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Easter Recipes

Nut Cake with Chocolate Drizzle

Ingredients

Whisk together in one bowl (wet)

  • 3/4 cup hot water 
  • 1 cup maple syrup 
  • 3 Tbs. tahini (or almond/peanut butter) 
  • 1/2 tsp. salt 
  • 2/3 cup coconut oil 
  • 1 tsp. freshly squeezed lemon, lime, or orange juice

Sift together in another bowl (dry)

  • 2 cups flour (spelt, whole wheat, brown rice and barley, or similar) 
  • 3 or 4 Tbs. arrowroot powder plus any dry spices used (see Optional ingredients below)

Stir into flour mixture

  • ½ cup or more nuts, roughly ground in blender (walnuts, sunflower seeds, pecans, almonds, etc.)
  • Optional, select one
    • 1/2 tsp. ground coriander 
    • 1/2 tsp. vanilla extract 
    • 1/2 tsp. lemon or lime rind, grated
    • 1-2 Tbs. candied ginger, chopped

Preparation

  1. Gently whisk the dry ingredients into the wet. Add the chopped ginger, if using. Pour into a round cake pan lined with parchment paper. Bake at 350° for 45-55 minutes. Cool for 10-20 minutes, then remove from pan onto cooling rack.
  2. Melt 1-2 oz. of a natural chocolate bar in a small pan on top of the stove, with a little ghee. You can also add a handful of coconut.
  3. Spread the warm chocolate mix on top of the cake and run under a hot broiler for ½ to 1 minute. If you want a burnt chocolate effect, broil it a little longer.
  4. Decorate with soaked almonds, pear slices, edible flowers, dried fruit, nuts, coconut, or whatever inspires you.

Note: Natural sugars, fresh ground nuts, whole grain flour, healthy oils, and a flavor spike from classic ingredients like ginger and coriander make this a cake you can serve anyone with pleasure.Of course, sugar, chocolate, flour, and nuts tend to increase kapha, so one slice should be enough for them. The ghee and nuts will be grounding for vata and the right spices such as vanilla extract or coriander would be helpful to pitta types. For the chocolate, use a bar that has at least 60% cacao. Dark chocolate has more anti-oxidants than milk as well as less sugar. A little goes a long way though and pitta types should be careful as should kaphas.

The recipe comes from “Ayurveda Today” , Volume 24, Number 2, Fall 2011

 

Carrot Halvah recipe

Serves 4
Preparation time: 45 minutes
Augmenting

This halvah recipe can also be made with pumpkin or a combination of pumpkin and carrots.

Ingredients:

6 large carrots, grated (about 3 cups)

3-4 Tbsp. coconut oil

2-3 Tbsp. maple syrup

¾ tsp. ground cardamom seed

¾ tsp. sweet cinnamon

4 Tbsp. chopped and peeled almonds (soak almonds overnight to make it easy to remove the indigestible peel)

1 cup rice milk

Method; 

  1. Warm the coconut oil in a saucepan. Add the almonds and spices and simmer until the aroma comes up. 
  2. Add the carrots and jaggery, mixing well. 
  3. Add the milk. Lower the heat and cover, cooking until the liquid is absorbed.
  4. For a pudding-like texture, blend after cooking. Or serve as is in small bowls. You can also press the halvah into a baking dish, let sit and serve as a bar.

The recipe comes from the website:  https://halepule.com/

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