Recipe Directions

Grind the gojiberries, coconut, nuts and buckwheaties in the grinder. Put into a bowl. Blend the banana, dates and olive oil with a pinch sea salt into a creamy smoothie. Add this mixture into the dry ingredients and mix into a thick batter. Add the agave if it needs to be sweeter to your taste.

Put the thick batter onto a teflex sheet and flatten into a round cake shape. Dry at 135F for 45 minutes and then flip over and dry a further 30 minutes. This is just long enough to make it have a more cake-like texture. Turn the cake out onto the breadboard and use a plate on top to cut around to make a perfect circle if you want it to be smarter!

You can grate some chocolate over the top whilst the cake is warm and then just spread it over the cake. Or, you can make a chocolate icing by blending some warmed coconut oil with cacao powder and agave. You will need to put the cake in the freezer briefly to set the chocolate. Cake can be stored in the freezer up to a month.

Enjoy

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Sweetpea's Thoughts

Yummy chocolate cake, filling and deliciously healthy.

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You make buckwheaties by soaking buckwheat groats for 15 minutes in warm water (this time of year) and then leave to sprout for 2-3 days until they have small tails. Rinse buckwheat twice daily throughout sprouting. Then Dehydrate until crisp.

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I've just seen the 'add picture' button so we can all add our versions or more pictures, that's great.

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Miss Souffle, I find that picture uncomfortable as an animal lover.

Yes, you can try a low oven aylee. Substitute goji's etc for more raisins/apricots or figs.

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How do I make buckwheaties?

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aylee. how low does your oven go? hehe

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Wait! NO scratch that.... Cherries... mmmmmmmm

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what about Cranberries SillyGooseMama?

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I dont have a dehydrator dammit!!!!!!!!!!!!!!!!!!

Can I use an oven on super low for many hours instead!?!?!?!??!?!?

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Any suggestions for substitute for goji or mulberry? Anything less "exotic"?

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oh, i should have said i only made half the recipe (since it was just for me) and poured on a topping of date syrup and cocoa, and a raspberry for garnish:)

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Wow! This looked so good that I jumped up from the computer to go & make it - now it's in the dehydrator. :) I used dried mulberries in place of the goji berries, coconut oil instead of olive oil, 2 Tablespoons of cacao and only 1 Tablespoon of mesquite. Yummy! I am also dehydrating it in two (smaller around) layers, so I can put icing between the layers. For the icing, if you use the coconut oil just barely softened instead of runny, the icing will be stiffer. Thank you soooo much for this recipe! :)

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thank you, sweetpea! this was very easy to put together and so yummy:)

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MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!

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