Page 103 - E-CookBook Healthy Future

Local food

Rhubarb rawcake

We used rhubarb because it’s local product. We used that in different
parts of dish. The original recipe would have been a chocolate and it
would have been higher carbon footprint.
We used season products because rhubarb get close, so the carbon
footprint is smaller. It’s cheaper ingredient. And always local products
is better choice. 1,06
Emissions
Ingredients for 4: (g per kg food)
Base:
. 90g Gluten free oatmeal Equivalent
35g Coconut oil to 4,56km
15g Cocoa powder by car
56g Sugar
24g Water
. Preparation
Filling:
60g Cashew nut 1. First put the nuts in the water to soak. Then mix sugar, rhubarb and water into the
60g Almond saucepan. Let them boil for 10 minutes. Then let them cool down.
3g Lemon juice
. 2g Vanilla sugar 2. Melt the coconut oil. Then put all the ingredients into blender and mix until the mass
104g Coconut oil is even. Put the mass on the bottom of a 530 x 325 mm pan. Then put it in the fridge.
60g Sugar
. 3. Melt the coconut oil. Take the nuts out of the water. Mix the jam and other ingredients in
Rhubarb jam: the blender. Mix the mass evenly and pour the ready mass onto the bottom. Then put
208g Rhubarb the cake in the freezer for about three hours. Then melt the cake little and its ready to
60g Sugar serve!
16g Water

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