Spiced Apple Ginger Cake

Prior to assembling this recipe, take 2 large gala apples; peel and slice them. Place them on a dehydrator tray with a teflex sheet. Sprinkle the slices with cinnamon before dehydrating. Place them into the dehydrator at 115 degrees for 3 hours. Flip them over and sprinkle the other side with cinnamon and continue dehydrating for another 3 hours.

If you have some dehydrated buckwheat groats they are delicious in this recipe. They have to be dehydrated previously to be able to be included. If you don’t have any available, simply omit them.

Filling ingredients:
2 cups young coconut meat
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
2 tbsp. agave
½ tsp. apple cider vinegar
1 tbsp. grated ginger
½ tsp. cinnamon
2 medium gala apples

Directions:
Make sure to grate the ginger with a fine microplane grater. Place all of the ingredients except the apples into a high speed blender. Blend until creamy smooth. Peel the gala apples and dice into small pieces. Mix the apple by hand into the filling. Cover and place the filling into the refrigerator.

Crust Ingredients:
2 cups chopped almonds
1/8 tsp. Himalayan sea salt
½ tsp. cinnamon
1 cup shredded organic unsweetened shredded coconut (set 1/8 cup aside)
30 dates (set 10 aside)
¼ cup filtered water

Directions:
Place almonds into a Cuisinart and chop them into small pieces. Place the almonds into a large bowl. Add salt, cinnamon, and the shredded coconut to the almonds. Mix by hand and set aside. Place the 20 dates into a high speed blender with the water. Blend until creamy smooth. Add the date paste to the almond mixture in the bowl. Hand mix until the date paste is evenly distributed. Take a 7” spring form pan, coat the pan with some coconut oil, place the batter in the pan and press evenly over the bottom and the sides. Make sure the crust is evenly pressed and uniform inside the pan. Place the filling into the crust. Cover the pan with saran wrap and place the cake into the freezer for 10 to 15 minutes. Open the pan halfway, take a knife and go around the outside of the crust in order to loosen the cake from the pan before removing it entirely. Finish opening the pan all the way and remove the cake. Take a long spatula, gently remove the cake from the bottom of the pan and place onto a decorative plate. Gently fold the upper edge of the crust down over the filling to finish the top of the cake. Now you prepare the garnish by chopping the remaining dates into small pieces. Take the apple slices and fill the top of the cake with them. Sprinkle the dates, buckwheat groats, and coconut onto the apples. Smooth the sides of the cake with a cake knife if needed.

Refer to the picture if for decoration.

Serves 6 to 8. Will last 3 to 4 days in the refrigerator.