INGREDIENTSBelow is a list of essential plant produce and ingredients that I use in my raw cake creations. All ingredients are purchased in whole form, raw and as unrefined as possible.
WHOLE FRUITS & VEGETABLES
Naturally low in calories and fat but rich in vitamins, minerals, fibre and antioxidants, fruits are incorporated in their natural, fibre-rich raw form, without cooking so as to preserve the quality of their nutrients. The big plus - they naturally sweeten the cakes!
Superfoods: many of our staple ingredients such as avocados, lemons and coconuts are also known "superfoods",
FERMENTED NUTS & SEEDS
Many nuts and seeds are low in net carbs (total carbs minus fiber) and high in healthy fats, making them great as low-carb cakes, and friendly for paleo and keto diets. They're also full of protein, fiber, vitamins, minerals, and antioxidants.
We use raw nuts and they are soaked in filtered water (the process of activating) to neutralize their natural chemicals - phytic acid and enzyme inhibitors - so that the amount of starch further reduces, and the protein and vitamin content increases. Activated nuts are also fermented to for enhanced digestion as well as greater benefits:
- Fermented nuts become more vitamin and mineral rich, and contain healthy probiotics.
- Good gut bacteria helps prevent and treat many diseases.
- Lacto-fermented foods are good for our mental health.
Our activated nuts are also used to make raw nut-milks from scratch - these delicious, creamy nut-milks are used in the creation of our wholesome, healthy cakes.
I use premium, pure natural sugars that have lower glycemic indices, such as yacon syrup (glycemic index of 1), coconut palm sugar (glycemic index of 35), raw medjool dates (glycemic index of 42) and maple syrup (glycemic index of 54). Compared to refined table sugar with a glycemic index of 65, these natural, lower GI sweeteners provide vitamins, minerals and antioxidants as well.
CACAO & PLANT SUPERFOODS
Cacao beans is the pure and raw form of "chocolate" that comes very close to the natural state in which it is harvested. Raw cacao is a known Amazonian superfood that offers rich antioxidants and trace minerals including magnesium, iron, copper and phosphorus. It is available in several forms, and I use all different forms.
Raw cacao nibs is simply crushed cacao beans. These raw nibs are crunchy, flavourful, and packed with powerful nutrients, antioxidants, and fiber. Following the harvest, cacao beans are pulled out of the pods, fermented, and gently dried. Cacao nibs are nature's original chocolate chips! Raw cacao nibs can be further separated into cacao paste, butter, and powder.
Raw cacao powder is obtained by processing raw, unroasted cacao beans through a cold-pressing process with the cacao fat removed. This cold pressed method retains the living enzymes.
Raw cacao butter is oil extracted from cold-pressing cacao beans. As a raw food cacao butter is rich in essential fatty acids and antioxidants.
Raw cacao mass / paste is the natural product of ground nibs, which are drawn from the fruit of the Theobroma Cacao tree. Raw cacao paste (also called Cacao Liquor) is made by crushing raw cacao beans into a liquid. This liquid quickly solidifies at room temperature and the result is cacao paste. Because no heat is used in this process, cacao paste retains its natural properties.