Raw “BLT’s”

Honey Wheat Bread:

• 2 cups wheat berries, sprouted and ground into flour
• 1 cup zucchini puree
• 1 apple
• 1 tablespoon honey
• 1 cup ground flax

1. To make flour: Soak wheat berries for 24 hours, then rinse 2 x a day until small tails sprout. Dehydrate at 116 degrees until dry. Grind into flour.
2. In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
3. Mix together flour and ground flax.
4. Stir puree mixture into flour mixture.
5. Spread 1/4 inch thick on non-stick dehydrator sheets. Score mixture into bread sized squares. Dehydrate at 140 degrees for 1 hour, turn down heat and dehydrate at 116 degrees until tops are dry.
6. Flip over, remove non-stick sheet and continue to dry. You want to make sure the bread dries but stays soft so, check and don’t over dehydrate.

Avocado Butter

• 2 avocados
• 1/2 cup cashews, soaked until soft
• pinch Himalayan salt
• pinch black pepper
• pinch ground chipotle

1. Place all ingredients in food processor and pulse until well blended.

Eggplant Bacon See Recipe: Eggplant Bacon

Assembly

• Raw Honey Wheat Bread
• Cashew Butter
• Tomato
• Lettuce
• Eggplant Bacon

Layer ingredients on bread to create sandwich!

BBQ Crackers

• 1 C Almonds (soaked, dried, ground fine in the food processor)
• 1 C Raw Oat Flour*
• 1 C flax
• 2 C Water
• 2 T Olive Oil
• 2 T BBQ Spice Mix

Place flax seed in the 2 c water and soak until soft. This will take at least an hour. Combine soaked flax seeds with other ingredients, spread about 1/4 ” thick on a non-stick dehydrator sheet. Score into squares. Dehydrated for 145 for 45 minutes (don’t worry, the food never goes above 116 and it helps reduce dehydration time) and then reduce to 115 and dehydrate until dry.

Makes 1.5 trays.

Chef’s note: Make sure your BBQ spice mix only contains herbs and spices. Many put additives and sugar in them.

Cinnamon Raisin “Toast” and Hazelnut Butter

• 2 C Almonds
• 1 C Sunflower Seeds
• 1 C Ground Flax
• 1 C Purred Zucchini
• 2 Carrots
• 1 Apple
• 1 C Raisins
• 4 Dates plus 1/2 C Water
• 1 t Cinnamon

Place sunflower seeds in food processor and process until finely chopped. Place in Bowl. Place almonds in food processor and finely chop. Place in bowl with sunflower seeds. Add flax and stir to combine. Process carrots and apple in food processor until you get a puree. Add zucchini puree, mix. In blender, blend dates with 1/2 C water until liquefied. You can soak the dates first to soften. Add to carrot and apple mixture, stir. Stir wet ingredients into dry. Mix well. Stir in cinnamon and raisins. Spread 1/4″ thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, peel off non-stick sheet and continue to dehydrate for about 4-6 more hours or until dry but not hard. This bread will should be a little soft. Pictured with Hazelnut Butter.

Hazelnut Butter

2 C Hazelnuts

2 T Olive Oil

Process in food processor. Please see Almond Butter Recipe for great pictures and instructions for nut butters.

Hazelnut Cranberry Flat Bread

• 1 C Fresh Cranberries
• 1/2 C Hazel Nuts (dry)
• 1/2 C Pumpkin Seeds (soaked 2 hours)
• 1 C Raw Wheat Flour
• 1/2 C Ground Flax
• 1 C Filtered Water
• 2 T Agave

Coarsely chop cranberries in food processor. Transfer to bowl. Place hazel nuts and pumpkin seeds in food processor, process until well chopped. Not all the way to fine. Place in bowl with Cranberries. Add wheat flour and flax. Stir to combine. Add water and agave, stir to combine. Spread 1.4 inch thick on non-stick dehydrator sheet. Score the dough. Dehydrate 1 hour at 145, reduce heat and dehydrate for another 4 hours at 116. Flip onto mesh screen, and continue to dehydrate until dry 4-6 more hours depending on your dehydrator.

Honey Cayenne Almond Butter

• 1 C Almonds (I used pre-soaked and dehydrated almonds)
• 1 1/2 T Walnut (or other cold pressed oil)
• 1 T Water (if needed)
• pinch of cayenne
• 1 t raw honey*

Combine almonds and oil in vitamix or food processor. Process until smooth. Add water as needed. Stir in cayenne and honey if desired. *Honey can be raw but is not considered vegan.

Cranberry Walnut Crackers

• 4 C Walnuts (soaked overnight)
• 1 C Ground Flax
• 2 C Fresh Cranberries Coarsely Chopped
• 1 C Orange Juice (from fresh oranges)
• 1/4 C  Agave

Place roughly chopped cranberries in bag with orange juice and 1/4 C raw agave. Marinate for 2 hours. Place walnuts in food processor. Process until finely chopped. Add cranberries, agave and orange juice and pulse until cranberries are well combined. Add flax and pulse until combined. Spread on non-stick sheets about 1/4 inch. Score. Dehydrate at 145 for 45 minutes then 116 for 3 hours. Peel off sheets and continue to dry until done. (6-8 more hours).

Cranberry Orange Spread

• 1 Orange, juice and zest
• 1/2 C flesh from young coconut
• 1 C Cashews, soaked for 6 hours, drained
• 3 T Agave
• 1 C Fresh Cranberries

Place cranberries in processor and coarsely chop. Remove from processor and set aside. Place cashews, coconut flesh, orange juice, orange zest and agave in food processor. Process until very blended. Remove and stir in chopped cranberries. Makes about 2 cups.

Sesame Flax Crackers

• 1 C Flax Seeds
• 2 C Water
• 1 C Raw Oat Flour
• 1/2 C Water
• 2 T Dehydrated Onion Flakes
• 1 t. Celtic Sea Salt
• 1/4 C Black Sesame Seeds

Soak 1 C flax seeds in 2 c water for 5+ hours. Mix together with oat flour, 1/2 C water, onion flakes, and Celtic sea salt. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife. Dehydrate at 145 for 1/2 hour then reduce to 116 for 2 hours. Remove non-stick sheets and place top up on screens. Dehydrate at least 2-4 more hours or until dry. Makes 2 sheets.

Tomato Flat Bread

• 2 C Soaked Wheat (Oat groats can be substituted)
• 1 C Almonds Soaked overnight
• 1 C Ground Flax
• 1 Clove Garlic
• 1 C Tomato Puree (from fresh tomatoes)
• 1 C Water

The night before, soak almonds and grain (separately). When you are ready to make the bread, drain. Start food processor and drop in garlic. once it is processed, add almonds. Process until well ground. Place in large bowl. Put wheat or oat grouts in processor. Process until a mash is made. Do not over process once you reach that stage. Put in bowl with almonds and garlic. Add flax and combine. Add water and tomato puree. Mix well. Spread on teflex sheets to about 1/4 inch thick. Score. Dehydrate for 1 hour at 145. Reduce heat to 116 and continue to dry for 2 more hours. Peel sheets off and continue to dry (tops up) until dry. This can 6 hours or more depending on your dehydrator, humidity, etc. Makes 2 sheets.

Pumpkin Seed Crackers

• 3 C. Sprouted Wheat Berries
• 1 C Flax Seeds, ground fine
• 1/4 C NamaShoyu
• 1 Purple Onion, chopped
• 2 Cloves Garlic
• 1-2 C Pumpkin Seeds

Place  sprouted wheat berries in food processor and process until meal like consistency is achieved. Add 1 C flax seeds, ground, 1/4 C Nama Shoyu. Pulse until combined. Add onion and garlic. Process until well combined and no chunks of onion are present. Spread on teleflex sheet and cover with pumpkin seeds. Press the seeds into the mixture, sprinkle with celtic sea salt and score. Dehydrate for 8 hours, pull off teleflex sheets and put back in dehydrator with seeds still on top, until dry.

Onion Sunflower Flat Bread

• 3 C sprouted wheat berries
• 1 Sweet Onion coarsely chopped
• 1/4 C  Nama Shoyu
• 1 C raw sunflower seeds

Place sprouted wheat berries in food processor. Process until a mash like consistency is achieved. Add Nama Shoyu, and onion. Process until combined but chunks of onion are still visible. Stir in by hand, the sunflower seeds. Spread 1/4 inch thick on teflex sheet. Score the mixture into desired shapes.  Dehydrate 8 hours, flip and dehydrate until dry. Makes one sheet.

Spicy Flax Crackers

• 3 C flax seeds, soaked for at least 6 hours
• 1 T. dried mustard
• 1/4 C Agave
• 1 shallot, chopped
• 1 clove garlic, chopped
• 3 T Nama Shoyu

Combine all ingredients in a food processor. Process until well blended. Spread on teleflex sheet and score. Dehydrate for 8 hours, flip and dehydrate until dry. Makes one sheet.

Onion Flax Crackers

• 2 C Flax seeds soaked at least 6 hours
• 1 C ground flax seeds
• 1 Sweet onion, coarsely chopped
• 1 clove garlic, chopped
• 1/4 C Nama Shoyu
• 1/2 C Hemp seeds

Place all ingredients in food processor. Process until well combined. Spread on telelex sheet 1/4 ” thick and score. Dehydrate 8 hours, flip and dehydrate until dry.

Chocolate Craisin Pecan Bread

• 3 C Sprouted Wheat Berries
• 1/4 C Cacao
• 1/4 C Agave
• 1 C Craisins
• 3/4 C Chopped Pecans

Place wheat berries in food processor and process until mashed. Add Cacao and agave. Pulse a few times to combine. Add Craisins and Pecans. Pulse quickly to combine but do not over process the craisins and pecans. Spread on teleflex sheet for dehydrator. Score with a dull knife. Dehydrate for 8 hours, separate at score lines, flip and dehydrate until dry.