Mia Moore - Raw Cakes 35 Gorgeous Recipes, No-Bake, Sugar Free And Gluten Free

(General recommendations are given for all recipes in this book) Preparation of raw cakes is a creative process! You can change the number of servings, supplement, offered ingredients in recipes to more suited for you. And also connect to the preparation of the entire family. Time spent in this process will bring you and your family fun and a lot of impressions! Before you start to cook pie or cake, carefully read the recipe. Ready in advance all necessary ingredients and equipment for cooking.

You will need:

• Blender or processor
• Grinder or shredder
• Freezer and refrigerator
• Small detachable form for a round shape cake
• Spatula for smoothing the surface of your cake
• Food (acetate) film, foil, parchment paper
• In addition, it can be used:
• Dehydrator
• The rectangular shape or any other form of cake

Nuts and solid ingredients. If power of your blender is not enough, pre-grind nuts and solid ingredients in a grinder or coffee grinder. If you have a shredder, soak in water all the nuts and solid ingredients for 4-12 hours. Coconut oil. Always needs of pre-melting. To bring the maximum benefit from coconut oil, and enzymes contained in it remain in its active state, melt the butter at a temperature not higher than 39 degrees.

You can do this by using a dehydrator or in any other way. Esthetical view.

• Before you put on the bottom of the mold base, mold release cake coconut / vegetable oil cover the cling film, on top of which lay a sheet of parchment.
• Always cover the shape of the cake with foil or film, before you put it in the freezer / refrigerator, it will not give to penetrate foreign smell and taste will not break cake qualities.
• To cake kept its shape, use the fridge and the freezer. If you place the cake in the refrigerator until it reaches the desired condition for 8 to 12 hours, whereas in the freezer will be ready after a few hours.
• Before you get out of shape cake allow it to thaw 10 - 15 minutes.
• The cake is best served at the table already cut into pieces a la carte. You can easily do this if you hold the knife under warm water and wipe it dry quickly to keep him warm.
• With careful use frozen berries, they give off juice during defrosting; it may affect the structure of the cake and its views.
• Interchangeable ingredients and fantasize, read the online advice on the taste, or other products. If you doubt that the ingredient has not been heat-treated or requires treatment, replace it with a more healthy option.

  This may concern cashew that during manufacture, in order to clean them from the shell pass heat treatment or agar which becomes gel-like consistency over 42 degrees, or honey vanilla extract (can substitute chopped vanilla pod seeds)

Sweetener. Can be varied in the choice of a sweetener. If you do not eat honey, it can be replaced with agave syrup, lucuma powder, maple syrup, stevia, grape sugar, syrup or palm sugar, coconut nectar, all dried fruit, bananas, carob. Storage . Cakes recited in these recipes are stored up to 4 days in the refrigerator for 1 month in the freezer.

• Prepare various toppings in the same recipe; it diversifies the taste and aesthetic quality of the pie.
• All recipes use a soft dates, they will give a paste-like consistency, which easily is formed from a basis or a basis for filling.
  • Prepare various toppings in the same recipe; it diversifies the taste and aesthetic quality of the pie.
  • All recipes use a soft dates, they will give a paste-like consistency, which easily is formed from a basis or a basis for filling.

    If you are using solid dates, you should soak them in water, as well as nuts. A paste-like consistency to more: add to dates vegetable milk, agave syrup or maple syrup and liquid honey as well as needed.

  • To get a thick consistency for filling or cake bases, add walnut flour, coconut paste or chips, as well as chopped dried fruit.
  • To get a soft, pasty mass, add the vegetable milk, sweeteners or water.
  • Unlike cocoa, carob has a natural, concentrated sweet taste. If you are replacing cocoa, which is specified as part of the recipe for carob, consider the amount of sweetener (dates, syrup)
  • The most powerful aroma and rich taste of vanilla pods have who just forked tip.
  • To the sweetness was not too cloying, and the taste of your cakes was harmonious and pleasant taste, create a contrast with the help of a pinch of Himalayan salt.
  • If you like the more acidic berries, you can add to the cake a little more sweetener than indicated in the recipe, or add more sweet dried fruit.
  • All Products that we are using to prepare our raw pies can be found in the supermarket, as well as in bio-shops and stores of natural products.
  Let your holiday will be sweet!
  INGREDIENTS AND THEIR DIETARY PROPERTIES:

  Great importance in cooking is not just a combination of flavors, and an understanding that Nature gave us energy in each of its fruits. It is important to realize that every drop of water and sun laid magical healing properties in fruit, berries, vegetables, grain, nut and leaves. Ingredients, the usefulness of which you can see below, are used in recipes in this book. With this knowledge you cannot just cook a delicious cake, but mentally give it all the most positive qualities.