have you looked up some raw food recipes? it might require dehydration, but i bet there are a number of good ones out there. they tend to be free of everything.
here's one that looks tasty (if you love carrot cake): Raw GourmetCarrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.
2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.
1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.
Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.
Line 2 round cake pans with saran wrap (you may have to oil the pans first).
Put mixture in pans, pack in. Refrigerate until ready to frost.
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