RECIPES FROM THE INSIDE YOGA 2016
Klayr's Healthy Choc Fudge Cake
Half a jar of coconut oil. Melt.
Put in food processor/blender with 2 bags (500g) medjool dates. Blitz until thoroughly combined. This is hard going on my vitamix but it's got a safety cut off valve for this kind of heavy duty work (ie it cuts out before it overheats).
In a bowl add about 200g ground almonds, rind of one lemon, pinch salt, 2-3 heaped dessert spoons raw cacao powder. To make more like a Tiffin (highly recommended) add about 20g raisins/sultanas and 50g flaked almonds.
Add wet and dry ingredients together and mix until thoroughly combined. You will need to get your hands messy and almost knead it.
Press firmly into a cake tin the has a removable bottom for ease of getting it out. Refrigerate. It is best eaten straight from the fridge. Once out for a while it softens and I don't think it tastes quite as good.
If you cut it up into about 60 pieces, each piece will be about 50-70 calories.
Helen's Almond and Apple Cake
Makes: 12 slices
FOR THE APPLE PUREE
3 tart eating apples (such as Braeburns)
1 tablespoon lemon juice
2 teaspoons caster sugar
FOR THE CAKE
1 splash of vegetable oil to grease tin
8 large eggs
325 grams ground almonds
275 grams caster sugar
1 tablespoon lemon juice
50 grams flaked almonds
1 teaspoon icing sugar
1.Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. (You should have about 285g / 1 generous cup of puree.) Leave to cool.
2.Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
3.Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
4.Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
5.As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.
1/4 cup of Raw Cacao powder (the rawest and most unprocessed kind of chocolate you can buy)
1/2 cup of almond butter (any nut butter - we use Pip and Nut almond coconut butter)
1/4 cup of goji berries dried
1/4 cup of dates - medjool
1/4 cup of dried apricots
2 Tbsp of raw honey (optional for more sweetness)
2 Tbsp of cacao nibs (optional)
1 tsp of vanilla bean paste
1 tsp of cinnamon powder
Pop all the ingredients in the food processor with 2 Tbsps of water to help it bind.
If its too dry, add more water, it should be wet.
Roll into balls and then roll in desiccated coconut.
Pop in freezer or fridge to firm up.