The Complete Book of Raw Food (94 page)

B
Y
V
ALYA
B
OUTENKO

A
DVANCED PREP
:
20 hours for dehydrating
I
MMEDIATE PREP
:
35 min

Y
IELDS
10 to 12 cookies

4 cups raw almonds, soaked overnight, plus extra for garnish

2 cups raisins, plus extra for garnish

½ cup orange peel

2 medium oranges, whole

½ teaspoon sea salt

2 apples, cored

Blend the almonds, raisins, orange peel, oranges, sea salt, and apples in a food processor until they are finely chopped.

When all ingredients are finely processed, use a spatula to spread cookie mixture onto a dehydrator tray. Dehydrate at 115° F for 20 hours or until dry.

Decorate each cookie with sliced nuts or raisins.

Carob Fudge Brownies

B
Y
S
HARON
E
LAM

A
DVANCED PREP
:
2 to 3 days for sprouts
I
MMEDIATE PREP
:
35 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Food Processor, Dehydrator

1 cup kamut, sprouted

3 cups sunflower seeds, sprouted

½ to 1 cup walnuts, chopped

½ to 1 cup pure maple syrup (or sweetener of choice)

⅔ to 1 cup raw tahini

dash of oil of choice

Place sprouted kamut and sunflower in food processor until well processed (consistency of moist to wet dough). Add carob powder, tahini, sweetener, and oil.

Chop walnuts to degree of choice; add by hand. Pat or roll (between parchment paper) to about ½ inches thick. Place on teflex sheet and dehydrate. The center will remain slightly moist.

These brownies keep well in an airtight container.

Carob Nut Brownies

B
Y
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
24 hours for sprouts; 12 hours for dehydrating
I
MMEDIATE
PREP
:
35 min

Y
IELDS
30 brownies
S
PECIAL
E
QUIPMENT
Cuisinart, dehydrator

2 cups of your favorite dates, pitted

1 cup pecans

1 cup walnuts

½ cup carob

2 cups buckwheat groats, soaked for 12 hours, then sprouted for 12 hours

Process the sprouted groats in a Cuisinart. Transfer to a big bowl.

Process the nuts. Once they are ground, add the dates and continue to process.

Add 1 cup water and process again. Add the carob and process. Add the buckwheat, then process again.

Spread the mixture onto dehydrator sheets. Dehydrate for 12 hours at 105°F to desired consistency.

Contributor’s note:
These make a nice sweet treat that all your friends will enjoy.

Carob Walnut Fudge

B
Y
M
ATT
A
MSDEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
12
S
PECIAL
E
QUIPMENT
Food processor

3 ½ cups raw, organic walnuts

1 ¾ cups pitted, organic dates

½ cup raw, organic carob powder

In a food processor, grind the walnuts until they reach a nut butter consistency.

In a bowl thoroughly mix the walnuts, carob and dates by hand. Firmly press the mixture into a square glass dish (about ¾-inch thick). Serve as is or chill in the refrigerator. Cut into whatever shapes you choose with a sharp knife. Enjoy!

Cashew Date Frosting

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Blender

1 cup cashews (not soaked)

½ teaspoon vanilla

4 to 6 soft dates, pitted (not soaked)

Blend cashews and vanilla with enough water for the blender to work. When the mixture is smooth, add dates, one at a time, until the desired thickness and sweetness is achieved.

Christmas Balls