serves
7-8
prep
1 hour
difficulty
Mid
serves
7-8
people
preparation
1
hour
difficulty
Mid
level
Ingredients
Multigrain crust
- 1 cup each sprouted quinoa, buckwheat, and
- ⅔ cup maple syrup powder (see Note)
- ½ tsp ground nutmeg
- ½ cup cocoa butter, gently melted on a double boiler
- ½ cup
- 2-3 tbsp vanilla extract
- 1 tbsp grated fresh ginger root
- 60 ml (¼ cup) purified water
Sweet pear topping
- 3-4 pears, cored and thinly sliced
- raw agave syrup or other preferred sweetener, enough to cover the pear slices
- 1 vanilla bean, seeds scraped
- 1 tbsp grated fresh ginger root
- ½ lemon, juiced (to taste)
- 1 cup macadamia nuts, soaked for 8-10 hours and dehydrated at 50ºC for 12 hours
- ½ cup coconut water from 1 fresh young coconut
- 5 pitted dates, soaked for 2 hours and drained
- 1 tbsp coconut butter
Soaking time 10 hours
Dehydrating time 20 hours
Chilling time 1 hour
Instructions
To make the crust, sift the flours, maple syrup powder, and nutmeg into a large bowl. 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 (flexible, non-stick sheet used in dehydrators), cover with baking paper, and using a rolling pin, roll evenly to about 0.5 cm thickness.
Cut out 10 cm circle-shaped cakes, reform the remaining dough and cut out again until all is used. Dehydrate for 2-3 hours at 50ºC. Flip and continue to dehydrate on the mesh screen only for another 6-8 hours.
To make the topping, combine the agave syrup with the vanilla bean seeds, ginger and lemon juice. Pour over pear slices and let soak for 1 hour.
When the cakes are ready, spread a raw preserve (like our ) or fruit puree (like this ) on the cakes. Arrange the pear slices in a spiral on top. Dehydrate for 8 hours or overnight. The cakes hold very well when refrigerated in an airtight container.
If serving the whipped cream, blend all the ingredients in a high-speed blender until smooth. Chill in the refrigerator for at least 1 hour before serving.
Note
• Sprouted flours can be found in most health food shops.
• Maple syrup powder can be found in specialty shops, otherwise substitute with coconut sugar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
