Land of the Free
Another exciting raw food recipe from acclaimed raw food expert and author of 600 published recipes, Kate Magic.
Time needed: 15 mins, 3 hrs setting
Equipment needed: grinder
Long story, but I once got deported from America for having raw chocolate bars. So I came home, and as you do, I made cake. This cake. Yacon flour contains a form of sugar which isn't recognised by the body, so it's suitable for diabetics and those on an anti-candida diet.
- 1½ cups (200g) coconut oil
- 2 cups (200g) buckwheaties (sprouted and dehydrated buckwheat)
- 2 cups (200g) yacon flour
- ½ cup (90g) xylitol or coconut sugar
- 1 tbsp suma
- 1 tbsp purple corn extract
- 1 tbsp he shou wu
- 1 cup (125g) Lexia raisins
- 1 cup (250 ml) water
Melt the coconut oil in a porringer or in a bowl stood inside a pan of simmering water. Grind the buckwheaties into flour in a high power blender or coffee grinder. In a mixing bowl, stir together the buckwheat flour, yacon flour, xylitol, suma, purple corn, and he shou wu. Once it's evenly mixed, stir in the Lexia raisins (these are an extra plump, juicy raisin, if you can't get them you can just use usual raisins). Then pour in the coconut oil and give it another stir. Finally pour in the water until you have a stiff dough. Press it into a cake tin lined with greaseproof paper or a silicon mould, and leave to set in the fridge for a couple of hours. Once it's set, cut it into slices. Store in the fridge, will keep for a couple of weeks.
You can watch Kate make a similiar cake recipe here on YouTube.