Raw Recipes

By Schall Adams, Adapted from a recipe by Jenny Cornbleet |

GRANOLA

1 apple, cored and chopped

1-1/2 cups date paste

1/2 cup maple syrup

1 TB vanilla

1 tsp cinnamon

2 tsp sea salt

1/2 cups sunflower seeds, soaked 2-4 hours

2 cups almonds, soaked overnight

3 cups pecans, soaked overnight

1 cup pumpkin seeds, soaked 2-4 hours

1 cup raisins or currants

In a food processor combine apple, date paste, maple syrup, vanilla, cinnamon, salt, and ¼ c sunflower seeds. Grind until completely smooth, then transfer to a large bowl. Add remaining ingredients and pulse until coarsely ground. Combine the two mixtures together in the bowl and mix thoroughly. Spoon onto teflex lined dehydrator sheets in a chunky manner but still being able to slide the tray underneath the one above it. Dehydrate at 110 for several hours until you can flip them and place on just the mesh screens. Dehydrate until the granola is crunchy, another 12 hours or so. Allow to cool completely before storing in an airtight container in the fridge. Will keep for several weeks.

APPLE CRISP

2 cups Raw Granola

1 cup dried apples, re-hydrated

2  cups apples, sliced $ peeled

1/4 cup dates, pitted

1/4 cup agave

1 tsp vanilla

1 tsp sea salt

1 tsp lemon juice

1 tsp cinnamon

Combine all ingredients in a food processor EXCEPT dried apples and granola. Blend until mixture becomes a very thick apple sauce. Add dried apples and blend until dried apples are small chunks.

Put into a glass baking dish and top with granola. Refrigerate immediately or dehydrate for 6-8 hours at 110. Store in refrigerator for 4-5 days. Re-warm in a dehydrator at 130 for 30-60 minutes or serve cold.

HOLIDAY DRESSING

It’s just as good as the bread version!

2 cups almonds, soaked 8-12 hours, drained & rinsed (about 3 cups after soaking)

1 lrg apple, cored and chopped

2 tsp pressed garlic

½ cup chopped sweet yellow onion

1 cup diced celery

2 tablespoons ground golden flax seeds

1 tablespoon olive oil

1 ½ teaspoons sea salt

2 tablespoons poultry seasoning

¼ cup currants (optional)

Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, currants, sea salt, and poultry seasoning. Mix well.

Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105º F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for 5 days.