Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
he teflex sheets of your dehydrator and using an off set
In a coffee grinder or food processor, process all seeds and nuts until they.
are ground into flour.
In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours).
Store in well-sealed plastic container or bag.
ery thin on Teflex-lined dehydrator trays and dehydrate at 115
Mix ground and whole flax seeds, salt, garlic, onion, and water.
Then -- Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving.
OR you can put it out in the sun for 3 hours, score it, flip it and let it go another 2-3 hours -- .
lace the kale evenly on dehydrator sheets and dehydrate for about
Combine the apple, oats, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia and sea salt and stir until well blended.
Blend together the hemp oil, molasses, and apple juice.
Combine the liquid and dry ingredients and mix well.
Spread on lined dehydrator sheets and dehydrate at 115 degrees for 24-48 hours, depending on how much \"crunch\" you want.
Break up into pieces and enjoy.
This will keep refrigerated for up to 2 weeks.
Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
Grind flax into coarse powder.
Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
Add tomato, basil and ground flax and pulse until well-mixed.
Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
Dehydrate at 145F for 2 hours.
Cut into cracker-sized pieces.
Turn over and dehydrate at 115F for an additional 8 hours.
he mixture on a mesh dehydrator screen, forming a square about
Put first 6 ingredients in to blender, let soak for 20 mins or until dates soften.
Blend until smooth. Add more water as needed by the tablespoons.
add cacao nib, cacao powder, green drink powder supplement and hemp hearts, blend until smooth.
Spread mixture evenly over parafex sheets, sprinkle with sesame seeds.
Dry according to dehydrator directions. I like to turn my bars over as soon as I can peel it off parafex easily.
Keep refridgerated.
ry and crisp. Remove from dehydrator and let cool. When cool
Mix everything together.
OPTION 1 (freezer):
Make tablespoon sized balls or \"haystacks\" (piles) on a cookie tray.
Place in freezer 1/2 hour.
OPTION 2 (dehydrator):
Make tablespoon sized balls or \"haystacks\" (piles) on parchment or teflex sheets.
Dehydrate until desired texture.
ingle layer on an unlined dehydrator tray.
Dehydrate kale at
esired consistency. Serve with lavash crackers.
Blend squash in a food processor and put into a bowl.
Blend raisins and orange juice in the food processor and add to the squash puree.
Add the rest of the ingredients and mix thoroughly.
Drop the mixture by spoonfuls onto dehydrator trays and flatten each cookie to a thickness of one inch.
Dehydrate at 105 degrees for 12-15 hours.
Mix ingredients with hands.
Drop by spponfuls onto teflex dehydrator sheets.
Dehydrate at 105-115 degrees for several hours (approximately 4 hours on one side, then flip and dry for 3 hours on the other side.).
Soak walnuts in water for 6-8 hours.
Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).
Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
Spread on your favourite raw bread or crackers.
Bon Appetit!
Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
Heat crackers in the microwave on 1/