Apple Kake
This ultimately healthy cake is a light and spicy dessert that lets you have your cake and eat it, too.
SERVES 4 TO 6
1 cup flax seeds
½-inch piece fresh ginger
1 cup sprouted oats
1 cup seeded, soaked dates, drained
1 teaspoon ground cinnamon, plus additional for garnish
1 teaspoon freshly ground nutmeg
1 tablespoon freshly grated lemon zest
2 apples, peeled, cored, and shredded (about 1½ cups)
Nut Crème (optional)In a spice grinder or blender cup, grind the flax seeds into a fine powder. Finely grate the ginger on a ginger grater or fine grater to extract the juice
(you should have about 1 teaspoon). In a food processor, process the flax seed powder, ginger juice, oats, dates, cinnamon, nutmeg, and lemon
zest until smooth. Transfer to a bowl and fold in the shredded apples. Form the mixture into a cake shape, 4 inches thick and 9 inches in diameter.
Using one of the methods described here, dehydrate the cake for 4 to 6 hours, until it has a dry outer layer and feels firm to the touch. Frost with the
nut crème, sprinkle cinnamon on top to garnish, and allow to set in the refrigerator for about 2 hours before serving.