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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 🙂 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. 

Be sure to let us know how your dish turns out! Join the Live Tribe on Facebook to join the conversation and follow me on Instagram for food-spiration.

 

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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