Hooray! Managed to gather up all the ingredients, measure & mix ’em & make good notes!
The recipe created 50 cakes @ an average “wet” weight of 1.1 oz (or 33 grams) and a total caloric load of 4,970 calories.
I cut the batter into smallish 2″x2″ squares, ending up with 50 cakes. Three of these, after dehydrating, equaled the standard DodieKake serving of 2.5 oz.
Per standard 2.5 oz serving, here are the Dodie-Kake details (percentages rounded):
- 314 calories (125.6 calories/oz)
- 52% carbohydrates @ 43g
- 40% fat @ 14g
- 8% protein @ 7g
- 6g fiber
- 23g sugar
- 462g sodium
Here’s the recipe, along with some extra pictures of the process. You can get more details at Red Elephant’s Aug 25 Daily Plate.
Aside: I toast most of the seeds & grains before putting into the mix because I prefer that taste & texture. They’d be fine raw. Another option would be to buy roasted pumpkin seeds, sesame seeds, etc. This recipe does adapt well, so feel free to experiment with a variety of nuts, seeds, grains, sweeteners & dried fruits.
For grating, I used the 6×6 attachment on my Cuisinart food processor. I also used the food processor to mix up the wet ingredients, as you’ll see in the photo.
DRY: mix together in big bowl
1 C pepitas
2 C raisins
1 C quinoa flakes
0.25 C whole flax seeds
0.25 C sesame seeds
0.25 C quinoa/millet grain
1 C puffed millet
2 large carrots, grated
1 medium apple, grated
2 oz fresh ginger, grated
2 Tbs turmeric
WET: put in food processor
Working with half of each, MIX wet into dry
Pat out onto cutting board & cut into 25 squares, about 2″x2″ (1.1 wet weight/33g)
Spatula onto parchment paper circles on dehydrator trays
—Alternatively, use an ice cream scoop for “rounds” of 1.6 oz (46g)
Dehydrating takes less than 48 hours. I like ’em to be a little chewy, but you can also dry them crispier.
We eat these as a morning snack/breakfast food. On the JMT, I started putting one in my morning tea, letting it soften & eating it with a spoon right from the tea cup.