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Cake with sprouted buckwheat without flour and sugar

Sprouted Buckwheat Cake Without Flour or Sugar

This cake will bring you pleasure and boost your health! Can you imagine a sweet — let alone a cake — being good for you? Well, it's possible! Try making this cake with no baking and no heat treatment. All the beneficial properties of every ingredient are fully preserved! It's much easier and faster to make! Not only will it not add pounds, but it'll also have a positive effect on your immune system and your whole body!

Alyonushka

Recipe author

Cake with sprouted buckwheat without flour and sugar

Composition / ingredients

Servings:

Blueberries

500

Avocado

Sprouted buckwheat (soaked overnight or for a few hours)

100

Stevia (powder)

Pears (dried)

100

Raisins

100

Pumpkin seeds

100

Carob

Agar-agar

Cashews (for garnish)

Raspberries (for garnish)

Shredded coconut (for garnish)

Chocolate (for garnish)

Water

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 23 % 7 g

Carbohydrates 63 % 19 g

146 kcal

GI: 74 / 21 / 5

Cooking method

Step 1:

Prepare and measure out all the ingredients. Some ingredients need to be prepared in advance. Rinse the dried pears and raisins thoroughly and cover them with clean water for 2 hours. Also wash the green buckwheat and cover the kernels with water for several hours. You can leave the dried pears, raisins, and buckwheat soaking overnight instead. The pumpkin seeds just need to be rinsed several times before you start.
Step 2:

For the bottom layer, take the soaked pears, raisins, and pumpkin seeds and run them through a meat grinder. You can do this twice.
Step 3:

Then add the carob to this mixture. Knead the dough well so it's dense. We won't sweeten it, since the raisins, pears, and carob are already sweet.
Step 4:

Now take a springform cake pan and line the bottom with parchment so it'll be easier to move the cake out of the pan later.
Step 5:

Spread the mixture evenly over the bottom of the pan. Level it with a spoon.
Step 6:

For decoration, arrange cashew halves along the edge. Put the pan in the freezer so the bottom layer of the cake firms up.
Step 7:

Meanwhile, make the top of the cake. First, take 300 ml of water and dissolve 1 tablespoon of agar-agar in it. Put this mixture over low heat and, stirring occasionally, bring it to a boil. Then leave it to cool, but make sure it doesn't set.
Step 8:

While the agar is on the stove, rinse the blueberries, rinse the soaked buckwheat, and drain the liquid. Put it all in a blender, add the stevia powder, and blend all these ingredients together. Don't forget to set aside a handful of blueberries to decorate the cake.
Step 9:

Wash the avocado, scoop out the flesh, add it to the already-blended ingredients, and run the blender again.
Step 10:

This is the kind of smooth mixture you should get.
Step 11:

When the agar has cooled but is still liquid, add it to the berry mixture and mix quickly. If it starts to form lumps, put the mixture back in the blender and blend again.
Step 12:

Then take the pan out of the freezer and pour in the top layer. The cold pan will start to set it right away, so you need to decorate the cake quickly.
Step 13:

Take the washed raspberries, blueberries, cashews, and shredded coconut and decorate the cake with them.
Step 14:

Then grate the chocolate over the top to finish the decoration. Put the cake pan in the freezer for 30 minutes.
Step 15:

After half an hour, take out the cake, check that it has set, and remove the side of the pan. Carefully transfer the cake to another plate or platter. Our no-bake, sugar-free, flour-free cake is ready!