Amazing soft sweet cakes without a gram of sugar and any other sweeteners, prepared without eggs, flour and nuts, are ideal as a dessert for people who follow the body, suffer from endocrine disorders such as obesity and diabetes. Cakes are suitable for children over the age of three years and are suitable for children suffering from atopic dermatitis.
Pick your recipe
You will need
- - prunes - 20 pcs.
- - vegetable oil - 2 tbsp.
- - flax seeds - 5 tbsp.
- - coconut cream (soak in the cold for at least 24 hours) - 4 tbsp.
- - carob - 1 tbsp.
- - peppermint oil - 1 drop
Instruction manual
1
To prepare raw cakes, you will also need a cling film and molds for ice or chocolate, as the cakes are hearty and it makes no sense to make them larger.
Rinse pitted thoroughly and rinse with cold water. Leave it for at least 15 minutes to remove the preservative E 202 (potassium sorbate), which is sometimes used in the production of dried fruits and which is water soluble.
2
Grind flax seeds with a coffee grinder. You do not need to take ready-made flaxseed flour, since it is made from flaxseed cake left after pressing the oil, and therefore it is not entirely suitable for preparing these cakes. Freshly ground seeds are required.
3
Dry the prunes with a napkin, put in a blender bowl or grind using a meat grinder, mix with prepared flax seeds and vegetable oil. It can be sunflower or liquid coconut oil.
4
Put a sufficient amount of film on the molds, arrange the resulting mass into cells. Put the molds in the refrigerator for a while while preparing the cream.
5
To prepare the cream, use coconut cream that is previously aged in the refrigerator for at least 24 hours. This action is necessary in order for the product to form layers in such a way that the thickest layer appears on top, the medium-fat layer under the first layer and the lowest layer - a small amount of liquid. Carefully opening the can of cream with a spoon, remove the top layer of coconut cream - you get about 4 tablespoons of the product. Whip the cream with a mixer until they become a thick cream. Now gradually enter the carob, whipping each time, as the next batch of powder was mixed. In addition, it is not necessary to add sweeteners to the cream, since carob is already quite sweet. If you want a richer color and taste, add a little more carob. Add peppermint oil and whip the cream again. Place the cream container in the refrigerator briefly to thicken the product.
6
Carefully transfer the base of the cakes to the dish, remove the film. Apply the cream with a spoon, or using a pastry syringe (bag).
Cakes can be served right away.