Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.

Berries “Nutella” Raw Crepe

A raw, flourless, healthy version of a sweet crepe (from Ani’s Raw).

Crepe:
Grounded flaxseeds, banana, and water blended together. Then dehydrated.

“Nutella” Cream:
The actual nutella is hazelnut chocolate spread, and this is exactly that, except made completely fresh and sugarless! It’s raw hazelnuts, cocao powder, agave, and water blended together.

I then spread the cream on one half of the crepe, topped with sliced strawberries and blueberries.

Fold crepe over, and there ya go! Great dessert or breakfast crepe.

Comments on Final Outcome:
I enjoy this crepe. The hazelnut cream is not too sweet. This is the second time that I made this, and this time I played with the recipe ratio, adding a little bit more of cocao and agave to give it more of a sweeter chocolate taste, and added more water than I did the first time around so it was easier for the hazelnuts to blend and so it didn’t come out chunky. The banana in the crepe itself added a nice complimentary flavor to the berries and nutella.

My reason for keeping this ingredient around in my life:
Hazelnuts are on the list of super foods because they’re rich in phytochemicals, which serve as antioxidant.

Raw Ginger Raisin Cookies

Main ingredients include buckwheaties (whole and grounded) and both fresh and ground ginger. I also used 1 apple, 1 banana, and raisins. Blended and mixed all together, and then dehydrated.

Final product is raw, flourless, sugarless, unprocessed cookie!

Comments on Final Outcome:
I thought these cookies were great! Usually, ginger is too strong for me to eat a lot of in one mouthful so I usually need to hide bits and pieces in my food. However,  for these cookies, even though I used a large amount of ginger, the taste was strong but still tolerable. My hubby begs to differ. He felt he was biting into just raw ginger, hehe. I didn’t think that!

My reason for keeping this ingredient around in my life:
Ginger is amazing! It’s a powerful antiinflammatory and a antioxidant, with anti-cancer properties.