Ruth Stehr’s Flax Cake

I first tasted this cake over two decades ago when Ruth brought some into our workplace for staff to try. Everyone loved it! This recipe is suitable for those on a raw food diet.

When I tried making it myself, I found my processor was not powerful enough to get it to bind together properly. I compensated by rolling the mixture into bite-sized balls and then rolling the balls in shredded unsweetened coconut or ground sesame seeds.

Ingredients

Directions

1. Grind seeds in coffee grinder.
2. Add all ingredients to food processor. Process until mixture has a playdough – like consistency. Machine will be labouring so pulse on and off to avoid overworking the motor.
3. Remove dough from processor and shape into a round or square loaf. Draw lines and/or add nuts for decoration.
4. The finished product should have a similar texture to fudge.

Helpful Hints

1. This recipe is a tad sweet. The amount of honey is necessary for the mixture to bind so that it can be shaped into a cake. However, if you’re like me and want to make it into balls, you can cut down on the honey if you want.
2. For variation consider adding a pinch of cinnamon and perhaps some raisins. Cinnamon and carob pair quite nicely.
3. If you prefer cocoa, you can use cocoa powder in place of carob. As cocoa is more bitter, taste and adjust sweetener if needed. Alternatively, you could add semisweet chocolate chips to the carob dough.