BERRY CREAM CAKE

BASE
– rice millet Manna Essenne bread
– <walnuts>, sunflower seeds, dates soaked in charged water 2 hours

FILLING
– blueberries
– cherries
– raspberries
– chopped up a bit (so the consistency becomes chunky)

CREAM
– almonds ground into a flour with <honey> & <coconut oil>, whipped in blender

Run the BASE ingredients through a Champion juicer with the homogenizing piece removed. It should be blended yet fluffy rather than pasty. Press into pie shells. Chop up the FILLING fruits and smear onto the BASE. Whip up the CREAM in a blender, remembering to first grind the almonds to a flour.

Top cake with dollops of CREAM.

Garnish with dried sweetened cranberries.

This recipe can be found in Annie & David Jubb’s Life Food Recipe Book.