With all this cold weather, I've been inside staying warm by the fire and playing in the kitchie! Time to make edible Christmas pressies this week so I've had my dehydrator out. I made four different kinds of seasoned nuts and seeds. They're very easy to make as long as you've got a dehydrator. The first step is conjuring up flavour ideas, second is soaking your nuts and seeds of choice before throwing it all together. Curried seeds are another one of my faves that I've made in the past...the possibilities are endless.
Garlic & Dill Seeds - Sunflower seeds with dill, garlic, Himalayan salt, and apple cider vinegar - I especially love these!
Chili Chipotle Seeds - Sunflower seeds, chili powder, garlic, lemon juice, chipotle powder, tamari
Teriyaki Nuts - Almonds with pure maple syrup, tamari, garlic, ginger, and dates
Wasabi Seeds - Sunflower seeds, wasabi powder, kelp powder, tamari, apple cider vinegar, maple syrup, ginger, garlic
Maple Cinnamon Nuts - On the sweet side: walnuts, pure maple syrup, palm sugar, cinnamon, mesquite, salt
Due to a great sale on kale (hehe, that rhymes!), I stocked up and decided to make a treat for the family - cheesey kale chips. You might remember that I had fun making a big batch of these chips in Florida recently, and have made them one more time since then. I just can't get enough! The cheese was a creamy mixture of cashews, water, lemon juice, nutritional yeast, himalayan salt, and garlic. Dehydrated to crispiness!
In addition to seasoned nuts, I made three different granolas for gifts. Cafe Gratitude's Apple Cinnamon, Raw Food Real World's Maple Cranberry, and a Coconut Crunch (no recipe). I've made each of these a few times already. I like CG's recipe because it's cost effective, while still tasty, but I have to say I prefer the maple cranberry. I chose to sub raisins and dried cherries for the cranberries.
Maple Cranberry Granola
1 - 3 apples cored and chopped
1 1/2 cups date paste (dates soaked and then processed until smooth)
1/2 cup maple syrup
2 Tbsp lemon juice
2 Tbsp orange zest or ginger powder
1 Tbsp vanilla extract
1 tsp ground cinnamon
2 tsp sea salt
1/2 cup sunflower seeds, soaked 2 hours or more
2 cups almonds, soaked 4 hours or more
3 cups pecans, soaked 2 hours or more
1 cup pumpkin seeds soaked 2 hours or more
1 cup dried cranberries or raisins or dried apples
1. In a food processor, place the fresh apples, date paste, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salk and 1/4 of the sunflower seeds and grind until completely smooth. Transfer the mixture to a large mixing bowl.
2. Add the remaining 1/4 cup of
sunflower seeds, the almonds, pecans, and pumpkin seeds to the food processor (you don't need to bother rinsing the bowl in between). Coarsely chop the nuts and seeds in a few quick pulses. Add them to the bowl with the apple mixture, add the cranberries and combine well.
3. Spread the granola on a Teflex lined dehydrator trays and dehydrate at 115 degrees for 6 - 8 hours. Flip the granola over onto the screens and peel away the teflex. Continue dehydrating for another 8 to 12 hours, or until the granola is crunchy. Break into pieces and once completely cooled, store in an airtight container. To maintain freshness longer, store the granola in the refrigerator for up to a few weeks.
The apple cinnamon granola is a combo of apples, almonds, sprouted buckwheat, dates, cinnamon, and sunflower seeds.
Are you making any edible Christmas gifts?