I have never been great at following recipes or writing down mine, I cook by intuition most of the time. And most of the time it works brilliantly and occasionally it just comes out a disaster. Then I apologies for my sins, commit to being more disciplined and break my commitment as soon as I see an inspiring food shoot or a batch of fresh new ingredients. This is a recurrent theme in my life, breaking commitments made to myself. In some areas of life, like in the kitchen, it can be real fun, a taste for adventure, even a sign of bravery. However in other parts it is a soul betrayal, a distorted perception of self that can lead to a misconception of your entire life. If a commitment is to be honored it has to come from heart, or in other worlds, from our core principles. However we don't always know our own needs and we search outside ourselves for an answer to our struggles.
It's so easy to go down this path. We believe someone else has the answers for us, we believe our feelings come last, or we mix up the concepts of urgent vs. important. Just to mention a few (I've done them all if you are wondering).
When I started to feel that I had the right to meet my very own integrity andI accepted the way I'm, I also started to commit with my choices. I learned trust. The trust in my personal view. My dreams became worth curating, finally.
This didn't however stopped me from cooking wildly. Some bad habits worth curating too.
So, I leave you with this recipe that I usually make by heart. It is effortless. Is a proper party cake. Is your save-the-day cake. When you really didn't have time even for a shower and you feel very keen on not committing to anything. (Remember? I’ve got two beautiful small people here; 18 months apart and both still breastfeeding, I'm in energy-saving mode). Well, even these days we can still commit to give ourselves this delicious super easy treat.
Kids love this cake too. I guarantee a complete success.
For this recipe you need, 25cm ø spring form or common square cake tin. A sauce pan. A mixing bowl. A fine grater such as a Microlite. A something to squeeze lemons.
For the base
2 cups of rolled oats (for gluten free diet check on package if gluten free oats)
1/3 cup of sunflower seeds
1/3 cup of coconut meal
1/2 cup of coconut oil
2 Tbs of physillium husk
1tsp of pure vanilla or 1 vanilla bean scraped
1/2 tsp of Himalayan salt
few spoons of warm water or grain milk
1. Combine all dry ingredients add the coconut oil and start to squeeze and rub the oats between your hands until the oil is melted and is all a sticky.
2. press the mixture on the bottom of a oiled oven dish, and with a spoon add on top some warm water, press it again, place into the oven at 170º for 10/15 minutes.
for the filling
1 cup of medjool dates
1 cup of strawberries
1Tbs of coconut oil
1 big organic non-waxed lemon or 2 small (juice+ zest)
a pinch of Himalayan salt
1. take the kernel out of the dates, place in a sauce pan with the salt, coconut oil, lemon juice and few spoons of water. Let simmer until is dense and soft. 10 min circa
2. rinse and slice the strawberries, add to the dates with the grated lemon zest and stir, switch off the flame, spread on the base.
for the top crust
2/3 cup of rolled oats
2 Tbsp of coconut oil
4/5 Tbsp of date syrup or barley malt
a pinch of Himalayan salt
1. while all is cooking, mix together the oats with the salt and then simply add the coconut oil and the sweetener of your choice; start working the oats squeezing and rubbing between your hands until all ingredients are combined, the oil is melted and is all sticky.
2. sprinkle the crumbly mixture on top of your preparation and place one again into the oven, now for 30 min circa or until the oats get a dark amber color.
3. difficult but important, let it cool down at least until tiepid before cutting it. It last 3/4 days in a fresh place sealed in a container.
Enjoy. And if you like to, you can share your thoughts here below.