Combine apricots, water, and 1 cup of the apple juice in a saucepan. Bring to a boil, lower heat, and simmer, covered, about 20 minutes.
Remove from heat and pour the liquid remaining in the pot into a measuring cup and add enough apple juice to equal 2½ cups fruit juice.
Place the cooked fruit, fruit juice, and tahini in a blender and puree.
Return to pot and add the salt and lemon juice.
Dissolve the kuzu in 3 Tbsp cold water, add to pot, and bring to a simmer over medium heat while stirring constantly. Simmer over low heat for 1-2 minutes, then pour into custard cups or prebaked and cooled tart shells.
1. Preheat oven to 350° 2. In large bowl, mix dry ingredients together. 3. In a 4 cup measuring cup or medium bowl, mix wet ingredients together with a whisk, blender or spoon. 4. Pour wet ingredients into dry ingredients, mix well with a whisk or spoon until well blended. 5. Fill muffin tin lined with unbleached paper baking cups (for easy removal and clean up) or oiled muffin pan filling about three quarters full.
6. Sprinkle with organic raw, hulled pumpkin seeds.
7. Bake for 25-30 minutes. Remove from oven, cool and enjoy!
Add ½ cup chopped walnuts or pecans to mixed batter before baking.
Add ½ cup chocolate or carob chips to batter before baking.
Use same recipe to make two 9-inch pumpkin cakes. Add about 5 more minutes to baking time.
Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with butter and set aside.
Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Bring water in pot to a steady simmer over medium heat. Melt chocolate, butter and miso together. In a medium bowl, whisk together sugar, flour and cocoa power. Gradually whisk dry ingredients into melted chocolate mixture. Remove batter from heat and whisk in eggs one at a time.
Pour batter into pan and bake until a cake tester comes out clean, 35-40 minutes.