Coconut crepes

2 C Young Coconut Meat
1 C Diced Mango
1 small pinch Celtic sea salt

Blitz until smooth
Spread on para flex sheets &
Dehydrate on 105 for about 5 - 6 hours
Made 4 - 8 inch wraps

I used the meat from 2 coconuts
& 1/2 a large mango
& put 1 wrap per tray.

Peel right off the para flex & were super thin.

I filled a crepe with apples sprinkled with cinnamon & coconut sugar & Raw banana Ice Cream.

Sun dried tomatoes

Sliced tomatoes
Garlic
Basil or rosemary or cilantro

Dehydrate for 24 hours

Raw granola

1 C chopped dried apple
1C soaked & Rinsed each
pumpkin seeds & Sunflower seeds
2 C soaked then dried groats
1/4 C Ground Flax Seeds
1 Tbsp Cinnamon
Dash Of Nutmeg
1 C either currants/Raisons/Goji Berries
1 C either Agave/maple syrup

Mix together and spread on para flex sheets. Dehydrate for 12 hours at 105.

Store in an air tight container & enjoy with your favorite Nut Milk.

Raw corn chips

4 ears corn
1 small yellow pepper
Or 1/2 large
1 zucchini
1 small walla walla onion
3/4 C ground flax seeds
2 Tbsp lime juice
1 t Celtic sea salt
2 Cloves Garlic
1/2 C sun dried tomatoes
1/3 C fresh Cilantro
1/2 Tbsp chili powder
1 t Cumin
3 Tbsp nutritional yeast

Blitz in small batches
Do not over process.

Form thin circles with spoon
On para flex sheets

Dehydrate on 115 for 1 hour
Turn down to 105 for 4 hours
Check & flip turn on for 1 to 4
More hours checking often, as some
Will be done if nice and thin.

I think these would make nice tortillas
But might be hard to peel off without
Tearing.

Not crisp after 1 hour flipped but
Nice for tortillas, so I pulled a few out. And made vegan tacos & they hold together well. Turned back on for 4 more hours to get chips nice & crispy.

Turmeric zucchini bread

3 C buckwheat groats
1.5 C sunflower seeds
Soak over night & rinse then blitz
With
4 turmeric roots (or 1 Tbsp powder)
1 large walla walla onion
3 garlic cloves
2 Tbsp Nori flakes
3 Pinches Celtic sea salt
1 large zucchini chopped
6 lemons/limes juiced
1 Tbsp wheat free tamari
Meat of 1 young coconut
2 Tbsp raw tahini

If batter is to thin add some organic coconut Flour to thicken. Always
Taste your batter and adjust flavor to
Your liking. (Turmeric is an anti inflammatory herb so do not add pepper as it is an inflammatory.

I had to do several small amounts in
My food processor to get it ready.
This batch makes over 50 pieces
So a 10 tray dehydrator is needed, or
If you have a 5 tray like I do just use the left over batter for pâté or put them
In the dehydrator when the 1st batch is
Finished.

Mix all together & form 9 pieces on each para flex sheets, or one big piece on each & dehydrate on 135 for 1 hour. Then on 105 for 6 to 7 hours. Check after 4 hours and flip over onto the mesh trays. Keep an eye on them after 5 hours as they will get to dry if they are in to long.

This dough is perfect just pliable but to dry. It has a smooth texture and tastes great. Perfect with some raw humus
& tabbouleh.

I made a large piece with leftover
Batter, was harder than small pieces.
Tends to break up with coconut flour so not to much.

Raw Carrot ginger crackers

1 C sunflowers
1/4 C ground flax seeds
1/3 C chia seeds
1/4 C rose hips
soaked in 1 C water - 15 min - mix well while soaking
2.5 C carrot/ginger pulp
1 or 2 Tbsp raw vinegar apple cider or coconut.
Pinch or two of Celtic sea salt
1 Tbsp Nori flakes

Blitz sunflower seeds
Add rest of ingredients & blitz

Spread on para flex sheets & form
Crackers & sprinkle with sesame seeds. Dehydrate for 1 hr on 135 then turn down to 105 & dehydrate for
6 hours, flip & dehydrate for 4 to 6 or more hours til crispy. Check after 4 hours as some will be done, then rotate them.

Batch Made 38 crackers & were amazing. They are Such a pretty orange color too.