Today marks six years since I drastically changed my diet and began eating vegetables, fruits, herbs, spices, a few beans, sea vegetables, nuts/ seeds and fish. I eat to heal and thrive.
I used to love a ‘treat’ … a piece of cake, brownie or a cookie. It has been a while since i have had a ‘sweet tooth;’ now I would choose savoury food over a sweet treat; this is miraculous. My entire journey with food over the past six years gifted me more than I could have imagined … improved health, inner peace and security and a completely different approach to living.
To celebrate, I made myself a cake and frosted it for a festive touch this morning; after a walk to and along the beach, a few swims and some time lying in the sun, I came home to Carob Banana Cake and peppermint tea! Nothing tastes better than cake and tea when hungry!
This is my ‘go to’ cake as it never lets me down. No matter what diet we choose, we deserve a great tasting cake our bodies enjoy for special occasions!
Carob Banana Cake
Ingredients
1/4 cup flax meal soaked in 1/4 cup boiling water
2 ripe organic bananas, peeled (preferably sugar/lady finger)
3/4 cup almond butter
3/4 cup desiccated coconut
7 fresh dates pitted
1 teaspoon bicarbonate of soda
1 tbs fresh lemon juice
1/2 tsp pure vanilla powder
1/8 tsp grey sea salt
Method
Preheat the oven to 180C
Place ground flaxseed in a small bowl; pour boiling water over, mis and set aside.
Blend the bananas and dates in a food processor until smooth.
Add the almond butter, coconut,, soaked flax meal, vanilla and salt to the food processor. Process until smooth. Combine the bicarb of soda and lemon juice in a small bowl. Add to the mixture. Process again until smooth.
Pour the batter into a ceramic cake dish lined with baking paper. Bake for 40 minutes and then turn off the heat and leave in the oven for 40 minutes. This is important as it will ensure the cake does not rise beautifully and then flatten like a pancake when you take it out of the oven. Place on a rack to cool completely.
if you would like to frost the cake, cut in half (lengthwise) once it is completely cooled. Do not be tempted to rush this! Position the bottom half of the cake on a platter and spread frosting liberally. Place the second half on top and frost the remainder of the cake. Put the cake in the refrigerator and let it set completely for several hours before eating.
Carob Frosting
Ingredients
1 cup mashed steamed cauliflower
1 tbsp lemon juice
¼ cup coconut oil, melted if solid
½ cup mashed avocado
6-8 fresh dates
½ cup carob powder
¼ tsp sea salt
Method
Place several large florets of cauliflower in a steamer and cook until it is soft.
In a food processor, add cauliflower and lemon juice and process until you have a smooth purée. Add melted coconut oil and blend until smooth and thick. Add avocado and dates and blend . Add carob powder and salt then run one final time and refrigerate for about an hour.
Happy Celebrations!