Ruth Stehr's Flax Cake
VE, GF, SF
1 1/21 1/2 cups flax seeds
1/2 cup sunflower seeds
1/4 cup rice bran
1/3 cup carob powder
tsp celtic sea salt
1/2 tsp ascorbic acid powder
1 cup honey
3 scoops Protein powder (optional)
Grind seeds in coffee grinder. Add all
ingredients to food processor. Process until mixture has a play dough - like consistency.
Machine will be labouring so pulse on and off to avoid overworking the motor.
Remove dough from processor and shape into a
round or square loaf. Draw lines and/or add nuts for decoration. The finished product
should have a similar taste and texture to fudge.
"An excellent raw food
recipe! It's not 100% raw if protein powder is added, though this can be a useful addition
for those looking to boost their protein intake. My processor could not handle the load
and so mine did not bind as well as it should have. I compensated by rolling the mixture
into bite-sized balls and then rolling the balls in shredded unsweetened coconut or ground
This recipe is a tad sweet. The
amount of honey is necessary for the mixture to bind so that it can be shaped into a cake.
However, if you're like me and want to make it into balls, you can cut down on the honey
if you want."
This cake has been passed
around my workplace and so far there hasn't been a single person who didn't absolutely
love it! Thank you Ruth for creating and sharing this recipe!
Robin Russell, Tester
Recipe published: Winter, 2001
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