Multigrain Crust
- 1 cup each sprouted quinoa, buckwheat, and oat flours
- 2/3 cup maple syrup powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup cocoa butter – gently melted on a double boiler
- 1/2 cup date paste
- 2-3 tablespoons vanilla extract
- 1 tablespoon grated fresh ginger root
- less than 1/4 cup purified water
Directions
- In a large bowl, sift together the flours, maple syrup powder, and nutmeg. Add the cocoa butter and mix thoroughly. In a separate bowl, mix together the rest of the ingredients. Add the liquid to the flour mixture and combine well.
- Place the dough on a Teflex sheet, cover with parchment paper, and using a rolling pin, roll evenly to about 1/4″ thickness. Cut out round-shaped cakes about 4 1/2″ in diameter, reform the remaining dough and cut out again until all is used. Dehydrate for 2-3 hours at 115F. Flip and continue to dehydrate on the mesh screen only for another 6 to 8 hours.
Sweet Pear Topping
- 3-4 Red Bartlet or any other type of pears – thinly sliced
- raw agave syrup or other preferred sweetener – enough to cover the pear slices
- seeds of 1 vanilla been
- 1 tablespoon grated fresh ginger root
- juice of 1/2 lemon, OR to taste
Directions
- Combine your sweetener with the seeds of vanilla been, ginger and lemon juice. Pour over pear slices and let soak for an hour.
Assembly
- Spread any raw preserve or fruit puree on the cakes. We used our prune-apricot puree. Arrange the pear slices in a spiral on top. Dehydrate for 8 hours or overnight. The cakes hold very well when refrigerated in an air tight container.
Macadamia Whipped Cream
- 1 cup macadamia nuts – soaked for 8-10 hours and dehydrated at 115F for 12 hours
- 1/2 cup water of fresh young Thai coconut
- 5 pitted dates – soaked for 2 hours and drained
- 1 tablespoon coconut butter
Blend all the ingredients in a high speed blender until smooth. Chill in the refrigerator for at least an hour before serving.
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