A dehydrator can be so much fun, as you can create crisp foods such as Flaxseed crackers, breads, pizza bases and Biscuits(to name a few) Not familiar with the dehydrator? Check out info here TO PURCHASE A EXCALIBUR DEHYDRATOR FOR $499(plus postage$25 in Australia) you can email me jenny@thinkmoreraw.com Kale chips have to be my all time favourite! Heres a great You tube from www.raw-pleasure.com.au Alternatively you can just massage 2 Avocadoes, Himalayan Salt and Cayenne pepper for a delicious spicy version. Veggie Pizza…Raw!
2 cups raw, finely ground
almonds (grind prior to use) In food processor, combine all of the crust ingredients. Process until it forms a ball. Spread out on parchment paper lined dehydrator screen. Dehydrate until firm. Spicy Red Pepper Spread 1 small red bell pepper Blend until thick and creamy. Top it with zucchini that marinated in a small amount of Nama Shoyu, paprika, and just a pinch of ground chipotle chili pepper. Sliced onions, fresh parsley, and raw pine nuts helped finish the toppings list. You can put on whatever you like. After pizza crust is firm spoon
the red pepper spread on thick.
One of the most amazing sites for rawfood recipes is: http://g0lubka.blogspot.com/2010/01/recipe-index.html Recipes such as the delicious Onion bread: 1/2 lb yellow onions - sliced 1 cup raw sunflower seeds - soaked for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds - ground in a coffee grinder In a food processor, whirl onions, sunflower seeds, nama shoyu and olive oil until smooth. Add flax seeds and blend until thoroughly combined. Spread on Teflex sheets, sprinkle with poppy seeds, brown/golden/both flax seeds, light/black/both raw sesame seeds, sunflower seeds, and minced parsley. With wet hands press all the garnishing ingredients into the batter. Dehydrate at 105F for 6 hours. Flip, carefully peel the sheet away, and dehydrate for another couple of hours, until the batter is no longer sticky. Cut into crackers of desired size. Return the pieces onto trays and dehydrate for a total of 18-24 hours. Keep refrigerated in air-tight glass containers. Garlic and Basil focaccia bread Flaxcrackers anyone? Flaxcrackers are lovely for satisfying that savour craving! Here is my favourite recipe from Karen Knowler- Rawfood coach Ingredients: * 2 cups flax seeds (a.k.a. linseeds) * 1 red bell pepper * ½ cup sun-dried tomatoes * 2 cups fresh tomatoes * Juice of 1 lemon * 1 clove of fresh garlic +/or ½ large onion, chopped Directions 1) Blend all ingredients together in a food processor. Add water if a little too dry. 2) Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry). 3) Score the size of crackers you'd like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for). 4) Dehydrate around 105°F - 110°F overnight and flip over once one side is dry. Dry to completion. 5) Store in an airtight container, somewhere close to hand for when the cravings strike Enjoy |
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