Directions

* Process the almonds and carrots through a juicer with the blank plate or food processor fitted with the “s” blade. Combine all the ingredients in a large mixing bowl and mix well
* Spread the dough out about ¼”thick onto a Paraflexx® sheet
* Score the dough with a knife into small squares
* Dehydrate at 105 degrees for 6 hours
* Turn over the crackers, remove the Paraflexx® sheets and continue dehydrating for 6 to 8 hours or until desired consistency is obtained.

Directions

* Put all ingredients into a food processor and process until well mixed
* Scoop out mixture into batches onto a solid Paraflexx® dehydrator sheet.
* If dough is sticky, moisten your hands and the dough's surface
* With moistened hands, shape the dough into a rough square or circle and pat top of crust flat
* Smooth the top and edges to form desired size
* Check for evenness of ¼” - ½” thick
* Dehydrate at 100 degrees for 7 -8 hours
* Flip & transfer the mesh dehydrating rack for faster double sided dehydrating and dehydrate another 2 -4 hours depending on the softness or crispiness you desire

Can be used immediately as a pizza by topping with your favorite toppings
Stores well in a dry place for a month

Directions

* Process the soaked nuts and grains along with olive oil and sea salt for 30 seconds, Mix in the garlic and rosemary by hand and let the dough sit, cover overnight at room temperature.
* Spread the dough ½” thin on Paraflexx® Sheets, and dehydrate for 5 hours at 100 degrees

Turn bread and score into 6 inch squares. Dehydrate for 6 hours more, or to desired texture

Advance Preparation :

1. Soak almonds, pecans, and walnuts separately for 12 hours.
2. Drain, and dehydrate for 12 hours

Pie Crust

1. Place almonds in food processor with "S" blade and process until mixture resembles flour.
2. Add salt and vanilla to almonds and process well.
3. Add pecans, walnuts and dates to processor and process.
4. Add honey to the nut and date mixture and process just until mixed well.
5. Press mixture by hand into an 8 to 10-inch (20 to 25 cm) glass pie pan. Makes 1 pie crust.

Note: Crust may be made ahead and refrigerated or frozen.

Combine all ingredients in large bowl, Stir well.

Note: To make Tomato Powder placed non-oiled dehydrated tomato’s into a high speed blender or coffee grinder pulse until it becomes fine powder

Using an offset spatula Spread mixture ¼ “ thick onto Paraflexx Premium sheets
Using a knife carefully score crackers into cracker shapes

Set your Excalibur Dehydrator @105 degrees & dehydrate appx. 4 hrs. Or until it is no longer tacky.
Next: Gently turn Crackers over onto mesh Polyscreen’s, Peel off Paraflexx Premium sheets & continue dehydrating on MESH sheet until they become dry & crispy. This could take 12-24 hrs depends on water content of Raw fresh ingredients.
Separate crackers & store in airtight container
Recipe appx.

36 Crackers

3 -15 X 15 “ Excalibur Dehydrator trays

1. Place garlic in a food processor and process well.
2. Add sage, rosemary, and thyme, processing well.
3. Add walnuts, almonds, and miso, one at a time and process well.
4. Remove to a bowl and stir in onion and celery.
5. Place on a sheet of Paraflexx and form into an oval loaf shape. Place in a dehydrator for 6 hours.
6. Remove and turn loaf over, removing the Paraflexx sheet from the bottom. Dehydrate for 4 to 6 hours more.

Garnish with parsley and cranberries. Serves 8.

Place the pear, walnuts, pine nuts, maple syrup, water, cinnamon and vanilla in a food processor or food mixer and blend to make a completely smooth batter.

Pour silver-dollar-sized rounds onto solid dehydrator sheets. Dehydrate 6 hours. Flip, then dehydrate another 6 hours.

Serve with maple syrup and fresh fruit.

Makes about 12 pancakes.
Note: Maple syrup is not raw, but it is a natural sweetener acceptable for strict vegans.

Advance Preparation:

1. Wash pumpkin seeds. Soak for 8 hours and drain. Dehydrate for 6 to 8 hours at 95°F (35 °C)
2. Soak macadamia nuts for 8 hours and drain.

Pie Preparation

1. Place avocado, honey, dates with soak water, vanilla, cinnamon, nutmeg, ginger, salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth.
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again.
4. Fold in raisins.
5. Pour into piecrust and top with 1/2 cup (120 ml) pumpkin seeds. Serves 8.