Description:
Corn nutritionally, it contains folate, phosphorus, calcium, iron, magnesium, zinc, manganese, protein, potassium, fiber, thiamine, and panthotenic acid. It also has Vitamins A, C, E and K. That's an impressive list of nutrients.
Ingredients:
- 4 cups raw corn kernels cut from cob
- ¼ cup olive oil
- ½ cup water
- ½ tsp. sea salt
- 2 chile peppers (jalepeno)
- 1 tbsp honey
- 1 bunch cilantro
- ½ cup ground flaxseeds (preferably golden flaxseed) (if mixture is too watery, add more ground flax until mixture is thicker)
Directions:
Mix all ingredients (except flax) in a blender. Add mixture to dry flaxseeds and mix thoroughly. Spread thinly onto dehydrator sheets, transferring onto the dehydrator trays as mixture dries and score into shapes.
You can dehydrate these chips at 105 degrees for about 12 hours or cheat a bit by increasing the temperature to 110 degrees for a slightly less drying time. You want to dehydrate enough to get a crispy chip as opposed to a chewy one.
Special Diet: Vegetarian, Low Fat, Low Calorie
Category: Raw Foods
Submitted By: Cleo Murray
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Description: This is abit of a twist on the tradional banana muffin.
With the added protien from the quinoa and fibre from the oatmeal it makes a great healthy snack that will satisfy you between meals.
This recipe also uses spelt. Spelt is a grain similar to wheat whose origin dates back to approximately 5000 B.C., from the Mediterranean and Middle Eastern region. Italians have been consuming it for a long time under the name of "farro," and Germans have been calling it "dinkle." Making a comeback in the U.S., spelt may be a nutritious alternative for those with wheat allergies. Spelt flour is rich in fiber. Due to its higher water solubility, spelt flour is more easily digested than wheat. Spelt has a higher protein content than those made of wheat.
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