Okay, folks, I have scored! I have tracked down Heidi Ohlander, from the wonderful, but now defunct Raw Food Right Now, and been allowed a glance at her Easter Recipes book. Hustle! You still have time to make this before Easter!
Here is my version of her wonderful Easter Roast
Based on Heidi Ohlander’s recipe, RFRN
2 C pecans, soaked 4-6 hrs
2 C almonds, soaked 4-6 hrs
2 sm. White onions
1 red apple, peeled, cored, chopped
1 green apple, peeled, cored, chopped
1-1/2 t allspice
Pinch ground cumin
1 t celery seed
3-4 peppercorns, ground (1 t fresh ground peppercorns
Dash sea salt
DRY RUB INGREDIENTS
1/4 C date sugar
1/4 C mesquite powder
1/4 t ground nutmeg
1/4 t ground cinnamon
1/4 – 1/2 t black pepper (or to taste)
30 -40 cloves, to place on top of dry rub
1-1/2 C dried/unsulphered apricots, soaked 4-6 hrs
1/4 t allspice
1 pinch nutmeg
1/4 t cinnamon
Dash cayenne pepper
2 T nama shoyu
1/4 lemon, juiced
Sea salt to taste
Process pecans and almonds to a smooth consistency in the food processor. Set aside in large bowl.
In the food processor, process onion and apples to a coarse consistency. Add to bowl with pecans and almonds.
Add spice blend to almond/pecan/’onion/apple mix in bowl and mix well.
Place roast mix on Teflex-lined dehydrator sheet. Shape mixture to no more than 3 in. high.
Sprinkle dry rub onto top and sides of “roast”. To have a crispy shell, ensure that dry rub covers every part of roast.
Insert whole cloves into top of roast
Dehydrate loaf for 4-8 hrs at 120 degrees. The finished roast should be slightly firm to touch.
Before serving, remove cloves.
Spread apricot glaze over entire roast.
To serve, slide loaf onto serving platter, and surround with greens, grapes, or decorative fruit, if desired.