Raw Food Recipes + Vegan

Peach Jam with almond bars
RAW RECIPE (photos)

A friend of mine suggested that I post the recipes gone "wrong" along with the ones that hit the mark. Here is one of those that went so wrong but didn't turn out half bad.

RAW RECIPE (photos)

My first idea was to create a Peach Pie to celebrate National Peach Month, but that would be too easy. So I thought to create an almond biscotti with peach jam. Sounds tasty. And what you see is actually very tasty but an almond biscotti it ain't and the peach jam is more of a compote.

RAW RECIPE (photos)

I used the recipe for a basic almond crust to make the biscotti and I rolled out the crust as thin as possible (but still keep some thickness for a biscotti) in hopes of it drying crispy in the dehydrator. Well 24 hours later at 110 degrees, I still have a chewy almond crust. I decided not to go past the 24 hour mark in the dehydrator, I figured if it wasn't happening in a day then for this recipe it wasn't happening.

RAW RECIPE (photos)
RAW RECIPE (photos)

So that is the tale how a crisp almond biscotti remained a chewy almond bar.As far as the Peach Jam goes. It started out thick like a jam but the longer the fruit sits in a bit of sea salt and lemon juice the more peach juice it creates. It still tasted very good and I had no problem enjoying this recipe gone awry.Almond Bars2 c almonds, soaked for 6-8 hours
1 c dates, pitted and soaked for an hour, reserve soaking water
4 T reserved date water
1 T organic vanilla extract
Pinch of sea salt
In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove and with a rolling pin spread mixture onto a teflex sheet. Dehydrate at 100 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time. Peach Compote5 c diced fresh peachesJuice of one half lemon1/4 c agave nectar1/2 t cinnamon1 pinch sea saltIn a bowl, toss ingredients together.

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Peach Jam with almond bars + Vegan