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Raw Corn Bread (dehydrator)




Source of Recipe


Valya Boutenko


List of Ingredients




1 ½ cups dry golden flax seeds ground into meal or soaked 4-8 hours and ground in a Vita-Mix blender (blend dry seeds first before getting your blender wet)
2 cups soaked raw almonds (1 ¼ cups before soaking) soaked 4-8 hours or 3 cups almond meal left over from almond milk and ½ cup oil
2 cups raw cashews or 1 cup raw cashew butter
1 cup pine nuts
1 10 oz bag of frozen corn or fresh off the cob
¼ cup raw honey
2 tsp. Celtic Sea Salt
2 cloves garlic


Recipe



Put almonds in the blender with enough water to cover, and blend until creamy. Use a celery stalk as your spatula to keep things moving in the blender. If you are using almond meal instead of almonds, put 3 cups of almond meal in a large mixing bowl with ½ cup melted coconut butter or olive oil.

Blend cashews as you did the almonds, or add the cashew butter to the bowl.

Blend pine nuts, corn, and honey or maple syrup in the blender until creamy. You can stop blending while the corn is a little chunky if you like. You may need to add a little water to blend.

Put all ingredients in the bowl and mix well. Let sit for 15 minutes.

Spread the batter onto a 16" dehydrator tray covered with a Teflex sheet. Make the bread about ¼" thick. Score into 25 squares with the edge of your spatula or a butter knife. You should fill at least 2 trays.

Dry at 105 degrees for about 3 hours. Flip the bread and remove the Teflex sheet. Dry for another 3 hours or until bread is still very moist and is easy to lift.

Store in the refrigerator for up to 1 week.

Enjoy topped with sweet honey "butter" (found under MYO.)