Why? When you fancy something ‘naughty’, that isn’t! Light enough for summer, and the warm-spicyness works in winter too.
Valuable energy supply from slow-release nutrients, high in protein (great for energy and the body’s building blocks for tissue), the right fats (including Omega 3 oils – help to protect our cells, plus can help our heart function), fibre (helps us to absorb more from our food because it travels slowly through our bodies), vitamins (including B’s – to help with converting food into energy in our cells and producing red blood cells, E – protects our cells and prevents damage to the good fats we eat, so we can use them as an effective energy supply, and A & C – for childhood growth, cell protector, plus can help eye health) and minerals (including Copper & Manganese – can protect our cells and help with reducing memory loss)
When? Morning or afternoon tea, or even as part of a hearty breakfast after a work out!
Ingredients – makes enough for an 11 inch square pie dish (and multiple family servings, as The Raw Layer Cake is filling!)
‘Cream’ –
1 cup macademias – pre-soaked overnight in filtered water, rinsed and drained just before use
3 medjool dates – pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)
Topping –
1/2 cup cashews plus 1/2 cup sunflower seeds – pre-soaked for 3 hours in filtered water, rinsed and drained just before use
1/4 cup medjool dates – pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)
Filling –
1 cup raw walnuts (pre-soaked overnight in filtered water, rinsed and drained just before use)
1 cup medjool dates – pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground clover (optional)
‘Crust’ –
3 cups raw almonds plus 1 cup sunflower seeds (pre-soaked overnight in filtered water, rinsed and drained just before use)
1/2 cup medjool dates – pre-soaked for 3 hours in filtered water and drained just before use (set the drained-off fluid aside)
1/3 cup raw, organic coconut oil
What to do
‘Cream’ – pop all your cream ingredients, including half of the dates-water into your blender and process until creamy smooth. Slowly add the rest of the dates-water (plus extra water if needed) to create fluid consistency as needed. Keep in a bowl to one side.
Topping – repeat as per steps for the ‘cream’ above.
Filling – dates and nuts into your food processor and blend until creamy. Add in spices. Keep in a bowl to one side.
‘Crust’ – empty all your crust ingredients into your food processor and blend until you’ve got a‘dough’. Now press this evenly into a baking/pie or quiche pan (silicon is a good option, approx 11×11” size)
Use a spatula to spread your Filling layer evenly on top of your crust.
And repeat with your Topping layer on top of your Filling layer.
Lastly, layer on your ‘Cream’.
Either keep in the fridge, or pop in freeze for about 1 hour before slicing and serving up a storm.
Top tips for your perfect Raw Layer Cake
You can sprinkle your Raw Layer Cake with raw cacao, cacao nibs, grated raw chocolate, carob powder, bee pollen or dehydrated coconut pieces (which are all available from most good health food shops.)
Experiment! You can make your Layer Cake with a base of whichever nut or seed you prefer – from brazils to sunflower or pumpkin seeds. Our favourites include hazelnuts and brazils mixed with almonds.
Experiment! You can make your Layer Cake with a base of whichever nut or seed you prefer – from brazils to sunflower or pumpkin seeds. Our favourites include hazelnuts and brazils mixed with almonds.
You can sprinkle your Raw Layer Cake with raw cacao, cacao nibs, grated raw chocolate, carob powder, bee pollen or dehydrated coconut pieces (which are all available from most good health food shops.)
Include organic where possible. If that’s not possible, use extra soaking time if you can, and rinse well.
When blending solids and more dense ingredients, blend on a high speed for longer than you think is necessary, to ensure smooth results.
Pop any leftovers (unlikely!) in a sealed BPA-free container in the fridge and finish within 4 days, or into the freezer to store for 3 months or so.
Relish!
Take away – If you’d like to know more about getting the most from the nutrients you eat, including the reason we pre-soak nuts and seeds etc – then email me direct at fi@fijamiesonfolland.com for your copy of the article ‘The two biggest food-mistakes – and how to avoid them’. Do make sure you put ‘Food Mistakes – CB’ as your email subject line.
As seen in Sweet Living 2.15
Fi Jamieson-Folland D.O, is a Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.