Chocolate Mud Cake with Wake Me Up Hazelnuts

Ingredients:

• 2 eggs
• 2 dl Soft-Ground Almond Flour
• 1 dl Precious Coconut Flour
• 1 tsp vanilla extract
• 4 tbsp cacao
• 75 gr melted butter
• 1 pinch of sea salt
• 1 handful of Wake Me Up Hazelnuts

Directions:

Mix all ingredients except the hazelnuts and pour into a baking dish. Bake for 10 mins at 175 degrees. Top with hazelnuts and put back in the oven for another 4-5 mins. Serve with some whipped smetana and orange zest. Enjoy!

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"Hey Pesto" Raw Zucchini Pasta with Cashew Sauce

4 servings

Ingredients:

• 800 gr shaved zucchini
• 400 gr seaweed noodles

Almond pesto:

• 1 dl Miss Valencia Almonds
• 1 garlic clove
• 0.5 tsp sambal oelek
• 1.5 tbsp olive oil
• 4 tomatoes
• 2 dl basil
• 0.5 tsp salt

Cashew dressing:

• 2 dl Perfect Cashews (soak overnight in water)
• A pinch of salt and white pepper
• 1 tsp crushed garlic)

Directions:

For the pesto, mix Miss Valencia Almonds and garlic with sambal oelek and olive oil in a food processor. Cut the tomatoes and remove the seeds. Chop the basil and mix it and the tomatoes with the almonds and garlic.

For the cashew dressing, grind the Perfect Cashews in a food processor and add water until smooth and creamy. Add more water if neccessary.

Shave the zucchini in thin slices using a mandoline or vegetable slicer and prepare the noodles according to the directions on the package. Mix noodles and zucchini with the cashew dressing. Top with pesto, fresh cherry tomatoes, olives and some fresh basil.

Enjoy!

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Almighty Almond Flour Carrot Cake

Tired of baking with the same boring old wheat flour? Try this juicy, gluten-free carrot cake made with This Is Nuts' Soft-Ground Almond Flour and our Precious Coconut Flour instead. Pure heaven!

1 cake serves 12 people

Ingredients:

• 4 dl shredded carrots
• 2/5 dl sunflower oil
• 2 1/2 dl raw cane sugar
• 2 1/2 dl Soft-Ground Almond Flour
• 1 1/2 dl Precious Coconut Flour
• 3 organic eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp nutmeg

Directions:

Mix oil and sugar in a bowl. Add the shredded carrots and the eggs, one by by one, and whip it all together. Mix all dry ingredients separately and then add the oil and sugar mix. Pour into baking pan and bake in the oven at 170 degrees for approximately 45 minutes. Top the cake with whipped smetana, berries and orange zest.

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