Super easy recipe. Super tasty. Super healthy. What to ask more? Here it is!
For this recipe you need a high speed blender or food processor.
6 to 8 Carrots
70g of Chestnuts Soaked
25g of Thompson raisins
10 Medjool Dates Soaked
1 Tbsp of Cinnamon
1 Cup of Coconut flour
1/2 Tbsp of Salt
50g of Ginger
2 Tbsp of Coconut oil
1 Cup of Cashew
2 Tbsp of Coconut oil
3 Tbsp of Nutritional Yeast
1/2 Cup of Maple Syrup
First step is to grate 6 to 8 carrots and 50g of ginger. If you have a juicer, then make yourself a carrot juice and keep the pulp for this recipe! Put in a large bowl.
In your high speed blender or food processor, put the chestnuts and give it a little pulse until they are in small pieces. Add them to your large bowl.
In your high speed blender or food processor, put your soaked Medjool dates, cinnamon, salt and Coconut oil, with a little bit of water until you have a thick caramel. Add to your large bowl.
Add the rest of the ingredients in the bowl: Coconut flour and Thompson raisins. Mix well. Put in a cake pan. You can put in the dehydrator to give it a little crust or in the refrigerator.
For the icing:
In your high speed blender, add all the ingredients: Cashews, Coconut oil, Nutritional yeast, and Maple syrup. Blend until smooth.
Spread on your cake and put in the refrigerator for solidification.
For the cooked Vegan option:
Add 75g of flour with 2 Tbsp of soaked Chia seeds to the cake and put in the oven at 180°C for 35 to 40 minutes.
Those wafers are incredibly packed with energy and is a perfect snack to bring to school, work or a hike. It’s easy to make, and it’s the perfect healthy collation. For this recipe you need a Dehydrator and a High speed blender.
300g of Rolled Oats
60g of Oat flour (Blended)
150g of Soaked Thompson Raisins
150g of Soaked Pumpkin Seeds
65g of Soaked Hemp seeds
10 Medjool Dates or 250g of pitted Dates
1 Tbsp of salt
(Optional) Chia Seeds
Heat 2 cups of filtered water until medium cold and put in a large bowl with 200g of rolled oat. Set a side.
In your high speed blender, put 60g of rolled oats and blend until it turns to flour. Put a side in a content.
In you high speed blender, put dates, banana, salt, and a little bit of water until it’s blended smooth and thick.
With a cheesecloth, drain the water from the soaked rolled oats. Press it well and remove most of the remaining water. Put them in a large bowl.
Add all the rest of the ingredients: 100g of un-soaked rolled oats, oat flour, raisins, pumpkin seeds, hemp seeds and blended mixture. Mix well.
Create wafers shape cookies in a non-sticky dehydrator sheets. I like to make them about 1/2 an inch of thickness so that it’s still smooth inside.
(Optional) Sprinkle some chia seeds on one side of the wafers.
In a dehydrator at 110° for about 8 hours more or less, depending on how hard or tender you want them.
Raw, dehydrated kale chips is a classic for vegans and raw foodists. It’s super easy to make your own. I’ll show you how to make them perfect! All you need is a dehydrator and a high speed blender / food processor for this recipe.
2 Heads of Kale
300 – 350g of of nuts of your choice
Juice of 1 Lemon
3 Cloves of garlic
1 Red Bell Pepper
1/2 cup of filtered water
Soak you nuts over-night or for about 8 to 12 hours.
Wash your kale and remove the leaves from the large main stem. Cut your kale into small to medium bite-size. Put in a salad spinner to remove the water then in a large salad bowl.
In a high speed blender put all the ingredients. nuts, garlic, bell pepper nutritional yeast, lemon juice and the water. Blend until smooth but thick.
Add the mixture with the Kale and mix very well.
Make sure the leaves are well covered with the nut mixture.
Spread into dehydrator trays.
Put them in a dehydrator at 110° for 8 to 12 hours.
For conservation I suggest putting them in pot with a close lid, in the refrigerator. They stay crispy for a week.
*If you want them next level, add some Vegan fermented cheese to you mixture!