MINI SPICE CAKES

Check out this simple and delicious recipe from “Raw Food Made Easy” by Jennifer Cornbleet. It’s written for a 6-inch round cake, but you can also use a a square pan or a mini muffin pan like the photo above. These are great for breakfast…with tea.  

½ Cup Raw Almonds
½ Cup Unsweetened Shredded Dried Coconut
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
½ Teaspoon Salt
¼ Teaspoon Ground Cloves
Pinch Ground Nutmeg
1 Cup Raw Walnuts
1 Cup Raw Pecans
8 Pitted Medjool Dates
1 Teaspoon Orange Zest
½ Cup Raisins
1 Tablespoon Maple Syrup

Place almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins and maple syrup and process briefly to incorporate. Pour the mixture into the pan and distribute it evenly. Press down with your hand to compact. To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment paper. Note: Covered with plastic wrap, Spice Cake will keep for 5 days stored in refrigerator or for 2 weeks stored in freezer.

 

Comments

  1. Kasia says:

    These are great!!
    Next time will use a little less salt…yummy!!

  2. Jan Darger says:

    Is there something other than dates that could be used? I really don’t like them . And I want to make these!

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