| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Grains, Dairy |
Vegan |
Cakes & fro, Desserts, Fruit, Vegan, Vegetarian |
8 |
servings |
INGREDIENTS
| 2 |
c |
Dried apples; ground |
| 4 |
md |
Apples; cored and shredded |
| 1 |
c |
Sprouted wheat berries |
| 1/2 |
c |
Date paste; or finely ground dates |
| 1/2 |
c |
Almonds |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground ginger |
| 1/2 |
c |
Raisins; chopped |
| 1/2 |
c |
Walnuts |
|
|
Cashew Cream; see recipe, optional |
INSTRUCTIONS
Grind ingredients, except for the walnuts, in a food processor. Add
the walnuts and pulse to mix.
Firmly press cake mixture into an 8-inch springform pan.
Chill for at least 2 hours. Remove from springform and serve. Top
with two tablespoons of cashew cream, or your favorite topping.
Will keep in refrigerator for three days.
Per serving: 279 Calories; 10g Fat (29% calories from fat); 6g
Protein; 49g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food
Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fruit; 1 1/2 Fat
Recipe by: Angel Foods, Cherie Soria
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jan 8, 1999, converted by MM_Buster v2.0l.
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