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The Simple Guide to Eating Raw

The Simple Guide to Eating Raw

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Published by tanzanit13

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Published by: tanzanit13 on Sep 27, 2011
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10/26/2012

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By Carmella of The Sunny Raw Kitchen, inspired by Cafe Gratitude's I Am Rapture
I've been on a cake roll these days. Guess I'm making up
for lost time, lol. Being born in Summer, strawberry
shortcake was my de-facto birthday treat for years. Don't
ask me why I finally decided to attempt a raw version of
this childhood favorite right at the end of strawberry season
(at least, around here). Not great timing I know, but what
can I say? Creativity has its reasons. ~ Carmella
This recipe is for a 6" diameter pan or tub.

Ingredients:

Cake
¾ cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
pinch salt
1 cup loosely packed left-over nut pulp, from making milk or ground almonds
1 cup dried coconut
½ cup cashews

Method:
1. Place dates in food processor and process until a smooth paste forms. You may need to
add a little water.
2. Add the rest of the ingredients and mix until smooth.

If using ground almonds instead of wet almond pulp, you might want to add a couple of
teaspoons of water for moisture.
Strawberry Layer and Decoration
1 ½ cups strawberries, sliced

Assembly
1. Grease a spring form pan with a little coconut butter, or line a large margarine tub with
plastic film.

The Simple Guide To Eating Raw Page 96

2. Next form an even layer on the bottom of the pan with half of the cake mixture.
3. Top with ½ of the strawberries, followed by some of the whipped cream. Put in fridge to set.
4. When firm, form another cake layer. Then top with more strawberries. (Remember to save
a few for decoration).
5.Again top with whipped cream and set in fridge.
6.When firm, gently remove cake from the pan or margarine tub and place on serving plate.
7. Decorate with strawberry slices and serve.

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