Makes approx. 18 balls (depending on size):

For the balls:
1/2 cup (100g) whole buckwheat groats
1 cup (250ml) water
100g grated beetroot (raw)
1-2 pinches salt
1/2 teaspoon of each:
– ground coriander
– ground allspice
– thyme
– marjoram
– oregano
2 tablespoon tahini (or any other nut or seed butter)
1/2 tablespoon soy sauce (or coconut aminos)
10 drops liquid smoke (alternatively 1/3 teaspoon smoked paprika)
1 tablespoon psyllium fiber husk
1 to 2 tablespoon rice flour
1 to garlic cloves, minced
For the sauce:
1 small onion, finely diced
some cooking oil or a 1 tablespoon water
2 teaspoon ground paprika
1 teaspoon dried oregano and/or thyme
500ml passata
salt to taste
additional water as desired
Note: Of course you can add heaps of veges to this sauce if you like

Instructions:

1. Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
2. Preheat oven to 200°C (top/-bottom heat). Transfer cooked buckwheat to a bowl. Mash with a potato masher.
3. Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
4. Form small buckwheat balls and place on a lined baking tray.
5. Bake in the oven for approx. 15 minutes before turning the balls over and baking them for another approx. 15 minutes.
6. In the meantime saute the onions in a frying pan. Sprinkle with ground paprika and dried herbs and stir well.
7. Add about half of the passata, stir and let cook for a while until it thickens up. The add the remaining passata, rinsing the bottle with some water and adding it to the pan as well.
8. Add salt to taste and if it is too thick for your taste, add as much water as needed.
9. Once the no meat balls are ready, gently add them to the sauce and serve. Tastes great with pasta or rice
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you

Since buckwheat pairs so nicely with chocolate, I tried this nut-free icy treat idea: a creamy chocolate coconut cream base with additional chocolate glazing. It went down a treat!

The lovely thing is that by using buckwheat and coconut cream, this recipe for Buckwheat Chocolate Ice Cream Bars is vegan, gluten-free and nut-free. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients! (plus garnish)

For a 30 x 20cm baking tray:

For the filling:
120g dark chocolate (I use dark chocolate drops form TradeAid)
200g coconut cream
2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)

For the glaze:
80g dark chocolate (I use dark chocolate drops form TradeAid)
1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)

Instructions:

1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.

2. Gently fold in the sprouted buckwheat.

3. Line baking tray with baking paper. Pour the mixture evenly into the tray.

4. Place in freezer until semi frozen (about 3 hours). If you happen to leave it in the freezer for longer, let it thaw a little before the next step.

5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.

6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.

7. Dip the ice cream bars in the chocolate glaze, or drizzle them. Add garnish of your choice (I used chopped cacao nibs and grated coconut). Store in an air-tight container in the freezer.
Enjoy!

So I find myself having avocados with everything. I even mash them into my stir-fry – it tastes delicious! And I found that I’m sleeping better since I upped my avocado intake. Admittedly, my sleep wasn’t too best lately. My brain is buzzing away with too many ideas sometimes. Ironically, a quick research showed that avocados can be good and bad for your sleep. Well, I can say I’ve had amazing sleep even during the full moon at the moment which is bathing us with its beautiful light at night.

So, savoury options for the use of avocado are slowly being exhausted. So I decided to try a sweet treat with it. Something, that people who have to avoid nuts would be able to enjoy too. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. They add a delicious crunchy base and come with a lot of nutritional advantages.

The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

And a word of caution: this is a rather rich treat. One tiny slice will do just fine. Just like with chocolate mousse, it doesn’t take much to satisfy your taste buds and your tummy.

Note: You have to plan extra time if you want to sprout the buckwheat groats for the base of the cake.

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No Bake Avocado Chocolate Mousse Cake (Vegan, Gluten-free, Nut-free)

The texture of this vegan and gluten-free avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

Course Cake

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Avocado, cake, chocolate, Mousse, no bake, nut-free, raw, soy-free, without baking

Servings 1 Cake

Equipment

• Blender

Ingredients

For the crust:

• 100 g buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
• 70 g dates pitted and finely diced
• 3 tablespoon FAIR-TRADE cocoa powder

For the avocado mousse:

• 250 g avocado pulp
• 45 g coconut sugar
• 50 g FAIR-TRADE cocoa powder
• 60 ml water (or a little bit more but only if absolutely needed)
• 3 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla
• 1 pinch salt

For the chocolate drizzle:

• 1 tablespoon tahini or any nut or seed butter
• 1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon rice syrup or other liquid sweetener
• 1 tablespoon water
• 2 teaspoons cacao butter melted (alternatively coconut oil)

Instructions

• After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
• Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
• Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
• For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
• Pour avocado mouse over the crust and spread evenly.
• For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
• Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
• Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

You may have noticed my little beetroot craze that happened on the blog not long ago. There was the Pink Ranch Salad Dressing, the Pink Probiotic Cream Cheese  and I even snuck some beetroot into this yummy vegan Raspberry Ice Cream recipe.

Thank You For The Inspiration

While I’ve tried beetroot burgers before, I have never used cooked whole buckwheat. The inspiration came from lovely Barbara, from the Austrian based blog Glueck Isst (German language only). She inspired me to try this stuffed pepper recipe that turned into this wonderful dish, which I shared on my Instagram:

https://www.instagram.com/p/BzXThADJlLs

Inspired by Barbara, I was sooo generous with herbs and spices. And I think that is what made this beetroot burger extra delicious! I couldn’t believe the flavour! Until this day I thought that my Quinoa Burger was the best creation that I had managed in regards of vegan burgers. But no, move over Quinoa Burger, there is a new flavoursome kid in town!

Without Oil – It’s Possible!

I cooked these burgers without using oil. Once upon a time I had a very good non-stick frying pan. But after 6 years of pretty much daily use, it is not that non-stick anymore. So while I’m saving up for a proper iron cast pan, I’m using baking paper that I cut to fit the frying pan. It works really well and can be reused for a few times.

Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Tip: You can precook the burger lightly in the pan and then store them in the fridge or freezer until you want to throw them onto the BBQ.

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Buckwheat Beetroot Burger (Vegan, Vegetarian, Gluten-free, Oil-free)

I cooked these burgers without using oil. Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Course Burger, Main

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, Beetroot, Buckwheat, Burger, Fritters, soy-free, without oil

Servings 6 small(ish) burger patties

Equipment

• non-stick pan
• potato masher

Ingredients

• 100 g whole buckwheat groats
• 250 g water
• 100 g grated beetroot
• 1-2 pinches salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 2 tablespoon tahini or any other nut or seed butter
• 1/2 tablespoon soy sauce or coconut aminos
• 10 drops liquid smoke alternatively 1/3 teaspoon smoked paprika
• 1 tablespoon psyllium fiber husk
• 1 to 2 tablespoon rice flour
• 1 to garlic cloves minced

Instructions

• Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
• Transfer cooked buckwheat to a bowl. Mash with a potato masher.
• Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
• Preheat the frying pan. If you don’t have a very good non-stick pan, but would like to avoid using oil, cut a piece of baking paper to size and place in frying pan.
• Form patties with cold, wet hands. Cook patties on medium to low heat on both sides until they brown up on each side.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This buckwheat bread has a beautiful rustic flavour with a crispy crust and a soft interior. And as always, this recipe for buckwheat bread is vegan and gluten-free and also completely oil-free

For a 23cm loaf tin:

1 cup (250ml) warm water
1 teaspoon coconut sugar
2 teaspoon active dried yeast

4 cups (550g) buckwheat flour
1 tablespoon (heaped) psyllium fiber husk
1 teaspoon guar gum
2 teaspoon salt (or less if desired)

1 1/4 cup (310ml) warm water

some flour for dusting ( I used rice flour but buckwheat flour works as well)

Instructions:

1. Stir the coconut sugar into one cup of warm water. Add the yeast and let sit until until it builds foam on top (approx. 10 minutes).

2. In the meantime, mix the remaining dry ingredients in a bowl.

3. Once the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add the remaining 1 1/4 cup warm water and stir to combine.

4. Cover with a warm, damp, clean tea towel and place in warm, draft-free place to let rise (approx. 45 to 60 minutes).

5. Preheat the oven to 220°C (top-/bottom heat).

6. Line the loaf tin with baking paper or grease it lightly. When the dough has risen to almost twice its size, stir it shortly and spread it evenly in the loaf tin.

7. Sprinkle with some rice or buckwheat flour. Let rise for another 20 to 30 minutes.

8. Place in oven and bake covered* for approx. 55 minutes. Take the finished bread out of loaf tin and let cool down on cooling rack.

Enjoy!

* I place an empty tray into the rack above the bread to protect it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And while this bread recipe is as always vegan and gluten-free, it is also super easy to make! The ingredients are nutritious whole grains without any fillers like starches. And it tastes amazing with vegan “cream cheese”

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Easy Buckwheat Bread (Vegan, Gluten-free)

Buckwheat is one of my favourite gluten-free alternatives. And lately I’ve been working on a new bread recipe. So this time I used only buckwheat flour.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat

Servings 1 Bread

Equipment

• loaf tin 23 cm

Ingredients

Make a Bread:

• 250 ml warm water
• 1 heaped teaspoon molasses
• 2 teaspoon active dried yeast
• 500 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 190 ml warm water
• 3 tablespoon gluten-free soy sauce

For brushing:

• 1 tablespoon olive oil
• 1 tablespoon water
• Quinoa flakes for garnish optional

Instructions

• Dissolve the molasses in one cup of warm water. Stir in the active dried yeast. Let sit for approx. 10 minutes or until it becomes real foamy on top.
• In the meantime sift buckwheat flour into a bowl, add psyllium fiber husk and mix.
• When the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add 3/4 cup warm water and 3 tablespoon of soy-sauce. Stir to combine.
• Line the loaf tin with baking paper. Sprinkle some quinoa flakes into it (optional). Spread the dough evenly in the loaf tin. Place in a warm spot* to get the dough to rise. You can cover it with a damp tea towel but it works without it too.
• After approx. 45 minutes the dough should have risen to almost twice its size. If you used the oven to let the dough rise, place the loaf tin in a different spot. Then preheat the oven to 210°C (top-/bottom heat).
• Mix the olive oil and water and gently brush the top of the dough. Then sprinkle with some more quinoa flakes (optional).
• Place in oven and bake for approx. 45 minutes. Should the top brown too much, cover it.

Notes

Enjoy!

*I like to use the oven for the dough to rise, by switching it on for a short time to make it warm (not hot though!).

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Simple Whole-Grain Pumpkin Seed Bread – Vegan & Gluten-Free

This time I wanted it to include pumpkin seeds and be as simple as possible without too many ingredients. It turned out to be completely whole-grain with only one flour. The slightly roasted pumpkin seeds taste amazing!

As always this recipe for pumpkin bread is vegan and gluten-free. You can also make it with sunflower seeds.

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Pumpkin Seed Bread – vegan & gluten-free

Bake this easy vegan gluten-free pumpkin seed bread with only one flour. Crunchy, nutty, and perfect for any meal!

Course Breakfast, Brunch, Side Dishes

Cuisine European, German

Diet Gluten Free, Vegan

Keyword breakfast, crunchy crust, easy, fall recipe, healthy, homemade, lunch, quick, simple baking, wholesome

Equipment

• Loaf pan 8–10 inch / 20–25 cm
• Blender

Ingredients

• 225 g pumpkin seeds, soak in water for at least 12 hours, then rinse and drain
• 310 ml warm water
• 2 teaspoon active dried yeast
• 1 heaped teaspoon molasses or sugar
• 420 g buckwheat flour
• 1 tablespoon flax seed
• 1 tablespoon psyllium fiber husk
• 1 1/4 teaspoon salt

Instructions

• Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.
• Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.
• In the meantime mix all dry ingredients in a bowl.
• Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.
• When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.
• Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.
• Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.
• Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps

Ever since I made my own probiotic, cultured “cream cheese” I kept wondering if I could use those probiotic cultures to create some kind of natural, yeast-free “sour-dough”.

So I used my favourite flour mix for home-made bread and added some probiotic powder from my probiotic capsules. This is my way of a quick and easy, if not lazy, sour-dough. And it works! A few things are important though:

Dough raising time:

When working with probiotics it will take much longer for the dough to raise. I recommend to give it at least 14 hours and up to 20 hours. Make sure the temperature doesn’t drop under 30°C.

Temperature:

Use a very warm spot, around 35°C. I use a small chilly bin as my probiotic sauna, into which I put two plastic containers that have been filled with boiling water. Then I add a few clean kitchen towels before placing the loaf tin onto those. I also cover the top of the loaf tin with some clean baking paper to avoid any condensation water to drop onto the raising dough. You might want to change the water after 8 hours or so to make sure that is warm enough.
You can also use a dehydrator or an oven if it can be set to 35°C.

Hygiene:

Be extra careful with the bowls etc and make sure that they are as clean as possible because you don’t want to grow any other bacteria or fungi than your probiotics Should the dough grow funny looking, coloured spots (orange, green, grey etc.) you might want to reconsider if you want to go ahead using it, because it could be bad fungi that have grown on it.

Probiotics:

For my probiotic, cultured recipes I use these capsules. They are much cheaper than using dairy-free yoghurt, something that is also hard to get here in New Zealand.

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Home-made Bread (Vegan, Gluten-free, Yeast-free)

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat, Fermented, Home-made, soy-free, yeast-free

Servings 1 bread (23 cm)

Equipment

• 23cm loaf tin

Ingredients

• 210 g rice flour
• 210 g buckwheat flour
• 1 tablespoon psyllium fiber husk alternatively ground flax seed
• 2 teaspoon coconut sugar
• 1 1/2 teaspoon salt or less if you prefer less
• 3 capsules content of probiotic capsules
• 375 ml warm water

Instructions

• Sift all dry ingredients into a clean bowl. Mix well.
• Add warm water and stir to combine. It should become a fairly creamy dough.
• Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
• Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
• After about 18 hours the dough should have risen well.
• Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
• Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

That’s why I decided to try a new bread recipe. I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

If you are looking for a vegan and gluten-free bread with relatively dense and moist texture, coated in a super crunchy crust, this one is for you. I like it so much, it’s almost on the same level as my beloved Buckwheat Bread

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Sunflower Seed Bread (Vegan, Gluten-free, No Added Oil)

I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This vegan and gluten-free bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Sunflower Sead

Servings 1 Bread

Ingredients

For one 23cm loaf tin you’ll need:

• 250 ml warm water
• 2 1/2 teaspoon active dried yeast
• 1 teaspoon coconut sugar
• 150 g sunflower seeds
• 220 g white rice flour
• 140 g buckwheat flour
• 40 g cornflour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon salt
• 310 ml additional warm water
• 1/2 cup sunflower seeds for garnish

Instructions

• Mix 1 cup warm water with the active dried yeast and coconut sugar and stir well. Let sit until it becomes foamy on top.
• In the meantime pulse the sunflower seeds in the blender to fine crumbles. Transfer to a medium sized bowl.
• Sift remaining dry ingredients into the bowl and mix well.
• Pour in the foamy yeast mixture, add 1 1/4 cup warm water and stir well to combine. The dough should become fairly moist, but still quite thick, so that you can just sort of ‘pour’ it.
• Line loaf tin with baking baker and sprinkle sunflower seeds. Then pour/scoop the dough into the form, spread evenly and sprinkle remaining sunflower seeds on top. Press them into the dough with your hands or by using a wet pastry brush.
• Let sit in a warm spot without draft until the dough has risen considerably (about 45 minutes). You can use your oven, by switching it only shortly so that it becomes warm (but not hot!).
• Place in oven and switch on to 200°C (top-/ bottom heat). Bake for approx. 45 minutes. If the sunflower seeds on top get brown too quickly (which they possibly will do), cover with a loosely placed sheet of aluminum foil.
• Let cool down a little before taking out of loaf tin and then let cool down on a cooling rack (if you can resist that long ).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn’t only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed! Even Mr Vegan Monster agreed, that this is one of my best chocolate cakes that I have made so far. And you can imagine, that he had a good share of tasting over the years

For garnish I used some edible flowers from the garden. They added instant eye candy and took the cake to next level

Please note: I recommend to cook the sweet potato without peeling in a pot of water until tender (approx. 30 to 45 minutes). Then let cool down and peel. If it is still firm enough to slice, but soft enough to squash into your measuring cup, the texture is perfect

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Chocolate Cake (Vegan, Gluten-free, Oil-free)

And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn't only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword cake, chocolate, without oil

Servings 1 Cake

Ingredients

For a 21cm spring from you’ll need:

For the cake:

• 1 cup (packed) cooked kumara (sweet potato) (see note above)
• 3/4 cup buckwheat flour
• 3/4 cup coconut sugar
• 1/2 cup +1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fibre husk
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup water

For the chocolate frosting:

• 1 cup dates, pitted and diced
• 3/4 cup water
• 1/2 cup FAIR-TRADE cocoa powder

Instructions

• Preheat the oven to 200°C (top/bottom heat). Line base of spring form with baking paper.
• For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
• Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
• Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).
• Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
• For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.
• Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.