On the 5th and 6th of September the graduates of the 2016 Chef Training came back together for two days of further learning. It was such a magical two days finding out what they had all been up to in the year since they had graduated. I am so proud of their achievements and how much they have been giving to others since the course. Their love of food and cooking seems even stronger.
Part of the two days was that they brought a recipe that they had developed and taught the others how to cook it. All the recipes were incredibly delicious and it is my wish to get their permission from them to share with you all.
It is time for a sweet recipe in my blog so I asked Jessie Rae if I could share her story and recipe. When Jessie graduated as a vegan chef she was still working for a local company called Naked Treaties. She was making raw cakes. She gave that job up and got a job as a part time chef at The Beet a wonderful vegan restaurant in Byron Bay. She also worked for me preparing food for Byron Bay Detox and running raw food preparation demonstrations. Jessie went from strength to strength from each new venture she took on. In June this year she relocated to Newcastle and became head chef at Pickled and Pressed.
Just before relocating to Newcastle she was asked by Paul Benheim of Hemp foods Australia to develop a whole array of recipes using hemp seeds and then cook them up for mainstream TV and for a video they were putting together for Hemp Foods Australia. The recipes were so good Paul put an eBook of them together. Jessie shared her hemp chocolate cake recipe with us all.
It was stunningly rich, packed with extra protein and just too much of a delight not to share with you all.
For those who don’t know, hemp seeds are a complete protein so a wonderful thing to add to your meals. They are also rich in omega three. They also contain iron, magnesium and calcium.
If you try out this cake can you please post a photo to Instagram and tag
@veets_vegan_cooking_school and jessierae_and_stevie
Hemp Chocolate Cake GF with Hemp Ganache (icing)
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup almond meal
1/2 cup hemp protein powder or ground hemp seeds
1/2 cup roasted cacao powder *
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup cashews + 1 ½ cups water
1/2 cup coconut oil (melted)
1/2 cup maple syrup
30g date syrup
2 tablespoons apple cider vinegar
2 tablespoons vanilla extract
1/2 cup hemp seeds
1/2 cup cashews
1 cup dates soaked
50g date syrup
1 cup water
1/2 cup cacao powder
1/4 teaspoon sea salt
Sieve dry ingredients into a large mixing bowl except for the almond meal which does not need sieving.
Blend wet ingredients in blender.
Combine wet and dry ingredients in a large mixing bowl.
Pour into a lined and greased round 8 inch springform tin.
Bake at 160°C for 45 mins.
Prepare ganache in blender and refrigerate while cake is cooking and cooling.
Check cake at 40min. Cake is done when firm to touch and if you insert a skewer and it comes out clean. Try not to overcook the cake as it is most delicious when it’s moist and muddy!
Ice cake when cool.
Garnish with hempseed, edible flowers or fresh berries.
Ganache recipe makes a little extra than required to serve a dollop with each slice of cake.
*If you use raw cacao powder it will not cover the green of the hemp seeds and will not look so rich in colour.
Stepping Stone to the Full Training
There are still 4 places left in the November 30th to 2nd December Vegan Foundation Course. This is the stepping stone to the full training starting next May. Come and check out the foundation module and see if it is for you.
Have a great week everyone.