April In The Raw is a month long event organized by Brittany at Real Sustenance. Each day in the month of April a different blogger is sharing a raw recipe. I am excited to be a part of it! There have been many great recipes so far and we have another week left. Can't wait to see what everyone comes up with!
Brittany has posted a link party as well so you can share your wonderful raw recipes too!
My original idea was potato chips and dip. I was pumped about this great new recipe and I went out and bought a mandoline so I could make paper thin, crispy chips. It was going to be great! The problem is that I am extremely clumsy, not just out-and-about, but in the kitchen too. I keep Band Aids in a drawer right next to the sink because I frequently need them for my many cuts and burns.
I am telling you this because I had my best kitchen injury to date with my new mandoline. I sliced off the tip of my finger and then just for good measure, I gave the mandoline another go and cut two more fingers. Needless to say, the mandoline has been put away and my potato chips recipe was laid to rest.
I am happy to report that the recipe that I am sharing today came with no cuts, scrapes, or bruises. Well, maybe I bumped my head on the corner of a cabinet.
3 cups corn
1 1/2 cups flax seed meal
1 cup water
2 Tbsp olive oil
1 tsp salt
2 Tbsp taco seasoning***
2 Tbsp olive oil
1 tsp salt
2 Tbsp taco seasoning***
In a food processor, process all ingredients until smooth. Pour onto Teflex sheets and place in dehydrator. Set dehydrator to 115 degrees and after 1 to 2 hours peel chip dough away from the sheets. Cut into triangles or squares and place back in dehydrator and wait until they get nice and crisp.
Many of the recipes I looked at for raw tortilla chips said it took only a few hours to 24 hours. Um, mine took 4 days. Yes, you are reading correct. It took my chips 4 days to go from chewy to crispy. Talk about slow food!
My husband played taste tester for me and gave them a thumbs up. I liked them as well, but I would much rather stick them in my oven and have them done in less than an hour.
My husband played taste tester for me and gave them a thumbs up. I liked them as well, but I would much rather stick them in my oven and have them done in less than an hour.
*** I like Amy's Taco Seasoning Recipe at Simply Sugar and Gluten Free
A bonus raw recipe that was developed as I have been scurrying around to come up with an Easter basket for a child who is allergic to gluten, dairy, chocolate, and corn:
Raw Easter Egg Cake Balls
Dough:
2 cups pitted dates
1 cup coconut flour
3/4 cup honey
Frosting:
1 cup coconut oil
l/4 cup honey
1/3 cup puree
Process dates and add honey and coconut flour. Continue to process until a dough forms. Roll 2 Tbsp at a time into balls.
For the frosting process ingredients together. I used strawberry puree to make pink, but beet juice would work really well. I used spinach puree for the green and pineapple for the yellow. Carrot juice makes an excellent yellow. I thought it would be orange, but if you add it in slowly, you can achieve a vibrant yellow! Dip the balls in the frosting and coat. Place on wax paper on a cookie sheet and refrigerate. The frosting will harden somewhat so you can pick it up without making a mess.
My camera has died on me and so I don't have a picture, but they turned out really cute. My toddlers loved them. This recipe makes about 18 balls unless you have little ones coming into the kitchen asking for dough.
