Tuesday, June 11, 2013

Mini Banana & Pineapple Fitness Cake - healthy raw, grain free fitness food disguised!!

It's all part of my passion for food.. turning wicked treats into guilt free nourishing delights!! Here's one I did up last week for my daughter who was staying with us.  This is a raw cheesecake/flan/ice cream type cake that needs to be frozen, it's got a nice firm chewy base with a creamy ice cream like centre that's covered with a raw cashew cream... the addition of the protein powder adds to the decadent creaminess! It's not overly sweet but that can be tweaked if you are a super sweet tooth.

I didn't take accurate measurements while making this one but I will give you my estimates and it should work out fine.. this one is not a recipe that needs exact quantities.
Mini Banana & Pineapple Fitness Cake

Makes: 1 small cake (about 10cm radius, use a small pyrex dish lined with cling film to help remove it)

Ingredients:

Base:
1/2 cup activated almonds, walnuts or pecans - normal is fine
1/2 cup pepitas and or sunflower seeds
3/4 cup dates or raisins/sultanas
1/2 cup coconut - optional
1/2 tsp vanilla powder
1/2 tsp ground cinnamon

Filling:
2 ripe bananas
Large slice of fresh pineapple - remove core
1/2 cup soaked cashews - soaked about 2 hrs then rinsed and drained
1 - 2 tbs protein powder - I used natural pea protein powder, any will work
1/3 to 1/2 cup soaked dates, only just cover dates and keep soak water
1/2 tsp vanilla powder
1/2 tsp ground cinnamon
1 large tbs coconut oil

Frosting:
1/2 cup soaked cashews
2-3 tbs rice syrup (for low fructose), agave, honey, coconut sugar or soaked dates
1/3 tsp vanilla powder

Preparation:

Base:
Add nuts and seeds to a food processor and blend until fine, add the dried fruit slowly so that it does not clog up and blend until it sticks together
Press into a cling film lined small glass pyrex dish or similar then place in the freezer while you prepare the filling

Filling:
In a food processor or high speed blender add all ingredients and blend until super smooth and creamy then pour onto the base and return to the freezer

Frosting:
Add all ingredients to a high speed blender, the best for this quantity is the tribest personal blender, if you don't have one of these I recommend you get one.. they are worth every cent!
Blend until super creamy and not grainy
Put into a small piping bag if you want it decorative, if not then smooth over the top of the firm filling.
If using the piping bag return it to the freezer until it is firm but not hard so that you can pipe it onto the cake
Refreeze and once set ... Enjoy!! without guilt.. gotta love that!
The gooey center is slowly melting 
Enjoy!

No comments:

Post a Comment

Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

Labels

baking (70) bread (13) breakfast (72) Dairy free (211) dessert (90) Dinner (51) dips and sauces; sauces (43) extra's (17) Fitness (6) gluten free (231) Grain free (169) low calorie (51) lunch (85) Paleo (201) raw food (122) salad (21) smoothie (8) snacks (194) vegan (162) vegetarian (45)