Ingredients for ayurvedic cake with dried fruits

  • 250 g coconut oil, extra virgin Amanprana
  • 200 g spelt flour
  • 2 tsp baking powder
  • 200 g unsweetened soy yoghurt
  • 1 tsp mixed spice
  • Flaked hazelnuts (if you like)
  • 150 g Gula Java coconut blossom sugar (palm sugar), Amanprana
  • 1 cup dried and stoned dates, raisins and apricots, cranberries, wild figs

Preparation of ayurvedic cake with dried fruits

Soak the dried fruits overnight and then drain. Cut the fruits finely or grind them. Keep a little aside for garnish. Heat the oven to 180°C. Mix the Gula Java (palm sugar), the baking powder, the flour, the finely chopped fruits and the mixed spice together. Melt the coconut oil and add to the mixture. Mix until smooth. Stir in the soy yoghurt. It is important for the structure of the cake that the yoghurt is added at the last moment. Place a sheet of parchment paper in a cake tin and fill with the cake mixture. Bake the cake for 20 to 30 minutes in the oven. Then spoon over the rest of the dried fruits. Garnish with hazelnut flakes. Recipe from the Ayurveda cookbook by Lies Ameeuw

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Lies Ameeuw

Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda -  sweet, sour, salt, pungent, bitter and astringent.