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No bake gingerbread and Cranberry cake
2018-11-30
https://www.metro.ca/userfiles/image/recipes/gateau-sans-cuisson-pain-epices-canneberges-10980.jpg
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Line a 7-inch springform pan with parchment paper.Crust:Put all the ingredients in a food processor. Pulse until you get an even texture. If the mixture is too dry, add a date or a bit of water. Use your hands to spread the dough in the bottom of the mould.Cashew base:Put all the ingredients in a blender and pulse until you get a creamy texture. Pour this preparation into the springform pan. Cool in the freezer for 2 to 3 hours.Cranberry compote:Put all the ingredients in a small pot and mix well. Bring to a boil then lower the heat and simmer for 10 minutes while stirring occasionally. Pour the mixture into a blender and reduce into a smooth compote. Set aside and cool in the refrigerator until you serve.For the presentation:After at least 2 to 3 hours in the freezer, remove the cake from the mould and place on a plate. Decorate with the fresh or thawed cranberry compote, sprigs of rosemary, and spices to taste.The cake can be kept 4-5 days in an airtight container in the fridge. It can also be frozen. If frozen, it will take 1 hour to thaw before serving.
SOURCE: Loounie - Caroline Huard
6-8
0
0
0
0
For the gingerbread crust:
3/4 cup nuts of your choice (pecan, walnuts)
3/4 cup oats
1/2 cup cup pitted date tossed
1 tablespoon molasses
1/4 teaspoon each of the following spices: cinnamon, ginger, nutmeg, cardamom
1 pinch salt
For the cashew base:
1 1/2 cup raw cashew soaked in water for at least 2 hours
1/3 cup Irresistibles organic coconut oil melted
1/4 cup Irresistibles maple syrup with vanilla bean
1/4 cup lemon juice
For the cranberry compote:
2 cups Irresistibles frozen cranberries
1/2 cup water
1/3 cup Irresistibles maple syrup with vanilla bean
2 tablespoon chia seeds
No bake gingerbread and Cranberry cake
6-8
Desserts
0:15
Preparation
0:00
COOKING
3:15
TOTAL TIME
Ingredients
-
For the gingerbread crust:
-
3/4 cup
nuts of your choice (pecan, walnuts)
-
3/4 cup
oats
-
1/2 cup
cup pitted date tossed
-
1 tablespoon
molasses
-
1/4 teaspoon
each of the following spices: cinnamon, ginger, nutmeg, cardamom
-
1 pinch
salt
-
For the cashew base:
-
1 1/2 cup
raw cashew soaked in water for at least 2 hours
-
1/3 cup
Irresistibles organic coconut oil melted
-
1/4 cup
Irresistibles maple syrup with vanilla bean
-
1/4 cup
lemon juice
-
For the cranberry compote:
-
2 cups
Irresistibles frozen cranberries
-
1/2 cup
water
-
1/3 cup
Irresistibles maple syrup with vanilla bean
-
2 tablespoon
chia seeds
Preparation
Line a 7-inch springform pan with parchment paper.
Crust:
Put all the ingredients in a food processor. Pulse until you get an even texture. If the mixture is too dry, add a date or a bit of water. Use your hands to spread the dough in the bottom of the mould.
Cashew base:
Put all the ingredients in a blender and pulse until you get a creamy texture. Pour this preparation into the springform pan. Cool in the freezer for 2 to 3 hours.
Cranberry compote:
Put all the ingredients in a small pot and mix well. Bring to a boil then lower the heat and simmer for 10 minutes while stirring occasionally. Pour the mixture into a blender and reduce into a smooth compote. Set aside and cool in the refrigerator until you serve.
For the presentation:
After at least 2 to 3 hours in the freezer, remove the cake from the mould and place on a plate. Decorate with the fresh or thawed cranberry compote, sprigs of rosemary, and spices to taste.
The cake can be kept 4-5 days in an airtight container in the fridge. It can also be frozen. If frozen, it will take 1 hour to thaw before serving. SOURCE: Loounie - Caroline Huard
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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