Fruit/Vegetable Cake with a Caramelized Pumpkin Seed Crust

So I created this thinking it was going to be a huge failure. For one, I ran out of baking powder and I also was doing this without a recipe. While the one I provide here is not very accurate, the beauty of this recipe is that it somehow will work out and taste yummy.

This recipe also made me respect our ancient food processor. I also discovered that some leftover vegetables are best used in desserts. The result is a thick, gooey almost pie like texture, with a crust that is crispy, nutty and sweet.

2 large carrots
1/2 zucchini
1 peach
1 apple
1 tsp of pumpkin pie spice
1 tsp fresh ginger
1/2 tsp of cardamom
1/2 tsp of cinnamon
1 cup of spelt flour
1 cup of whole wheat flour
1/2 cup of garbanzo bean flour
2 tsp of baking powder
1/2 tsp of salt
1 stick of butter
1/4 cup of agave
1/2 cup of brown sugar
rice milk (whatever amount you need to make cakelike batter consistency)
1/2 cup of sunflower seeds

Place all fruits and vegetables in the food processor. Place in a bowl and add agave and spices. Set aside.

In another bowl cream butter and half the sugar together.

In yet another bowl add the dry ingredients.

Mix it all together and add rice milk(about 1/2 a cup) until a thick, cake-like batter is achieved. Place it all into a circular pan. Layer the sunflower seeds on top of top and add the rest of the brown sugar.

Bake at 400 degrees Fahrenheit for 30 minutes and then another 30 at 375 degrees.

Broil for 2-3 minutes if the sunflower seeds are not light brown.

Serve with coffee flavored frozen custard.