photos by Bob
Shortcakes
1 c oat groats, soaked overnight
1 c walnuts, unsoaked
5 pitted Medjool dates, unsoaked
1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract
1/4 t sea salt
In a food processor, process walnut into a "flour". Remove from processor.
Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well.
Form dough into eight 2 1/2-inch diameter biscuits. Place on teflex sheets.
Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.
Fruit
6 ripes plums, halved, pitted, sliced
Juice of one half lemon
1/4 c agave nectar
1/2 t ground ginger
1/8 t ground cinnamon
Marinate for at least an hour. Drain juice.
Pine Nut Cream
1 c pine nuts, soaked
1/4 c honey
1/4 c water
1/8 t sea salt
Blend ingredients until smooth and creamy. Set aside.
Place a biscuit on a plate. Spoon plum mixture over biscuit. Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream. Place biscuit top over plum mixture. Serve immediately.
1 c oat groats, soaked overnight
1 c walnuts, unsoaked
5 pitted Medjool dates, unsoaked
1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract
1/4 t sea salt
In a food processor, process walnut into a "flour". Remove from processor.
Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well.
Form dough into eight 2 1/2-inch diameter biscuits. Place on teflex sheets.
Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.
Fruit
6 ripes plums, halved, pitted, sliced
Juice of one half lemon
1/4 c agave nectar
1/2 t ground ginger
1/8 t ground cinnamon
Marinate for at least an hour. Drain juice.
Pine Nut Cream
1 c pine nuts, soaked
1/4 c honey
1/4 c water
1/8 t sea salt
Blend ingredients until smooth and creamy. Set aside.
Place a biscuit on a plate. Spoon plum mixture over biscuit. Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream. Place biscuit top over plum mixture. Serve immediately.
Author's Notes: Bob, from Legally Raw, is one cool cat. He sent in a photo and notes of this RTK recipe and it looks very good. Makes me want to make a batch. Thanks Bob!
Bob's Notes: I wish I would have soaked the pine nuts overnight. I think it would have turned out a little creamier. I only let them go for a little over an hour.
I added about 1/8 teaspoon of the vanilla to the cream. It was rich to begin with and made it even richer (and more dangerous to stay away from.) I put them together a little differently.
Heavy on the cream, with a sprinkle of nutmeg, like we used to put on oatmeal, and a sprig of mint for decoration. Hope they look OK!
I also took some pictures more along the lines of the recipe. Still with the sprinkle of nutmeg and some mint.
We both decided that the recipe would serve 8 with no problem. To quote the wife "Oh, God that's good!"
