Easter may be over – hymns bayed, egg hunts played, chocolate devoured and celebrations made – but here is my humble contribution nevertheless. A rework of the raw carrot cake in the form of a crepe stack.
My first version – the Carrot Ombre Cake – may have looked pretty on the outside, but it suffered from serious textural issues inside. The previous version was based on coarsely grated carrots and unactivated nuts, which was not the most friendly on the digestive system. I supposed grated carrots are acceptable for classic baked carrot cakes as the high heat will soften the carrots during the baking process, but for a raw version, it bestows a peevy grittiness. So I was sure to use finely macerated carrot juice pulp this time.
The initial intention was not the form of a crepe, but rather, a carrot swiss roll. However the dough formed cracks upon dehydration and the texture did not lend itself well to rolling. (Perhaps rolling and then dehydrating would have worked). Nevertheless, it was ingeniously salvaged to a mighty stack of crepes, which offers equal oral pleasure in both forms.
Mille crepe is a classic French dessert that translates to thousand layers. While my version only offers four layers, I promise the full-bodied sweetness and spiciness is enough to satisfy the sweet tooth. Do you have a favourite time of the day to enjoy desserts? I always have a piece at supper. It may be against what mainstream society considers as healthy, but who are we to listen to but our own internal signals?
- 2 cups (240 g) carrot pulp, leftover from juicing
- 1¾ cups (160 g) walnuts, activated
- ¼ cup (12 g) coconut, dried and unsweetened
- ¼ cup (26 g) coconut flour
- ¼ cup (40 g) raisins, soaked in water and drained
- ¼ cup (40 g) dried cranberries, soaked in water and drained
- ½ cup (120 ml) grapefruit juice
- ½ teaspoon grapefruit zest
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¾ cup (105 g) raw cashews, soaked overnight
- ½ cup (94 g) young coconut meat
- ¼ cup (60 ml) lemon juice, freshly squeezed
- 3 tablespoons + 1 teaspoon (50 ml) coconut oil
- 3 tablespoons + 1 teaspoon (50 ml) yacon syrup or other liquid sweetener
- 1 teaspoon vanilla extract
- Grapefruit or orange, supremed
- Put the walnuts in a food processor and process until the consistency of flour. Add the remaining ingredients for the crepes and process until the mixture forms a wet dough.
- Spread the dough evenly on a Parraflexx sheet on a dehydrator tray to about ¼-inch thick. The above recipe should yield just nice for one tray.
- Dehydrate at 105°F for 4 to 5 hours, then flip by placing another tray without Parraflexx sheet on top and inverting the crepe onto the new tray. Return the crepes to the dehydrator and continue to dehydrate for another 4 hours.
- Put soaked cashews and coconut meat in a food processor and blend well. Add in the liquid ingredients and continue to blend until a smooth consistency.
- Cut the crepe into four large squares. Generously spread the Citron Cream evenly over one square. Layer a second crepe over and repeat the process four times to get a four-layer crepe.
- Place the crepe stack in the freezer for at least 1 hour to firm up before slicing into squares. Thaw for 15 minutes before serving with fresh grapefruits or oranges.
Increase the amount of ginger and black pepper for a stronger chai kick. The recipe is raw, vegan, gluten-free and refined sugar-free.