With a handful of whole food ingredients and about 5 minutes, you can serve up a delicious oil-free, sugar-free dessert for you and your sweetie or friend.
8 Tbsp. whole wheat pastry flour
1 Tbsp. hazelnut meal
1/2 tsp. baking powder
1 Tbsp. unsweetened coconut flakes
1 Tbsp. poppyseeds
zest of half an orange
5 dates, chopped
6 Tbsp. water
6 Tbsp. coconut milk
1/2 tsp. orange extract
1 tsp. vanilla extract
2–3 strawberries, chopped
1/2 cup blueberries
your favorite sweetener (I use stevia), to taste
1/4 tsp berry extract (I use raspberry), optional
~1/2 cup of water
Lightly oil two ramekins. Set aside.
Combine the strawberries, blueberries, sweetener, and extract in a bowl and stir. Let this mixture sit for a few hours if you have the time – they just taste better!
In a small bowl, soak the dates in the water, coconut milk, and the two extracts. Process this mixture in a blender and set aside.
In another small bowl, whisk together the flours, baking powder, salt, coconut flakes, poppyseeds and orange zest. Pour the nut milk/date mixture in with the dry ingredients and stir to combine. Divide the mixture between the two ramekins and place in a microwave to cook. This can take between 3 and 5 minutes, depending on how powerful your microwave is. Test interior of cakes with a toothpick.
Carefully remove the cakes from the ramekins, slice in half and top with berries.
I’ll bet this would be even better with some coconut whipped cream on top.