Raw Food For Dummies by Cherie Soria

Author:Cherie Soria
Language: eng
Format: epub
Publisher: Wiley
Published: 2012-11-13T16:00:00+00:00

Figure 9-2: Spread batter on a dehydrator tray and wait for baked-like crackers, croutons, and bread.

Onion–Caraway Seed Bread

Prep time: 45 min • Waiting time: 28–34 hr • Yield: 9 servings

Ingredients

2 cups sunflower seeds

4 medium red onions, sliced

2 cups hot filtered water

2 tablespoons lemon juice

1 apple, peeled, seeded, and roughly chopped

2 cups ground flax

For onion marinade:

1⁄4 cup unpasteurized tamari*

1⁄4 cup extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons coconut nectar* or agave nectar*

1 tablespoon ground caraway seeds

1 teaspoon pureed garlic (about 2 cloves)

1 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon dried thyme

1⁄2 teaspoon ground white pepper

Directions

1 Place sunflower seeds in 3 cups of filtered water for 6–8 hours. Rinse and drain.

2 Soak onions in hot water with lemon juice for at least 30 minutes. Drain and set aside.

3 In a blender, puree all the ingredients for the onion marinade and then pour it over the drained onions. Massage onions with the marinade and set aside for 2 to 6 hours. Drain.

4 Puree soaked sunflower seeds and apple in a food processor. Put the apple mixture in a large bowl and stir in the drained marinated onions.

5 Put half of the apple-onion mixture back in the food processor and pulse so onions are well combined but still visible. Place dough in a mixing bowl. Repeat with other half. Stir in flax.

6 Divide the dough in half again and spread each half evenly, about 1⁄4-inch thick, on a dehydrator tray lined with a nonstick sheet. Use the entire tray surface.

7 Dehydrate at 125 degrees for 2 hours. Reduce the temperature to 110 degrees. Flip over the batter and remove the nonstick sheet. Score bread into 9 equal squares (3 x 3). Continue dehydrating until bread is dry but still flexible, roughly 18 hours.

Per serving: Calories 401 (From Fat 276); Fat 31g (Saturated 2.5g); Cholesterol 0mg; Sodium 512mg; Carbohydrate 26g (Dietary Fiber 12g); Protein 14g.

Note: Store this bread in a sealed container in the fridge for up to 1 month.

*Not raw

Garlic-Herb Croutons

Prep time: 30 min • Waiting time: 18–24 hr • Yield: 6 servings

Ingredients

1 cup fresh almond pulp

1⁄2 cup ground golden flax

1⁄2 zucchini, finely diced

11⁄2 tablespoons extra-virgin olive oil

1⁄2 tablespoon nutritional yeast*

1 teaspoon minced fresh basil, oregano, and/or flat leaf parsley

1⁄2 teaspoon crushed garlic (1 clove)

1⁄4 teaspoon salt

Directions

1 Put all the ingredients into a large bowl and mix with your hands.

2 Place the batter between two nonstick dehydrator sheets and roll it out with a rolling pin until batter is about a 1⁄2 inch thick.

3 Cut the batter into 1⁄2-inch cubes and place them on a mesh-lined dehydrator tray with a spatula; no nonstick sheet is needed.

4 Dehydrate at 105 degrees for 18 to 24 hours, until dry and crisp.

Per serving: Calories 145 (From Fat 108); Fat 12g (Saturated 1g); Cholesterol 0mg; Sodium 24mg; Carbohydrate 7g (Dietary Fiber 5g); Protein 6g.

Note: Store croutons in the refrigerator in an airtight container for up to 1 month.

Tip: For this recipe, use almond pulp left over from making Almond Milk (see Chapter 11).

Tip: These flavorful croutons are an excellent addition to salads. You can also toss them into Gazpacho (Chapter 8) for an extra crunch.

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