Dried fruit

All posts tagged Dried fruit

Flour Power

Published March 9, 2012 by Polana Fowdrey

I do have a bit of an issue with “all purpose” things – how can something be good for everything?

Well, I have developed a type of raw “flour” that I can use for most things – generally in place of flaxseed (which I’m not terribly fond of) in cakes, crackers, granola etc.

Here’s my recipe for Most-Purpose Flour and two recipes using it.

MOST-PURPOSE FLOUR

Ingredients

Almond pulp (from making almond milk)

Oats

Maca powder

Baobab powder

Optional sweetener

Method

Dry the almond pulp on the dehydrator until it is really dry.

Place in the almond in the food processor, with the S-blade. Add some oats, a spoon of maca and a spoon of baobab.

Process until the mixture it a uniform texture and store in a sealed jar until use.

Quantities are vague for this recipe because it really depends on how much you have. I used about half-and-half almond and oats and a tablespoon of each of the superfoods.

For variation, try using other nut pulp, seed pulp, alternative superfood powders, etc…

Now for the recipes:

MACANOLA

Ingredients

Dried fruit (I used apricots, figs, cranberries, pineapple, plum and mango) soaked until nice and squishy

Most-purpose flour

Mixed seeds, soaked overnight or for several hours.

Method

Place the soaked seeds and fruit in a bowl and add sufficient flour to coat everything. Hang on to the fruit soak water for other recipes, but discard the seed soak water.

Spread the mixture over non-stick dehydrator sheets and place on rack in dehydrator on 115℉ overnight.

In the morning you with have a lovely crunchy granola which can be eaten as-is or as a cereal with milk.

Store in a sealed jar or box for up to a week.

CREPES D’AMANDE

These are like crispy, slightly wholemeal crepes.

They’re not light and fluffy as pancakes should be, but serve a similar purpose.

Ingredients for each crepe:

1 Banana

4 dsp/tbsp Most -Purpose Flour

A drop of water, fruit juice or fruit soak water

(multiply quantities to as many crepes as you want to make)

Method

Chop the banana and place in food processor

Add the flour and process with S-blade

Add liquid if required to form a smooth, just-pourable consistency/

Spread into a circle on a non-stick dehydrator sheet and dehydrate for 4 hours.

Flip and dehydrate for a further 2-4 hours until the right consistency is reached.

The crepe should hold together and roll around a filling without breaking.

Serve with your favourite filling.

I ate mine with cashew cream and fresh raspberries. They were absolutely divine!

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Legendary Granola

Published October 19, 2011 by Polana Fowdrey

Whilst I’m quite happy with a smoothie or some kefir for breakfast, Mr H has a very physical job and requires something a bit more substantial. In an attempt to alleviate his mid-morning slump, I devised this granola – perfect for breakfast, but great any other time of day too!

Ingredients:

2 tbs sunflower seeds

2 tbs hulled hemp seeds

2 tbs pumpkin seeds

½ cup chopped nuts or dried nut pulp

1 cup rolled oats

½ cup chopped unsulphured apricots

½ cup raisins

2 tbs agave nectar, maple syrup or raw honey

2 tsp cold-pressed oil

2 cup water

1 tbs sprouted flax powder

1 tsp mesquite or any other superfood powder

 To Make It:

Use 1 cup of water to soak the seeds for 2 hours.

Use the other cup of water to soak the dried fruits for 1/2 hour.

Drain seeds and nuts and mix together in a bowl

Add all the other ingredients, flax seed powder last of all and mix everything thoroughly.

Spread the mixture onto a dehydrator tray with a non-stick sheet on top.

Dry at 115°F for 12 hours

When the mixture is quite dry, break it up into chunks with your fingers.

Serve with nut milk and fresh fruit.

Makes 2-4 servings.

Double-up the quantities for larger amounts. This granola can be kept in an air-tight container for up to a month if it is completely dried out.

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