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餅底材料: (1個8吋圓餅份量)
- 20粒椰棗(去核,切小塊)
- 半杯亞麻籽(磨碎)
- 2湯匙冷壓椰子油
- 喜馬拉雅鹽少許
餅餡材料:
- 200克椰青肉
- 450克鳳梨肉
- 2湯匙椰子粉
- 1湯匙椰糖
- 青檸汁少許
- 喜馬拉雅鹽少許
做法:
- 把椰棗放在砧板上,切成棗蓉。在一個大碗內,放入所有餅底材料;拌勻。把混合物轉入一個8吋彈簧扣模鍋內。利用湯匙壓實在底部。
- 在攪拌器內,放入所有餅餡材料;打至幼滑。
- 把餅餡倒進餅底上,然後放入冰箱內冷凍6小時或過夜至凝固。
- 可在凝固後的糕餅面灑上椰子片作裝飾。滋味餅最好在冰箱內拿出來後20-30分鐘才享用。慢用!
‘Pineapple Young Coconut Cake’
Makes one 8-inch pie
Base ingredients:
- 20 pieces Medjool dates (pitted and cut into small pieces)
- 1/2 cup flaxseed (grounded)
- 2 tbs cold pressed coconut oil
- Pinch of Himalaya salt
Cake ingredients:
- 200g young coconut meat
- 450g pineapple meat
- 2 tbs coconut flour
- 1 tbs coconut palm sugar
- Squeeze of lime juice
- Pinch of Himalaya salt
Instructions:
- Chop dates in a chop board; until it has become paste. In a big bowl, put in all base ingredients; combine well. Pour mixture into an 8-inch springform cake tin covering the bottom completely. Use a spoon to press down base to help mixture stick together.
- In a blender, put in all cake ingredients; process until very smooth.
- Spoon mixture over top of base. Pop into the freezer for 6 hours or overnight to set.
- Sprinkle dried coconut flakes over top of cake to garnish. Cake is best served 20-30 minutes after taking out from the freezer. Enjoy!
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