Wednesday, June 1, 2011
I just recently made this for a potluck and it was appreciated by many. But all I had was a big container of strawberries from Costco. I decided to make it anyway using 2-1/2 cups of strawberries only. It ended up being delicious! I've also made it as a pineapple upside-down cake by using small sliced pineapple in place of the berries.
1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 Tbsp raw agave syrup
2-1/2 cup shortbread crust (see recipe below)
Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 min. Line a 6-inch cake pan with a parchment-paper round. Place half of the berries on the paper. Top with half of the shortbread crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refriegerator for at least 30 min or up to 12 hours before serving. To serve, run a knife around th edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan. Invert, then lift the pan off carefully. Remove the parchment round. Cut carefully into slices and served with a cake server. Top with coconut whipped cream or serve with Awesome Vanilla Ice Cream (raw vanilla ice cream) in the 2010 part of the blog.
1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted with the S blad. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don't over-process. You can store this in a sealed container for up to a month in the refrigerator or 3 months in the freezer.