Blog / dehydrator

here's my sweetie cakes recipe 2 cups golden flax seeds 1 cup soaked and/or sprouted raw buckwheat 1/2 cup raw agave 1 tsp lemon oil a pinch of himalayan sea salt 1 cup filtered water In a dry Vitamix pitchers, blend 2 cups of dry golden flax seeds in order to turn them into flour. Pour into a bowl. Then take 1 cup soaked raw buckwheat and blend in the Vitamix pitcher along with the agave, lemon oil and sea salt and pour into the bowl with the flax. Then add 1 cup filtered water and hand mix until well combined. Pour on a dehydrator sheet and spread evenly with a rubber scraper. This recipe is for one 14 x 14 dehydrator tray only. This should be thick on the tray. Score into the shapes/sizes you want and dehydrate for 6-8 hours at 105 degrees. Then flip the sheet and take off the dehydrator sheet and see if it needs anymore dehydrating. These cakes should remain pliable and chewy. NOTES on soaking and sprouting raw buckwheat For this recipe, you want to start with hulled raw buckwheat. You do not want to use the buckwheat seeds that you use for sprouting in soil that have the dark hulls still on them. You also don't want to use kasha - that is toasted buckwheat and it will turn to mush as soon as you soak it. To soak the buckwheat: Put a slightly rounded 1/3 cup of buckwheat in a bowl and cover it with fresh water. Let it soak overnight. The buckwheat will plump up in size considerably. Pour buckwheat into a colander and rinse under the tap. Soaked buckwheat will turn the water slimy so keep rinsing until the water goes clear. They are ready to blend now unless you want to sprout them. To sprout the buckwheat: After you've rinsed them, put them back in the colander and keep the bowl underneath to catch the water. Cover with a clean kitchen towel. Continue to rinse the buckwheat two more times on that first day: once in the evening when you get home from work and then once before bed. In the morning, rinse again and repeat rinsing in the early evening and night before bed. After about 2 or 3 days (depending on the time of year) you will have sprouted buckwheat. Now you can use them to make sprouted recipes. Using sprouted grains are much more digestible for people and the yields are good, making this a very economical way to eat! (By the way, buckwheat are not a gluten product!) Happy sweetie cakes! Linda

Pumpkin Bread - this is a dehydrated recipe. * 1 cup almond pulp * 1/2 cup golden flax seeds, ground into a meal * 1 cup pumpkin puree (or butternut squash) * 1/2 cup dates, pureed into a paste * good pinch nutmeg * 1 tsp cinnamon * good pinch allspice * good pinch clove * good pinch of celtic sea salt To make almond pulp, make 3 cups of almond milk and strain out the pulp and put into a good size bowl. As you drink the almond milk, make the rest of the recipe! :-) To make the flax meal, put in a clean coffee grinder to grind into a meal OR put in a dry VitaMix pitcher and blend until it turns into a powder. Add the flax powder to the bowl of almond pulp. To make the pumpkin puree, peel and de-seed a small pie pumpkin. Chop and put into a food processor along with a bit of water to keep the processor moving. Process until smooth. Add the puree into the almond pulp and flax meal. To make date paste, put pitted dates into a blender or food processor and blend with a little water to keep the motor running. Blend until smooth. TIP: to make this job easier, feel free to soak the dates in a bit of water to soften them up more and add some of the soak water to the food processor/blender. Add this to the above mixture. Add the rest of the ingredients into the bowl and stir to mix until well mixed. Spread about 3/4 thick onto a teflex sheet and dehydrate at 105º until dry enough to flip over. Remove the teflex sheet and continue drying until desired moistness of bread is achieved. TIP: Feel free to set the dehydrator to 135º for the first hour and then put the temperature back to 105º for the remaining time. This is a tip given to us from many of Gabriel Cousen's books. He feels this is good to get the dehydrator up to the right temperature as well as to ensure that there is no way for molds to grow (although I've never had that experience with molds in the dehydrator but it does help to get the dehydrator up to temp more quickly.)