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

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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.

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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.

EASY & DELICIOUS PUMPKIN OATS

pumpkinporridge

I am sitting on my balcony in a golden afternoon light as I write this. It has been my preferred place lately. Cuddled up with blankets, looking at the big tree that stands in our frontyard and reaches all the way up and beyond our balcony. With all the fuzz going on in everyday life I need my little quiet sanctuary where I can sit and meditate, or draw and write, do some stretches, eat a home cooked meal or just lay flat on the ground, feet in the air, looking at the sky. Little things add to my happiness. They also recharge me and keep me sane when all I do is jumping from one place and one thing to the next throughout the week.  Do I love the yang and all it’s adventures and possibilities? Yes! But there needs to be a good amount of yin in order to create a balance and a sense of wholeness. I guess we are all figuring it out, day by day, year by year and in the midst of a moment of total balance and harmony there is an understanding and total awareness – Your body, mind and breath speak the same language and can tell you what you need – more rest time or more activity and expression. Cycles within a cycle. It’s a process of softening, a process of expanding, a process of learning.

What brings me to the recipe of delicious goodness. Pumpkin Porridge suits best to tune into the new season of mostly ”orange-colored and warm pureed food in cups”. As soon as the mornings feel colder I switch from smoothies and other cold breakfasts to warm ones. They make you feel good and hugged from the inside. The cozy autumn feeling you are beginning to strive for after summer. Imagine a cinnamon porridge, enhanced with coconut oil and pumpkin puree & topped with the first of autumns juicy apples. This can be you grabbing that spoon and indulge yourself with a jar of warm and nourishing pumpkin porridge. Enjoy!

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EASY & DELICIOUS PUMPKIN OATS

// The recipe can be easy & fast, if you happen to have some pumpkin puree, maybe from making last years recipe of the rose & fig granola, the pumpkin-walnut butter or you got a store-bought puree. If not – It is a fun and finger licking yummy activity to whip it up. Got a squash in the kitchen? Cut in half and just roast it for 30 minutes with coconut oil on 200°F, then blend until buttery.

3 handful oats
1 tsp chia seeds
1/4 tsp ground cinnamon
a pinch of each salt, cardamom and vanilla
1/4 cup nut milk
1 tsp coconut oil
1/2 cup pumpkin puree
1 tbsp maple syrup
1 tbsp almond butter
1 crisp apple

Place oats, chia seeds and spices into a blender and pulse a few times.
Heat up the nut milk, coconut oil, half of the pumpkin puree and maple syrup in a small pan. Once the water is boiling, add the oat mixture and reduce the heat. Let it simmer for 5 minutes. Cut the apple in small pieces. Add the rest of the puree to the pan. Stir with a wooden spoon until all of the ingredients have blended together and the porridge thickens to your liking. Transfer to a bowl and top with apple and a dollop of almond butter. Enjoy warm.

Let’s meet in the Instaverse – Show me your Pumpkin Porridge creations!


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