Description:
This is one of my favourite burger recipes, “borrowed” from the raw food un-cook book, by Sergei and Valya Boutenko, “Fresh”. Can be served in a “traditional” bun with lettuce, tomato, onion and your favourite condiments OR served with my favourite raw, “Better Than Mayo” dressing.
Ingredients:
1 cup flaxseed (ground)
1 cup dry almonds (process in food processor until crumbly)
3-4 green onions, chopped
3 large grated carrots
1 large tomato
Large bunch of fresh dill
4-5 garlic (minced)
¼ cup onion powder
¼ cup lemon juice
¼ cup olive oil
1 tsp. sea salt
Directions:
Using a blender or coffee grinder, grind the flaxseeds to a powder. Process the almonds in the food processor and combine with the flaxseeds. Dice the green onions and mix with the almonds and flaxseed Process the remaining ingredients in the food processor for 1 minute. Mix all ingredients thoroughly. Scoop out mixture and flatten into patties and dehydrate for approximately 2-4 hours, flip over and continue to dehydrate for 2-4 hours longer.
Special Diet: Vegetarian, Low Sodium, Low Fat, High Protein, High Fibre, Low Calorie, High Omega Fats, Diabetic - Low Carb
Category: Raw Foods
Submitted By: OK In Health
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| Eggless, Gluten and Dairy Free Chocolate Cake | Category: Gluten-Free
Description: I have had many requests for egg free recipes so in book 3 I have included several recipes that are gluten, dairy and egg free. This cake turns out surprisingly light and not too sweet. Be sure the cocoa is dairy free. ½ the recipe makes and 9” square cake. For a large gathering make a full recipe in a large jellyroll pan so you get more, smaller servings.
This recipe uses Xanthan Gum. It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. check out Cathy Lauer new article in the June OK In Health's eMagazine called "Finding a Way to Bake Gluten Free and Egg Free".
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