I promised my girlfriend who threw my baby shower that I would make her a few raw treats for her efforts...she picked:
Lemon Blueberry Grawnola
Hearty Buckwheat Biscuits
I don't usually like to mix the savory items with the sweet items in the dehydrator. I have before, and really they turn out ok, it's just kind of a weird smell in the house. Like dessert competing with the appetizer or something, you know?
So I started off with the "sweet" items.
Lemon Blueberry Grawnola.
It's basically the same recipe found in Raw Food/Real World for Maple Cranberry Granola...but here are my changes:
1. I do not use maple syrup, I use agave.
2. I change the orange zest to lemon zest.
3. I cut out the apple and use 3 Tbs lemon juice instead of 2 Tbs.
4. I leave out the cinnamon.
5. I use dried blueberries instead of dried cranberries.
Don't get me wrong, the original recipe is WAY tasty and is what I usually make, but I wanted something a bit different and I think this turned out quite yummy too!
Then I made two trays of our raw cereal. This is made weekly as it goes quickly!
I had a few tray spaces left and I really like to fill the dehydrator since I'm using the energy to run it anyways. I took inventory of my cabinets and found an abundance of organic dried unsweetened coconut. It reminded me of a recipe I saw at Rawmazing. So I went to check out the recipe and tweeked it a bit to use up what I had. FYI - Susan, from Rawmazing, is coming out with a raw foods cookbook featuring desserts and I can't wait! Every recipe I have made from this site has been stellar.
Crooked Raw Cacao Macaroons
2 cups dried unsweetened coconut (shredded)
1/2 cup agave
1/4 cup macadamia nuts (ground fine)
1/4 cup brazil nuts (ground fine)
1/3 cup coconut oil (warmed in the sun a bit, so it incorporates better)
2 heaping Tbs of cacao powder
1 tsp Organic Raw Mesquite Powder (can do without if you do not have it)
1 tsp vanilla extract
dash of Himalayan Salt
Mix all ingredients together in a big bowl. Drop onto dehydrator screens in a traditional macaroon shape.
Dehydrate at 115 for nearly 24 hours. Store in an airtight container in the refrigerator.
**Only 6 of these made it the whole 24 hours. They were SO friggin good. We ate them as they dehydrated! The ones I snuck into the fridge were eaten the next day and had a more chewy texture. I actually liked the cold ones better. I will be making these next week for an event I have to go to...these will be a crowd pleaser for sure!
The next day my little workhorse dehydrator got busy with the savory items.
Of course I made my Kale Chips, recipe here.
Then I got to try out a new recipe by Kristen Suzanne from Kristen's Raw. She has a newsletter you can sign up for where she shares some recipes not found on the blog. One of those recipes was for her Hearty Buckwheat Biscuits.
We go through buckwheat like crazy here, so I am always down to try a new buckwheat recipe. All in all these turned out pretty yummy. I loved the strong onion/sun-dried tomato tastes going on, but the texture took a few bites to get used too. These are dense and soft, but still crisp on the outside. Does that make sense? I liked them plain, but they were also good topped with an avocado spinach dip I made. Yes, we got more avocados.
The last tray was used to dehydrate some leftover sprouted buckwheat. I eat it as is, or I sprinkle it on the girls oats or puddings.
Can't decide what to dehydrate next week. I am looking to do a few big batches to have on hand when baby comes...any ideas?!?!? Anything you want to see me make?!?!?