Going raw means trying all kinds of exciting new ways to prepare food. Since you won’t be doing much cooking, you’ll quickly discover alternative ways of preparing your food, such as using raw food dehydrator recipes. With these, you can take a delectable mixture of grains and nuts, dehydrate them into a crunchy cracker and enjoy the health without the carbs.
Using a dehydrator may seem a little intimidating at first, but with the right recipes and a little practice, you’ll be a pro.
Try these ten delicious raw food dehydrator recipes:
Simple Raw Dehydrator Crackers
– 2 Cups Walnuts
– 1 Cup Hemp Seeds
– 1 Cup Carrots (Grated)
– 1 Tablespoon herbs (rosemary, thyme, sage)
– 1 Tablespoon shallot (minced)
– 2 Tablespoons olive oil
– 1/4 Cup Water
– 1/4 Cup Flaxseed (Ground)
1) Grind walnuts in food processor and add hemp seeds, carrots, hebs, shallot, oil and water. Pro-cess until consistent.
2) Pour mature into a bowl and add ground flax.
3) Let mixture firm and spread on reflex sheets or parchment paper, cutting to desired sizes.
4) Dehydrate at 115 degrees for 10 hours, or until crispy.
Sun-Dried Tomato Raw Dehydrator Crackers with Macadamia Mozzarella
– 4 Cups Flax Seeds
– 1/2 Cup Pecans
– 2 Cups Sun Dried Tomato
– 4 Cloves Garlic (peeled, minced)
– 3 Tablespoon Onion Powder
– 2 Teaspoons coarse sea salt
– 1 Tablespoon Italian Herbs
– Pinch of cayenne pepper
– 1 Tablespoon pure maple syrup
– 1/2 teaspoon pepper
– 1/2 cup basil (minced)
– 1/2 cup parsley (minced)
– 1 Cup Macadamia nuts (soak in water for five hours)
– 3/4 cup water
– 1/2 teaspoon probiotic powder
– 1 teaspoon nutritional yeast
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
1) Soak flax seeds with 6 cups of water for about thirty minutes in a large mixing bowl.
2) While flax seeds are soaking, put pecans in a small bowl, cover them slightly with water and soak for thirty minutes. Use a separate bowl to place sun dried tomato in, adding 1 cup of warm water and soaking for thirty minutes.
3) Add pecans and sundries tomato with water to a blender and blend until combined into a thick paste. Add paste to flax bowl.
4) Add all other ingredients to the flax bowl and mix by hand until well combined
5) Spread mixture on dehydrator trays lined with reflex paper. Spread evenly at least .5cm thick.
6) Dehydrate at 145 C for 2-3 hours and remove trays. Place a new tray over the old tray and flip to transfer. Scrape any leftover mixture from paper onto a new tray so you do not waste any.
7) Dehydrate again at 115 C for 6-8 hours or until dry.
8) When finished, break up by hand or using a knife.
1) When macadamias are soaked, drain water and rinse. Add to blender with 3/4 cup of water and blend until the mixture is smooth. Add probiotic powder and combine with blender.
2) Transfer mixture into a nut milk bag and tie closed. Hold over the sink and squeeze out excess liquid. Place bag in a sieve to let it rest over a small bowl.
3) Place a heavy object on top of the milk bag to press out any remaining liquid.
4) Cover with tea towel and leave on top of dehydrator while crackers are dehydrating to culture for 24 hours. Put in mixing bowl and stir in yeast, salt and lemon juice.
5) Divide mixture into three portions and roll into mozzarella balls. Slice as desired and keep in the refrigerator for up to a week.
Raw Chocolate Chia Granola
– 1 1/2 Cup oats (rolled)
– 1/2 Cup coconut flakes
– 1/2 Cup pistachios (or your choice of nut)
– 1/4 cup chia seeds
– 1/4 cup cacao nib
– 4-6 tablespoons maple syrup
– 2-3 tablespoons cacao powder
– 1/2 Teaspoon vanilla
– Pinch of sea salt
1) Stir together oats, coconut flakes, pistachios, cacao nibs, chia seeds and salt into a large bowl.
2) Whisk cacao powder, vanilla and maple syrup until smooth in a separate medium bowl.
3) Pour cacao mixture over oat mixture and stir until all oats are coated. Add more maple syrup for more clumpy granola
4) Place granola of a dehydrator tray and pat down
5) Dehydrate at 115F for 10 hours or until dry
6) Break granola into chunks and store in airtight container.
Raw Dehydrator Kale Chips
– 1 large bunch of curly kale
– 1 cup cashews (soaked for four hours, strained and rinsed)
– 1 large red capsicum (chopped)
– 2 teaspoons apple cider vinegar
– 1 teaspoon tamari
– 1/3 cup nutritional yeast
– 1 teaspoon turmeric powder
– 1 teaspoon paprika powder
– 1 teaspoon salt
– 1/2 teaspoon coconut sugar
– 1/2 cup filtered water
1) Wash kale and shop into rough pieces, removing hard stem.
2) Place all ingredients into the blender and blend on high or until smooth and creamy.
3) Pour mixture over kale and coat all leaves evenly.
4) Spread kale on dehydrator trays and dry for around 12 hours, or until chips are crunchy.
5) Store in air tight container.
Strawberry Oatmeal Raw Dehydrator Breakfast Bars
– 3/4 cup dates (pitted, soft medjool)
– 1/2 cup banana (mashed)
– 1/4 cup raw peanut butter or almond butter
– 1/4 teaspoon sea salt
– 3 tablespoons chia seeds
– 3 tablespoons hemp seeds
– 3 tablespoons flaxseed (ground)
– 2 cups oats (raw, rolled)
– 1 cup strawberries (dried)
1) Combine dates, banana, almond butter and sea salt in food processor and process until smooth.
2) Add seeds and cup of oats, pulsing until combined.
3) Transfer to a bowl and stir in remaining oats and strawberries.
4) Spread mixture out onto a dehydrator tray lined with paper about an inch thick.
5) Dehydrate for four hours and cut into six bars. Continue dehydrating for four more hours or until mixture is not sticky, but still soft in the center. Store in the refrigerator.
Raw Veggie Burger
– 1/2 cup hemp seeds
– 1/2 cup sunflower seeds
– 1/2 cup walnut or pecan
– 1/4 cup flax seed (ground)
– 3/4 cup veggies (chopped finely: celery, onion, parsley, red pepper)
– 2 tablespoons chia seeds
– 1 tablespoon water
– 2 teaspoons lemon juice
– 1 garlic clove
– 1 teaspoon sea salt
– 2 teaspoons dried dill
– 1 tablespoon nutritional yeast
1) Mix together all dry ingredients (except hemp seeds and chopped veggies) into food processor and process until flour-like. Transfer to large bowl.
2) Add remaining ingredients and stir until combined. Add water and lemon juice and continue stirring.
3) Line dehydrator trays with parchment paper. Form patties with the mixture with your hand, approximately 1/2 to 3/4 inch thick. Place patties on tray, not touching each other.
4) Dehydrate for 1/5 hours. Reduce heat and dehydrate for another 5 hours. Once patties are firm and holding together well, remove parchment paper and continue dehydrating until they reach desired consistency.
5) Add to two slices of raw dehydrated bread with greens and tomato and enjoy!
Raw Courgette Dehydrator Bread
– 3 cups courgettes (grated)
– 2 cups walnuts
– 1 1/2 cups dates
– 1/2 cups raisins
– 2 teaspoons cinnamon
– 1 teaspoon vanilla
– 1/2 teaspoon sea salt
– 1/2 cup psyllium husk
– 1 cup shredded unsweetened coconut
1) Process walnuts in food processor into a fine meal
2) Add dates, cinnamon and vanilla and process until well mixed
3) Add mixture to a large bowl containing grated courgettes. Combine with spoon or hands.
4) Stir in raisins, coconut and psyllium by hand.
5) Form into loaves and place on parchment paper.
6) Dehydrate for one hour on high. Reduce to 110 degrees and dehydrate for another five hours.
7) Store in refrigerator.
Raw Sweet Bread in Dehydrator
– 1/3 cup psyllium husk (ground)
– 2 tablespoons flax meal
– 1 cup dates
– 1/2 cup pecans
– 2/3 cup raisins
– 1 medium orange
– 1 large apple (peeled, cored, chopped)
– 1 teaspoon orange zest
– 1 teaspoon cinnamon
– 1/8 teaspoon sea salt
1) Add all ingredients to food processor excluding raisins, psyllium and flaxseed. Process well.
2) Add raisins and pulse again until well distributed (but raisins still partially intact)
3) Transfer mixture to a bowl, adding psyllium husk and flaxseed. Stir well.
4) Form into two loaves.
5) Dehydrate for 1 hour on high. Reduce heat to 115 degrees and dehydrate for five more hours.
6) Store in refrigerator.
Raw Dehydrated Onion Bread
– 5 cups sweet white onion
– 1 cup sunflower seeds
– 1 cup ground flax seeds
– 1/3 cup olive oil
– 3 1/2 tablespoons raw soy sauce
1) Place sunflower seeds in food processor and process into a meal.
2) Peel onions and put in food processor, processing until small but not mushy.
3) Place onions in large mixing bowl, adding everything else, including ground sunflower seeds. Mix with a spoon. You may add a small splash of water if mixture is too dry, but keep it at a bare minimum.
4) Spread mixture onto dehydrator trays with parchment paper.
5) Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 degrees and dry for six more hours. When bread drys out, score with a knife into desired size.
6) Flip the bread about halfway through dehydrating them (trust your judgement as to when to do this and when it is finished).
Raw Spongey Bread
– 2 cups almonds
– 1 cup psyllium husk
– 1/2 cup flax meal
– 1 1/2 cup white onions (roughly chopped)
– 2 garlic cloves
– 3 teaspoons lemon juice
– 1 1/2 teaspoons sea salt
– 1/3 cup water + 1/8 cup water
1) Put almonds in food processor and process until it becomes a chunky “almond flour”. Remove from processor and add to a large bowl.
2) Add psyllium husk and salt to almond flour.
3) Add onion, garlic and lemon juice to food processor and process until liquid and mushy.
4) Dump onion mixture into large bowl.
5) Add 1/3 cup of water and mix everything together with a spoon. Add more water (1/8th cup) if necessary for dough like texture
6) Mold mixture into six small loaves.
7) Place on dehydrator tray. Dehydrate at 145 degrees for 6 hours. You may store in the refrigera-tor for four days.