Breads, Chips and Crackers
Almond Wafers
by
Starlight
Soak 4-5 cups of almonds. Sprout for 2 days.
Grind (in little coffee type grinder) 4-6 Tblsp. Flaxseeds, and soak in 2 c of water.
Blanch almond skins (30 seconds in hot water, then to cold, easily slip skins off).
In Vita Mix - (in 2-4 batches so to not bog down):
Fresh juice of 4 lemons, 4 limes, a touch of maple syrup (optional),
and 20 drops of the essential oils of lemon, and tangerine, and Thieves blend, (I use Young Living Oils- YUM!).
You will have to add some water while blending, but keep fairly thick. Spoon onto the teflex sheets.
Dehydrate at 95* for several hours. When dry to the touch, flip over with a spatula, and continue to dry until rather crisp, (usually a total of 1-1.5 days).
I play with the thickness of batter; you just get a feel for it. These rival ANY cookie out of you past!
Source: www.rawfoods.com
Basil crackers
by Sophie Quinn
carrot or vegetable pulp from juicing (about 5 cups)
1 clove crushed garlic
1/2 cup basil, chopped or dried handful cylantro, chopped
2 ripe tomatos, chopped
1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.)
sea salt, dulse or braggs to taste
Use a spatula to spread over teflex sheet in dehydrator or pan in oven and
dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or
other dips! Also a great way to make convience food out of compost.
Source: www.rawfoods.com
Bell Pepper Crackers
4 cups chopped red
bell pepper
2 Tablespoons soaked raisins
4 Tablespoons raisin soak water
2-4 Tablespoons your favorite seasonings
1/2 cup almond butter or ground almonds
1. Blend all of the
ingredients
2. Dehydrate at 105 degrees for approximately 8 hours.
Source: www.rawfoods.com
Cinnamon Date Bread
3 C soft wheat,
sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins
Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.
Source: www.rawfoods.com
ESSENE BREAD
4c soaked wheatberries
1/2 c to 1c minced veges
2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).
Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy !
Source: www.rawfoods.com
Flax Crackers
4 cups whole flax
seeds, soaked 4-6 hours
1/3 to 1/2 cup Braggs Aminos
juice of 2-3 lemons
Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.
Optional:
You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.
Source: www.rawfoods.com
Pumpkin Bread
By RoseLee Calabro
1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate
along with dates. Puree pumpkin and orange and
add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3
loaves of bread and place on a tray with teflex
sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue
dehydrating for 4-6 hours or until moisture is
desired.
Source: www.rawfoods.com
South of the border Corn Chips
Bobbi Clinger
4 c. sweet corn, fresh or frozen
1/2 t. garlic powder(opt)
1 t. chili powder(opt)
1 t. tomato powder(opt)
Chop corn in food processor w/ "s" blade until fine.
Add choice of seasonings "to taste" and process til combined.
On dehydrator tray, spread about 1/8" thick.
Score diagonally left to right, then across right to left into triangles, or preferred shape.
Dehydrate about 5 hours, or to desired texture. T
hese are super, and helpful for those with a previous "chip" tooth!
Source: www.rawfoods.com
Sweet'n Crunchy Zucchini Chips
by David Klein
1. Slice Zucchini into 1/4 inch "chips"
2. Dry the chips in a food dehydrator. (105 degrees recommended)
3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.
Recipe courtesy of the Living Nutrition Magazine
Source: www.rawfoods.com