I’m working on raw treats right now!
In particular, I’m looking at various cake ideas. I found a recipe for Hummingbird Cake on the internet. Although my version deviated from the original, it’s still based in the tropical flavors, and it’s really yummy!
It uses the same concepts as my Raw Carrot Cake, the mix is made, then it’s pressed into a mold to make “squares”. I used my favorite mold for this type of treat, the Wilton silicone brownie mold. It works great for me, and makes bite size treats that are great for dessert, box lunches and snacks.
Conclusion
This cake is a bit “sweet” for me. However, I tend not to like sweet things, and prefer savory. If you are a “sweet” junkie, this will probably fit the bill for you just fine!
Yield
24 pieces
Prep Time
15m
Cook Time
15m
Equipment Required
Ingredients1 cup carrot and pineapple pulp 1⁄4 cup pistachios, raw 1⁄2 cup apricots, dried 1⁄4 cup banana chips 1⁄4 cup pineapple, dried 2 tablespoons rolled oats 2 tablespoons steel cut oats 2 tablespoons pineapple juice 1⁄4 teaspoon vanilla 1⁄4 teaspoon cinnamon 1⁄8 teaspoon ginger, ground |
DirectionsPut the pistachios, apricots, banana chips, rolled oats,vanilla, cinnamon and ginger in the bowl of the food processor with the “s” blade. Pulse just until the texture is even, and small grains. Don’t over-process and turn into paste! Transfer the mixture to a bowl and, using a fork, mix in the steel cut oats and the pulp until everything is thoroughly combined. Press mixture into the mold. This amount of mixture should exactly fill the mold. Refrigerate over night. To remove the pieces from the mold, place a plastic cutting board on top. Turn over, and press in the center of the molds until the cake bites release. NotesBanana “chips” are dried banana slices. They may or may not have “sweetener” on them. The ones I used had some cane sugar added. Commercial dried pineapple normally has sugar added. If you are using a type without sugar, you may need to add a little bit of Coconut Secret Coconut Nectar to the mixture. Taste it first. If you are happy with it the way it is, don’t add the extra calories! I made the pineapple juice and pulp by juicing 1⁄4 of a fresh pineapple. Keep in mind that pineapple is mostly water, so there is actually very little pulp. This recipe used what I got, but it’s mostly carrot pulp from juicing about 5 carrots. Pineapple pulp also contains fibers that tend to clump together. You may want to use two forks to pull them apart and mix them with the carrot pulp before adding other ingredients. |
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