Sugar-Free Barley Oats Quinoa Cashew Orange Cake With Blackberry And Peach Puree

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   Module 1 - Boiling the Barley, Oats and Quinoa:

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   Pour 1/2 c barley, 1/2 c oats and 1/4 c quinoa in a pot of boiling water with salt.

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   Cook the grains until soft but not too mushy. Drain and set aside.

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   Module 2 - Soaking the Dried Fruits:

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   Soak the raisins and dates in water.

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   Blend all the ingredients except 3/4 c soaked dates and 1/2 c soaked raisins (which will be used in making the blackberry and peach puree) in a powerful blender (I used a Blendtec, but you can use a food processor too).

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   Module 3 - Baking the Cake:

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   Oil and sprinkle almond flour, or any flour, at the side and bottom of a non-stick baking pan.

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   Line the bottom with a parchment paper (for double protection).

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    Pour all the blended/processed mixture/batter in the baking pan.

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    Bake in a 300 degree oven for 3 hrs or until toothpick comes out clean. I used a 9 inch spring form baking pan.

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    Note:

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    When the top becomes golden brown, cover with a foil to stop it from burning

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    Cool. Serve with the Blackberry and Peach Puree

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    Module 4 - Making the Blackberry Puree:

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    Ingredients:

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    3/4 cup thawed frozen blackberries

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    1/2 cup raisins soaked

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    1/2 cup water

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    Procedure:

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    Blend.

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    Strain the seeds of the blackberries by putting the blended liquid in a produce bag or a nut-milk bag (we got ours from The Container Store) and squeezing the juice out. throw the seeds. Drizzle the blackberry syrup over your cake slice, then, drizzle with the peach puree.

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    Module 5 - Making the Peach Puree:

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    Ingredients:

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    3/4 cup thawed frozen peach slices

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    3/4 cup soaked pitted deglet dates sliced

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    1/2 cup water

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    1 tablespoon tahini

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    Module 6 - Plating:

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    Pour some Blackberry Puree on a plate.

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    Place the cake on top of the puree.

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    Garnish with Peach Puree and orange segments (optional).

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    Enjoy.

* Per serving · 4 servings · Values may vary.