fbcake

純素生機薰衣草滋味餅 [RAW] [VEGAN]

作者: Grace Wong

又美味又健康!吃過都讚不絕口~(編按)

餅底:

亞麻籽:6湯匙
杏仁:50克
可可粉:1湯匙
龍舌蘭糖漿:1湯匙
椰子油:2湯匙
海鹽少許

糕身:

腰果:150克
水:3/4 杯
龍舌蘭糖漿 3/4杯(隨個人口味調整)
椰子油: 1/4杯
薰衣草:1湯匙
海鹽少許

做法:

1)把所有的餅底的材料放進攪拌機中,攪拌至均勻,如喜歡有口感的話,可以減少攪拌時間。
2)把混合好的材料放入鋪了牛油紙的8英寸蛋糕模,壓平至結實,先暫放進冰箱。(不是)
3)將所有糕身的材料放入攪拌機攪拌至均勻。
4)從冰箱裡取回餅底,將糕身的漿舀進餅底之上。放進冰箱裡冷藏5小時。
5)最後把切碎好的紫椰菜灑上面作裝飾,大功告成!

 

Crust:

Flaxseed 6 tbs
Almond 50g
Cacao powder 1tbs
Agave syrup 1tbs
Coconut oil 2tbs
Sea salt a pinch

Filling:

Cashew nuts 150g
Water 3/4 cup
Agave syrup 1/3 cup (may adjust according to personal preference)
Coconut oil 1/4 cup
Lavender 1 tbs
Sea salt a pinch

Instructions:

1) Put all crust ingredients into blender and blend until smooth, or with little crumbs for texture.
2) Scoop mixture into a lined 8 inches cake mold. Press firmly and put into freezer to set.
3) Put all filling ingredients into blender and blend until smooth.
4) Take out crust and scoop filling mixture on top. Put back into freezer for 5 hours to set.
5) To garnish, chop some purple cabbage and sprinkle on top before serving. Enjoy.

Grace Wong

關於 Grace Wong

Grace Wong是註冊言語治療師,兩個孩子的母親。她熱愛分享健康食品和飲食的知識,她成為素食者已超過22年,親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

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