Raw EZ Sunshine Crackers

Just came up with this new recipe for the class on March 28 that has a sunburst of flavour. Turmeric is an anti-inflammatory and good for arthritis!

Raw EZ Sunshine Crackers  
Yield: 1 tray of 36 crackers

1/2 cup brown flax seeds
1/2 cup golden flax seeds
1 cup water to soak flax
2 lemons, juiced
handful Cilantro, chopped
1/4 cup red pepper, chopped
1/4 cup white onion, chopped
1 large stalk celery, chopped
1/2 tsp turmeric
1/2 tsp cumin
1 tsp Himalayan salt

• Soak flax seeds in 1 cup water 8 hours or overnight
• Add ingredients, except soaked flax, to food processor and process till well mixed
• Soaked flax with water will now be thick and jelly-like
• Add flax mixture to food processor and process another 15 seconds
• Pour this mixture onto Paraflexx sheet on top of dehydrator tray
• Spread mixture evenly with spatula in a large square on tray
• Place in dehydrator at 105 degrees F for 8 hours
• Remove from dehydrator and flip crackers over to other side, removing Paraflexx sheet
• Using spatula, draw deep lines for 36 crackers
• Return to dehydrator for another 6-8 hours at 105 degrees F.

Raw Raspberry Ganache Fudge Cake

Here is a beautiful RAW cake we made at the "Uncooking" class on Feb 7th. It has two layers with chocolate frosting and raspberries in the middle and then more frosting on top and sides.

Raw Raspberry Ganache Fudge Cake Yield: 6 servings

To cut down on the caffeine in the cacao you can use only carob - or try half carob and half cacao (which is what I do).

 

Fudge cake:

3 cups dry walnuts
1 cup pitted Medjool dates

2/3 cup unsweetened cacao powder/carob powder

1/4 tsp sea salt

Combine the walnuts, cacao powder, salt in a food processor and pulse until coarsley mixed. Avoid over processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

Frosting:

1/3 cup pitted Medjool dates
1/2 cup avocado (about 1 medium)

1/4 cup Agave syrup
1/3 cup cacao powder/carob powder

Combine the dates and Agave in food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

Filling:

1/2 cup raspberries

Frost the top of one of the cakes with 1/2 the frosting and top with raspberries. Stack the second cake on top and frost the top and sides. Serve immediately or place in fridge for couple of hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.