Pumpkin Yule Log (makes 8 servings)
Cake:
1/2 cup (120 ml) buckwheat groats, sprouted and dehydrated
1/2 cup (120 ml) sunflower seeds, sprouted and dehydrated
2 1/2 cups (600 ml) pumpkin* (one small pie pumpkin, peeled, seeded and chopped)
1/2 cup (120 ml) raisins, soaked in water for 15 minutes
4 large dates, soaked in water for 15 minutes, pits removed
1 teaspoon (5 ml) cinnamon
1/4 teaspoon (1.25 ml) nutmeg
2 thin slices of fresh ginger
1/2 cup (120 ml) water
3/4 cup (180 ml) ground flax seed
Drain the raisins and dates. Place above ingredients, except the flax seed in high-speed blender. Process with tamper until smooth (about 30 seconds). Transfer mixture to large mixing bowl and stir in the ground flax seed. Spread mixture onto dehydrator tray lined with Paraflex sheet. Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Teflex sheet. Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.
Filling:
1 cup (240 ml) pecans, soaked in water for 2 hours
1/2 cup (120 ml) sunflower seeds, soaked for 8-10 hours (or sprouted & dehydrated from staple stash)
1 large apple, cored and quartered
8 large dates, soaked in water for 15 minutes, pits removed
2 teaspoons (10 ml) vanilla powder
1/2 cup (120 ml) shredded coconut
Place all filling ingredients in high-speed blender. Run on high-speed, with tamper, for about 30 seconds, until smooth. Spread filling evenly over dehydrated cake and roll into log-like shape. Refrigerate or freeze if desired. Decorate with mint leaves and dried cranberries for a festive appearance.
*You can also lightly steam the pumpkin for a cooked version.
1/2 cup (120 ml) buckwheat groats, sprouted and dehydrated
1/2 cup (120 ml) sunflower seeds, sprouted and dehydrated
2 1/2 cups (600 ml) pumpkin* (one small pie pumpkin, peeled, seeded and chopped)
1/2 cup (120 ml) raisins, soaked in water for 15 minutes
4 large dates, soaked in water for 15 minutes, pits removed
1 teaspoon (5 ml) cinnamon
1/4 teaspoon (1.25 ml) nutmeg
2 thin slices of fresh ginger
1/2 cup (120 ml) water
3/4 cup (180 ml) ground flax seed
Drain the raisins and dates. Place above ingredients, except the flax seed in high-speed blender. Process with tamper until smooth (about 30 seconds). Transfer mixture to large mixing bowl and stir in the ground flax seed. Spread mixture onto dehydrator tray lined with Paraflex sheet. Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Teflex sheet. Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.
Filling:
1 cup (240 ml) pecans, soaked in water for 2 hours
1/2 cup (120 ml) sunflower seeds, soaked for 8-10 hours (or sprouted & dehydrated from staple stash)
1 large apple, cored and quartered
8 large dates, soaked in water for 15 minutes, pits removed
2 teaspoons (10 ml) vanilla powder
1/2 cup (120 ml) shredded coconut
Place all filling ingredients in high-speed blender. Run on high-speed, with tamper, for about 30 seconds, until smooth. Spread filling evenly over dehydrated cake and roll into log-like shape. Refrigerate or freeze if desired. Decorate with mint leaves and dried cranberries for a festive appearance.
*You can also lightly steam the pumpkin for a cooked version.
Cashew Creme Filling
1 cup (240 ml) cashews
Meat from 1 Thai coconut
1 teaspoon (5 ml) vanilla powder or vanilla flavoring
5 large dates, soaked in water for 15 minutes, pits removed
Drain dates. Place all ingredients in a high-power blender. Run on high speed for about 30 seconds until smooth. Add water for desired consistency.
Meat from 1 Thai coconut
1 teaspoon (5 ml) vanilla powder or vanilla flavoring
5 large dates, soaked in water for 15 minutes, pits removed
Drain dates. Place all ingredients in a high-power blender. Run on high speed for about 30 seconds until smooth. Add water for desired consistency.
These recipes are from the "Living Cuisine for Happy Holidays" eBook, which contains 32 recipes for holiday beverages, salads, entrées, side dishes, sauces, gravies and desserts.
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!