Here are the ingredients I used to create my recipes for The Daily Raw Blog Recipe Challenge
1. Red Grapes
2. Cashews
3. Almonds
4. Garlic
5. Red Pepper
6. Lemon 7. Tomatoes
Focaccia with Grapes
Yield: 12 slices
2 cups flax seeds, ground into flour
1 cup almonds, ground into flour
¼ cup olive oil, plus more for drizzling
2 teaspoons agave nectar
1 garlic clove, minced
1 tablespoon chopped onions
2 tablespoons Italian seasonings
2 teaspoon sea salt 1/2 cup red grapes, sliced
1 Combine flax and almond flours in a large bowl. Add olive oil, agave nectar, garlic, onion, rosemary and sea salt. Mix well.
2 Fold in grapes.
3 Spread Focaccia dough on two Teflex-sheets, making them about 1/4-inch thick. Drizzle with olive oil. Place in dehydrator at 140 degrees for 4-6 hours or until Focaccia is dry on the top.
4 Flip over and remove Teflex sheets. With a pizza cutter, score the Focaccia into six large rectangles. You should have 12 slices of Focaccia bread. Drizzle with olive oil. Dehydrate at 110 degrees for an additional 8-12 hours or until the Focaccia is dry and semi-hard on the outside but soft and somewhat moist on the inside.
The Daily Raw Blog Kitchen Tip: From time to time I use a thermometer to check the temperature of the foods I dehydrate. Particularly when I raise the temperature of the dehydrator. I just like to make sure the temperature of my food doesn't rise also.
My 1, 2 and 8-year old children are used to mom's raw food creations. For better or worse, they have acquired a taste for fresh fruits, vegetables, nuts and seeds. Kevin, my 14 year-old stepson is the new kid on the block and has come from a bag-of-candy-a-day habit.
Now, when I create dishes, he is the gauge I use to determine if my recipes are up to par. I am pleased to say that he has asked me to make this recipe twice since it's conception.
Red Pepper Aioli
1 cup cashews, soaked for an hour
¼ cup water
2 garlic cloves, minced
juice one one lemon
½ red bell pepper, seeded and chopped
2 tablespoons olive oil
2 teaspoons sea salt
1 Combine cashews, water, lemon juice and garlic in a blender. Blend until cashew becomes a thick, smooth mayonnaise. Add more water one tablespoon at a time until you cashews break down and you achieve desired consistency.
2 Add in the red peppers, olive oil and sea salt. Briefly process until peppers are smooth.
3 Serve with bread, cucumbers, mushrooms and tomatoes.
It's not too late to submit a recipe for February's challenge. Next week, I'll post the recipe for Radicchio and Fennel Coleslaw.
