PITA OD MALINA - NAOPAČKE / RASPBERRY PIE - UPSIDE DOWN

TESTO: 1 šolja badema 1 šolja kokosovog brašna 1 šolja indijskih oraha 2/3 šolje suvog grožđa prstohvat morske soli Suvo grožđe natopiti u vodi 10 minuta. Samleti sve satojke u multipraktiku ili sokovniku sa nastavkom za mlevenje, dok se ne dobije testo. Testo rukom rasporediti i utapkati u posudu željenog oblika, koja je prethodno obložena providnom folijom. 1/3 testa sačuvati i na kraju pokriti fil.

CRUST: 1 cup almonds 1 cup coconut shredded 1 cup cashews 2/3 cup raisins pinch sea salt Soak raisins into water for 10 minutes. Mix all ingredients in food processor into a smooth dough. Line a bowl of your choice with plastic wrap and press the dough evenly into the bottom and up the sides. 1/3 of dough save for later to cover filling.

MARMELADA OD MALINA: 1 šolja malina (~125g) 1/3 šolje suvog grožđa 1 kašika lana Sve sastojke samleti u blenderu velike brzine, vrlo kratko da se oseti struktura malina i suvog grožđa.

RASPBERRY MARMALADE: 1 cup raspberries 1/3 cup raisins 1 tablespoon flex seeds Blend all ingredients in high speed bender very shortly. You want to feel structure of raspberries and raisins.

FIL: 3 šolje malina (~400g) 1/2 šolje kokosovog brašna 1 banana 1/2 šolje suvog grožđa 1dl kokosovog ulja morska so agavin sirup, po potrebi Sameleti kokosovo brašno u čistom električnom mlinu za kafu ili sokovniku sa nastavkom za mlevenje. U blender staviti kokosovo brašno, bananu, maline, suvo grožđe, morsku so i mleti do glatke strukture. Na kraju dodati otopljeno kokosovo ulje i mleti još malo. Preliti fil preko testa do pola. Dodati marmeladu od malina, blago promešati, naliti ostatak fila do vrha i staviti u frižider. 1/3 testa rasporediti odozgo i staviti u frižider da se ohladi i stegne. Prevrnuti na tanjir za serviranje, posuti kokosovim brašnom. Probajte :)

FILLING: 3 cups raspberries 1/2 cup coconut shredded 1 banana 1/2 cup raisins 1dl coconut oil see salt agave nectar, as needed Grind coconut in a coffee grinder or food processor into fine flour. Put coconut flower into high speed blender. Add banana, raspberries, raisins, agave nectar and sea salt and blend until smooth. Than add coconut oil and bland to incorporate.  Pour 1/2 of filling over the crust, add marmalade, swirl  fill rest of filling and leave in the fridge. Cover with 1/3 of crust and refrigerate for couple of hours before serving. Invert the cake onto plate and remove bowl and plastic wrap. Dust with shredded coconut. Taste it :)