RAW CHOCOLATE AVOCADO CAKE

ChocolateAvocadoCake

ChocolateAvocadoCake

Here’s to celebrating life. Wether it’s earth day or any other given day.
Take a moment to realise how lucky you are and then you have a reason to celebrate, with a chocolate avocado cake for example. As you probably know by now, I could exist off of only avocados, raw cacao and cashews. The three alone are phenomenal but together, just heaven on earth. And as I like to treat myself and my loved ones with rich chocolate-y goodness, this creation is no exception. The crust makes very delicious balls too & the filling can be turned into a cold mousse or even ice cream. Yes and cheers to that.

As I get older, the things I am celebrating or lets say appreciating more, are becoming simpler and subtle with each passing season. The more I learn and turn inwards, the more profound and different I see each day, event, person and gifts. It’s my “Yoga off the Mat” – to be able to witness, appreciate, worry about less and love more.
So, there doesn’t necessarily need to be a big event to celebrate. It could be just the fact that I am able to afford a nice vacation with a job I really enjoy doing. It also ha a lot to do with gratitude. And every time we are grateful, even for the smallest things, we gain so much perspective. That is to be celebrated! Are you with me?

OK, now you can go in the kitchen, search for your (hopefully) ripe avocados and make that rich chocolate yumminess of a cake. Enjoy the heck out of it, please!


RAW CHOCOLATE AVOCADO CAKE

Crust:
1 1/2 cups dates, pitted
1/2 cup pine nuts
1 cup cashews (or brazil nuts)
1 tsp coconut oil
1 tbsp flax seeds
1 tbsp raw cacao

Filling:
2 ripe avocados
2-3 tbsp raw cacao
1 tbsp cashew butter
1 tbsp liquid of a chickpea can
2 tbsp maple syrup or rice syrup
a pinch of salt + vanilla

Directions
1. Prepare a small round or rectangle  (which is able to go in the freezer) with baking paper.
2. Mix the dates and nuts together in a food processor. Add the other ingredients until it becomes a sticky, crumbly crust. Press it into the form.
3. Peel the avocado, add all of the ingredients into your food processor. Mix until a mousse-like cream develops. Adjust the sweetness and the amount of cacao, if you are into a dark rich experience. Spread the filling onto the crust.
4. Cover and leave in the freezer for 2-3 hours or over night – take it out and into the fridge, one hour before serving.
5. Top it with crushed frozen raspberries and raw cacao nibs. I added some flowers for the looks and mini coconut balls. Enjoy!

PEAR PLUM CAKE w/ QUINOA CRUMBLE

thumb_img_5854_1024

Do you sometimes find yourself more drawn to certain types of music, food and company based on your feelings? It may be that I have a week when cheesy old-school R&B Music is all I need and speaks to my heart, paired with baked goods like scones and brownies and I prefer keeping myself company. And then it is encouraging music, all the veggies and greens and a deep urge to connect to people and express myself. Think of it as going with the ebb and flow of your cycle within the cycle of the year. I used to refuse those rather melancholic and deep moments. I tried to smooth over the fact what was going on inside of me. But you need to express and live all the moments. Because it can turn into an even longer phase if you are not accepting and embracing every step of the way. I experienced it a lot of times, and probably will again and again until I learn and understand how to go with the flow & listen to my body.

// Ask yourself the next time you catch yourself being in the middle of a phase: What is my body and heart telling me through these emotions and longings? Is it a process that I can guide forward? Reflect on last week, yesterday, a few minutes ago.

So you can imagine that the cake was created in another ”phase” I had a few weeks ago. But that does not mean it is a bad phase. Without judgement it is totally O.K. to crave a plum cake from time to time and especially when it is plum season. I am all about embracing and celebrate the seasonal harvest and every emotion I might have. Good or bad and everything in between. So with good old Aaliyah tunes in my kitchen, a Sunday spent alone and a storm outside, this cake was made. Nourishing on all levels as I did what I felt was best for my body, mind and soul that moment.

The cake is made of spelt-coconut dough, a layer of roasted plums and pears and a Quinoa-hazelnut-crumble topping. I always double the plums to have some extra roasted jam to store in the fridge and add it to all kinds of things like porridge or a slice of my homemade sourdough bread with almond butter. Yums!

Feel free to use any kind of music, feelings and company or no company while baking and eating the cake.

Stay warm and cozy,

with love,

Gina.

sideplumpear thumb_img_5848_1024 side2plumpear

PEAR PLUM CAKE w/ QUINOA CRUMBLE

6-8 pitted plums
1 pear
2 cups spelt flour
1/2 cup coconut flour
1 tsp baking powder
1/4 cup coconut sugar
1 tsp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground ginger
1/4 cup coconut oil
1/2 cup plant-based milk
Juice & zest of 1 lemon
pinch quality salt

handful of hazelnuts
1/2 cup cooked quinoa
a few dried prunes


Preheat oven to 170° C | 340° F.
Prepare the plums and pears, pit and cut. Store 1 plum. Add the rest to a small pan with a little water, cinnamon ( you can use sticks) ginger and vanilla. Cover and let it simmer for a while. Set aside, lastly add the lemon juice and zest.
In a bowl combine the flours with all dry ingredients. Add the milk, oil and some cinnamon. Stir into a dough. Pour the dough into a baking dish.
Top with the plum mixture and the one stored plum. Chop the hazelnuts and dried prunes. Cover the fruit with cooked quinoa, hazelnuts and prune pieces.
Bake for 25 minutes. Serve warm with some goat yogurt or vanilla sauce.

PINK BLOSSOM BERRY LAYER CAKE

My way of giving thanks – a cake. Creating something almost too pretty to eat. But when you do it is so miracolous and lets you smile and blossom too. But to whom am I giving thanks? It is you reading these sentences right now. All of you who are sharing, reading, following and commenting. I am jumping for joy every time someone compliments my work, either in person or over the world wide web. It feels good to know that someone is actually reading or just looking through it. And when I can inspire you to get into the kitchen and try something new, I know that it was all worth it. I put so much love and passion in this blog and I hope to take it onto a whole new level. And guess what? You make it happen! 

Well, the eye catcher really are the edible flowers. But there are a few other amazing ingredients – like raspberries, ground buckwheat and fresh blackberries. The dough has a thick pancake like consistency and is really sweet on its own, but paired with the unsweetened tart flavour of the raspberries it is ideal.
The gratitude does not end here – how crazy phenomenal is it, to be able to eat such delicious beauty? Once again I am blown away of what nature offers us – a great deal!

Pink Blossom Layer Cake
2 cups Spelt flour
1/2 cup Brown rice flour
1/2 cup Buckwheat flour
1/2 tsp Salt
1 cup Coconut sugar ( or any sweetener you prefer)
3 Tbsp Baking powder
1 tsp Vanilla powder
2/3 cup Coconut milk
1 Tbsp Chia seeds + 9 Tbsp Water
1/2 cup Canola Oil
Raspberry Cream
2 cups frozen Raspberries
1/2 cup Coconut yoghurt ( optional – use any yoghurt you like)
+
fresh Blueberries, blackberries
a few edible Flowers – Camomile, Dahlia, Mallow, Nasturtium, Cornflower
Directions
Preheat the oven 350 F. Prepare the Chia gel in a small bowl. Stir for 1 minute, set aside.
In a large bowl mix the dry ingredients. Combine the chia gel with the coconut milk and the oil. Add it to the dry mixture. Stir the dough and knead it with your hands. It should not be too runny.
Put the dough into a round form and bake for 25-30 minutes. 
Meanwhile make the cream with a food processor or hand blender. Let it it sit in the fridge until the cake is ready.
Pick some edible flowers or buy them in a store.
Let the cake cool down, cut it carefully into three pieces. Begin with the cake, spread the cream on top and follow with the second and thir layer. Take some berries and flowers for the topping.
Enjoy!
Let’s try to be more grateful for what we are able to enjoy, share and have free access to!

Are you aware of what the world is offering you? All the year round? Tell me at least three things you are grateful for in the comments. Or meet me here! As I said before – I am jumping for joy to meet and connect with you! 
Blossoming love,
Gina

LEMON BREAD CAKE

Good Morning!
Did you ever experience the overwhelming feeling of change? The immense speed and relentlessness? Mixed feelings of fear, pleasant anticipation & excitement? So much is about to change in my life and every time something new begins one senses that another door closes. In this case it will be the door to my new home that opens and a whole new chapter in my life will begin. So change – it is constantly happening all the time, but when a big shift is coming I myself rather try to hide so that it won’t affect me. I am definitely not the one to jump in at the deep end, but change could also bring something good. I will grow, learn and eventually accept that nothing will stay the same.
So to turn my whole life completely upside down I continued changing some other things too. Breaking some old habits, cutting my hair, eating lemon cake for breakfast, learning a new yoga pose. And starting to see that sometimes change is good. Yes uncertain & thrilling but important! 

The lemon bread is all plant based and a qualified breakfast or snack dish. It’s juicy, lemony and rich. Without the topping it acts as a sweet bread and tastes good with a savory topping like avocado. And with the icing on top it is the perfect piece of cake. Try it out both ways. Change up the experience of eating lemon cake. Sweet or hearty.

Thought of the day: ‘If there is no struggle, there is no progress.’
– Frederick Douglass – 

Lemon Bread/Cake 
2 cups Oat flour
2 cups Almond flour
1 cup Rice flour ( Spelt would work too)
1 tsp Salt
2 Tbsp Baking powder
4 Lemons, zest

1 cup Maple syrup
1/2 cup Coconut oil
3 Tbsp ground Flax seeds + 6 Tbsp Water
1/2 cup water
4 Lemons, juice

+ 1 Lemon, zest+juice
   3/4 cup Coconut sugar ( powdered)

Directions
Mix the flax seeds with the water and stir for at least 1 minute. Set aside.
Grind the oats and almonds separately in a food processor until they turn into fine flour. Put the flours in a large mixing bowl, add in the salt, powder and lemon zest.
Melt the coconut oil in a bowl over a pot with hot water, let it cool down a bit and add the rest of the liquid ingredients. + the flax egg gel.
Mix the dry with the liquid. If it is not slushy enough, feel free to add more water or lemon juice.
Bake for 40 minutes at 175° c.
Let it cool down for 5 minutes, grind the sugar in a coffee grinder or a good food processor. Mix with the lemon juice+zest to get a icing sugar. Spread it on top of the bread cake.
Enjoy!



What do you think about change? Do you need it or hold it back?
Join me in the process of making friends with it.
Here or there!
Love & lemons,
Gina

RAW COCONUT FLOWER CAKE

 

This delicate cake truly is a love declaration. To life. To its wonderful plants.
I often ask myself: Where are we going in this world? Who is left, who honestly estimates 
food and what it really means for us? Who takes time to see, taste or smell the beauty of it all? I am in a deep grateful mindset lately. It would not be amiss for everyone to take a second before eating and be conscious. And also thank yourself for making a conscious healthy choice. It really makes a difference. It feels real.
And right.

Speaking of right, I made a nut free cake, not on purpose but when I think of it now it feels right. My body maybe needed a break. No not another depriving act, rather a door opening for new dessert ingredients. Because there is so.much.more to explore. And thats what made me grateful.

So what does this beauty has to offer? A luscious coconut cream topped with a bed of roses, daisies and calendula. Spring gives one a wide spectrum of fresh plants to play with in the kitchen. Leaves, herbs and flowers. And how amazing are edible flowers?

They count as vegetables and have been a culinary ingredient for centuries. Nowadays it is not common and may seem like a trivial thing to use flowers for cooking, but adding a few rose petals to a meal can actually make you feel good. It is said this feeling is created by the delight of discovery, of being spontaneous and
adventuresome. They also say it reminds us to savor our food and our life, taken it on a deeper meaning.

RAW COOCNUT FLOWER CAKE

Crust
1 cup Dates
1 cup Oats
1/2 cup shredded Coconut ( unsweetened)
1/2 tsp Salt

Filling
3/4 cup Coconut Meat ( from a fresh young coconut or from coconut milk)
1 Tbsp Coconut water
1/2 cup Coconut oil
3 Tbsp Rice syrup
1/4 cup Lemon juice
1/2 tsp Vanilla
1/2 tsp Salt
1 Tbsp Lemon zest

a handful of either Rose petals, Calendula ( dried) and Daisy Flowers

Directions
Blend the crust ingredients together in your food processor. Spread in a round pan.
Melt the oil slowly over a hot water bath.
Put the coconut milk in the freezer for 20 minutes to scoop out the fat easier. Seperate it from the coconut water and add 1 tablespoon water to the fat. Combine the other ingredients and pulse until its a thick cream. Spread on top of the crust. Decorate with the flowers.
Eat right away, put it in the fridge to harden a little bit or in the freezer.
Enjoy!