Raw Pumpkin Pecan Cinnamon Cranberry Spelt Tea Cakes
Sounds tasty, and they look pretty in the photo.
From Gone Raw.
Servings: About a Dozen Cakes~ 12 servings
Well it’s that time of year, frost is on the pumpkin and Thanksgiving is near… So I thought I would try my hand at using cranberries and pumpkins for a Holiday treat…Hope you enjoy as much as I did…Ingredients:
2 cup Spelt, soaked 2 days & sprouted 1 dayPreparation:
1/2 small pie pumpkin, seeded & chunked
1 tablespoon Cinnamon, ground
4 teaspoon Stevia
1 teaspoon Salt
6 Dates, pitted
1 cup Pecans
1 cup Cranberries
Reserve seeds from a small pie Pumpkin and process to a pulp 1/2 of the whole pumpkin add Cinnamon, Stevia, salt and Dates and fp till throughly blended.
Soak Spelt 2 days and sprout 1 day then in food processor use knife blade until it forms a dough, scraping often.
Combine both and taste for sweetness, add more Stevia until yummy.
Add nuts and Cranberries and pulse until nuts are corsely chopped… Form 1/2 inch thick 1X2 inch rectangles on “D” sheets and turn over as soon as dry enough and continue for another 8 hours or until dry… Also put the Pumpkin Seeds in to dry on another shelf.
Top with Cranberry Cream- 1 C soaked Cashews, 1TB Chia Seed, 1TB Coocnut Oil, 2 C Cranberries, 12 Dates, Stevia if needed and just enough of the soak water to make the blender go…
And notes from the comments:
- I made these yesterday and they are great!
I substituted the spelt with buckwheat and stevia with argave and they turned out brilliantly. I love cinnamon so sprinkled loads on top too before dehydrating.
Will definitley be making these again.
Based on Random Daze theme by Polaraul