Plums are a good source of vitamin C, assisting with absorption of iron.
SHORTCAKES1 cup oat groats, soaked overnight1 cup walnuts, unsoaked5 pitted Medjool dates, unsoaked1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract1/4 teaspoon sea salt
1 In a food processor, process walnut into a "flour". Remove from processor. Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
2 Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well. Form dough into eight 2 1/2-inch diameter biscuits.
3 Place on teflex sheets. Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.
FRUIT6 ripes plums, halved, pitted, slicedJuice of one half lemon1/4 cup agave nectar1/2 teaspoon ground ginger1/8 teaspoon ground cinnamon1/8 teaspoon sea salt
1 Place plums, lemon juice, agave nectar and spices in a plastic container or Ziploc bag and marinate for at least an hour. Drain juice.
PINE NUT CREAM1 cup pine nuts, soaked1/4 cup honey1/4 cup water1/8 teaspoon sea salt
1 Blend ingredients until smooth and creamy. Set aside.
To assemble:1 Place a shortcake biscuit on a plate. 2 Spoon plum mixture over biscuit. 3 Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream.
4 Place biscuit top over plum mixture. Top with a dollop of pine cream and serve immediately.