FoodNuts! |
Food Nuts is a group of friends who’ve been traveling, eating, and having a great time around the world for the past few years. We’re interested in food, wine, fun, friendship and sharing our experiences. We are most definitely not food elitists (we like bacon in all it’s wondrous forms), we aren’t wine snobs (we love a good bargain) and we’re certainly not stuck-up-sticky-beaks. We love to laugh. Especially at ourselves. Most of us live in the Santa Clarita Valley of Southern California. However, one of us lives in Irvine, one in Jacksonville, FL, one has a farm in Oregon, and our newest addition, the Chief Correspondent from our Bacon Bureau, hails from Chicago. |
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Raw Carrot-Banana Cake
Have carrot pulp? Make cake!
Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6INGREDIENTS
*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmegMETHOD
Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.
Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)
Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.
I made this incredible frosting and spread it on the carrot-banana cake.
This dessert was delicious! Even the omnivore husband loved this raw, vegan cake!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
