Raw ‘snakes’ & Bread Sticks Recipe
August 1, 2014
Recipes
Your kids will love this recipe especially making these raw snakes 🙂
Serves:
3-4
3-4
Equipment:
dehydrator or an oven set up at the lowest temperature with the door half open
dehydrator or an oven set up at the lowest temperature with the door half open
Food processor
raw food recipe
Ingredients:
1 cup gold flax seeds
1/2 cup almonds
3 tablespoons cup goji berries
5 dried tomatoes
1 tablespoon tamari
3 small apples
5 dried tomatoes
1 tablespoon tamari
3 small apples
1 tablespoon dried majoram
1 tablespoon herb de provance
pinch of oregano
3-4 gloves garlic
water if needed
1 tablespoon herb de provance
pinch of oregano
3-4 gloves garlic
water if needed
Directions:
Grind the flaxseeds and almonds and put in a big bowl. Soak goji and tomatoes for a few minutes. Use food processor to mix rinsed goji, dried tomatoes and the rest of the ingredients until smooth. Mix with almonds and flaxseeds. Add some water if the dough is too dry.
Create your snakes, breadsticks or other shapes you like. Make sure the breadsticks are not too thin. Place in a dehydrator and dehydrate at 46 degrees for about 8 hours.
Grind the flaxseeds and almonds and put in a big bowl. Soak goji and tomatoes for a few minutes. Use food processor to mix rinsed goji, dried tomatoes and the rest of the ingredients until smooth. Mix with almonds and flaxseeds. Add some water if the dough is too dry.
Create your snakes, breadsticks or other shapes you like. Make sure the breadsticks are not too thin. Place in a dehydrator and dehydrate at 46 degrees for about 8 hours.
For Avocado-orange dip:
1 large avocado or two smaller ones
1 small orange
2 tablespoons apple cider
1 tablespoon raw agave/honey or a sweetener of your choice
1-2 gloves garlic
2Â tablespoons Tamari
1/3 cup of fresh basil or 1 tablespoon dried basil
pinch of herbes de provence
1 large avocado or two smaller ones
1 small orange
2 tablespoons apple cider
1 tablespoon raw agave/honey or a sweetener of your choice
1-2 gloves garlic
2Â tablespoons Tamari
1/3 cup of fresh basil or 1 tablespoon dried basil
pinch of herbes de provence
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