Raw Food Recipe: Jalapeño Onion Cornbread
Learn how to make this spectacular raw food recipe with Cherie Soria, founder and director of the renowned raw vegan culinary school, Living Light Culinary Institute. Cherie is the author of Raw Food For Dummies (coauthor Dan Ladermann), The Raw Food Revolution Diet, (co-authors Brenda Davis, RD and Vesanto Melina, MS, RD.), and the classic raw food book Angel Foods: Healthy Recipes for Heavenly Bodies.Cherie has taught gourmet raw vegan cuisine since 1992, and vegetarian culinary arts for more than 40 years. Jalapeño Onion Corn Bread Yields 16 pieces (Serves 8) 4 cups fresh or frozen corn kernels 2 cups freeze dried corn (Just Corn), ground using a spice grinder or blender 2 cups white almond flour ½ cup coconut butter, warm to soften ½ cup warm water 1 tablespoon Himalayan crystal salt ½ teaspoon cayenne pepper ¼ cup onion, minced, rinsed, and towel blotted 1-2 jalapeño peppers, seeded and minced 1. Put fresh and ground freeze dried corn, almonds flour, soft coconut butter, warm water, and salt in a food processer and process until smooth. 2. Add the minced onions and jalapeño to the food processer and pulse briefly, just to mix. Do not puree. 3. Spread the batter onto a 16--x 16--inch dehydrator tray covered with a nonstick sheet. Spread the batter about ½-inch thick. Using a dull knife or spatula, score the batter 4"x 4" to form 16 squares. 4. Dehydrate at 125 degrees for 8 hours. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 8 hours or until bread is pliable but easy to handle without falling apart. Serve warm with coconut butter or other spread of choice. 5. Allow to cool thoroughly before storing in a sealed container in the refrigerator for up to 1 week. http://www.RawFoodChef.com http://www.facebook.com/LivingLightCulinaryInstitute
Learn how to make this spectacular raw food recipe with Cherie Soria, founder and director of the renowned raw vegan culinary school, Living Light Culinary Institute. Cherie is the author of Raw Food For Dummies (coauthor Dan Ladermann), The Raw Food Revolution Diet, (co-authors Brenda Davis, RD and Vesanto Melina, MS, RD.), and the classic raw food book Angel Foods: Healthy Recipes for Heavenly Bodies.Cherie has taught gourmet raw vegan cuisine since 1992, and vegetarian culinary arts for more than 40 years. Jalapeño Onion Corn Bread Yields 16 pieces (Serves 8) 4 cups fresh or frozen corn kernels 2 cups freeze dried corn (Just Corn), ground using a spice grinder or blender 2 cups white almond flour ½ cup coconut butter, warm to soften ½ cup warm water 1 tablespoon Himalayan crystal salt ½ teaspoon cayenne pepper ¼ cup onion, minced, rinsed, and towel blotted 1-2 jalapeño peppers, seeded and minced 1. Put fresh and ground freeze dried corn, almonds flour, soft coconut butter, warm water, and salt in a food processer and process until smooth. 2. Add the minced onions and jalapeño to the food processer and pulse briefly, just to mix. Do not puree. 3. Spread the batter onto a 16--x 16--inch dehydrator tray covered with a nonstick sheet. Spread the batter about ½-inch thick. Using a dull knife or spatula, score the batter 4"x 4" to form 16 squares. 4. Dehydrate at 125 degrees for 8 hours. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 8 hours or until bread is pliable but easy to handle without falling apart. Serve warm with coconut butter or other spread of choice. 5. Allow to cool thoroughly before storing in a sealed container in the refrigerator for up to 1 week. http://www.RawFoodChef.com http://www.facebook.com/LivingLightCulinaryInstitute