Three-layer Medicinal Birthday Cake

I've been learning about seed cycling for hormonal balance and have been integrating many more flax seeds, pumpkin seeds, sunflower seeds, and sesame seeds into my diet with wonderful results. I don’t eat processed sugar, dairy, or much wheat, so I made up this cake for my birthday this year, using fresh and organic ingredients. It is vegan, gluten-free, sugar-free, and unbelievably delicious. I didn’t take a photo of it because I was too busy celebrating and eating, so the photo above is of last year’s medicinal birthday cake 1.0… I will upgrade the photo next time I make the upgraded version.

Disclaimer: the measurements below are an approximation… I did not do much measuring when I made it!

INGREDIENTS:

DRY

-2-4 tbspns freshly ground flax seeds (I use my electric coffee grinder)

-2-4 tbspns freshly ground sunflower seeds (and/or freshly ground pumpkin seeds and sesame seeds)

-2-4 tbspns date paste (use a fork, food processor or the coffee grinder to mash up 4-5 dates)

-goji berries to taste

-optional: 2-4 tbspns shredded coconut (add more wet ingredients if this makes the mixture dry)

WET

-2-4 tbspns coconut oil

-2-4 tbspns raw cacao (in powder or in a bar)

-2-4 tbspns of your favorite jam (I used homemade fig jam. Freshly harvested figs are so juicy and sweet they needed zero sugar)

~1 dash of vainilla extract

DIRECTIONS:

~in a mixing bowl, mix the dry ingredients, mashing up the dates into the powders until well integrated

~in a saucepan, melt the cacao and coconut oil

~pour the melted cacao and coconut oil over the dry mixture until it becomes moist, leaving plenty of cacao for the final layer

~spread the mixture evenly onto a baking dish

~spread a layer of jam over it

~pour the remaining cacao evenly over the jam

~refrigerate or freeze until the cacao forms a solid layer on top

~slice and serve!