The probiotic purple cake with FLOWERS Kombutxa It is an interesting option for those looking for foods rich in probiotics and antioxidants. It is a delicious, very healthy dessert that you can enjoy on any occasion. Additionally, this pie contains purple fruits and berries, such as blackberries, blueberries, and grapes, which are rich in antioxidants and anti-inflammatory compounds. A cleansing and diuretic combination with a sweet touch, slightly acidic and bubbly flavor, which makes the cake unique and very delicious.
The FLOWERS Kombutxa It is absolutely natural, unpasteurized or filtered, with water, cane sugar, green tea of the Lung Ching variety, infusion of elderflowers and grape must, from organic production and a colony of bacteria and yeast known as SCOBY (Symbibiotic of Bacteria and Yeasts). With bubbles that arise spontaneously during the second fermentation inside the bottle. The FLOWERS Kombutxa It is distinguished from pasteurized kombucha, which has been subjected to a heating process to kill the bacteria and yeast present. Naturally fermented kombucha contains live bacteria and beneficial yeasts, as well as enzymes and organic acids, which have beneficial health effects, improving digestion, supporting the immune system and reducing oxidative stress in the body.
There are many different types of flowers that can be used to flavor kombucha, some popular options include hibiscus and elderflower. In addition, they can also provide additional benefits for the health of the FLOWERS Kombutxa, elderflower has immune-boosting properties and can help relieve cold and flu symptoms.
The power of elderflowers contrasts with the notes of the pulp and peel of the grape, making it an ideal candidate to accompany appetizers. It is also perfect for rice, fish and seafood, as well as Asian cuisine in general.
I propose a risky and brave variant of the classic purple cake recipe with some additional ingredients to give it an even more delicious and healthy touch.
Ingredients
- 7 medjool dates clean and boned
- 70 g buckwheat sprouted and dehydrated (you can replace by fine oat flakes)
Ingredients for cream
- 250 g hydrated cashew nuts
- 1 cup Kombucha flowers
- 1 tablespoon unrefined honey
- 7 tablespoon coconut oil
- 1 tray of fresh purple blueberries
- 1 tray of fresh blackberries
- a pinch of sea salt
Time
10 minutes of preparation
3 hours cooling
kcal/100g
181 Kcal
Estimated price per 100g serving
€2.04
Preparation
Process all the ingredients from the base until they are integrated. There’s got to be a sticky dough. Prepare with the buckwheat, it will give an exquisite contrast. Put a baking paper on the base of the mold and cover with the dough.
Press with your fingers to make it uniform. Have to to be 1 centimeter thick. Drain the cashews and beat with the rest of the ingredients except blueberries and blackberries, until you get a fine texture. Fill the mold with the half of the cream. Reserve in the freezer for 1 hour. With the other half of the cream, add blueberries, blackberries and cream until they are integrated. It does not matter if there is any piece left.
Remove from the freezer mold and fill with the purple cream. Put it back in the freezer 4-5 hours. To serve, decorate with blackberries, blueberries and some chocolate yarn prepared at the moment. To make, press a thin-bladed knife over a chocolate tablet all along. Repeat until you get the desired amount.
Serve the cake cold, decorated with fresh blueberries or a pinch of cocoa powder.
This tart is the sweetest and gentlest combination, truly floral, rich in probiotics and antioxidants, and is a great way to enjoy the flavor and health benefits of FLOWERS Kombucha of elderberry, grapes and cranberries.
Cristina Manyer
4.7/5 - (7 votes)
