Cake! 12 healthy cakes - super easy quick recipes for health concious bakers by Unknown

Author:Unknown
Language: eng
Format: mobi
Published: 0101-01-01T00:00:00+00:00

No Bake

Chocolate

Chip Cookie

Dough Bars

Vegan

This recipe comes to us by our

pal Gina C. It’s terrific for those

times when the oven is full of

dinner – or unusable due to

renovations. After all, not having

an oven doesn’t reduce the urge

to bake, now does it? If you are

looking for more of Gina’s

ingenious recipes, check her out

at

athomewithginac.blogspot.com.

Makes 8 Bars or 20

Tablespoon-Sized Balls

Ingredients

140g (1 cup) Raw

cashews

150g (1 cup) Dates

2 tbsp Maple syrup

1/4 tsp Salt

1/2 tsp Vanilla

25g (1 oz) Unsweetened

chocolate

Preparation Instructions

Place the cashews in the bowl

of a food processor and

process until it looks like coarse

crumbs.

Transfer to a bowl and put the

dates in the food processor and

process until a ball forms. Add

the cashews back to the food

processor with the maple syrup,

salt and vanilla and process until

combined. Transfer back to the

bowl.

Coarsely chop the unsweetened

chocolate.

Add the chocolate to the bowl

with the date-cashew mixture

and mix to combine until

thoroughly incorporated.

Line a standard loaf pan with

wax paper leaving a small

overhang and press the mixture

into the pan. Place in the freezer

for 30 - 45 minutes. Take out

using the overhanging wax

paper and cut into 8 squares.

Store in an airtight container in

the refrigerator.

SERVING TIP: These little bars

are downright delicious on their

own, or form them into little

balls, and serve them with

some homemade ice cream.

Our Nutritionist Suggests

If you can, soak the nuts for a

couple of hours (but no more

than six hours). Nuts are difficult

to digest and contain enzyme

inhibitors (which prevent the

digestive enzymes from

working) and phytates (binds to

nutrients that prevent proper

absorption). The process of

soaking them helps to reduce

these and increase digestibility.

Once you’ve soaked the nuts,

stick them on a baking tray and

dry them out on a low heat

overnight – around 100°C

(200°F, Gas mark 1) is fine.

Then if you store the nuts in an

airtight jar they’ll be ready to use

for this or any other recipe

without the nasty phytates.

We’ve not tried this yet – so do

let us know in the blog

comments how it goes.We do

like a bit of feedback!

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