50grams of each of the dry ingredients below
gojiberries
sesame seeds or almonds
flaxseed
coconut
Grind them up and place in the food processor. Soak a handful sun-dried raisins in warm water for 10 minutes. Drain the water and add the raisins to the food processor and process with the dried nuts/seeds. Whilst the processor is running, add 1 tablespoon olive oil, 2 teaspoons spirulina (opt), 2 tsp agave syrup or 1 tsp raw honey and a pinch of cinnamon. The result should be a sticky dough. Mould pieces of the mixture into donut-sized cakes. Keep refrigerated and use within 2 weeks.
Optional icing:-
2 tablespoons coconut butter, melted
Lucuma
1 walnut
Whisk in a tablespoon of lucuma at a time to the coconut butter until it resembles a thick sauce. Pour over cakes and sprinkle on poppy or sesame seeds, decorate with the walnut on top. Place in the freezer until icing sets. Wrap the cakes in greaseproof paper and keep refrigerated. Use within 2 weeks.
