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. . . ROBIN'S KITCHEN


Ruth Stehr's Flax Cake
VE, GF, SF

Ingredients

1 1/21 1/2 cups flax seeds
1/2 cup sunflower seeds
1/4 cup rice bran
1/3 cup carob powder
1/4 tsp celtic sea salt
1/2 tsp ascorbic acid powder
1 cup honey
3 scoops Protein powder (optional)

Directions

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 sesame seeds.

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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