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How to #testkitchen: Raw Corn Bread

Today in the #testkitchen is a recipe for Raw Corn Bread

Welcome to #testkitchen – where I find random recipes on the web worth working on ūüôā¬†Customizing other recipes helps you to learn how to make your own to fit your nutritional needs. ¬†

ProTip: 

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. ¬†After you make it a few times adjust the texture to your liking.¬†

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Raw Corn Bread

Description

Here’s a great snack to be able to have a small get away from fatty foods.

Ingredients

At a glance

Entrées & Main Dishes

Serves

2-3

 Cornbread

2 cups of corn

.5 c of flax meal

.5 c of walnuts

pinch of salt and pepper

2 t of nutritional yeast

2 dates

Purple Pea Caviar

1 c purple hull peas

1 c corn

1 c sliced cherry tomatoes

1 T olive oil

1 T white vinegar

1 T maple syrup (or agave)1 t Dijon mustard

salt and pepper to taste

Methods/steps

Cornbread
Process all ingredients in a food processor until smooth. On a non-stick dehydrator sheet, spread mixture evenly. Dehydrate at 105 degrees for about 8 hours, flipping halfway.
Purple Pea Cavier
Mix all ingredients together, and let sit for an hour or two to marinate.

Additional Tips

 

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