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Hi.

Welcome to my World Wide Kitchen..this space is for individuals seeking inspiration on living a healthy sustainable lifestyle

Enjoy x

Raw Banoffee Cake

Raw Banoffee Cake

This delicious taste sensation was a last minute dessert throw together (in a meaningful mindful way obvs) for the wonderful guests at a retreat I occasionally cook at.

Its a special occasion treat that you can make in bulk and keep in the freezer for months. Slicing off a piece whenever you feel the urge.

There's something so delicious and mouth watering about combining banana chocolate and caramel together...perhaps it reminds me of my childhood..who knows ANYWAY....This is Tasty AF!! 

And you should make it...make it for friend..make it for a dinner party or make it for yourself and share with NO-ONE...

Few suggestions and tips when making...

-Remember to chill your coconut milk ahead of "baking" and try to not get any of the coconut liquid into the mixture. Only the hard white layer on top. You can use the remaining liquid for other things like smoothies, curries, soups etc so don't let that go to waste.

-When making the caramel and cashew cream sauce if some of the liquid does get in OR if it just looks like its separating/curdling. I find adding more tahini (1-2 tsp) helps bind it back into a fluffy cream sauce an it looks prettier. But remember to taste test so its doesn't taste too strong in the tahini boat

-Lastly my serving suggestions... Caramelised Banana...and a sprinkle of something..

Slice banana 1cm thick and fry in a hot pan till golden and caramelised then add to the top of each served square. Sprinkle over with a granola or dried fruit mixture for some crunch or tangy sweetness.

Please share your Specialised Nutrition creations or send any feedback or questions 

.Enjoy xx

Raw Banoffee Cake

Triple Layer Creamy Dream

Prep time:

Ingredients:

    Base:
    • 1 cup Almonds
    • 1/4 cup Buckwheat Kernels
    • 3/4 cup Desiccated Coconut
    • 1/2 cup Cashews
    • 1/2 cup Cacao Powder
    • 6 Medjool Dates
    • 1/2 cup Coconut Oil melted
    • 1/2 cup Almond Meal
    • 2 Tbs Fennel Seeds
    • Sprinkle Himalayan Salt

    Banana and Caramel Layer:
    • 3 Diagonally sliced Bananas
    • 2 Cans Coconut Milk (refrigerate then use the top hard layer only
    • ½ cup Tahini (hulled or unhulled)
    • 1 cup Medjool Dates
    • 1/2 cup Coconut Oil melted
    • 1/4 tsp Nutmeg
    • Sprinkle Vanilla
    • Sprinkle Himalayan Salt

    Cashew Cream:
    • 1.5 cups overnight soaked Cashews
    • 3 Cans Coconut cream chilled
    • 2.5 Ripe Bananas
    • 2 Passionfruits pulp (optional)
    • 1/3 cup Coconut Oil melted
    • 1/4 cup Brown Rice Syrup
    • 2 Tbs Tahini
    • 1 Tbs Cacao Nibs (optional)
    • Handful desiccated coconut

    Instructions:

      Base:
      1. To a food processor add the Almonds, Cashews, Buckwheat, Coconut, fennel seeds and Cacao. Blend on high until combined and chunky
      2. Through the food processor shoot slowly add dates one by one and almond meal, coconut oil and salt while blending
      3. Once completely combined and the coconut oil has coated all ingredients. Spread the mixture into a lined 30x30cm approx. tray by evenly pushing into the tin while making higher side edges, flatten with the back of a spoon. Transfer to the freezer while you make the other fillings
      4. Banana and Caramel Layer:
        1. Diagnonlally slice the bananas approx. 0.7cm thick. Arrange onto of the base, making sure entire base is covered. Over lapping is ok (encouraged perhaps). Set aside
        2. In the meantime add all caramel ingredients to a food processor apart from the coconut oil. Blend on high speed and through the shoot slowly pour the coconut oil. Blend till very smooth and silky
        3. Pour caramel mixture over the banana evenly, then refrigerate for at least 20minutes
        4. Cashew Cream:
          1. To a food processor add all ingredients minus the coconut milk and coconut oil. Blend on high for a few minutes then start adding the top layers of the coconut milk one can at a time. Then lastly add the coconut oil. Blend till super smooth and well combined.
          2. Once fluffy and smooth pour onto the set caramel layer. Evenly spread out.
          3. Toast a handful of desiccated coconut in a pan till golden add Himalayan salt and sprinkle on top of cashew cream. Refrigerate for at least 2 hours or in freezer if time limited. Once cream is hard and set let it thaw on the bench for a minute or two then lift out of tray and slice into even squares. Add your serving toppings and ENJOY!!
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Rainbow Veggie Salad

Rainbow Veggie Salad

Gluten Free Granola

Gluten Free Granola

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