RECIPES TO HUM TO:
1 1/2 teaspoons yeast (or 1 package dry yeast)
2 cups lukewarm water
1/2 tablespoon salt
1 tablespoon fennel, crushed or 1 tablespoon anise seed
3 1/2 cups coarse rye flour
1 1/2-2 cups wheat flour
Prep Time: 1 hr
Total Time: 1 3/4 hrs
1 Dissolve yeast in the water (if using dry yeast, follow instructions).
2 Add salt and fennel/anise seed.
3 Add rye and enough wheat flour to make a quite firm dough.
4 Knead vigorously for at least five minutes.
5 Divide into 16 parts and roll to balls.
6 Let rise, covered, for 40 minutes.
7 Heat the oven to maximum heat.
8 Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
9 Use plenty of rye flour when rolling.
10 Make a one-inch hole in the middle.
11 Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
12 Bake one at a time on a dry tray in the oven for about 2-4 minutes.
13 They should get brown, but not too burnt.
14 Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
15 Store in a dry place and eat with vegan margarine (Earth Balance) and/or pickled cucumber slices with a sprig of fresh dill, maybe together with beer and aquavit.
Kanga's Favorite Pate (Doggies Delightful Treat)
from Ani's Recipe (with slight variation)
1 clove garlic
1 tablespoon sea salt (optional)
1 cup sunflower seeds
1 cup almonds or walnuts
2 cups greens and vegetables (kale, spinach, squash, carrots)
1 tablespoon fresh herbs (basil, oregano, cilantro, dill)
small amount of extra virgin olive oil, or Norwegian cod liver oil (varies with weigh of dog)
In a food processor (or modified hand meat grinder), process garlic into small pieces. Add sunflower seeds and nuts and process into powder. Add the remaining ingredients and mix well.
To serve, scoop (scoop size depends on the size dog) pate into a dog bowl a drizzle with oil. Store extra in small freezer containers or spread out servings over the next few days.
Optional: Just before serving, mix in 1 tablespoon spirulina bluegreen algae or 2 tablespoons dry wakame for larger dogs and 1 teaspoon of each for a smaller ones such as our mini-schnauzers.
Fabulous Raw Granola
from thefitnessfreak on goneraw (a great place to find raw recipes)
1/2 cup sunflower seeds, soaked, drained and dried
3 cups of almonds, walnuts or pecans or a mix of all to equal 3 cups, soaked, drained and dried
2/3 cup buckwheat groats, soaked and sprouted then air dried a bit on the counter
1/2 cup unsweetened coconut
1/3 cup plus 1 Tbsp. Agave Nectar
3 Tbsp. coconut oil warmed to liquid in warm water or in the sun
1 tsp. natural vanilla extract (Frontier)
1/4 tsp. natural almond extract (Frontier)
3/4 tsp. sea salt
1 tsp. cinnamon
Pulse the sunflower seeds, and almonds, walnuts or pecans 10 times in food processor fitted with the "s" blade. Add the buckwheat groats, coconut, and all of the binding ingredients then pulse just until it comes together. If you like it chunkier, pulse the dry ingredients then transfer to a bowl and stir in the binding ingredients.
Spread in a thin layer on a Teflex sheet that has been placed on a mesh screen in your dehydrator. Dehydrate at 105-110 for about 6 hours then transfer to the mesh screen until crispy, about 4 more hours or so.
from bitts (with a few variations)
You will need 11 cups total dry nuts and seeds and maybe buckwheaties (soaked and dried buckwheat)--alter based on what you've got! Here's what I used:
* 2 ½ cups buckwheaties (soaked and dehydrated buckwheat groats)
* 2 cups almond pulp
* 1 cup hemp seeds
* 2 cups brazil nuts
* 1 1/2 cup walnut
I food processed these one by one (other than the hemp, which I left whole) in the food processor then put them in a HUGE bowl.
Then I processed all the wet ingredients together until a smooth sauce was formed.
* 2 apples, chopped
* ½ cup date paste
* 3 tablespoons cinnamon
* 2 tablespoons ginger powder or 1 tablespoon fresh grated
* zest of one small lemon
* 1 cup maple syrup (or more dates if you want)
Pour over dry ingredients. Add:
* 4 cups blueberries
I mix it up by hand--literally with my hands. Then spread over the dehydrator sheets. This made three sheets.
(continued from above) After a whole day (gasp!), break up into pieces and leave to dehydrate another day. You can eat it at this point, it's just not as shelf-stable. You have to dehydrate down do 10% moisture in order to get things to be shelf-stable. If you don't care about that, just keep in the fridge and don't expect it to last as long. It's pretty good so you might munch on it all anyhow!
Date Nut Cookies (or energy bars)
The Taste is out of this world good! by btorraco on goneraw
1 cup Walnuts
1 cup Raw Trail Mix (Cashews, Pistachios, Goji Berries, Raisins)
½ cup raw sunflower seeds
1 cup Medjool Dates - Pitted
1 teaspoon flax seed oil
1 tablespoon Coconut oil
2 tablespoon Raw Agave Nectar
¼ cup dried shredded coconut
¼ cup Cinnamon
¼ cup carob
Mix the shredded coconut, cinnamon, and carob powder into a bowl and set aside for later.
Mix the remaining ingredients into a chopper or food processor until you have a cohesive dough like mixture.
Form small balls with the date nut dough and roll in the cinnamon coconut cacoa/carob mix that was set aside until the balls are covered with the dried topping
Form the dough into bars or any other shape, Cover with topping until completely dry on the outside. Place in dehydrator.
Raweo I (no transfat or artificial anything!):
Adapted from Raw in Ten Minutes, by Bryan Au
2 cups soaked raw organic almonds
(can substitute 2 c. raw organic sunflower seeds)
2 cups water
5 T. carob powder
5 T. maple syrup, if you don’t mind a non-raw ingredient. We avoid honey because we are vegan
Raw Extra Virgin Coconut Oil
Cheesecloth, small cookie cutters if you wish
Put almonds and water into a high-speed blender; blend until almonds become very small crumb-like in size. Pour into cheesecloth over a large mixing bowl. Squeeze all the almond milk you can out of the pulp and save the pulp. (Later you can experiment and make them as moist or dry as you like.) Save the almond milk to drink straight; you can add sweetener or use it in cereal or smoothie recipes. Remember to refrigerate leftovers.
In a medium bowl, mix the almond pulp and carob powder with a fork. Then add the sweetener and mix with the fork again until evenly mixed. The using your hands, roll small balls that you can flatten into cookie shapes, making sure they are well compacted. Spoon desired amount of “creamy filling”(coconut oil) in between 2 of the cookies and enjoy!
If you live where it’s very hot and the coconut oil is liquid, you will need to cool it to a solid state. You could blend the coconut oil with some coconut meat to make a filling. I like to use cure cookie cutters and molds in the shapes of hearts and stars. It’s easy to press the almond carob mixture down, add the coconut oil, gently press down and then add more carob almond pulp mix and press firmly, Then gently ease it out of the mold or cookie cutter.
Raweo recipe II, from goneraw:
(for when you are feeling domestic and have more time to putz)
Ingredients: ¾ cup raw almonds, soaked
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
3 tablespoon maple syrup
½ cup carob powder, finely ground
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates
First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.
Next, blend together the coconut meat, coconut butter, and maple syrup, until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)
In a large mixing bowl, combine the powdered carob and the ground shredded coconut. Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.
Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.
Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.
Famous Onion Bread
Adapted from Rawvolution’s Matt Amsden :
3 large yellow onions
¾ cup raw sunflower seeds, ground in a hand grinder or food processor
½ cup Nama Shoyu (similar to soy sauce), or ¼ c. Bragg’s liquid aminos and ¼ c. water
1/3 cup olive oil
¾ cup flax seeds (golden makes a nice color), ground fine in a hand grinder
*add the flax seed last or it will be hard to spread, especially if you
double or triple the recipe as we often do for our 9-tray dehydrator
optional: ½ avocado, 2 T. powdered kelp, lentil, pea or chickpea sprouts, or 1 T. each rosemary, sage and thyme or other fresh herbs.
1. Peel and half the onions.
2. With a slicing side of a hand grater, cut the onions and transfer to a large mixing bowl. (If we triple the recipe, it has to be a HUGE bowl!)
3. Add the remaining ingredients and mix by hand until thoroughly combined.
4. Spread 2 cups of the mixture evenly on a dehydrator tray lined with a Teflex sheet. (If you have no dehydrator, you could spread onto parchment baking paper on a cookie sheet and bake at the lowest temp. possible in your oven – or find a way to make a solar dehydrator!) Repeat until all of the mixture is spread onto sheets.
5. Dehydrate at 100 degrees F for 24 hours, or until firm enough to flip.
6. Flip each tray onto a work surface (or another tray – easier) and gently peel off the Teflex sheet, leaving the bread with the uncooked side up on the tray. Return to dehydrator for another 12 hours, depending on your preference – this bread can be made soft enough for tortillas, medium firm for pizza crust or crisp enough for crackers. The tortillas must be refrigerated and used within the week, or frozen. The crackers keep for months when well dehydrated. For pieces of bread, cut each square into 9 equal pieces.