Raw Seed Crackers

Raw Seed Crackers

1 cup hemp seeds

1 cup chia seeds

2 cups flax seeds

2 cups sunflower seeds

Place in glass bowl or large glass jar and cover with water at least 2 inches about seeds. Soak for at least 4 hours.  Then add:

1-3 cups water

2 tsp onion powder

2 tsp garlic powder

2 tsp sea minerals OR 2 tsp kelp and 2 tsp dulse

Variations: 
**Garlic Onion:  Add fresh chopped fresh garlic & purple onion
**Fresh Herb:  Add chopped fresh herbs of your choice--chives, thyme, dill or rosemary
**Italian:  Sun-dried Tomato & fresh basil
**Mexican:  Fresh Cilantro, fresh garlic, onion, cumin, smoked paprika, ceyenne or ground chipotle

Mix together well in a mixing bowl.  Spread out into ¼ inch thickness onto paraflex dehydrator sheets. Score into desired cracker shapes with knife or pizza cutter.  Dehydrate at 115 for 1 hour, then turn down to 105 for 10-18 hours total.  After 6-8 hours, check  to see if they are hard enough not to stick to the paraflex sheets by sliding a think spatula underneath them briefly.  If dry enough, put another dehydrator shelf over top of them and flip the whole thing over.  Gently separate the paraflex sheet from off the top of the crackers and remove.  Place them back into the dehydrator to finish with the paraflex sheets. Should be crispy when done.

Cranberry Walnut Cheese with Thyme

Cranberry Walnut Cheese with Thyme

• 2 cups cashews
• 1 cup water
• 1 teaspoon probiotics
• 1 cup chopped cranberries, fresh or frozen
• 1 teaspoon thyme
• 2 tablespoons agave syrup or sweetener of your choice
• 1 teaspoon thyme 1 cup chopped walnuts

1. Blend cashews, probiotics and water in high speed blender until smooth. Place in cheese cloth lined strainer, place weight on top and let cure for at least 24 hours.
2. Remove from cheese cloth. Stir in chopped cranberries, thyme, and agave.
3. Line 5” ring mold with walnuts. Spoon in cheese, top with more walnuts.
4. Dehydrate for 12 hours, at 115. Remove ring and dehydrate at least another 6 hours.

Raw Kitchen Sink Cookies

Kitchen Sink Cookies

• 1/3 cup coconut oil, melted
• 1/2 cup raw cacao powder
• 1/3 cup raw, organic agave nectar or liquid sweetener of choice
• 2 tablespoons chia seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 cup raw, flaked oats
• 1/2 cup dried unsweetened coconut
• 1/2 cup golden raisins
• Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.
2. Stir in remaining ingredients.
3. Form into golf ball-sized balls and place on parchment paper.
4. Chill until firm.


From www.rawmazing.com

Raw Lavender Lemon Tea Cookies

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

• 3 cups cashew flour
• 1/2 cup almond flour*
• 2 tablespoons lavender, divided
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1/2 teaspoon vanilla (optional)
• 2 tablespoons coconut oil, melted
• 2 tablespoons raw agave nectar (or liquid sweetener of choice)
• 1/2 cup dried coconut

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.
2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.
3. Roll into balls and set aside.
4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.
5. Chill to set.

From www.rawmazing.com

Rosemary Almond Chia Crackers

 

Rosemary Almond Crackers

• 1/2 cup ground golden flax (or 1/2 cup chia seeds)
• 1 cup water
• 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
• 2 tablespoons rosemary, chopped fine
• Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
2. Place wet, drained almonds in the food processor and process until very fine.
3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.

From www.rawmazing.com

**Is it still raw when you start the dehydration so high? Yes. Read here: FAQ

Raw Persimmon Pudding

4-5 hachiya persimmons
1 young coconut flesh
1/2 cup coconut water
1/4 tsp cinnamon
5-8 mint leaves
Stevia to taste

Blend all ingredients until smooth.  Mmmmm!!!!

Raw Persimmon Cookies

1-1/2 cup soaked sunflower seeds
1/2 cup soaked, dehydrated buckwheat groats
3/4 cup dates (soaked 1/2 hour)
2 ripe persimmons, peeled and chopped
1 tsp. cinnamon
2 Tbsp maple syrup
1 tsp. vanilla
1/2 tsp sea salt or Utah Sea Minerals

Place sunflower seeds and buckwheat groats in food processor and grind into a coarse paste.  Then add the rest of the ingredients and mix well until smooth.  Drop by teaspoonful onto dehydrator sheets.  Make a little well in each cookie for the persimmon puree.

Persimmon Puree:
Blend one persimmon in food processor or blender into puree.  Fill each cookie with the puree.  Dehydrate cookies at 110 degrees for 18-20 hours but after about 8 hours you can place them directly onto the mesh sheet to enable them to get a bit drier.

Raw Cranberry Relish

1 orange, peeled, seeded and quartered
1 organic firm, ripe pear, peeled, seeded and quartered
8 dates, pitted and chopped
2 cups organic cranberries, washed
1 tsp finely chopped fresh ginger
1/4 tsp ground cinnamom
1/4 tsp ground nutmeg
1/4 cup dried fruit sweetened cranberries
1 Tbsp raw honey--optional

Blend orange, pear and dates in food processor.  Add cranberries, ginger, cinnamom and nutmeg until coarsely chopped.  If necessary add honey to sweeten.  Serve immediately or keep refrigerated for up to one week.

Raw Vegan Pumpkin Cheescake

Ingredients

Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling

* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped (I used 1 cup kobucha squash--very sweet--and no carrots)
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice

Directions

1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and Irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving.
Servings: 8
Notes
* If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
* If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin.
* To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.

Raw Nut Loaf or Patties

Raw Nut Loaf

Submitted By: Everyday Wholesome Eating In The Raw

This tasty dish makes a beautiful presentation for guests! Developed by Kim Wilson for her best-selling recipe book Everyday Wholesome Eating In The Raw, this nut loaf can also be used to stuff tomatoes, or can be made into burgers. Tastes great with Zesty Tomato Sauce! 

Ingredients

• 1 cup almonds
• 3/4 cup sunflower seeds
• 3/4 cup pumpkin seeds
• 3/4 cup pecans or hazelnuts
• 3 Tbsp fresh lemon
• 1/3 cup extra-virgin olive oil
• Up to 1/4 cup distilled water
• 1 tsp unrefined sea salt
• 1 to 3 tsp sage
• 2 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1 tsp kelp
• 1/4 to 1/2 red onion
• 2 stalks celery
• Opt: 1/2 colored pepper

Prep: Presoak nuts and seeds in water for at least 8 hours. Drain soak water.

Directions

1. Cut red onion, celery and pepper into chucks, then coarse chop in a food processor. Place in a large bowl and set aside.
2. Purée nuts and seeds with liquids in food processor until fairly smooth. Add seasonings and continue to process until well mixed. Pour into bowl and mix with chopped vegetables.
3. For loaves: Form into 5 to 6 loaves (about 1 to 1-1/2 inches thick) on parchment paper or dehydrating trays.
4. For burgers: Patty out into desired size.
5. Spread the tops of the loaves with Zesty Tomato Sauce before dehydrating if desired.
6. Place in dehydrator at 105 degrees for at least 2 to 3 hours to warm. The loaf can also be used to stuff into a tomato, bell pepper or avocado.

From:  www.hacres.com 

Chocolate Haystack Cookies

2 1/2 cups dried shredded coconut

3/4 cup coconut oil (liquid)

1/2 cup maple syrup

1/2 cup raw cocoa powder

1 teaspoon pure vanilla extract

1/4 teaspoon Celtic sea salt

 

1. Add all ingredients into large bowl except the shredded coconut.

2. Stir with spoon until well mixed.

3. Once combined, add shredded coconut. Stir again until well combined.

4. Form into small mounds and place on plate. Freeze for half an hour. (Haystacks will harden when cooled.)

5. Store leftover haystacks in freezer or refrigerator.

**When I made these, they seemed to have too much shredded coconut.  So next time I will use 2-1/4 cup shredded coconut instead but you can do it however you like it!  Enjoy!