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.
Almond pulp (from making almond milk)
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:
Dried fruit (I used apricots, figs, cranberries, pineapple, plum and mango) soaked until nice and squishy
Mixed seeds, soaked overnight or for several hours.
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.
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:
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)
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!
- Homemade Almond Flour (unblanched) and Cacao & Spiced Almond Milk (sprinklesandallergies.wordpress.com)
- Homemade Almond Milk with Cinnamon (sprinklesandallergies.wordpress.com)
- Easy, Basic Crepes (whiskandwhimsy.com)
- Maca Milk (karenknowler.typepad.com)