Sweets
Lola Berry’ s Raw Rose and Raspberry Cheesecake
Chloe Gilroy
A beautiful dessert for a special occasion!
Ingredients Method
Base 10 medjool dates, pitted 1 tbsp. coconut oil ½ cup linseed meal ½ cup chia seeds 1 cup shredded coconut 1 cup raspberries, to serve Rose petals, to serve Filling
250g cashews, soaked( 4 – 6 hours) and rinsed
80ml coconut oil, melted 85ml coconut nectar 1 cup raspberries, fresh or frozen ¼ tsp. rosewater essence
3 tbsp. 100 % pure pomegranate juice
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First make the base. Blend the dates and coconut oil in a food processor. Add the linseed meal, chia seeds and shredded coconut and process until the mixture has a biscuity consistency. Press the mixture into the base and sides of a pie dish or loose-bottomed tart tin. Refrigerate for at least 6 hours( ideally overnight). To make the cream filling, blend the cashews, coconut oil and coconut nectar in a high-powered food processor. Add the raspberries, rosewater essence and pomegranate juice and blend until very smooth. If your mixture needs a little more liquid, just top it up with a smidgen of pomegranate juice. Pour over the now-firm biscuity base and refrigerate for another 8 hours. Slice and serve with fresh berries and a pinch of rose petals.
Carrot and Zucchini Cake
Franca Cusmano
Ingredients Method
1 cup wholemeal self-raising flour ½ cup self-raising flour 1 tsp. allspice 1 tsp. ground cinnamon 1 tsp. bicarb soda 1 cup brown sugar 1 carrot( grated) 1 zucchini( grated) ½ cup sultanas ½ cup walnuts, chopped
185g low-fat dairy spread, or olive oil spread, melted
3 eggs, beaten 2 tbsp. pepitas
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Preheat oven to 180 degrees. Lightly grease and line a 10 x 20cm loaf pan. Sift flours, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts. Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas. Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Store in an airtight container.
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