Almond Butter Coffee Cake

Cake Ingredients:
2 cups organic whole steel cut oats
½ cup organic coconut flour
1 cup organic almond meal
½ cup organic golden flaxseed
1 cup chopped and dehydrated organic ripe bananas
1 cup chopped organic almonds
¼ tsp. pink Himalayan sea salt
1 tsp. organic vanilla extract
¼ cup organic maple syrup
1 tsp. organic lemon juice
1 cup organic alive almond butter (Living Tree Community)
1 cup medium sized pitted dates
1 cup filtered water

Directions:
Place the dates and filtered water into a measuring cup. Let it sit on the counter for 20 minutes while preparing everything else. Take a large mixing bowl and place one cup whole oats into it. Take the other cup of oats and place it into a dry ingredient container of a Vitamix blender. Blend the oats until they turn into flour. Place the flour into the mixing bowl with the whole oats. Add the coconut flour, and almond meal to the oats and mix in with a spoon. Place the flaxseed into the dry ingredient container of the Vitamix and blend until they turn to powder. Place the flaxseed powder into the mixing bowl. Mix it in with a spoon. Add the dehydrated bananas and mix those in by hand. Place the almonds into a Cuisinart and pulse into small to medium sized pieces. Place the almonds into the mixing bowl and hand mix in. Set aside. Place the dates, water, lemon juice, maple syrup, and vanilla extract into a Vitamix. Blend until creamy smooth. Add 1 cup of almond butter and blend that in gently. Using a spatula, remove the mix from the blender and add to the dry ingredients in the mixing bowl. Hand mix until evenly distributed. Take a Pyrex loaf pan and take a large piece of saran wrap into the pan. Leave a large edge all the way around the edges of the pan. Place the batter into the loaf pan. Leave a small amount of batter off to the side for a test sample. Use a press to flatten and even out the batter in the loaf pan. Take the tester batter, form it into a loaf with your fingers, and place it on a dehydrator tray with a teflex sheet. Put the tester batter into the dehydrator. Place the loaf pan into the dehydrator along with the tester batter. Dehydrate both at 145 degrees for 1 hour. Remove the cake from the dehydrator. Take a thin knife and loosen the sides by placing the knife gently between the side of the pan and the saran wrap in one corner of the pan. If you make an indentation in the side of the cake, gently press it back together with your fingers. Pull the sides of the saran wrap up to remove the cake from the pan entirely. Now place the cake onto a dehydrator without a teflex sheet. Place the coffee cake back into the dehydrator at 115 degrees for 4 hours. Remove it from the dehydrator and flip it over. Flip the tester batter over and place it onto a dehydrator tray without a teflex sheet. Then dehydrate for another 4 hours at 115 degrees. Cut a sample from the tester and taste test it. If you like the sample, remove the coffee cake from the dehydrator tray using the Wilton cake lifter. If the sample isn’t satisfactory because of the humidity factor, dehydrate for another hour at the most. Place it onto a decorative plate.

Lemon Frosting
Note: This has to set in the refrigerator for 4 to 6 hours. Please prepare this while the coffee cake is dehydrating.

Frosting Ingredients:
1 cup organic raw cashews
½ cup lemon juice or 2 large whole lemons (save the peel for lemon zest)
¼ tsp. Himalayan pink sea salt
½ cup organic maple syrup
3 tbsp. sunflower lecithin
½ cup organic melted coconut oil

Directions:
Rinse and drain the cashews until the water is clear. Place them into a Vitamix. Add the lemon juice, salt, and maple syrup to the cashews. Blend until creamy smooth. Test for smoothness with your fingers and make sure it isn’t gritty. Turn the Vitamix on low and add the coconut oil. Use the tamper and make sure there is no oil left on the top. Add the sunflower lecithin to the mixture in the Vitamix. Blend until evenly distributed. Remove the mixture from the Vitamix with a spatula. Place into a sealed container in the refrigerator for 4 to 6 hours.
Makes 2 ½ cups.

Assembly:
Supplies:
Wilton decorating triangle
Wilton 8B frosting tip
Wilton Icing spatula
Wilton Cake Lifter
Microplane grater
Benriner Vegetable Slicer
1 organic lemon
3 mint florets

Directions:
Take a decorative plate. Grate the lemons to get the lemon zest. Set aside. Take the whole lemon and cut the end off. Slice the lemon into 3 even slices. Set them aside. Remove the icing from the fridge. Place the lemon frosting into the pastry bag with the 8B tip. Half fill the pastry bag. Take the cake spatula and spread frosting over the top of the coffee cake in a layer that is 1/8” thick. Make sure the layer of frosting is flat and evenly spread. Take the triangle and start at the end of the cake. Push down a little and make a zig zag motion with the side of the triangle that you select. You will have a wave like appearance when finished at the other end of the cake. Take the pastry bag and place large flowers around the outer edge of the cake on the top. Then place 3 large florets down the center of the top of the cake. Take the lemon slices and cut each one from the center down through the outer edge on one side. Fan each slice of lemon and place it on the top of each of the 3 florets in the center top of the cake. Take the lemon zest and sprinkle it over the top and around the outer edges of the plate. Place a mint floret in the middle of each of the lemon slices. Refer to the photo if needed for decoration.

Will last 3 to 5 days covered in the refrigerator. Will last up to 1 month in the freezer.