of unsaturated fats. 

The pumpkin seeds need to be soaked in order to activate them, making them easier to digest. This way our body can absorb more vitamins and minerals.

Here’s a quick how to - 

130g Pumpkin Seeds

175g Dates, pitted

125g 84% Dark Chocolate

1. Soak the pumpkin seeds in water for 4-6 hours or overnight. 

2. Rinse and drain the seeds and blend together with the dates until combined. I used a stick blender for this. But if you use a food processor you may need to scrape the sides. 

3. Melt the chocolate in a bowl. 

4. Line a 8” tray with parchment paper then tip in the pumpkin date mixture and using your fingers press the mixture to form a flat uniform base. 

5. Pour on the chocolate on top and tilt the tray so that it spreads equally all over. 

6. Chill in the refrigerator to set for 3-4 hours. 

7. To slice, flip it onto a chopping board so you cut the soft pumpkin-date layer first before getting to the hard chocolate layer. The chocolate does crack a bit, but it still retains it’s shape. 

8. Store it in the refrigerator for up to a week.

 This Chocolate-Superfood Slice is Raw, Vegan, Paleo friendly, Dairy Free, Gluten Free, and Refined Sugar Free! 

This isn’t the first time I’m indulging into making a surprisingly healthy raw “dessert”. 

Once you get the hang of it, it’s fun experimenting with other flavors, textures and ingredients. 

The recipe and ingredient list seems to be a bit extensive and a little overwhelming at times, but it isn’t. 

Many of the ingredients are used several times over. I’ve also broken down the recipe into sections, one for each layer of the bar, like the crust and filling portions, hopefully making it easier to understand.

For the Crust:

6-8 Medjool Dates (pits removed)

11/4 cup Walnuts

A pinch of Salt

1 tablespoon Raw Cacao Powder

1 teaspoon Coconut Oil

1. Line a tray with parchment paper or plastic wrap. 
2. Place the dates, walnuts, salt, cacao powder, and coconut oil in a deep bowl and using a stick blender, blend until the mixture is crumbly and nuts are about the size of coarse sugar. The mixture should stick together when pressed down. 
3. Remove the crust mixture into the lined tray and press it down into an even layer using your fingers or a small glass.
4. Pop it into the freezer. 

For Ganache Filling:

3/4 cup Dark Chocolate 75-80% cacao content - look for a brand that doesn't use refined sugar.

2 tablespoons Coconut Oil

1/2 cup Coconut Cream

1/2 tsp Vanilla extract 

1. Place the chocolate and coconut oil in a small saucepan. On low-medium heat, whisk occasionally, until the chocolate is melted and mixture is nice and smooth. Remove from heat.
2. Whisk in the coconut cream and vanilla and let it cool. 
3. Remove the crust from the freezer and pour the cooled mixture on top of the frozen crust, tap the tray on the counter to level the ganache and remove bubbles, if any. 
4. Place it back into the freezer.

Spirulina Filling divided into two : 

2 cup Cashews, preferably soaked overnight or for a minimum of 2 hours

1/2 cup Coconut Oil 

1/2 teaspoon Vanilla extract 

juice of 1 small Lemon

10 tablespoons Maple Syrup

To use after blending :

1/3 teaspoon Spirulina Powder

Handful of pistachios chopped. 

1. Blend all of the above ingredients together except the Spirulina powder and the chopped pistachios.
2. Take two small bowls and divide the mixture into two equal portions. 
3. Add literally a pinch of Spirulina to one part and add the remaining into the other. This is just to give each one a different shade of green. 
4. Remove the tray from the freezer and sprinkle the chopped pistachios.
5. Pour the light colored filling and put the tray back into the freezer for 10 minutes. 
6. After 10 minutes pour the darker layer and let it set for at least 3-4 hours. 
7. When you are ready to serve, remove the tray from the freezer, gently turn the hardened mass upside down on a chopping board, peel back the parchment paper. Turn it back upwards.
8. Using a sharp knife cut into slices.

The bars store well if kept in an air tight container,  in the freezer for up to a month or more!

I love to eat good food. Ha! obviously, who doesn’t!! 

I’m a firm believer that healthy food can be tasty but in regards to dessert, it’s not always easy to make a dish that keeps it’s taste and flavor without compromising on the ingredients. Past couple months I’ve played around with different sugar free recipes and posted the ones which in my opinion are worth sharing. 

Sugar is ok once in a while, but not when you’re gouging it day in day out. So here’s an exceptionally delicious recipe that can satisfy your sweet tooth without the use of any sugar!! 

Sounds almost too good, doesn’t it?! Well, it is. It is also the most uncomplicated, healthy and nutritious way to celebrate some chocolate extravaganza. 

2 cups raw walnuts 

1 1/2 cups pitted dates 

1/2 cup almond butter 

1/2 tsp vanilla extract 

1/4 cup raw cacao powder 

1/3 cup roughly chopped pecans 

1. Grind walnuts and dates in a high powered food processor until it resembles coarse sand. 

2. Add almond butter and process until it starts to get a bit sticky. Add the raw cacao powder pulse to mix well. The mixture should now start to look like thick sticky dough. If it’s too dry add a coupon of dates and blend once again. If it looks too wet add a few walnuts.

3. Line a square 8x8” baking tray with parchment paper. Pour the brownie mixture into the tray and flatten it evenly using a spatula. You can also place a parchment paper on top and flatten it using your hands. 

4. Embellish it with some roughly chopped pecans on top. Cover and refrigerate for at least an hour before cutting into squares. 

Enjoy…….

What a great way to celebrate chocolate guilt free!! 

To store: You need to refrigerate these brownies and they can last for a few weeks, or you can even freeze them for up to 2 months. 

But seriously, who has the willpower to keep brownies that long without eating them all! 

Matcha - the bright green wonder with a myriad amount of health benefits has a slight bitterness, somewhat umami, earthy, grassy flavor. It is no surprise that it’s an acquired taste but you try it a couple times I bet you will fall in love with it. 

And in case you didn’t already know, 

It’s vegan. 

It’s also naturally gluten free.  

It has powerful antioxidant  properties. 

It works great as a natural food coloring 

It releases a calming energy. 

Helps decrease premature aging(!!) 

Apart form making tea, Matcha can be used for making multiple recipes. 

Add it to your morning smoothies. 

Why not put in in your overnight oats? 

A great addition to baked goods like cookies, cakes, biscuits, matcha brownies, cheese cakes! 

Mix it in a pancake. 

Use it in an ice cream.

Or

Make Matcha Energy Bites! 

I was introduced to Matcha during the time I spent living in Singapore a decade ago. It was not tea that earned my soft spot but the Matcha Mochi. 

I thought, why limit it to a standard cup of tea when there were other brilliant ways of using it in recipes!

I tried everything “Matcha”! Ice cream, Moon cakes, Matcha Latte, Frappe, Cheesecake, name the dish and I’d had it. I was a true matcha addict. And I’ll take an addiction to something so healthy any day. 

You want to treat yourself and get energized at the same time, this recipe is for you! With its unique flavor and striking color this one will Wow you with your first bite. 

Quick to impress you can give it to your friends or eat it all yourself. 

It should make about 20-22 balls depending on the size you choose. 

List of ingredients: 

11/2 cups cashews 

1 cup pistachios 

1/4 cup almond meal 

1 tbsp flaxseed powder 

1 tbsp matcha powder ( it’s important to get an organic brand ) 

10 pitted mejdool dates 

2 tbsp maple syrup + more if needed 

1 heap tbsp of hardened coconut oil 

For the topping: 

1 tbsp Toasted black sesame seeds 

1 tbsp Unsweetened desiccated coconut

1/2 tbsp Matcha powder 

1 tbsp Chopped pistachios 

Take 4 small bowls and put the assorted toppings into each bowl. 

Keep aside. 

There are a couple things to keep in mind before you start : 

Soak the cashews and pistachios overnight or for a minimum of two hours in warm water. By doing this it not only softens the nuts, making it easier to blend but more importantly, soaking breaks down the phytic acid so it can be properly absorbed. Nuts have a high amount of enzyme inhibitors, soaking neutralizes them and produces enzymes that are easily digestible and actually beneficial for us to consume! 

I have used two natural sweeteners to balance the flavor as the matcha powder by itself is quite bitter. 

Let’s get started - 

1. In a blender or a deep bowl, if using a stick blender, add the drained nuts - cashews, pistachios and the dates. Blend until they are broken into bits. 

2. Add all the remaining ingredients and blend until a smooth paste is formed. 

3. Give it a taste to adjust your preferred level of sweetness using more maple syrup if necessary. 

4. Form into bite sized circular balls. 

5. Roll them immediately in a topping of your choice or make it a mix using different ingredients. 

These should last up to two weeks if stored in an airtight container in the refrigerator. 

I’m so excited! Hope you have some over-ripe bananas handy because this one need to be made now! Also, if you like fuss-free cakes, then you'll be a fan of this one, just like me.

I’ve made quite a few banana breads before but trust me, this one is by far the best one ever. I could eat it for breakfast, as an afternoon snack, or for an easy dessert with some extra melted chocolate swirled on top! 

So what does it take to make the most scrumptiously delicious Banana Bread you've ever eaten?

A little will power to stop you from finishing the whole loaf and a few ripe bananas!

It's soft,  it's moist,  it's tender and it’s got chocolate.

I mean come on! Chocolate and bananas are a culinary match made in food heaven.

So what’s so special about this cake - 

Firstly it has pure unsweetened cacao! That itself makes everything better, adding a level of decadence. 

Sweetened using maple syrup this Banana Cake has zero refined sugar. 

It is made with ingredients you probably already have on hand, so it’s the perfect thing to throw together on a whim! 

Excellent as a tea time snack as well as a late night hunger pang. 

Now fire up that oven and Happy Baking! 

150g spelt flour or oat flour**

100g almond flour 

16g baking powder 

35g pure, unsweetened cocoa powder 

70g coconut oil 

1 tbsp of unsweetened natural almond butter or any other nut butter 

1 tbsp flax seed powder *

1/2 tsp vanilla extract 

150g or 146 ml maple syrup 

1 tbsp apple cider vinegar 

2 large over ripe bananas + 1 more for the topping 

A few walnuts 

A pinch of salt 

1. Preheat the oven to 180°C 

2. Take two large mixing bowls. 

In one bowl add all the dry ingredients - spelt flour, almond flour, baking powder, cocoa powder and give it a good mix using a hand whisk. 

3. In a separate bowl add all the wet ingredients - maple syrup, almond butter, apple cider vinegar, vanilla extract, flaxseed powder, salt. Stir everything well and keep aside for 5 minutes. 

4. In the meantime, using a fork mash the bananas on a plate. Pour the mashed bananas into the wet ingredients and mix. 

5. Now pour the wet ingredients into the dry ingredients and using a hand whisk stir everything gently. Try not to over mix. Stop mixing when everything is just combined. Over Mixing will lead to a tough dry bread. 

6. Pour the batter into a medium sized non stick loaf form. 

7. Peel and slice the banana into half, lengthwise. Lay it on the batter and sprinkle the walnuts.  

8. Put it in the oven and bake it for 35-40 minutes. 

Let it cool down completely before slicing.  

**to make oat flour, simply put rolled oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.

*to make the flaxseed powder simple add the flaxseeds to a blender and blend until they form a semi powder like texture. 

Flaxseed are an excellent replacement for eggs because of their gelatinous nature they help in holding ingredients together and they also absorb the liquid and swell into a gel like consistency. 

Here begins the challenge to your upcoming baking expedition - Adding Zucchini the next time you want bake a brownie. 

Trust me, this one is a a complete game changer. In any case, leaning towards a plant based diet is the way towards the right direction. 

Adding Vegetables to dessert has become quite a trend. If you are mindful about what you eat, I think it’s worth trying it out. 

This Fudge Brownie ticks all the boxes - 

As the name suggests, it’s fudgey , moist, gooey, rich, 

As it’s flavor is practically undetectable, it is a fantastic way of sneaking in this vegetable without anyone noticing it’s there! 

Probably also a great way to add moisture without using of loads of butter. 

Zucchini adds nutrition and fiber into a brownie. Now who’s heard of that happening?! 

Adding zucchini to an otherwise unhealthy treat may just give you the needed inclination to try and indulge. 

Ingredients you need: 

300g grated zucchini 

200g maple syrup 

50g olive oil 

80ml any dairy free milk 

1 tbsp vanilla extract 

25g ground flax seed 

5 tbsp water 

130g spelt flour or whole wheat flour 

50g hazelnuts - finely ground ( you can also use finely ground almonds ) 

60g cocoa powder 

6g baking powder 

1/2 tsp salt 

Method: 

1. Start by preheating up your oven 175°C or 347°F. 

2. Line a 8x12” baking tray with parchment paper and keep aside. 

3. Grate zucchini by using a box grater and keep aside. 

4. Take a small bowl, add the ground flax seeds and 5 tbsp of water. Stir this and let it sit for 5 minutes to thicken. 

5. In a large mixing bowl add all the dry ingredients - spelt flour, hazelnut powder, cocoa powder, salt and baking powder. Stir well. 

6. Now in another bowl add all the wet ingredients - grated zucchini, maple syrup, olive oil, milk, vanilla extract and the flax seed mixture. Stir well. 

7. Now add the wet ingredients into the dry ingredients. Mix everything gently until just combined. Do not over mix. 

8. Pour the batter into the prepared baking tray and smooth it out. At this point you can sprinkle chocolate chips or chopped up walnuts if you like. 

9. Bake for 35 minutes. Switch off the oven and keep the door open. Let it cool whilst inside. 

10. Once the fudge brownie has cooled, pop it into the refrigerator for 2-3 hours. This ensures perfectly cut squares which will not crumble while cutting.     

Note: 

* You can use an egg instead of ground flax seeds if you like. 

* You can substitute the ground nuts for walnuts and almonds. Both work well in this case. 

* The Fudge Brownies need to be stored covered in the refrigerator for 5 days. Alternatively you can also freeze them for longer storage. 

* Before eating, warm them for a few seconds in the microwave or eat them cold. Tastes great either way! 

A cake with a gorgeously nutty crunch on the outside and beautifully soft and moist on the inside. High in fibre, zero refined sugar, healthy fats plus the added benefits of incorporating almonds and walnuts into the recipe! It has deliciously tart apples, fragrant cinnamon and highly recommended as an all rounder. Enjoy it at breakfast, along with a cup of tea or even a dessert with some homemade vanilla sauce! 

This is how versatile a cake needs to be.  

Hello Autumn, and all the Magic that surrounds it. Apple cakes and Autumn go hand in hand. You just cannot go through this season without baking an Apple Cake! The smell of a warm freshly baked cake on a chilly autumn morning is nothing but enticing. 

Even though I did not have a ton of time on my hands, I did manage to work out a recipe which didn’t need too much fussing around. I liked that, especially when I’m baking a cake!! I made sure that I added all my favourite ingredients to try and make this work. And work it did!

Better still is that the batter came together in one bowl and I did not need any fancy equipment. 

Dry ingredients:

1 1/2 cups almond meal

1 cup wholemeal spelt flour

3/4 cup of coconut sugar

2 tsp baking powder

1 tsp ground cinnamon

Pinch of salt 

Wet ingredients:

1 apple grated

1 cup almond milk or oat milk or any milk of your choice 

1/2 cup olive oil

1 tbsp apple cider vinegar

For the Streusel:

1 1/2 cups roughly chopped walnuts

1/3 cup wholemeal spelt flour

3 tbsp maple syrup

1 sliced apple

1. In a bowl, combine all the Dry Ingredients : the almond meal, spelt flour, coconut sugar, cinnamon, baking powder, salt and mix. 
2. In a separate bowl mix together the Wet Ingredients: grated apple, almond milk, olive oil, and vinegar.
3. Pour the wet mixture over the dry mixture and gently mix to combine everything and as always, do not over mix. 
4. Pour the cake batter into a greased 20 cm spring form. 

For the streusel topping: 

1. Get all the ingredients together in a bowl and mix using your fingers. It should be clumpy. 
2. Slice the apples and arrange them on the cake.
3. Place the crumble in small clumps in and around the apple slices.

Bake in the oven for 50-55 minutes at 180°C Premium-Service anzubieten.

These good looking little guys are packed with fiber, antioxidants, minerals, nourishing fats, and protein. Apart from being refined sugar-free, this recipe is raw and made with simple wholesome ingredients. 

They are amazingly versatile and flexible as far as choosing ingredients goes. You can customize them according to your tastes, availability of ingredients and preferences. 

With endless combinations, for me it’s one base product that always remains the same - Dates. I love them, in any form. They are perfect as a sugar replacement with a trail of goodness in them. 

Dates provide potassium and magnesium, insoluble fibers, vitamin A, B6, iron and calcium. Pairing them with other superfoods turns these into real energy boosting, power balls.

Ingredients: 

For 20 bite size pieces 

200g soft majdool dates 

100 g oats 

80 g almond butter 

100 g almonds, (or hazelnuts, cashews, or walnuts, or a mix of different nuts)

30g hemp seeds or chia seeds 

1/8 tsp powdered cloves 

1/8 tsp powdered cinnamon 

1/8 tsp powdered cardamom 

1/8 tsp powdered nutmeg 

1/8 tsp powdered ginger

Method: 

1. Place the nuts in a bowl glass and soak them in water. Let soak overnight, or for a minimum of two hour before using. In a separate bowl, do the same with the dates, if using dried ones. Soaking the nuts makes them easier to digest. Drain the nuts and dates thoroughly before proceeding to the next step. 
2. In a high powdered food processor add oats, pitted dates, almonds powdered: cloves, cinnamon, cardamom, nutmeg, and pulse until the mixture resembles coarse grains. 
3. Add the almonds butter and once again pulse until everything is one homogeneous mixture. The mixture should be thick and sticky but not buttery! ( if it starts oozing oil, you’ve gone too far. It’s unfortunately happened to me! ) 
4. Test to see if you can form it into a ball. If not add a teaspoon of water and pulse again. 
5. Using a 1/2 tsp measuring scoop, scoop out the mixture and roll it into balls between the palms of your hand. 
6. Line them on a baking sheet as you proceed. 
7. Roll them in the chosen toppings and store them in an airtight container in the refrigerator for up to several weeks. 

For the toppings: 

Dry Coconut flakes 

Matcha powder 

Amaranth pops 

Toasted sesame seeds 

Melted Chocolate 

Edible flower petals 

Cacao nibs 

Note: 

Soaking the nuts makes them easier to digest, breaks down the phytic acid so they can be properly absorbed. Nuts have a high amount of enzyme inhibitors, soaking neutralizes them and produces enzymes that are easily digestible and actually beneficial for us to consume! ragen und du die Antworten! Liste häufig gestellte Fragen auf. Davon profitieren alle.