Raw Vegan Cranberry and Lemon Slice

DSC_0407With a tasty combination of nut and seed flours and the amazing duo of lemon and cranberry, I mean you really can’t go wrong.

Lemon is great for detoxification, cleansing, healing and its nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. So really lemon is the winner in this recipe and everything else is just a bonus. Cranberries are not only high in vitamin C which is one of the only vitamins our body cannot reproduce on its own, but they are most helpful with UTIs and fighting infections “down there” so eat your cranberries, to keep healthy down under.

This recipe is very simple with two very easy steps, and will make one loaf of raw cake.

Line your tin with cling film and set aside.

In your food processor add;

2 cups of dried dates

75mls lemon juice

Blend until smooth then add;

2/3 cup Sunflower (ground to a flour)

2/3 cup Coconut (ground to a flour) or coconut flour.

2/3 cup Almond Meal

Blend until dough forms, then add

90g Fresh cranberries

Blend on low for 10 seconds just until spread evenly throughout the batter.

Transfer to the tin, smooth out evenly, making sure you reach all of the corners.

Freeze for 2 hours.


Orange frosting;

In your blender add

25ml Maple

50ml coconut oil

2 tbs coconut milk(solid from tin)

25ml fresh squeezed orange juice

zest of 1 orange

Blend until until combined, transfer to a bowl and stir until the mixture cools and starts to harden, then pour over your loaf, that you have removed from the tin and flipped upside down on a lined tray.

Enjoy with Love,

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