Freak­ing Whole­some

Time Out Malaysia Kids - - Eating Out -

It’s no piece of cake find­ing raw or un­pro­cessed sweets here, which is why we were over the moon to hear of Freak­ing Whole­some. Home baker Ee Lin, who pre­pares so­phis­ti­cated desserts that are free of dairy, gluten, wheat and re­fined su­gar, gained an in­ter­est in raw desserts af­ter a trip to Ber­muda. ‘Af­ter get­ting back from my trip, I couldn’t find any raw cakes around. So I de­cided to cre­ate and test my own recipes.’

Ee Lin’s friends and fam­ily mem­bers, who served as her guinea pigs, were as­tounded at how de­li­cious her raw cakes were. This in­spired her to start Freak­ing Whole­some and quash the pre­con­ceived no­tion that whole­some, raw cakes taste aw­ful. Fas­ci­nat­ing flavour com­bi­na­tions like Choco­late Miso with its savoury un­der­tones and bit­ter­sweet co­coa top­ping is what sets these cakes apart. Other flavours in­clude Triple Nut But­ter, Lemon Matcha and our favourite, Coco-Lime Mango crowned with pas­sion fruit purée with a base of seeds and nuts for pure guilt-free plea­sure.

These raw cakes need to be stored in the freezer and moved to the fridge on the day of con­sump­tion. If the cake is still hard, leave it to thaw at room tem­per­a­ture for about ten min­utes. Left­over slices may be stored in the fridge for two to three days. Pick up point: Capri by Fraser, 5 Jalan Ker­inchi, Bangsar South, KL (017 680 9926/www.face­book.com/freak­ing­w­hole­some).

Dairy-, gluten-, su­gar- free raw dessert

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