LEMON POPPYSEED CAKE (raw)

by our friend Josephine Lee (Joz) published in Purely Delicious Fall 2007 p. 21

serves 8-10

2 cups jicama, peeled and cubed

1 green apple, peeled, seeded and chopped

3 cups dehydrated nut pulp from making milk

1/4 cup flax seeds, ground fine

3/4 cup agave nectar

2 teaspoons alcohol-free vanilla

2 generous teaspoons lemon zest

1 large lemon, juiced

2 Tablespoons psyllium huks

1/2 teaspoons sea salt

1/4 cup poppy seeds (and a bit more for garnish)

Place all ingredients in a food processor and blend until everything is chopped very fine and moving freely.  Press one half of the mixture in the bottom of a spring-form pan, smoothing edges and evening the sides as much as possible.  Reserve the rest for later.

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