Raw multigrain pear ginger cakes with macadamia whipped cream

• Vegetarian

• Produce

  • 5 Dates, pitted
  • 2 tbsp Ginger, fresh root
  • 1/2 Lemon
  • 3 Pears

• Condiments

  • 1 tbsp Coconut butter
  • 1/2 cup Date paste
  • 2/3 cup Maple syrup, powder

• Pasta & Grains

  • 1 cup Sprouted quinoa

• Baking & Spices

  • 1 Agave syrup or other preferred sweetener, raw
  • 1/2 cup Cocoa butter
  • 1 Macadamia whipped cream
  • 1/2 tsp Nutmeg, ground
  • 1 Pear topping, Sweet
  • 1 Vanilla bean
  • 2 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Macadamia nuts

• Bread & Baked Goods

  • 1 Crust, Multigrain

• Liquids

  • 1/2 cup Coconut water from
  • 60 ml Purified water

Found on nonnascooking.com

Description

Directions

• 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 strawberry preserve) or fruit puree (like this prune-apricot puree) 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.