Raw vegan baking is a passion of mine. Raw carrot cake was a challenge.
We often think about juicing but very little time do we think about what happen to the pulp left. Well it matters.
This is still a very good fiber nutrient dense food that is able to make us thrive. Why? It is not dead food. I met Kaitlin from the #pulppantry last week during a #Netiya event and discovered her amazing products.
She makes those amazing crackers all from left from organic juiceries.
And they taste so good!!!! She gave me some pure carrot pulp flour.
It is actually one of the elements I used to make an amazing raw vegan carrot cake.
And yes this cake is a birthday cake for my wonderful Alma. She is the reason why I can work.
Without her, I don’t know how I would handle being a mom and an entrepreneur.
It is a real dilemma to sustain a financial life when you are a mother. You can loose it super fast. This is one of the reasons I am so grateful for this wonderful woman who became part of our family.
For the carrot cake:
2 cup of carrot flour or 4 shredded carrots
1/2 cup of sprouted dried walnuts
1/3 cup of flax meal and 1/3 cup of psyllium husk mixed together and covered with warm water
2 tablespoon of cinnamon
1 pinch of vanilla beans
1 cup of medjool dates
1/2 cup of coconut oil
1/4 of nut milk
For the Vanilla cream:
4 cups of soaked organic cashews
1/2 teaspoon of vanilla beans
1/3 cup of coconut oil
1/4 cup of coconut cream
1/2 cup of medjool dates
To make the raw, Vegan, Gluten free, Refined sugar free, creamy delicious Carrot cake, you just mixed all the ingredients into the food processor and put inside your mold. leave it in the freezer while making the Vanilla cream.
Once the cream is done you just add the cream on top of the cake.
This is it. BTW because carrots are so sweet, well you don’t need to add much dates.
My cakes are always delicious, gourmet, nourishing.
Thank you again @pulppantry for this amazing idea and for what you do. This is just amazing!
We ate with along with it some decadent raw vegan Walnuts + Cashews truffles. They were delicious!
P.S : Please forgive the English mistakes I am a French mother and entrepreneur.
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When you are out of your favorite food on the planet (in my case Hnina raw dark chocolate made with sprouted Hazelnuts and sprouted almonds ganache, well, you need to be creative to compensate or find ways to re-create this perfect food with what you have.
Raw Tahini had to be made and eaten with Hnina’s sprouted seeds snacks. Water is coming from everywhere. We just have the impression to live in a cloud.
It was the prefect day to make a delicious lunch.
I have been in a detox for the past 10 days and have 30 more to go.
In this detox, I just get one full solid meal a day made of clean food. Morning and evening meals are liquid.
But guess what we made today?
I would love to call this as a mixed cultural creative cooking.
In French you would say that it is a non sense or even more a neologism. On top of it, it had to be nourishing and delicious.
The kids participated. I made this non inflammatory raw, refined sugar free, sweet Yellow Tahini Sauce. Delicious, nourishing and healthy.
This beautiful organic glass highly pigmented kept if Fresh and even more helped the sauce to be perfectly balanced and delicious.
The sad reality is that sweet on the palette is not so sweet on our health. Refined sugar, as well as many sweeteners marketed as healthy, create inflammation and acidic conditions, have a high Glycemic index or promote other dangerous metabolic conditions. All of these can lead to serious disease such as cancer, diabetes, obesity and ultimately death.
Artificially made sweeteners and syrups, are sometimes lower in calories, but are generally even more poisonous to our body. It’s not just about cavities any more. Exacerbating an already dangerous condition, sugar is addictive; in fact 8 times more addictive than cocaine.
A brief primer on sugar: There are three naturally occurring carbohydrates, also known as simple sugars; sucrose, glucose and fructose.
They are naturally found in whole foods but are processed differently by our body.
Glucose and fructose are monosaccharides and when linked, form sucrose, a disaccharide. Our body prefers glucose, known as blood sugar, and uses it for energy.
It even manufactures it on its own to make sure it has enough. Insulin is secreted in the presence of glucose which promotes its essential use by our cells.
Fructose, found in fruits and vegetables, is less liked by our body, is only metabolized in the liver and is more fat producing than glucose.
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