Raw Magic

This is the lazy mum’s chocolate crispy cake. For those who couldn’t be bothered with paper cases, we used to get this version instead, pressed flat into a tin and cut into slices.

Soak the flaxseed in the water overnight. It will swell and absorb it all. When it’s ready, spread it over two dehydrator sheets and dry for about nine hours. Flip the sheets over, and dry them for another three hours, until they are fully crispy on both sides. When they’re ready, it’s time to make the chocolate. Melt the cacao butter first. In a bowl, mix together the cacao powder, mesquite, and xylitol. Pour in the butter and stir it all together. Take your sheets of cracker and crumble them into the chocolate, breaking them into small pieces the size of cornflakes. Give it all a good mix so the chocolate is evenly coating the crackers. Press into a Victoria sandwich tin, and leave in the fridge to set for three hours. When it’s done, cut into slices, eat, and feel like you’re ten years old all over again.

Gratitude Bread

Gratitude is one of the most powerful emotions we can express, and severely underrated in our culture where too much is never enough, and we are conditioned to always look at what we can get out of a situation rather than what we can give. Take a moment in your day to eat some bread and count your blessings, and magically the more time you find in your life to be grateful, the more you find in your life to be grateful for.

Grind the flaxseeds in a coffee grinder or high-power blender. Transfer them to a large mixing bowl, along with the lucuma, agave nectar, and purple corn extract, and give it all a good stir together with your hands. Add in the goji berries and mix those in too. Add the water gradually, kneading as you go, so you end up with a big stiff ball of dough. Press this onto your dehydrator tray and flatten into a loaf shape about 2 cm (1") high. Dry for nine hours, then flip and dry for a further three hours on the other side. Serve sliced through the middle and spread with any of the spreads on pages 216 – 219.

Surrender to the Confusion

Sometimes life is just too hectic and confusing and impossible to make sense of. At times like these, you need to make some of this bread, eat it, and feel that actually confusion can be quite helpful in making you surrender and let go and just relax and enjoy life a bit more.

Grind your flaxseeds in a high-power blender or coffee grinder. Transfer them to a mixing bowl with the mesquite, maca, agave nectar, and cranberries, and give it a good mix with your hands. Then pour in the water gradually, kneading it to a dough as you go. The result should be a ball which is fairly firm, but pliable enough to shape into a loaf. Take a dehydrator tray and press your dough into a loaf shape (we like to make hearts), about 2 cm (1") high. Dry for six hours, then flip it over and dry for another six hours on the other side. Eat with any of the spreads on pages 216 – 219.

Bee Beautiful Bread

If you want to be wise and wonderful, this is the stuff to have, slathered in Love Butter (p. 218). Makes a bright and beautiful breakfast.

Grind the flaxseeds in a grinder or high-power blender. Transfer them to a mixing bowl with the lucuma, pollen, cacao and gojis, and mix it together with your hands. Pour in the honey and add the water gradually, kneading it into a ball as you go. Once you have a happy dough, shape into a loaf about 2 cm (1") high and place on a dehydrator tray. Dry for six hours, then flip over and dry for another six hours on the other side. Keeps for a couple of weeks in an airtight container.

Buzz Cake

Iranian dried mulberries are becoming more popular and easy to find all the time. Try tracking them down at your local Eastern grocer or whole-food store. They’re a very sweet, succulent berry that tastes like chewy honey. They go really well with pollen.

Melt the butter first. If you have a high-power blender, you can put everything apart from the pollen in the blender together with the coconut oil and blend to a thick cream. If you don’t have a high-power blender, grind the nibs, seeds, and dried fruit separately. Then add them to the blender with the purple corn extract and coconut oil. Once it’s all thoroughly mixed, stir in the pollen by hand. Press into a cake tin or flan tin and leave to set in the fridge for 2 – 3 hours. Cut into pieces: either 16 as a substantial pudding, or 32 for lots of little snacks. You can ice it with any of the creams and spreads on pages 216 – 219 if you want to make it a bit more fancy.

It Just Gets Better Biscuits

These are a bit of a faff to make, but so worth the effort. They look outstanding, with the purple cracker, red gojis, brown chocolate, white hemp and yellow pollen all complementing each other. They taste outrageously good, and they’re a fantastic way to have a balanced chocolate snack, with the flaxseeds giving them more density and bite, and all that algae and extra super-foods to get you really going.

Soak the flaxseeds in the water in a large bowl overnight, or for at least four hours, until the seeds have swelled and absorbed all the water. Soak the goji berries one hour in advance. With a spoon, stir the gojis and purple corn extract into the flax batter. Give it a really good stir until the purple corn extract is evenly mixed in and it has a beautiful purple hue. Spread over two and a half dehydrator trays—not too thin, or they will break when you take them out. About two-thirds of the way through drying, remove them and score each tray into crackers, four by five. Flip them over, and let them dry through on the other side.

When they’re ready, the next step is to make the chocolate. Melt the cacao butter, and when it’s liquid, remove the bowl from the pan and stir in the cacao powder, mesquite and Crystal Manna. If you’ve got time, leave it to one side just for half an hour, so it starts to thicken very slightly, this will make it easier to stick on the biscuits. Don’t leave it too long or it will set too much. Dip the end of each cracker in the chocolate, so that they are one-third to one-half covered. Mix the hemp and pollen in a bowl, and take a teaspoon at a time and sprinkle them onto one side of the chocolate, quickly before the chocolate sets. They’ll look like a Zoom lolly! Lay them out on the dehydrator trays, being careful to keep them separate so they don’t stick to one another (although they are pretty nice sandwiched together too), pollen side up. Unless you’ve got a lot of space, the best place to leave them to dry is probably in the dehydrator (don’t turn it on!). They’ll take about four hours to dry. When they’re done store in an airtight container, they’ll keep for a few weeks.

The Magic 23 Cake

Cacao and gojis are astoundingly good together. 23 is the cosmic trigger number: when you’re tuned in to the cosmic flow, when you’re in the synchronicitous groove, you start seeing 23s all over the place. If you’re not already in the Magic 23 place, this cake will put you there.

Presoak the gojis in pure water for an hour. You must drink the soak water, or use it in the cake; don’t throw it away, it’s divine!

To make the crust, grind up the pecans in a high-power blender or coffee grinder. Transfer them to a mixing bowl, and grind up the oats. Add them to the bowl along with the lucuma and toss it all together with your hands as if you were making normal pastry dough. Take the water, and pour it in gradually, kneading into a dough as you do so. When you have added just enough water to make it stick together in a ball, press it out into a large flan tin, lining the bottom and the sides with a crust about ½ cm thick. If you have any dough left over, you can make it into little dough balls and eat it as it is, or make it into cookies and put it in the dehydrator.

To make the filling, melt the cacao butter first. Grind the nibs in a high-power blender or coffee grinder. Drain the gojis, and put them in the blender. Scoop the flesh out of the avocados and put that in the blender too. Add in the nibs, butter, purple corn extract and agave nectar, and blend to a cream. Add the water gradually, as the blender is turning. After a minute, once you have a gorgeous smooth cream, spoon it out into your pastry case. Put in the fridge for three hours to set. Keep stored in the fridge, it will keep for up to a week.

Right Royal Tart

Purple and gold together is a combination fit for royalty, to make you feel like the king or queen you really are. Eat this and reign supreme. Or better still, invite the Queen ‘round for tea and offer her a slice.

To make the crust, grind the almonds and oats together in a high-power blender or coffee grinder until they become flour. Transfer them to a mixing bowl and add the lucuma and cinnamon. Rub it all together with your hands, like you’re making usual pastry dough. When it’s evenly mixed, add the water gradually, mixing with your hands as you go, and kneading it into a dough. When you have a ball, it’s ready to press into your large flan tin. Press it on the bottom and up the sides to make a shell. Don’t make it too thick—if you have too much, reserve it and eat it as it is or make it into biscuits and dehydrate it. Store the crust in the fridge until you’re ready to fill it. To make the filling, remove the flesh from the avocados and put it straight in the blender. Add in all the remaining ingredients and blend for a minute until you have a thick cream. Spoon it into the crust, and put it back in the fridge for a couple of hours to set.

Superbliss Tart

One day I went swimming in the sea and thought I was going to die because I went too far out and couldn’t get back. I loved it. I came home and made up this.

To make the crust, grind up the almonds in a high-power blender. Transfer them to a mixing bowl, and add in the lucuma, stirring them together. Pour in the agave nectar and water, and mix by hand, kneading the dough into a ball. When it’s firm, press into a large flan tin, and store in the fridge while you make the filling. Melt the cacao butter first. Grind the nibs in a high-power blender or coffee grinder. Slice open the avocados and spoon the flesh straight into your blender. Add in the nibs, mesquite, suma, agave nectar, melted butter and water—everything, in fact. Blend for a few minutes until you have a light brown cream with no bits of nib left. Spoon into the crust and leave in the fridge to set for two hours.

Jesus Loves You To Gojiness Tart

Jesus died for our sins, and this tart will do the same for you. Eat it and be redeemed.

Make sure you’ve presoaked your gojis for the filling. To make the crust, grind up the unsoaked gojis into a flour in a grinder or high-power blender. Transfer them to a mixing bowl and then grind up the oats. Put the oats in the bowl with the gojis and lucuma and mix the flours together with your hands. Add the water gradually, kneading the dough into a ball as you do. When you have one single mass, press it into your flan tin, lining the sides and the base about ½ cm (¼") thick. If you have any left over you can make little cookies with it and dehydrate it.

To make the filling, melt the cacao butter first. Scoop the flesh out of the avocados and put it in the blender. Add in the mesquite, lemon juice, agave nectar, and gojis and blend to a cream. Keep blending and add the cacao butter gradually. Once you have a huge blob of orange smoothness, spoon it out into your flan tin. Pop in the fridge to set for a couple of hours. Will keep stored in the fridge for up to two weeks.