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Best of Raw

***2014 BEST OF RAW AWARDS

Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care - www.beautycounter.com/barbarakessler

6th Annual Best of Raw Award

6th Annual Best of Raw Award
Showing posts with label Dehydrated. Show all posts
Showing posts with label Dehydrated. Show all posts

June 5, 2017

Sprouted Lentil "Rye" Crisps

I truly adore these light, crisp crackers with a nut or seed pate or humus. Growing up Jewish in "Joisey," I was raised on, and loved a really good Jewish Rye. The ground fennel seeds in this recipe work their magic, providing a tone so very reminiscent of this bread....and now...no gluten or processed junk to worry about.

Lentils and buckwheat are easy to sprout in a Mason jar, using sprouting lids. Click HERE for directions on sprouting buckwheat. Lentils take a bit longer, but don't need to be dehydrated.

May 12, 2017

Carrot Ginger Flax Crackers (Gluten Free)

So pretty, delicious...and nutritous!

Check out these amazing Carrot-Ginger Flax Crackers. Serve with fresh hummus, veggie dip, crush on salads, or simply eat as is. Chock full of yummy ingredients...even your pickiest eater will LOVE these beauties!

January 7, 2016

Sprouted Cinnamon Grammy Crackers for Big and Little Kids

As a proud Grammy, caring part time for my grandson, I've decided to create new food ideas perfect for toddlers and their mommas. I'm thrilled to present this amazing nutrient-dense treat. Not a Mom or baby? No worries...you'll enjoy these too!   It's NUT, Dairy, Gluten and Sugar FREE! Don't have a dehydrator? Try a low temperature oven..I like to use a  dehydrator and I've not personally tried it, but I can't imagine it would be difficult.

March 27, 2015

Blueberry Muffin Tops (Gluten-Free)

Blueberry Muffins have always been a big comfort food in my life. These no-bake, raw vegan treats are well worth the effort. The taste and mouth-feel are outstanding! Now you can have them too! 


November 11, 2014

Rawfully Tempting Herb Stuffing

It's getting close to that time of year again...This stuffing is superb and can be ground into the most amazing "bread crumbs." Totally dry it makes a great munchy mix. Rehydrate it or only partially dehydrate it, for a soft, fluffy stuffing. I'm loving this recipe and the house smells so good too!

June 17, 2014

Sprouted Rum Buckwheat Crunchies



Sprouted Buckwheat Crunchies can be made in almost any flavor...just change the extracts. My favorite flavors are rum and mint, but caramel is yummy too! Use the basic recipe and switch up extracts for variety.  Store these in an airtight container, or glass ball jar in the freezer and always have them on hand. 

May 17, 2014

Spicy Orange Fennel Kale Chips

What a fabulous blend of flavors! I'm a huge kale chip fan, but love to discover new ways to make them. This experiment turned out amazing! Some of my favorite flavors, fennel, orange, and red bell pepper.  Add a little zip and a little sweet, and you have simply FABULOUS kale chips!

April 13, 2014

(Gluten Free) Coconut Zebra -Striped Cookies


What started out as an attempt to modify a macaroon, turned into a delicious, crunchy coconut almond cookie. These cookies are very light, a little dry, and as crunchy as you want - Just dehydrate them longer. Want them chewy? Pop cookies  in freezer and don't dehydrate at all, or dehydrate for a couple of hours to set the chocolate stripes. Change up the extracts and you can prepare these in almost any variety. Fabulous from bowl to plate or dehydrator to dish. You decide!

January 14, 2014

Banana Nut Flatbread - January 2014 Newsletter

I've made quite a few flatbreads over the years, but to date, this is my all time favorite. It's so tasty, that you don't need to put anything on it. However, add some nut butter or raw cheese and sliced apples, for a really special treat! These are great for any road trip, and I plan on taking them with me to the Living Raw Expo in LA! I hope you enjoy this recipe. Please sign up for our barely monthly Newsletter so you don't miss any upcoming recipes.

September 9, 2013

How to Prepare Sprouted Chickpea/Garbanzo Flour

Sprouted chickpeas (garbanzo beans) are chock full of wonderful nutrients, however, have never been a favorite of mine in their raw state. But, aside from hummus, they are awesome when used in cakes, cupcakes, breads and pizza crusts, imparting a really nice "cake-like" texture. They are versatile and can be used freshly sprouted and ground, dehydrated whole, then frozen, and re-hydrated when needed, or dehydrated and ground into a beautiful flour.  I suggest you experiment with all of these beautiful textures to see how they work.

April 30, 2013

Raw Fig Newtons - May 2013 Newsletter

These delightful treats are so  reminiscent of Fig Newtons...only better! Prepare them with a soft, chewy cookie or a crispier, crunchier cookie by altering the dehydration time. Don't have a dehydrator? Not to worry, these are delicious as is too!

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April 22, 2013

Coconut Champagne Mango Crackers - (Raw Vegan)

Oh, the joy of Raw Food preparation. Remember my "Award" winning recipe for Pasta & Champagne Mango Cream Sauce? (If not, check it out). I was preparing it for a demo and had some leftover "sauce." What to do? Add a few more ingredients...and make crackers! This delicious treat is a cross between cracker and roll-up. I encourage you to add other ingredients and experiment with different textures. I've included the items I added to the sauce to make these crackers...but there are so many variations you can choose.

January 12, 2013

Buckwheat - How to Sprout

Buckwheat is simple to sprout and takes less time  than other grains because technically, once rinsed, it doesn't need to be soaked. Buckwheat is gluten free and can be a great alternative to those with a sensitivity. Once sprouted, dehydrate and grind into flour, or use whole and add a crunch to a variety of recipes. Some examples I've made are Candied Mint Buckwheat, Rum Buckwheat, Peppermint Buckwheat, etc. I use it in bread, crackers, chips, granola and cereal as well. 

February 17, 2012

Living Apple Pancakes

I saw these on The Chew as a cooked recipe a few weeks ago and decided to make a raw version. They came out fabulous and could be served as either a breakfast or dessert (topped with raw ice cream). YUMMMMERS!


November 19, 2011

Cranberry Nut Muffins

These scrumptious muffins are awesome this time of  year. They can be frozen and popped in the dehydrator to warm as needed. The mixture can also be made into a lovely cranberry nut bread and served with a drizzle of raw honey.

October 31, 2011

Just Like Grammy Leas' - Raw Noodle Kugel (Pudding)

As the Jewish Holidays draw near and I come close to the anniversary of my mom's passing, I'm reminded of my favorite traditional dishes that she'd make for our family. In addition to her Cranberry Jello MoldSweet Potato Casserole,  and Latkes, Mom's Noodle Kugel was my absolute favorite! Loaded with eggs, egg noodles, butter, sugar, and topped with corn flakes, I opted to create a raw version of this family dish, using healthy ingredients.

March 13, 2011

Amaranth Breakfast Pops

When I made these, Amaranth was new to me and I didn't know much about it. The flavor apparently really changes when it's popped, like popcorn, but in a dry pot, no oil.  As a result the amaranth is not raw, but the rest of the ingredients used here are, and these little cuties are bursting with nutritional goodness. I've not tried it yet, but you could sprout the amaranth, dehydrate it, and try the same recipe. We enjoy it this way and don't mind the popping.

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