March 24, 2013 § 2 Comments
My joyful, engaging and radiant daughter had her first birthday yesterday. We celebrated by inviting a handful of close family over for salads and snacks and, most importantly, cake.
While the grown ups scoffed on tri-coloured (read: failed rainbow coloured) raw cashew dreamcake (recipe from here, you can play around with different foods to get the colours you want), Zana got a little cake all to herself.
Berry Baby Birthday Cake (raw, vegan, gluten free)
1/3 cup sprouted, dehydrated buckwheat
2 juicy medjoul date
1 cup frozen mixed berries
1 tablespoon chia seeds
1 tablespoon honey
To make the base, blend buckwheat and dates in a food processor until crumby. If it doesn’t stick together when pressed, add a tiny bit of water and pulse to combine. Press into the bottom of a small mould or springform pan, then pop in freezer.
To make the topping, grind chia seeds in a coffee grinder, then add all ingredients to blender or food processor and blend well until it makes a paste. Pour onto base and return to freezer.
Freeze for 3-4 hours – you want it to stay together but also soft enough to slice easily. Will melt if kept out of freezer for a while.