Almond & Herb Flatbread

Nov 7, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

This is another great way of using up the almond pulp leftover from making almond milk. Turn it into flatbread! Mix with ground flaxseeds for binding and delicious savoury herbs for a distinctive stuffing flavour. Feel free to add or substitute the herbs with others like rosemary, sage, oregano or basil.

Ingredients

1 1/2 cups almond pulp
1 cup ground golden flaxseeds
1 tsp dried thyme or 1/4 cup fresh chopped thyme
1 tsp dried tarragon or 1/4 cup fresh chopped tarragon
1/2 cup chopped parsley
1 tsp sea salt or himalayan salt
2 medium sized tomatoes
1 clove garlic
1 tbsp lemon juice
350ml water

Method

1. Blend the tomatoes, garlic, lemon juice and water together in a high speed blender

2. Mix the remaining ingredients together in a large bowl

3. Fold the blended liquid into the dry ingredients

4. Spread the mixture onto a lined dehydrator tray a little less than 1cm thick (I filled one excalibur tray with this quantity)

5. Score with a knife into the sizes you would like. I did 4×4 to create 16 squares.

6. Dehydrate 4-6 hours on 41°C/105°F, once they are dry enough to pick up with a spatula flip them over and dehydrate another 2-4 hrs or longer if you prefer them as crackers.

TIP: If you are storing these for longer than a few days then dehydrate until completely dry.

TIP: If you dehydrate the bread too much and still want a soft bread rather than a cracker place the bread between two damp teatowels and place back in the dehydrator. This will ‘steam’ the bread a bit to rehydrate them without the bread becoming soggy again.

Serving Suggestions

You can use this any way you would use a savoury bread. I like my fresh veges most of all so I like to make a salad sandwich with lettuce, tomato, cucumber and avocado to balance out the dehydrated bread. You could also use any savoury dip or pate and pair it with your favourite toppings.

 

The Lunch Bunch: Crunchy Crouton Salad

Jul 11, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

cruton salad

Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.

Crutons*

Dehydrated tomato slices

Chopped Tomatoes

Chopped Red Peppers

Mung Bean Sprouts

Mixed Salad Greens

Lemon Juice

Savoury Yeast Flakes

Pink Murray River Salt

Cracked Pepper

*To make the crutons

Save the pulp when you make juice or nutmilks.  I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.

Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.

Mix everything together until light and fluffy.

Add just enough water to make the mixture bind together and roll into small balls & dehydrate until  dry and crunchy.

Kale Chips

Aug 9, 2008   //   by myrakelly   //   Recipes  //  1 Comment

Now I’m certainly not the first to post a recipe for kale chips but I think it’s important to revisit them considering how freakin delicious and nutritious they are. These chips can rival any potato snack and win hands down. Even if you don’t dehydrate these the recipe can make a very tasty salad. I can’t wait until my homegrown kale gets bigger and I can eat chips like theres no tomorrow.

Ingredients

The amounts of these are really up to individual taste, but I suggest you start with lots of kale because it shrinks quite considerably with dehydration and just add seasonings to taste as you go. Remember that flavours tend to become concentrated after dehydrating. Try to use all organic ingredients where possible.

Kale (I like the curly kale)

Lemon Juice

Flaxseed, Hemp or Olive oil

Himalayan or Celtic Sea Salt

Method

Destalk the kale and chop any larger pieces into smaller sizes. The size is not really too important.

Throw the kale into a large bowl and drizzle with a little oil and lemon juice. Massage the kale with your hands until it has wilted a bit and turned a dark glossy green. You can add more oil as you go if needed.

Sprinkle with a little salt and place on mesh dehydrator trays.

Dehydrate for about 6-8 hours or until crispy.

Store in an airtight container.

About the Ingredients

Kale is a part of the brassica family so it’s a sibling of broccoli, cabbage, brussel sprouts and collard greens. It is very high in beta carotene, vitamin K, vitamin C, and also pretty high in calcium. It has anti-cancer properties and can help your cells to cleanse and detoxify among other things. It’s also going to give you a pretty good dose of amino acids which are the building blocks of protein. So when anyone asks you where you get your protein just say kale!

Get the facts on kale here and here

I might have to go get another bowl now 😉