No added-sugar. But better than gingerbread and even mooncake! These delectables stole the show this Christmas. Enjoy!
Special tools:
Mooncake mould, silicone brush to grease the mould; food processor; dehydrator or a proofer.
Ingredients
- Flour base: 3/4 cup rolled oats + 1/4 cup buckwheat groats + 1/4 cup almond flour
- Sweetening: 1 cup packed dates OR 1 cup dehydrated apricots OR 1 cup processed apricot-fig mix
- Sweet aromatics: 1 tbsp cinnamon + 1 tsp ginger powder + 1/2 tsp nutmeg + 1/4 tsp clove powder + 1/2 tsp vanilla
- dash of salt
- little EVOO to grease the mould
Pulse and mix all the ingredients in a food processor till it comes together. Divide into 15-18. Generously grease the 50-gm-mould with EVOO and stamp out each cake (press to compact and then release).
Optional: Dehydrate at 115 F for 2 hours.
Notes, hints, tips:
- Adapted from Amanda Le’s https://rawamanda.com
- Processed apricot-fig mix. Dice the fruits and place in a pyrex cup. Add just enough water to moisten. Microwave for 3-4 minutes till the water is absorbed, softening the dried fruits.
The processed dry fruits makes it a little more moist than no-process.
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