PREP & COOK TIME 40 MINUTES
1 cup raw cashews
¾ cup natural vanilla protein powder (or additional cashews)
¼ cup arrowroot powder
1 teaspoon gluten-free baking powder
½ teaspoon sea salt flakes
¼ cup coconut oil, melted
1 organic free-range egg
3 tablespoons rice malt syrup
1 teaspoon natural vanilla extract
1 cup cherries (fresh or frozen)
1. Preheat the oven to 180°C and line a 22cm cake tin with baking paper.
2. Add the cashews to a food processor, then blend into a powder.
3. Add the cashews to a large bowl, then mix in the remaining dry ingredients.
4. In a separate bowl, whisk the wet ingredients together, then pour into the dry ingredients and mix well.
5. Fold through the cherries and pour the mixture into the cake tin.
6. Bake for 30 minutes, then remove and leave to cool for 10 minutes before slicing and serving with chia jam.
Healthy stuff: Cherries are rich in vitamins, minerals and antioxidants. While fresh is best, feel free to substitute frozen in this recipe when they are out of season. You can also try other small fruits, such as strawberries or blueberries – whatever you can lay your hands on so that you don’t miss out on these! Studies show a high intake of berries (and their antioxidants) have a beneficial effect on cardiovascular health.
1 cup raspberries (or your favourite berry)
1 tablespoon chia seeds
1 tablespoon water
Few drops of liquid stevia (optional)
1. Make the chia jam by mashing the raspberries with a fork (if using frozen berries, thaw first). Add the chia seeds and water and mix well.
2. If you like super-sweet jam, add a few drops of liquid stevia to taste.
3. Chill in the fridge for 40 minutes to thicken (if not using straightaway, store in a glass jar for up to 5 days).