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.
o start softening. Set aside. **Raw foodists take care not to
Combine first 6 ingredients in bowl and whisk until combined.
Add remaining ingredients and mix well.
Chill in refrigerator for 2 hours and serve.
Enjoy!
Note: Food Processor cuts down on shredding time.
Combine first 5 ingredients, almonds through salt, in food processor and process until crumbly, not pasty. Set aside.
Combine blueberries and maple syrup.
Combine about 3/4 of the almond mixture into the blueberry mixture.
Put into serving bowl or pan and top with remaining almond mixture.
In a bowl, mash (or in a juicer 'puree') the bananas.
Spoon into a serving bowl, top with fresh fruit, a proper raw food granola, or nothing at all, & enjoy!
Add nuts to food processor & process until fine.
Add coconut, bananas, agave & vanilla, processing until smooth.
Add buckwheat flour slowly through the chute until mixture thickens.
Take a portion of this mix & roll into a small ball.
Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
Store in refrigerator or freezer.
Chop nuts in a food processor until finely chopped.
Add dates and process again.
Add the rest of the ingredients in order and process until they are mixed. The mixture should be dark brown and crumbly, but it should hold together when pressed. If it doesn't hold together well enough for you, add 1-2 more dates at the end.
Press into a small pan or a bowl, or roll into balls.
Refrigerate to harden, then cut into squares, if desired.
Keep refrigerated.
ery thin on Teflex-lined dehydrator trays and dehydrate at 115
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.
he granulated garlic in a food processor until smooth, thick and
Pulse soaked nuts in food processor until chopped.
Place
0 minutes.
Using a food processor, pulse-chop seeds for
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.
Combine all of the ingredients into a vitamixer and blend until smooth and well combined.
Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees.
Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!
he soaked flax into a food processor.
Process until well
Puree all ingredients in food processor.
Spread on fruit roll-up sheets, about 1/4 inch thick.
Dehydrate at 110 degrees for 10-12 hours, flip over and dry several more hours.
Enjoy plain or with salsa.
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 -- .
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.
peed this up with a food dehydrator or placing them in front
n the screen of your dehydrator. Sprinkle with sea salt.