Recipes

Ingredients

• 500g buckwheat or oats flakes (boekweitmeel or havermeel)
• 1-3 tablespoons cinnamon (3 if you like cinnamon)
• 1 teaspoon fine grain sea salt
• 200 g finely chopped walnuts (plus 50 g extra for topping)
• 100 g coconut butter
• 10 dried dates, seeded and finely chopped into a paste
• 3 ripe bananas, mashed well
• 4-6 medium carrots
• 75 g coconut flakes
• 125 g plain goat or cow yoghurt
• 3 organic eggs, lightly whisked

Frosting:

• 125 ml coconut milk
• 125 g honey or agave syrup
• 100 g coconut oil
• 50 g shredded coconut
• pinch sea salt

Preparation

1. Preheat oven to 175 degrees/350F. Line a 9x5x3 or 8x8 cake pan with parchment paper or use a silicon cake form or silicon muffin cups.
2. Sift together the flakes, cinnamon and salt. Stir in the walnuts and set aside.
3. Put the carrots in the blender. Add to the mixture.
4. Stir the dates into the melted coconut butter, breaking up the dates a bit.
5. Put the 3 bananas in the blender, add the yoghurt and the eggs. Stir in the date-butter mixture. Blend shortly.
6. Add the mixture to the flakes and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using muffin cups. Remove from oven and let cool.
7. While the cake is baking whip together the icing. Recipe below.

Frosting:

1. In a medium saucepan, heat coconut milk, agave and salt, simmer no low for 5-10 minutes, stirring constantly so that it doesn’t burn.
2. Remove pot from heat and very gradually blend in coconut oil and shredded coconut.
3. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
4. Remove from freezer and blend again, until fluffy.
5. Spread over cake or muffins.

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