Dehydrated Buckwheat Crackers

Made by Deanne and sampled at the Body Awareness Workshop in June 2011.

From the "I Am Grateful" cookbook from Cafe Gratitude.

Ingredients:

Presoak for 8 hours, rinse and drain: (rinse very well to avoid bitterness)
2 cups wholegrain buckwheat AND
2 2/3 cups sunflower seeds

1 tablespoon chopped garlic
2 cups veggie pulp (from juicing)
2 teaspoons salt
1 tablespoon plus 2 teaspoons of Italian Herbs (careful not to overseason. Taste and use your judgement)
1/4 cup ground flaxseeds
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups carrot juice (I would use a juice variation, within reason)

Method:

Rinse buckwheat and sunflower seeds well.
Chop separately in a food processor to obtain a variety of sizes. This gives the cracker texture but still enough smaller particles to help it hold together.
Add all other ingredients and spread onto a Teflex sheet until it is around 1/4 inch in thickness.
Score with a knife into squares. This will help you to break your sheet into neat pieces after dehydration.
Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees and continue until the crackers are crisp.

Dehydrated Almond Toast

Made by Deanne for June 2011

From "I am Grateful" cookbook from Gratitude Cafe

Ingredients:
1/2 cup soaked almonds (soak for 12 or 24 hours)
2 cups almond nut milk pulp (I thought using pulp made it a little dry, so I would use less pulp and more soaked almonds next time.... or just use soaked almonds and grind some finely and some medium... and add a little more vegetable pulp)
1/3 cup flax meal (grind flax seeds in vitamix)
I cup veggie pulp (I used just carrot but next time I would try a little carrot/celery/kale in combination)
1 teaspoon of garlic, crushed (I use a mortar and pestle) to a paste
1 teaspoon salt
1/2 to 1 cup carrot juice (or whatever juice you have left from making the veggie pulp)*

*I use my Omega juicer to obtain juice/pulp.

Method:

Chop almonds to different consistency (fine, medium and a little chunky)
Mix all ingredients except carrot juice.
Add carrot juice slowly to make a bread dough consistency.
Roll it out into a log (say 3 inches wide and 2 inches high).
Slice (like a loaf of bread) and put slices on a dehydrator grid.

Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees.
Dehydrate till crisp (12 to 24 hours, depending on thickness and moisture content).

Variations on this recipe.

Rosemary Garlic: add 1 tablespoon finely chopped garlic, 1/4 cup olive oil and 3 tablespoons of dried rosemary.

Pumperickel Rye: 1 tablespoon caraway seed, 3/4 cup raw carob powder, 2 tablespoons agave nectar

Sundried Tomato Basil: 12 sun-dried tomato halves, 20 large basil leaves (chiffonade the basil), 1/4 cup olive oil

100% Whole Wheat Rolls

2 1/3 Cups Warm Water (I usually use hot from my tap.)
2 Tbsp. Active Dry Yeast
2/3 Cup Lite Olive Oil (You can also use coconut oil, just be sure to melt first.)
1/3 Cup Honey
2 tsp. salt
2 eggs, beaten
6 to 6 2/3 Cups Whole Wheat Flour
3 Tbsp. Apple Cider Vinegar


Dissolve active dry yeast in warm water (110 degrees F.)

Add oil, honey and salt. Add eggs; beat well.

Add 5 cups flour and vinegar. (For some reason you need to place the vinegar on top of the flour - although I forget why.) Knead with dough hook until combined. Add (knead in) enought more flour to make soft dough. Let stand 10 minutes.

Knead on greased surface until smooth and elastic. Shape into rolls.

Let rise in warm place until double in bulk.

Bake at 425 degrees F. for 12 minutes.

Brush tops with more oil while still hot in pans. Move to cooling racks.

Makes approx. 3 dozen rolls.

By - Cathy Taylor

Mark's Whole Wheat Cinnamon Rolls

Ingredients:

1 cup of water

2 tbsp. of coconut oil

2 tsp. of yeast

1 tsp sea salt

1 tsp of rapadura sugar

Approx 2 ½ cups of whole wheat white flour ( you can get this at trader Joe’s), or just whole wheat flour

Maple Syrup

Butter or Coconut Oil

Breadmaking is an art. These are the ingredients . You can put in the same ingredients but it may not turn out the same way every time. It is all by feel. Bake rolls in a Cast Iron Skillet. Ask Mark Keeler for more details. :-)

Whole Wheat Biscuits

2 cups whole wheat flour
1/2 cup white bean flour
1 T. baking powder (no aluminum)
1 t. sea salt
1/4 cup coconut oil (liquid)
1 egg (organic)
1 cup milk (any kind - I used rice)

Stir dry ingredients together, reserving 1/4 cup wheat flour. Cut in coconut oil, then mix in milk and egg. Spread reserved 1/4 cup flour on the counter, put dough on it, and knead by hand until dough is smooth. Roll dough out 1" thick, cut in circles, bake at 450 degrees for 10-12 minutes. Makes 12-14 biscuits.

Above is how the recipe is from the GSG. Here's what I found while making it:
The dough was so moist that I knew that there would be no way to knead it so I added another 1/2 cup of wheat flour to see if that would help. It still seemed too moist so I just did drop biscuits. Then I made another batch thinking that the "liquid" on the oil should say "not liquid". It was a little less moist but still didn't seem like I could roll it so I added 1/4 cup wheat flour and 1/4 cup bean flour because that's what I had left. I was afraid to put in any more flour because I thought it would throw off the proportions too much and not raise. So again I did drop biscuits.

Drop biscuits are way easier than rolling out but food is a visual thing and when Gabe ate one he said "that's the worst cookie I've ever had". When I told him they weren't cookies, but biscuits he said "okay, can I have another?" This would be a great healthy recipe to take to church dinners, friends houses, etc. but it would really be better if they looked like biscuits. If anyone experiments with more flour and rolling them out, please post your comments here to let us know your results.

By - Elizabeth