OATMEAL SHORTCAKES WITH SPICED PLUMS

Plums are a good source of vitamin C, assisting with absorption of iron.

SHORTCAKES

1 cup oat groats, soaked overnight

1 cup walnuts, unsoaked

5 pitted Medjool dates, unsoaked

1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract

1/4 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.

FRUIT

6 ripes plums, halved, pitted, sliced

Juice of one half lemon

1/4 cup agave nectar

1/2 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 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 CREAM

1 cup pine nuts, soaked

1/4 cup honey

1/4 cup water

1/8 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.