How are these breakfast cakes made without baking?

These Apple Matcha Breakfast Cakes are raw and made by combining dry ingredients like pecans and matcha with wet ingredients such as grated apple, dates, and maple syrup, then pressing them into molds and dehydrating for 24-26 hours.

What gives these breakfast cakes their unique flavor?

The unique flavor comes from the combination of earthy matcha powder, warm cinnamon and nutmeg, and the natural sweetness of grated red apples, raisins, Medjool dates, and maple syrup.

Can I make these without a dehydrator?

The recipe specifically calls for dehydrating at 115 degreesF for 24-26 hours to achieve the desired firm yet slightly sticky texture. Without a dehydrator, the texture would be different and not raw.

How should I store leftover Apple Matcha Breakfast Cakes?

After dehydrating, store the finished Apple Matcha Breakfast Cakes in a container in the fridge to maintain their freshness and texture.

What kind of apples are best for this recipe?

The recipe specifies using red apples, about 3 medium apples to yield 4 1/2 cups grated, which will contribute to the natural sweetness and moisture of the cakes.

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Apple Matcha Breakfast Cakes
[Vegan, Raw]

Name: Apple Matcha Breakfast Cakes [Vegan, Raw]
Cook time: 30 min
Yield: 5 cakes
Ingredients: 2 cups pecans, plus extra for topping; 3/4 cup raisins; 1 tablespoon cinnamon; 2 teaspoons matcha powder; 2 teaspoons salt; 1/2 teaspoon nutmeg; 4 1/2 cups grated red apple, about 3 medium apples; 3/4 cup Medjool dates, pitted; 1/4 cup maple syrup; 2 teaspoons vanilla extract

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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A stack of two round, firm Apple Matcha Breakfast Cakes, topped with chopped pecans, on a white plate, ready to be enjoyed.

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Ingredients You Need for Apple Matcha Breakfast Cakes [Vegan, Raw]

Dry:

2 cups pecans, plus extra for topping
3/4 cup raisins
1 tablespoon cinnamon
2 teaspoons matcha powder
2 teaspoons salt
1/2 teaspoon nutmeg

Wet:

4 1/2 cups grated red apple, about 3 medium apples
3/4 cup Medjool dates, pitted
1/4 cup maple syrup
2 teaspoons vanilla extract

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How to Prepare Apple Matcha Breakfast Cakes [Vegan, Raw]

Dry:

Mix everything together in a large bowl. Set aside.

Wet:

Place 3 1/2 cups of the grated apple into the bowl of the dry mix.
In your food processor, mix the dates and maple syrup until they form a paste.
Add the remaining 1 cup of grated apple and vanilla extract to the date-maple mixture and process to combine.
Pour wet mix into bowl with the dry mixture and stir until everything is well coated.
Using a 4-inch ring mold (we used the ring of a small spring-form cake pan), press mixture into the mold on a dehydrator sheet. Make sure mixture completely fills the mold, packing it in, before removing the mold.
Continue creating little cakes until mixture is used up - ours made 5 cakes.
Option to top cakes with more pecans.
Dehydrate at 115°F for about 24-26 hours, removing the sheet after about eight hours.
Cakes should be firm and only slightly sticky.
Enjoy fresh out of the dehydrator with your favorite topping. Store in a container in the fridge.