1 cup almonds, soaked at least 8 hours, soak water discarded, and rinsed
(2017 update: when I wrote this, I hadn't discovered my sensitivity to almonds yet!)
1. Blend the almonds and flaxseeds in a high speed blender or a food processor. (Someday, I will own a very nice food processor!!!)
2. Scoop in the pulp from juicing. For this recipe I used the pulp from juiced carrots, parsley, beets and mix well.
3. Mix the almond-flaxseed mixture with the green onions, then add the pulp little by little. (I have small mixing bowls kasi eh). Some people like to mix these with their hands. Rings off, please!
4. Spread onto non stick dehydrator sheets your desired thickness. I used less than half an inch. Dehydrate at 104 degrees F for half a day. Makati is pretty humid. The period of dehydration will vary based on climate and humidity. I can imagine this will dehydrate faster in the States.
5. Flip over and dehydrate 2 hours more, or until crunchy. I never got this far because the aroma was too much and I just had to have it already!
This was my pre show dinner before watching Varekai a few weeks ago. I had it with a salad. For dessert, I had Ani Phyo's recipe for coconut breakfast cake. (Breakfast for dinner! Ahluvet!)
Again, raw foodists shouldn't eat this daily. It has more fat than carbs. This is more like a treat.
This recipe contains:
This recipe has 60% fat, 28% carbs, 12% protein.
This recipe contains no Vitamin B12 and no Vitamin D.