Definition for Ladies Spring 2014 Issue 001 April 2014 | Page 65

reader recipe
Directions:
Steam the cauliflower until soft, let it cool to room
temperature and process it thoroughly with a stick
blender or food processor.
Process dates with 2/3 cup (160ml) of water in a food
processor with s-blade until smooth. Separate the date paste
into two equal parts. Add half of the date paste, flax seeds
and the cauliflower mash to the food processor and process
thoroughly. Remove mixture and place in a medium bowl.
Stir in the cocoa powder, vanilla bean powder, a pinch of salt,
agave nectar (optional), and oat flour and mix thoroughly
with a spatula until ingredients are well distributed.
Spread the mixture on a baking sheet in a rectangle shape about 1.5 inches thick. Bake at 180°C
(350°F) for 25 minutes. Meanwhile, break chocolate into pieces and melt in a microwave or water
bath. Whisk remaining date paste with coconut milk and melted chocolate until thoroughly mixed.
Drain almonds and combine with frozen berries in food processor and mix until smooth, custard-like sauce
is formed. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients.
After baking cake let it cool down completely. Spread the chocolate-date-coconut milk mixture over
the top then the berry-almond-mixture on top of it.
Refrigerate for at least 30 minutes. Top with berries and shredded coconut. •
Makes 3 to 4 servings
Why cauliflower?

Oat flour

Cauliflower is great to create a moist texture, such

For baking I prefer to use gluten-free flours, such

as that required for a cheesecake, or to substitute

as buckwheat or chickpea. These, however, have

fat in cake recipes. It is healthy, low in calories, and

a dominant taste. For this recipe I wanted to use

protein- and nutrient-rich. Cacao powder, chocolate

a neutral tasting flour. Oat flour is a perfect option.

and sweeteners mask the typical cauliflower flavor

Additionally, it gives a more moist texture than other

so that you do no Ёх