Acroyoga Christmas cake – raw coconut-pumpkin cake with gingerbread cream

This cake is quite rich, even though it is raw and mainly made of pumpkin. It’s the coconut fat and the heaps of coconut flakes that make it so rich and nourishing. Because I first made it for my fellow acroyogis. For people who spend lots of energy in one workout. And the workouts look something like the things they do in the following video.

Ingredients

Base:

  • 100 g raisins
  • 50 g coconut fat
  • 100 g almonds
  • 1 tbsp cocoa powder

Filling:

  • 350 g peeled pumpkin
  • 1 ripe banana
  • 150 g coconut flakes
  • 100 g coconut fat
  • 15 dried apricots
  • 2 tbsp honey, if necessary (if not sweet enough)

Cream:

  • 1 ripe banana
  • 1 tbsp cocoa powder
  • ground cinnamon, ginger, glove

1 persimmon for decorating

IMG_0317

Preparation

For the base, grind almonds in a food processor or coffee grinder until it looks like fine flour. You could also use ready-made almond meal from the store. The meal should start sticking together a bit (the fats inside the almonds are released due to grinding). Add soaked and drained raisins and process until the raisins are crushed and you have a smooth, consistent mass. Melt coconut fat and add to the base ingredients, add cocoa powder as well and mix. Put into a baking tray (I have a round one), lined with clingfilm or baking paper. Put into the fridge for a while.

For the filling, cut the pumpkin into smaller pieces, so it would be easier to crush in the food processor. Puree the vegetable chunks, add banana and soaked and drained apricots and process until you get a smooth mass. Melt the coconut fat and add to the mix among with coconut flakes. If you wish, you can grind the coconut flakes, so they become more like coconut flour. Taste. If the filling is not sweet enough, add some honey or pureed dried fruit. Pour the filling onto the base, allow to rest in the fridge.

Filling material

Filling material

For the cream, combine in a food processor the filling ingredients. The amounts of spices depend on your taste and whether you are into spicy food. Cover the cake with cream. Cut the persimmon into slices and decorate the cake. Put into fridge for several hours before serving.

 

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Spicy Asian style soup with coconut milk

Well, this is some kind of a hybrid version or foster child of tom kha and tom yum goong, two delicious warming soups from Thai cuisine. I’ve tried to balance all the tastes – savoury, sweet, sour, spicy – in it (left out bitter because it’s not very appealing). This soup makes good use of the liquid that you probably usually throw away, that is, liquid from jars. Here I used a can of sliced champignons and a can of pearl onions as well as the respective liquids in which they were preserved. If you’re worried what such brine could include (sugar, for example), you are better off with fresh mushrooms and onions just to be on the safe side. Probably garlic would also be great in this soup.

Ingredients

  • 1 can of coconut milk (400 ml)
  • 1 jar of pearl onion with brine (280 g)
  • 1 can of sliced champignons
  • 100 ml of tomato puree (100% tomatoes)
  • 3 cm of ginger root
  • 200 g peeled shrimps
  • lime juice
  • fish sauce or salt
  • jalapenos or chopped chili

Outcome: 3 bowls of wonderful steaming soup

Preparation

Pour coconut milk and the brine from the cans and jar into a small pot ad bring to boil. Meanwhile prepare all other ingredients. Slice ginger and jalapenos/chili finely. You could also use regular onion and fresh mushrooms. In this case, slice them. Then you also need some extra water (about 300 ml) for the first step if you omit the brine.

Once the liquid is boiling, add in ginger, tomato puree, champignons, and pearl onions. Simmer for a couple of minutes, then add shrimps. Don’t cook them more than one-two minutes, otherwise they become too dry. Once you’ve added the shrimps, you can start seasoning the soup. Add lime juice and fish sauce/salt, taste each time you add anything. If you feel that sweet, savoury, spicy, and sour are balanced, the soup is ready to be served.

Squash gingerbread cake

Once upon a time I had a huge squash and a craving for something sweet. As the days are drawing shorter and we only have sunshine for mere seven hours if lucky, I needed something that would warm me up inside. Something spicy. Something that spelled comfort and warmth. Somethin with these exact spices.

Ingredients:

  • 280 grams squash, peeled
  • 1 carrot
  • 100 grams dates
  • 2 eggs
  • 75 grams butter/coconut oil
  • 50 grams flaxseed meal
  • 50 grams sunflower seeds
  • a handful of raisins
  • 3 cm of ginger root
  • 1 tbsp of cinnamon
  • 1/2 tsp ground gloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp grated nutmeg

Preparation

Cut the squash into smaller chunks and dice the carrot. Then puree them both in a food processor or blender. Pour into a bowl. Puree the dates and in a separate bowl whisk the eggs, and then add them both to the pureed vegetables. Use a coffee grinder or food processor to grind the sunflower seeds. If necessary, also process the flaxmeal. Mine was a bit rough. Melt the fat, either butter or coconut oil and then combine all the ingredients together, also adding the raisins. Grate the peeled ginger root and add it to the mixture if you haven’t done so already. Make sure to also add all the spices and combine well. Pour the mixture onto a baking sheet on a small baking tray or mould. Cook for 35 minutes at 200 degrees. Here you are, something sweet, but with no sugar! If you like spices, feel free to put some more in.