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Vegan, Gluten-Free Pumpkin Yule Log

Pumpkin Yule Log Raw, Vegan, Gluten-Free Holiday 

Dessert Recipe,


1/2 cup buckwheat groats (soaked & dehydrated from staple stash)

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

2 1/2 cups pumpkin (one small pie pumpkin, peeled, seededand chopped)

1/2 cup raisins, soaked in water for 15 minutes

4 large dates, soaked in water for 15 minutes, pits removed

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 thin slices of fresh ginger

1/2 cup water
3/4 cup ground flax seed

Drain the raisins and dates.  Place above ingredients, except the flax seed, in high-speed blender.  Process with tamper until smooth (about 30 seconds).  Transfer mixture to large mixing bowl and stir in the ground flax seed.  Spread mixture onto dehydrator tray lined with Paraflex sheet.  Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Paraflex sheet.  Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.


1 cup pecans, soaked in water for 2 hours

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

1 large apple, cored and quartered

8 large dates, soaked in water for 15 minutes, pits removed

2 teaspoons vanilla powder

1/2 cup shredded coconut

Place all filling ingredients in high-speed blender.  Run on high-speed, with tamper, for about 30 seconds, until smooth.  Spread filling evenly over dehydrated cake and roll into log-like shape.  Refrigerate or freeze if desired.  Decorate with mint leaves and dried cranberries for a festive appearance
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