Rating5/5 (from 1 ratings)5
2 cups apple (grated)
2 cups butternut squash (peeled and chopped)
2 cups almonds
½ cup raisins
½ cup agave
½ cup sprouted and dried buckwheat groats (optional)
½ teaspoon cinnamon
Pinch of nutmeg
Juice of 1 lemon
1 cup cranberries (chopped)
1. Process all ingredients except cranberries in a food processor for about 2 minutes. You want bits of almond and apple to still be visible.
2. Put mixture in a bowl and mix in chopped cranberries. I usually use a round cookie cutter to help mold the cake shapes.
3. Place in dehydrator for 12 hours at 115 F. If you want them crispy, turn over and dehydrate for 12 more hours.
Jazzy's ThoughtsBy Jazzy
These cakes are delicious. They are sweet and chewy and the cranberries give them a bit of a kick!
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