Love Raw: ReBirthing Cake

Hiya!

Today is my birthday, but since so much has come into the right place inside of me, I figured I'll give you a ReBirthing Cake instead, to celebrate all of you who cherish all kind of constructive change in your life! Change requires guts, and acting on guts is totally deserving of cake! So here it comes, I hope you enjoy it, we sure did!

Rebirthing is a breathing technique that claims to heal suppressed emotions such as anger, fear, sadness, etc. Rebirthing-breathwork teachings state that it can increase the client's or solo practitioner's human potential, inner peace, and mental clarity. The practitioner can manage the challenges of life more easily. Those who practice rebirthing-breathwork can gain greater insight into the human condition and the purpose of their existence, a greater sense of their personal relevance to the world. The main breathing technique consists of not pausing between inhaling and exhaling. According to practitioners, this causes a build up of oxygen in the blood and a build up of prana or life energy. Human breathing, practitioners say is almost universally inadequate; virtually all people are suppressing large amounts of emotional, physical and mental "tensions", and require relatively high levels of CO2 in their blood in order to keep these tensions suppressed. They feel that the major causes of all human illness are these accumulated tensions; the practice of rebirthing-breathwork techniques they believe can detoxify the system and release such tensions. They profess that this can cause physiological transformation, to the point where prevention or permanent spontaneous remission from illness becomes possible. (Wikipedia).

ReBirthing Cake, with passionfruit marinated mango. Nut free.

(Swedish further down)

For the crust

• 1 cup Dates, pitted and soaked

• 1/4 cup Hemp seeds (shelled)

• 1 cup Pumpkin seeds

• 1 cup shredded Coconut

• 2 small pinches of Himalayan salt

• 1/4 teaspoon real Vanilla

• 1 tablespoon Mesquite

Pit and soake the Dates for about 5 minutes if they are soft, otherwise soak them until they are soft (15-25 min). Grind a flour of the Pumkin seeds and shredded Coconut, then add all of the ingredients to the food processor and process until you have a dough. Press down the dough in a spring pan using your hands. Continue with the filling!

Carob Filling

• 0.5 cup melted virgin Coconut oil

• 0.5 cup Dates, pitted and soaked for a "date paste"

• 0.5 cup Water to the date paste

• 3 tablespoons Carob powder

• 2 tablespoons Mesquite

• 4 tablespoons Lucuma

• 2 small pinches of Himalayan salt

• 1/4 teaspoon of real Vanilla

• Coconut milk: blend 0.5 cup shredded Coconut with 1 cup water until smooth, put into a "nut milk bag" and press out all of the milk. You will get a little less than 1 cup coconut milk.

• 1 tablespoon raw Tahini

• 2 teaspoons juice from a Lime fruit

• 1 teaspoon Sunflower lecitin

Pit and soake the Dates for about 5 minutes if they are soft, otherwise soak them until they are soft (15-25 min). Carefully melt the Coconut oil in a waterbath or in a dehydrator. Now make the date paste by processing the soaked dates with the water in a food processor until you have a paste. Work with a spatula to scrape down the paste from the inside of the food processor. Add all of the ingredients to a bowl and stir by hand until you have a smooth chocolate sause. Pour it over the crust and put into the fridge to chill.

Decoration

• 2 large and ripe Mango fruits

• 1-2 large Passion fruits

• Some edible flowers, I used these.

Cut the mango in cubes and marinate them with passion fruit. Decorate with flowers!

ReBirthing Cake, med passionfrukt marinerad mango. Nut free.

Pajbotten

• 0.5 dl Hampafrön skalade.

• 2 dl Dadlar, urkärnade och blötlagda

• 2 dl Pumpafrön

• 2 dl riven Cocos

• 2 små nypor av Himalaya salt

• 1 krm äkta Vanilj

• 1 msk Mesquite

Kärna ur och blötlägg Dadlarna 5 min om de är mjuka, annars blötlägg dem tills de är mjuka (15-25 min). Gör ett mjöl av Pumpakärnor och riven Cocos i en elektrisk kaffekvarn eller blender. Tillsätt sen resten av ingredienserna till en matberedare och kör tills du har en deg. Tryck ner degen i en pajform med löstagbara kanter.

Carob fyllning

• 1 dl smält virgin Cocosolja

• 1 dl Dadlar, urkärnade och blötlagda till en "dadelpasta"

• 1 dl Vatten till dadelpasta

• 3 msk Carob pulver

• 2 msk Mesquite

• 4 msk Lucuma

• 2 small nypor Himalaya salt

• 1 krm äkta Vanilj

• Cocosmjölk: mixa 1 dl riven Cocos med 2 dl Vatten tills slät, överför till en "nötmjölk påse" och pressa ut mjöklen. Det kommer bli lite mindre än 2 dl Cocosmjölk.

• 1 msk raw Tahini

• 2 msk juice från en Lime

• 1 tsk Solroslecitin, binder ihop och ökar krämigheten.

Kärna ur och blötlägg Dadlarna 5 min om de är mjuka, annars blötlägg dem tills de är mjuka (15-25 min). Smält Cocosoljan försiktigt i ett vattenbad eller i en torkugn. Gör en dadelpasta av Dadlarna och Vattnet i en matberedare. Använd en slickepott för att skrapa ner dadelpastan från insidan av matberedaren. Tillsätt sen dadelpastan och överiga ingredienser till den smälta Cocosoljan i en bunke och vispa ihop för hand. Du behöver bearbeta smeten endel så att Solroslecitinet löses upp. Häll upp i pajskalet och ställ i kylen tills hårdnad (ett par timmar).

Dekoration

• 2 stora, mogna Mangos

• 1-2 stora Passionsfrukter

• Några ätbara blommor, jag använde dessa.

Skär Mangon i kuber och marinera med Passionsfrukten. Häll över pajen och dekorera med blomblad.