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No bake gingerbread and Cranberry cake https://www.metro.ca/userfiles/image/recipes/gateau-sans-cuisson-pain-epices-canneberges-10980.jpg PT15M PT00M PT3H15M
Line a 7-inch springform pan with parchment paper.Crust:Put all the ingredients in a food processor. Pulse until you get an even texture. If the mixture is too dry, add a date or a bit of water. Use your hands to spread the dough in the bottom of the mould.Cashew base:Put all the ingredients in a blender and pulse until you get a creamy texture. Pour this preparation into the springform pan. Cool in the freezer for 2 to 3 hours.Cranberry compote:Put all the ingredients in a small pot and mix well. Bring to a boil then lower the heat and simmer for 10 minutes while stirring occasionally. Pour the mixture into a blender and reduce into a smooth compote. Set aside and cool in the refrigerator until you serve.For the presentation:After at least 2 to 3 hours in the freezer, remove the cake from the mould and place on a plate. Decorate with the fresh or thawed cranberry compote, sprigs of rosemary, and spices to taste.The cake can be kept 4-5 days in an airtight container in the fridge. It can also be frozen. If frozen, it will take 1 hour to thaw before serving. SOURCE: Loounie - Caroline Huard
6-8
0 0 0 0
For the gingerbread crust: 3/4 cup nuts of your choice (pecan, walnuts) 3/4 cup oats 1/2 cup cup pitted date tossed 1 tablespoon molasses 1/4 teaspoon each of the following spices: cinnamon, ginger, nutmeg, cardamom 1 pinch salt For the cashew base: 1 1/2 cup raw cashew soaked in water for at least 2 hours 1/3 cup Irresistibles organic coconut oil melted 1/4 cup Irresistibles maple syrup with vanilla bean 1/4 cup lemon juice For the cranberry compote: 2 cups Irresistibles frozen cranberries 1/2 cup water 1/3 cup Irresistibles maple syrup with vanilla bean 2 tablespoon chia seeds
No bake gingerbread and Cranberry cake

No bake gingerbread and Cranberry cake

Rate this recipe
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6-8
Desserts
0:15
Preparation
0:00
COOKING
3:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the gingerbread crust:
  • 3/4 cup
    nuts of your choice (pecan, walnuts)
    You might like:

    Flyer Deal  (1)
    PLANTERS CASHEWS, MIXED NUTS OR SELECTION PEANUTS

    PLANTERS CASHEWS, MIXED NUTS OR SELECTION PEANUTS

    $3.99 ea.


  • 3/4 cup
    oats
    You might like:

    Flyer Deals  (2)
    STONYFIELD DRINKABLE YOGOURT

    STONYFIELD DRINKABLE YOGOURT

    $2.99 ea.

    6 X 93 ml, SELECTED VARIETIES


    SAVE $1.00
    LACTANTIA PURFILTRE MILK 2 L POST CEREAL OR LIBERTÉ YOGOURT

    LACTANTIA PURFILTRE MILK 2 L POST CEREAL OR LIBERTÉ YOGOURT

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    cup pitted date tossed
  • 1 tablespoon
    molasses
  • 1/4 teaspoon
    each of the following spices: cinnamon, ginger, nutmeg, cardamom
  • 1 pinch
    salt

  • For the cashew base:
  • 1 1/2 cup
    raw cashew soaked in water for at least 2 hours
  • 1/3 cup
    Irresistibles organic coconut oil melted
  • 1/4 cup
    Irresistibles maple syrup with vanilla bean
    You might like:

    Flyer Deals  (2)
    SAVE $2.00
    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    $6.99 ea.

    540 ml, SELECTED VARIETIES


    SAVE 3.00
    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


  • 1/4 cup
    lemon juice

  • For the cranberry compote:
  • 2 cups
    Irresistibles frozen cranberries
  • 1/2 cup
    water
  • 1/3 cup
    Irresistibles maple syrup with vanilla bean
    You might like:

    Flyer Deals  (2)
    SAVE $2.00
    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    $6.99 ea.

    540 ml, SELECTED VARIETIES


    SAVE 3.00
    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


  • 2 tablespoon
    chia seeds
Imprimer ma sélection

Preparation

Line a 7-inch springform pan with parchment paper.

Crust:

Put all the ingredients in a food processor. Pulse until you get an even texture. If the mixture is too dry, add a date or a bit of water. Use your hands to spread the dough in the bottom of the mould.

Cashew base:

Put all the ingredients in a blender and pulse until you get a creamy texture. Pour this preparation into the springform pan. Cool in the freezer for 2 to 3 hours.

Cranberry compote:

Put all the ingredients in a small pot and mix well. Bring to a boil then lower the heat and simmer for 10 minutes while stirring occasionally. Pour the mixture into a blender and reduce into a smooth compote. Set aside and cool in the refrigerator until you serve.

For the presentation:

After at least 2 to 3 hours in the freezer, remove the cake from the mould and place on a plate. Decorate with the fresh or thawed cranberry compote, sprigs of rosemary, and spices to taste.

The cake can be kept 4-5 days in an airtight container in the fridge. It can also be frozen. If frozen, it will take 1 hour to thaw before serving. SOURCE: Loounie - Caroline Huard

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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