Written by Petra Denk
- Published in Desserts & Cakes
- Read 5716 times
- font size decrease font size increase font size
- Add new comment
Poppy seed cake - raw, delicious and beautiful!
Poppy is a real local (!) Superfood, so I want to dedicate my blog post to these black seeds this week. I also love poppy seeds since I was a child. Therefore, the tarts that I have created get along without a crust and are only crowned by a layer of fruit jelly.
But first of all I want to remove some myths about these black seeds, which says, that they can be toxic and addictive, especially when eaten raw. Can we really get addicted from eating poppy seeds? The answer is "no" - because the addictive morphine has been eliminated from the plant in our latitudes allready a long time ago. Health concerns over the consumption of poppy seeds are therefore now unfounded - even raw, the black seeds can be eaten unworried.
The superfood factor in blue poppy seeds have, however great health benefits: Poppy is a super protein source, since the black seeds consist of 20 percent of it. In addition, the seeds provide
a huge amount of calcium, zinc, potassium, magnesium, iron as well as vitamins E and B1 and the two essential amino acids lysine and leucine. Furthermore it also provides anti-inflammatory effects.
Mohnörtchen with forest berrie-jelly and coconut cream
For 4 people
200 g of poppy, grated
25 g raisins, chopped
100 g cane sugar
1 tablespoons psyllium husk (alternatively ground chia seeds)
200 ml of coconut milk
45 ml of coconut oil
1/4 tsp cardamom
1/2 tbsp lemon zest, grated
1 pinch of salt
Wild berry layer:
250 g wild berries (frozen or fresh)
2 tablespoons cane sugar
2 tablespoons chia seeds
1/2 tablespoon of psyllium husk
200 ml coconut milk (can)
Chop the raisins and place in a bowl. Add poppy seeds, sugar, melted coconut oil, coconut milk, lemon peel and spices, and mix well. Pour the poppy seed into 6 rings on a plate, press in well (1/4 of the ring must remain empty for the berry layer) and let it set in the fridge for 2 hours. Meanwhile, thaw the wild berries, stir in the sugar, chia seeds and psyllium and allow the fruit mass to set for at least 1 hour with occasional stirring. If necessary, add a spoonful of chia seeds or psyllium husks if the mass is still too tight. Then pour the fruit mass over the poppy seeds in the food rings and smooth the top. Put the finished poppy seeds in the freezer for about an hour to make them firm. Using a knife along the Speiseringen and the cake from the Speiseringen loosen and serve with whipped coconut milk (use only the upper, solid layer of the can and hit with a blender) serve.