Tuesday, November 30, 2010

Luscious Living German Chocolate Cake - The Recipe at Last

My mother's 68th birthday was coming up and I want to create something new and special for her. She's a chocolate lover, like me. So, I knew she would Love this Delicious and Moist cake.





Ingredients

The Chocolate Cake:

2 Cups Organic Raw Almonds that have been soaked & dehydrated
2 Cups Organic Raw Pecans that have been soaked & dehydrated
1/2 Cup Organic Raw Cocoa Powder - Verified Truly Raw
1/8 tsp of quality Salt - (I prefer Himalayan Pink Crystal Salt)
20 Large Organic Medjool Dates
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power

The Coconut Pecan/Walnut Topping:

18 Large Organic Medjool Dates
3/4 Cup Water
1/3 Cup Organic Extra Virgin Coconut Oil
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power
1/8 tsp Himalayan Pink Crystal Salt (to taste)
2 Cups Organic Raw Pecans that have been soaked & dehydrated
(or 2 Cups Organic Raw Walnuts that have been soaked & dehydrated )
2 Cup Organic Raw Shredded Coconut

Equipment Used in This Recipe 


Instructions

The Chocolate Cake:


Chop the 2 cups of Almonds in the food processor with the S-blade until very fine.
Add the 2 cups of Pecans to the Almonds and process a few seconds until well chopped, but not too fine.

Add the 1/8 tsp of Himalayan Pink Crystal Salt and the 1/2 cup Organic Raw Cocoa Powder and process in briefly.

Remove the pits and split the 20 Large Medjool Dates in half, then process them into the nut/cocoa mixture until slightly sticky.

Everyone's tastebuds are unique, so when you get this far, it's best to taste it. This way you can make any necessary adjustments. It should taste like a rich and delicious chocolate cake.

If it isn't chocolatey enough for your taste, add more Organic Raw Cocoa Powder one spoonful at a time and process in briefly, then taste again until you get it just right for you.

If it tastes a little flat, then sprinkle in another dash of Himalayan Pink Crystal Salt and process briefly.
Be sure to modify your personal recipe to include any additions you make, so it will be easier to get it right next time.

When it tastes nice a chocolatey, then add the 2 tsp of Vanilla (if you use Vanilla Powder, be sure to add 2 tsp of water to make up for the liquid). Process for a few seconds to distribute the moisture through the whole batch, but not too long.

Next, press your cake onto a lined (with parchment paper) plate, cake pan, or spring form pan and Refrigerate while making the Coconut Pecan/Walnut Topping. I used my big 10 inch spring form pan that I usually use for Cheesecakes and Mousse Cakes.



The Coconut Pecan/Walnut Topping:


Step 1:

Put the following ingredients in a High-speed Blender and puree until smooth.

Pit the 18 Large Organic Medjool Dates, 3/4 Cup Water, 1/3 Cup Organic Extra Virgin Coconut Oil,  2 tsp. Vanilla and 1/8 tsp Himalayan Pink Crystal Salt.

Taste and adjust flavor if necessary by adding additional salt or a date or two.

Step 2:

Then put in a large bowl
the 2 Cups Organic Raw Pecans (or 2 Cups Organic Raw Walnuts) broken into smaller chunks
and the 2 Cups Organic Raw Shredded Coconut
and the puree from Step 1and gently stir together until well mixed.


Spread evenly on top of Cake and return to refrigerator.


Assemble the Cake:

If you made one big cake and want to create layered servings, cut the cake evenly into 12 pieces and stack one on top of another. You could also, make 2 smaller cakes the same size (or double the recipe if you need more servings) and fill and stack them whole, but it is harder to cut the cake and have it come out looking good.

Hope you enjoy the recipe and that you find it very delicious and moist too. ;)

Rawsome Apple Cinnamon Scones - The Recipe at Last!

I sprouted some spelt & had to come up with something to do with it, so this recipe was born. These are soooo good right out of the dehydrator all crusty & warm. Perfect for the cooler fall weather.



Ingredients

1/2 Cup Spelt - measured before sprouting
2-3 Apples - Depending on how large they are
Pinch of quality Salt to taste (My favorite is Himalayan Pink Crystal Salt)
1-2 tsp Lemon Juice - if needed to balance the flavor
2 Cups of Almonds (soaked, rinsed & dehydrated)
1/2 Cup Flax Meal

 Equipment Used in This Recipe


 Instructions


Soak 1/2 Cup Spelt - measured before sprouting - for 8-12 hours, then let them sprout until the root is as long as the seed - this may take 1-2 days depending on your sprouting method. Be sure to rinse regularly & keep them well drained. (I use an EasySprout sprouter- I love it because it requires less rinsing, keeps the moisture level perfect & sprouts faster than any other method I've tried)

Soak the 2 Cups Almonds for a minimum of 8 hours - I usually change the water after 4 hours & rinse them several times then too. You want to wash away all the acids & enzyme inhibitors that prevent proper digestion. After they are finished soaking be sure to rinse them several times until no more brown stuff is coming out of them. Then drain them well & dehydrate them at 105 degrees for a couple of days, or until crunchy. (My dehydrator is always at work keeping yummy soaked nuts crunchy & ready to use.)


Now you can assemble your ingredients & make your mouthwatering scones.

Part 1: Puree the following in a High Speed Blender:

2-3 Apples chopped coursely - I used 2 1/2 Organic Braeburn Apples grown in Washington - they are my Favorite with a perfect combination of sweet, tangy & crunchy! But you can use any kind, so choose your favorite.
Blend the Apples a bit to create some liquid before adding the other ingredients

Sprouted Spelt - this will be more than the 1/2 cup you started with before sprouting, but use it all.

12-20 Large Medjool Dates - This will depend on how sweet you want it & how much sweetness your apples have to start with. So start with 12 & add more later if you want it sweeter.

3-6 tsp. Cinnamon Powder - again, this will depend on the flavor of your ingredients, as well as your individual preference.

After you blend these together, taste your mixture. Then add any additional dates, salt or lemon to adjust the flavor to your liking.

Part 2: Place the following in a bowl & stir until well combined


The Pureed mixture from Part 1
2 Cups of Almonds - Finely Chopped
1/2 Cup Flax Meal - (If you have a coffee grinder, you can grind your own flax seeds.)




Part 3: Spread the mixture on a Solid Non-stick Dehydrator Sheet & Dry


Spread the mixture evenly on the Solid Non-stick Sheet & dehydrate at 118 degrees for 4 hours.
By this time a nice crust should have formed on the top & sides making it easy to flip it over onto a Mesh Dehydrator Sheet for the remainder of the drying time. To do this place the Mesh Sheet on top of your scones with a Frame Tray on the top & the bottom. Holding them carefully together, but not squeezing, flip it all over quickly. Then take off the top tray & carefully peel off the Solid Non-stick Sheet.

Now you are ready for dehydrating at 90-105 degrees for about 8 hours. If you have these ready to dehydrate at night, you can leave them going on a low heat setting over night & have them ready to eat for breakfast.

I cut them up in the morning & poked holes in them with a toothpick to let out any excess moisture & warmed them up for a few minutes at 118 degrees.

The final texture resembled a fig newton/apricot bar type of cookie. These became one of my family's new favorites. Hope you & your family enjoy them too!





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