Recipes / Category_Crackers/Breads/Dehydrated Food

spinach cracker/bread recipe - a tasty raw vegan recipe

Recently I stayed at Vibrant Health Institute for a week and enjoyed many wonderful raw vegan recipes. I received a recipe that Chef Pat uses there and the crackers are yummy! I took the recipe home and modified it and am sharing it here.
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Sweet 'n Crunchy Zucchini Chips

Living Nutrition Magazine: by David Klein 1. Slice Zucchini into 1/4 inch "chips" 2. Dry the chips in a food dehydrator. (105 degrees recommended) 3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.
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Spicy Yam Chips Makes a few handfuls. Ingredients 6 yams 1/3 cup cold-pressed olive oil 1 teaspoon garlic powder 1 teaspoon cayenne 1 teaspoon celtic sea salt 1⁄2 teaspoon powdered cumin Preparation 1. In a food processor, slice the yams as thinly as possible. 2. Mix the olive oil and seasonings, then pour over the yams. 3. Massage oil into yams to make sure each is well coated. 4. Dehydrate until crispy at 115°F for about 12 hours.(Linda's note: you can dehydrate at 105º for a bit longer if that temperature is a concern for you.) The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They're still good, but the crispy ones are the best!
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South of the border Corn Chips by Bobbi Clinger Ingredients 4 c. sweet corn, fresh or frozen 1/2 t. garlic powder(opt) 1 t. chili powder(opt) 1 t. tomato powder(opt) Chop corn in food processor w/ "s" blade until fine. Add choice of seasonings "to taste" and process til combined. On dehydrator tray, spread about 1/8" thick. Score diagonally left to right, then across right to left into triangles, or preferred shape. Dehydrate about 5 hours, or to desired texture. These are super, and helpful for those with a previous "chip" tooth!
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Raw Tortillas

Makes about 6 tortillas This is a fun thing to know how to make. You want to remove these before they get too dehydrated - they won't taste bad - they'll be crackers instead of pliable tortillas.

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Raw Cannoli Wrapper

  • 1 cup sprouted wheat berries
  • 1 Tablespoon honey
  • 2 bananas
  • 1/8-1/4 cup water
Put the wheat berries, honey and bit of water in the food processor and blend until smooth. Then put in the 2 bananas and blend some more. This should be the consistency of somewhere between a pudding and a smoothie. Spread onto a teflex sheet or parchment paper - this won't cover the whole sheet - but about 3/4 of it. Double the recipe if you want to extend it over the whole sheet. Dehydrate at 105º for several hours. Flip after about 3-4 hours or so. Cut into 3 x 4" rectangles - or whatever size you want to make your crepe or cannoli shells.
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"Fried" Onion Rings Ingredients 1 large sweet or spanish onion cut into rings 1st coating 4 tbs. olive oil 2 tbs. water Sea salt to taste 2nd coating: 1 cup ground golden flax seeds 1/2 cup ground unsoaked almonds 1-2 tsp. paprika Sea salt and pepper to season How to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with Tangy Dipping Sauce.
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