Bhumi fruit balls

I've named these tasty fruit-balls "Bhumi" balls. Bhumi means mother earth in the ancient Sanskrit language.Today is a special festival in the Krishna culture celebrating an incarnation of the Lord known as Varahadeva. According to the Vedic scriptures Lord Varahadeva rescued mother earth from the bottom of the causual ocean (the Vedas have descriptions of the universal planetary system which differs much from the modern day view). So I made these Bhumi balls for the Lords pleasure today! :-) Hope you like them!

Ingredients

Approx 1/4 cup or less almond milk
1 1/2 TBSP vanilla essence
1/2 tsp almond essence
pinch sea salt
approx 1 cup roasted almonds
1/4 cup dried cranberries
1/2 cup candied ginger pieces
1/2 cup candied mango pieces
3 TBSP of a coffee substitute mix - the one I used had roasted chicory and carob in it.
Approx 2 cups toasted wheatgerm
1/4 cup Trader Joes white baking chips (white choc chips)

Method

Blend all ingredients -- except the last two -- together in a food processor til smooth. Place into a bowl and knead in the white choc chips and wheatgerm. Roll into balls. Makes approx 14 large sized balls.

Brown spice cake with caramel sauce

Here's a neat little cake I whipped up, somewhat adjusted from a recipe I just got for chocolate sponge cake. I tweaked it so I used spices instead of chocolate, and maple syrup instead of sugar, added some salt, some almond essence and 1/2 the water called for since maple syrup is a liquid. Made this for my friend Elena's birthday today. :-) Tastes very more-ish! Would be even better with some whipped cream.

Ingredients:

2 3/4 cup all purpose flour
2 tsp Baking powder
2 tsp Baking soda (I'd add a little less next time round)
2 tsp cinnamon powder (optional)
1 1/2 tsp nutmeg powder
1/2 tsp cardamon powder
1/2 tsp ginger powder (optional)
1/4 tsp clove powder
1/4 tsp sea salt
1 cup maple syrup
1 Cup water
3/4 Cup sunflower oil
2 TBSP Vanilla essence
1 TBSP Almond essence
2 TBSP Lemon Juice

Method:

Mix all dry ingredients, and then mix in the wet ones. Pour into a non-stick spring form baking pan. ( I still oil the bottom of non-stick trays and sprinkle on a little flour so its easier to remove the cake from the base).

Bake at 385 degrees Fahrenheit for approx 40 mins - til centre springs back when you lightly press your finger tip on it.

Makes 1 soft, light and fluffy sponge cake. Transfer onto a plate to cool.

(A blended banana would work well in this cake flavor-wise too - you would just need to adjust the liquids).

Caramel sauce topping:

1/2 lb brown sugar
4 TBSP salted butter
1/3 cup double cream
2 TBSP vanilla essence

Melt all ingredients over medium heat, stirring occasionally. Cover and cook down approx 10 minutes, no more - til thickened but still pourable. Pour over the cake and serve when cooled.