eachpeachpearplum
02-25-2006, 12:27 AM
I make this all the time and thought you might be interested. It is from Gabriel Coussens Rainbow Green Live Food Cuisine. It's the Apple Flax bread.
Instead of forming into a log as directed then slicing I spread it from corner to corner on my teflex sheet then cut with a pizza wheel (what else am I going to use it for :rolleyes: ?)
I have found the dough keeps exceptionally well and make FOUR times the recipe and freeze in managable sizes. Also the dehydrates slices keep forever too :eek:
I will post recipe in a bit - I brought in the wrong book!
Enjoy!
OK, here it is. PG 318 from Rainbow Green Live Food Cuisine. It's called Apple-Cinnamon Bread.
2c. golden flax seeds, ground (brown falx is fine too, as is some whole some ground)
1c. almonds, soaked
1/2c. raisins, soaked (I add 1/2c. more at end)
1c. appple grated (I add one more, have this be quartered)
2t. cinnamon (I add more)
1/2t. salt
1/2 vanilla bean (I just use extract as the bean is so expensive! :o )
:) Process almonds in food processor until meal like.
:) Process raisins, QUARTERED apple & vanilla until smooth adding raisin soak water as needed.
:) Combine all ingredients including my extra additions of the GRATED apple & whole raisins and mix well. This should be done by hand as you want the textur of the apples & raisind to stay intact.
:) Spread on teflex sheets. I use an off set spatula dipped in water and spread to the corners. I dehydrate at 145 for just and hour and then I can take off the teflex. Finish at your chosen temp say 100 over night. It's at a firmness of your own choosing. I use a pizza wheel to cut into thirds one way and then again the other way.
I find this to be a very flexable recipe you can add anything you like
Instead of forming into a log as directed then slicing I spread it from corner to corner on my teflex sheet then cut with a pizza wheel (what else am I going to use it for :rolleyes: ?)
I have found the dough keeps exceptionally well and make FOUR times the recipe and freeze in managable sizes. Also the dehydrates slices keep forever too :eek:
I will post recipe in a bit - I brought in the wrong book!
Enjoy!
OK, here it is. PG 318 from Rainbow Green Live Food Cuisine. It's called Apple-Cinnamon Bread.
2c. golden flax seeds, ground (brown falx is fine too, as is some whole some ground)
1c. almonds, soaked
1/2c. raisins, soaked (I add 1/2c. more at end)
1c. appple grated (I add one more, have this be quartered)
2t. cinnamon (I add more)
1/2t. salt
1/2 vanilla bean (I just use extract as the bean is so expensive! :o )
:) Process almonds in food processor until meal like.
:) Process raisins, QUARTERED apple & vanilla until smooth adding raisin soak water as needed.
:) Combine all ingredients including my extra additions of the GRATED apple & whole raisins and mix well. This should be done by hand as you want the textur of the apples & raisind to stay intact.
:) Spread on teflex sheets. I use an off set spatula dipped in water and spread to the corners. I dehydrate at 145 for just and hour and then I can take off the teflex. Finish at your chosen temp say 100 over night. It's at a firmness of your own choosing. I use a pizza wheel to cut into thirds one way and then again the other way.
I find this to be a very flexable recipe you can add anything you like